Beer Recipe: Russian Imperial Stout

• Batch Size: 5 gallons
• Original Gravity: 1.090
• Final Gravity: 1.020
• ABV: 9.5%
• IBU: 70
• Color: 80 SRM

Ingredients:

• Malt:

  • 12 lbs Pale Malt (2-row)
  • 2 lbs Munich Malt
  • 1 lb Crystal Malt (60L)
  • 1 lb Roasted Barley
  • 1 lb Chocolate Malt
  • 0.5 lb Black Patent Malt

• Hops:

  • 1 oz Magnum (60 minutes)
  • 1 oz East Kent Goldings (15 minutes)

• Yeast:

  • 1 packet of English Ale Yeast (e.g., Wyeast 1098 or Safale S-04)

• Additions:

  • 1 cup of corn sugar (for priming, if bottling)

Brewing Method:

1. Mash:

   • Mash grains at 156°F for 60 minutes.
   • Sparge with water to collect enough wort for a 5-gallon batch.

2. Boil:

   • Bring wort to a boil and add Magnum hops.
   • After 45 minutes, add East Kent Goldings hops.
   • Boil for a total of 60 minutes.

3. Cool:

   • Rapidly cool the wort to yeast pitching temperature (around 68-70°F).

4. Fermentation:

   • Transfer to a sanitized fermenter and pitch yeast.
   • Ferment at 68-72°F for 2-3 weeks or until fermentation is complete.

5. Conditioning:

   • Optionally, age for several months to develop flavors.
   • If bottling, dissolve corn sugar in a small amount of water, add to the beer, and bottle.

6. Enjoy:

   • Chill and serve in a snifter glass to appreciate the rich flavors.

This recipe provides a robust and complex Russian Imperial Stout, characterized by rich malt flavors and a balanced bitterness.