I was watching BBC Breakfast News yesterday when I saw this film about a group of British brewers taking Imperial Stout back to Russia. I've only done one Imperial Stout before, a version of Thornbridge's St Petersburg.
This recipe is bastardised from one of the recipes on the excellent Beer Smith website, which reminds me, I must download the new version of Beer Smith (2). It uses slightly more traditional hops and there's no smoked malt at all in there.
My own modifications are to replace the black malt with Carafa 1 to try and make it a little smoother and to add 450g of dark muscovado sugar in the boil.The mash schedule is also rather unusual in this one; it includes a 30 minute protein rest and a 30 min saccrification step.
Batch Size 19L
Estimated OG 1087
Estimated IBU 50.4
Estimated Colour 97.1
5450g Pale Malt
450g Crystal Malt
450g Roasted Barley
350g Carafa Special 1
230g Chocolate Malt
450g Dark Muscovado Sugar
Northern Brewer 8.5%AA - 33g FWH
EKG 5.22 AA 43g 30 mins
Fuggles 5.41%AA 28g 20 mins
Fuggles 5.41%AA 14g 2 mins
Protein Rest - 10L at 57C; Mash at 50C for 30mins
Saccrification - 10L at 95C; Mash at 70C for 30 mins
Mash Out - 9L @ 90C; Mash at 75.6C for 10 mins
Sparge with 4L @ 75.6C
Extract Lambic Tasting (Plus Peaches) - [image: Drinking malt-extract-based lambic outside.] Over my first 10 years of brewing "lambic-inspired" pale sours, I found that the more authentic my proc...
1 week ago