Mark's Russion Imperial Stout

By Mark Garwatoski

1st Place 2006 Shamrock Open




Recipe Specifics
Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 21.00      
Anticipated OG: 1.103 Plato: 24.33
Anticipated SRM: 73.4        
Anticipated IBU: 91.0      
Brewhouse Efficiency: 70  %   
Wort Boil Time: 90  Minutes   


Grain/Extract/Sugar
% Amount Name Origin Potential SRM
52.4 11.00 lbs.  Optic Malt England 1.038 2
9.5 2.00 lbs.  Munich Malt Best Malz 1.038 7
7.1 1.50 lbs.  Flaked Barley America 1.032 2
7.1 1.50 lbs.  Turbinado Sugar Generic 1.046 0
7.1 1.50 lbs.  Roasted Barley Morebeer 1.031 510
4.8 1.00 lbs.  CaraMunich Malt Belgium 1.033 75
4.8 1.00 lbs.  Chocolate Malt Great Britain 1.034 475
3.6 0.75 lbs.  Crystal 120 B3 1.036 120
2.4 0.50 lbs.  Biscuit Malt Belgium 1.035 24
1.2 0.25 lbs.  Black Malt Belgium 1.030 600

Potential represented as SG per pound per gallon.

Hops
Amount Name Form Alpha IBU Boil Time
4.00 oz.  Progress Pellet 8.00 85.2 60 min
1.00 oz.  Goldings - E.K. Pellet 5.00 4.8 10 min
0.50 oz.  Centennial Pellet 8.10 0.9 2 min


Yeast
White Labs WLP002 English Ale


Mash Schedule
Mash Type: Single Step   
Grain Lbs: 19.50   
Water Qts: 24.30 Before Additional Infusions
Water Gal: 6.07 Before Additional Infusions
Qts Water Per Lbs Grain: 1.25 Before Additional Infusions

Rest Temp Time
Saccharification Rest: 150 60 Min
Mash-out Rest: 165 10 Min
Sparge: 0 0 Min

Total Mash Volume Gal: 7.64 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.



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A ProMash Recipe - Mark's Russian Imperial Stout