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Putin Out Russian Imperial Stout
    #17258902 -

All grain 10 gallon batch
26 lb Maris Otter Pale Malt
1 lb British Chocolate Malt
1 lb 3 oz German Chocolate Wheat Malt
1 lb Canadian Honey Malt
1 lb 2 oz British Crystal 55 L
1 lb British Roasted Barley
1 lb Quaker oats put on cookie sheet in oven 90 mins @ 325 F
Mash 154 F 90 mins
Hops 3 oz Amarillo 10.7% AA Leaf Hops 60 mins boil
    3 oz Cascade 8.1% AA Leaf Hops 60 mins boil
    2.25 oz Amarillo 15 mins
    1.4 oz Cascade 15 mins
Est OG 1.090 FG 1.022 ABV 8.7%

It's a little too hoppy per BJCP 13F style at 116 IBU versus 90 IBU style maximum.

Just getting ready to mash...


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Anxiety is what you make it.

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Re: Putin Out Russian Imperial Stout [Re: LunarEclipse]
    #17259797 -

Into the boil and all's well except have a little too much wort will have to extend the boil to 90 mins.


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Anxiety is what you make it.

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Re: Putin Out Russian Imperial Stout [Re: LunarEclipse]
    #17262855 -

Can you compare the taste of this beer to any commercial beers out there in Russia??


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What is a mind, if not something to be messed with? What is consciousness, if not a state to be altered?

~I Feel
:mushroom2:
at Home~

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Re: Putin Out Russian Imperial Stout [Re: dstark]
    #17263125 -

dstark said:
Can you compare the taste of this beer to any commercial beers out there in Russia??


Nyet.  England made the original Russian Imperial Stout for Catherine the Great of Russia.

http://en.wikipedia.org/wiki/Stout

It would appear this is my modern day best competition from a commercial brewer as it has highest reviews and appears pretty similar in ingredients.

http://beeradvocate.com/beer/profile/112/412

http://hopville.com/recipe/418909

Mine is a far more American version of the style than the English version.  Mine to be dryer, less estery more hoppy with bolder American citrusy hop approach.  I went a little light on the roasted barley and didn't used black malt as I didn't want the bitterness of said grains to dominate the flavor.  The idea is to get boost the bitterness from the hops which are higher in IBUs than style dictates. 

Here's the BJCP style notes Russian Imperial Stout 13F.

http://www.bjcp.org/2008styles/style13.php#1f

P.S. Split 10 gallons into two 5 gallon carboys and added one pack Safeale US-05 and one pack of Danstar Nottingham to the other.  Am fermenting both at 62 deg F.

Edited by LunarEclipse (11/22/12 08:09 AM)

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Re: Putin Out Russian Imperial Stout [Re: LunarEclipse]
    #17267318 -

Informative:thumbup: some pics of the outcome will be highly appreciated!


--------------------
What is a mind, if not something to be messed with? What is consciousness, if not a state to be altered?

~I Feel
:mushroom2:
at Home~

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Re: Putin Out Russian Imperial Stout [Re: LunarEclipse]
    #17285430 -

Imperial Stout's are bomb. Try aging it on oak. :toast:


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Re: Putin Out Russian Imperial Stout [Re: FractalDust]
    #17286122 -

muistrue said:
Imperial Stout's are bomb. Try aging it on oak. :toast:


I am thinking about buying an 8 gallon oak barrel that had been used for one time for aging bourbon whiskey by a distillery.  $145.  I think the small size would be perfect versus the huge barrels.  You could keep it full with a normal size batch and not have to have a room and a fork lift to house/move it.


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Anxiety is what you make it.

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Re: Putin Out Russian Imperial Stout [Re: LunarEclipse]
    #17296619 -

145 for an bourbon barrel? Nice. Local home brew store just got some that look to be about that size that haven't been used for $250, made with all local materials by a guy in his garage. I myself would prefer a bourbon barrel, but will probably have to settle for soaking oak chips in bourbon.


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All that groks is God.

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Re: Putin Out Russian Imperial Stout [Re: Riboflavin]
    #17296645 -

Cool thread, hope it comes out good! Can you post some pics?


