If you’re looking for a bold and flavorful beer that’s perfect for sipping on a cold winter night, look no further than this Russian Imperial Stout recipe. Originally brewed in England for export to the courts of the Russian Tsars, this style of beer features a high alcohol content and plenty of hops to help it stay fresh during transport. This recipe stays true to tradition with a complex blend of specialty malts, a healthy dose of hops, and a rich, full-bodied flavor that’s sure to please.
Russian Imperial Stout
- 1 Brew kettle
- 1 Mash tun
- 1 Hot liquor tank
- 1 Immersion chiller or counterflow chiller
- 1 Fermentation vessel
- 1 Airlock and stopper
- 1 Hydrometer or refractometer
- 1 Thermometer
- 1 Brewing spoon or paddle
- 1 Auto-siphon and tubing
- 1 Bottling bucket or kegging equipment
- 1 Bottles or kegs
- 1 Bottle capper or kegging system
- 1 Cleaning and sanitizing supplies
For the Mash – Liquor 20 Litres (35 Pints) – Mash Time 1 hr – Temperature 65°c/149 °F
- 15.5 oz Pale Malt Quantity 7kg
- 1.2 oz Medium Crystal Malth Quantity 500g
- 7 oz Roasted Barley Quantity 200g
- 5½ oz Chocolate Malt Quantity 150g
- 5½ oz Carafa Special III Malt Quantity 150g
For the Boil – 27 Litres (47½ Pints) – Boil Time 1 hr – 15 mins
- 2 oz (Hops) Challenger 7% When to add – At start of boil (IBU 37.9)
- 2 oz (Hops) Golding 5.5% When to add – For last 30 mins of boil (IBU 22.2)
- 1 tsp Protofloc Other – When to add – For last 15 mins of boil
To Ferment – 20°C (68°F) – Conditioning 15 weeks at 12°C (54°F)
- 1 Wyeast 1028 London Ale
- Heat the 20 litres (35 Pints) of liquor to a temperature of 65°C/149°F.
- Add the grains – 7kg (15.5 oz) Pale Malt, 500g (1.2 oz) Medium Crystal Malt, 200g (7 oz) Roasted Barley, 150g (5.5 oz) Chocolate Malt, and 150g (5.5 oz) Carafa Special III Malt – to the liquor, and stir well.
- Maintain the temperature at 65°C/149°F for 1 hour, stirring occasionally.
- After 1 hour, remove the grains from the liquor and allow them to drain.
- Bring the liquor to a boil, and add 2 oz (Hops) Challenger 7% at the start of the boil. Boil for 1 hour.
- After 1 hour, add 2 oz (Hops) Golding 5.5% and 1 tsp Protofloc, and boil for another 15 minutes.
- After 15 minutes, turn off the heat and cool the wort as quickly as possible to a temperature of 20°C (68°F).
- Transfer the wort to a sterilized fermenter, and add 1 packet of Wyeast 1028 London Ale yeast.
- Ferment the beer at a temperature of 20°C (68°F) for 28 days.
- After 28 days, transfer the beer to a secondary fermenter or a clean and sanitized keg or bottles.
- Condition the beer for 15 weeks at a temperature of 12°C (54°F).
- After 15 weeks, the Russian Imperial Stout is ready to drink. Enjoy!
|Makes 🍻||Ready to Drink 🍺||Estimated ABV||Bitterness Rating||Color Rating|
|23 Litres (40 Pints)||16 Weeks||8.2%||60 IBU||76.3 EBC|
Bold and Complex Flavor Profile
This Russian Imperial Stout recipe uses a carefully selected blend of specialty malts, including pale malt, crystal malt, roasted barley, chocolate malt, and carafa special III malt, to create a bold and complex flavor profile that’s sure to impress even the most discerning beer drinkers.
Traditional Brewing Techniques
This recipe stays true to tradition with a long fermentation period and several months of conditioning, resulting in a beer that’s rich and full-bodied with a smooth finish. The high alcohol and hopping rates in this style of beer were originally used to help preserve it during transport to the Russian Tsars, and this recipe pays homage to that tradition.
Perfect for Sipping on a Cold Night
With its high alcohol content and full-bodied flavor, this Russian Imperial Stout is the perfect beer to sip on a cold winter night. Whether you’re enjoying it by the fire or sharing it with friends, this recipe is sure to warm you up from the inside out.
FAQ on Making this Russian Imperial Stout Recipe
What is the history behind the Russian Imperial Stout style?
The Russian Imperial Stout style was originally brewed in England for export to the courts of the Russian Tsars. It features a high alcohol content and plenty of hops to help it stay fresh during transport.
What specialty malts are used in this recipe?
This recipe uses pale malt, crystal malt, roasted barley, chocolate malt, and carafa special III malt to create a complex flavor profile.
How much hops are used and at what stages are they added?
This recipe uses 2 ounces of challenger hops at the start of the boil and 2 ounces of golding hops for the last 30 minutes of the boil.
What type of yeast is recommended for this recipe?
This recipe recommends using Wyeast 1028 London Ale yeast.
What is the ABV and estimated color rating of this Russian Imperial Stout?
This recipe has an estimated ABV of 8.2% and a color rating of 76.3 EBC.