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"It is the nature of the wise to resist pleasures, but the foolish to be a slave to them. "

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Re: Putin Out Russian Imperial Stout [Re: LunarEclipse]
    #17298100 -

LunarEclipse said:
muistrue said:
Imperial Stout's are bomb. Try aging it on oak. :toast:


I am thinking about buying an 8 gallon oak barrel that had been used for one time for aging bourbon whiskey by a distillery.  $145.  I think the small size would be perfect versus the huge barrels.  You could keep it full with a normal size batch and not have to have a room and a fork lift to house/move it.


Nice, that's the way to do it. I'm really into bourbon barrel aged Imperial Stouts as well and continue to age them in the bottle after I acquire them. Some recommendations are Firestone Walker Parabola, North Coast Old Rasputin XII, Port Santa's Little Helper and Deschutes Abyss which is partly aged in oak wine barrels.


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Re: Putin Out Russian Imperial Stout [Re: Riboflavin]
    #17301941 -

Riboflavin said:
145 for an bourbon barrel? Nice. Local home brew store just got some that look to be about that size that haven't been used for $250, made with all local materials by a guy in his garage. I myself would prefer a bourbon barrel, but will probably have to settle for soaking oak chips in bourbon.


yes these are freshly dumped with either 18-24 month aged bourbon whiskey or 100% rye whiskey.  i went ahead and purchased one of the rye ones.  their whiskey is organic and expensive and they had people lined up in the cold to buy it on the rye release.  im pretty stoked to check it out with this stout that will be finishing soon...


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Anxiety is what you make it.

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Re: Putin Out Russian Imperial Stout [Re: gshock50]
    #17301949 -

gshock50 said:
Cool thread, hope it comes out good! Can you post some pics?


Thanks!  Sure I should take some pics of the barrel getting filled or something.  Not much to look at after it's sitting there aging...


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Anxiety is what you make it.

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Re: Putin Out Russian Imperial Stout [Re: LunarEclipse]
    #17324468 -

Lunar Eclipse--  I bet the beer turns out great but some of the ingredients in your grain bill are redundant, lots of extra roast and choco malts...  which is fine because beer is good. 

I like honey malt a lot, and Hugh Baird's 55L

cascade/amarillo/cascade is an excellent hop bill, IMHO not very citrusy but more piney and earthy/herbal tastes

and the 05 yeast is a real monster, excellent all around yeast.  Don't be afraid to try the 04 (whitbread) in the blue pack sometime too.



when you brew in larger batches like this you have the opportuniy to choose a different yeast for half the batch, then you'll end up with two different flavors on tap :-)

bravo


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"Whales have deep thoughts"

:sun:Dreams are the fuel of the soul:sun:

:peace:

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Re: Putin Out Russian Imperial Stout [Re: travelleler]
    #17324473 -

take a pic of your fermenter with the airlock maybe??  do you plan to keg or bottle??

I am almost 100% keg oriented here.  Easier to drink from a glass anyway but if you want to transport it's still easy to bottle off the keg


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"Whales have deep thoughts"

:sun:Dreams are the fuel of the soul:sun:

:peace:

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Re: Putin Out Russian Imperial Stout [Re: travelleler]
    #17326228 -

travelleler said:
Lunar Eclipse--  I bet the beer turns out great but some of the ingredients in your grain bill are redundant, lots of extra roast and choco malts...  which is fine because beer is good. 

I like honey malt a lot, and Hugh Baird's 55L

cascade/amarillo/cascade is an excellent hop bill, IMHO not very citrusy but more piney and earthy/herbal tastes

and the 05 yeast is a real monster, excellent all around yeast.  Don't be afraid to try the 04 (whitbread) in the blue pack sometime too.



when you brew in larger batches like this you have the opportuniy to choose a different yeast for half the batch, then you'll end up with two different flavors on tap :-)

bravo


Yes the honey malt is a real "sleeper".  Interesting stuff and I have used it several times.  That Chocolate Wheat (and the Weyermann Chocolate Rye) are super good.  Deep and rich.  Also want a nice chewy thick head on it.  Oats and wheat.  It's going to be a German Chocolate Cake type thing with some American hops.

yes I did use US-05 for 1/2 of the 10 gallons and Danstar Nottingham for the other 1/2. 

I have used the S-04 and also the S-33 (EDME) strain of the dry yeast.  Mostly thought just the US-05 because it comes out so clean and neutral.  In spite of everyone saying they want estery when the rubber hits the road the big winners are the clean beers fermented cold.  I tried the Danstar Windsor on a pumpkin pie ale I made that stuff goes off if you let it warm up which I did.  Fast fermenter then attenuates high.  1.020.  Anyway want that one sweeter.

This recent cold spell dropped the ferment temp down to 52 at times for all my batches.  I keep 3 6 1/2 gallon carboys in a big fridge and have a mat heater temp controlled by analog unit.  The temp can still swing pretty good out there on the cold end.  What I need is a better controlled room within a room in my basement to dial things in.  But really the yeast just slows down and then speeds up if you let it warm back up.  Best to let it sit 65 F ish at the end for a while to finish and let the yeasties clean things up further.

So, the stout is finishing, my barrel is in, it smells amazing.  A size 7 1/2 drilled rubber stopper with airlock is awaiting the stout.  I want to bottle a few with with the two yeasts then the rest gets aged a while on the oak.  Then I will draw off about 1/2 to bottle and add back this amazing blackberry stout that I am letting ferment with massive amounts of fruit.  After that gets bottled I will be adding some sour beer to start going the funky route.

Edited by LunarEclipse (12/03/12 11:43 AM)

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Re: Putin Out Russian Imperial Stout [Re: travelleler]
    #17365785 -

travelleler said:
take a pic of your fermenter with the airlock maybe??  do you plan to keg or bottle??

I am almost 100% keg oriented here.  Easier to drink from a glass anyway but if you want to transport it's still easy to bottle off the keg


Well I did take a few pics but can't seem to get them uploaded and on here so be it.  It's a 8 gallon rye whiskey barrel from these guys. 

http://www.woodinvillewhiskeyco.com/barrels/

A size 7 1/2 rubber stopper drilled with airlock fits nicely in the bung hole.  I filled it a couple days ago.  The smell coming off with the whiskey and the stouts going in was pretty intensely wonderful.  As it got filled up the stout finally started coming through more. 

At the same time I bottled up two of each of the yeasts - Danstar Nottingham and Safeale US-05 into big EZ cap brown bottles.  Added hopefully the right amount of liquified DME pre-boiled and cooled into each bottle just prior to filling.  Don't make me recalculate it but just under a tablespoon each. 

I will be taking these along with a one week aged sample to the homebrew club this weekend for our meeting and to be evaluated.


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Anxiety is what you make it.

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Re: Putin Out Russian Imperial Stout [Re: LunarEclipse]
    #17381784 -

Two bottles eh?! I think i would make like 10:lol: aging a beer is such a hard task:)
Let us know how it turned out!
I always get uncomfortable with the bottles, seems like small mistake can cost you in cleaning the whole area. Be careful, bottle explosions are not rare!


--------------------
What is a mind, if not something to be messed with? What is consciousness, if not a state to be altered?

~I Feel
:mushroom2:
at Home~

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Re: Putin Out Russian Imperial Stout [Re: dstark]
    #17381892 -

dstark said:
Two bottles eh?! I think i would make like 10:lol: aging a beer is such a hard task:)
Let us know how it turned out!
I always get uncomfortable with the bottles, seems like small mistake can cost you in cleaning the whole area. Be careful, bottle explosions are not rare!


Well each bottle is a quart and two of each yeast total of a gallon. I still ended up slightly short on topping off the barrel.  Tomorrow I will bottle twenty Grolsch EZ cappers with the 3 day aged stuff, top the barrel off with a different stout, and bottle the rest of that five gallon carboy.  Also I need to bottle some blackberry dry hopped stout and add some other stout on top of the fruit and bottle the rest of that.  And I have pumpkin ale and a pils to bottle too.  It's going to be a crazy day.  I got in 1440 Oxy-Caps today so ready to go...


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Anxiety is what you make it.

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Re: Putin Out Russian Imperial Stout [Re: LunarEclipse]
    #17382341 -

Will three days aging make such a difference or rather give it a punch? Just wondering:rolleyes:


--------------------
What is a mind, if not something to be messed with? What is consciousness, if not a state to be altered?

~I Feel
:mushroom2:
at Home~

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Re: Putin Out Russian Imperial Stout [Re: dstark]
    #17384410 -

dstark said:
Will three days aging make such a difference or rather give it a punch? Just wondering:rolleyes:


This is my first barrel aged anything so not really sure but think it should make a pretty big difference.  There was a lot of whiskey soaked into that just dumped barrel.  Anyway I will grab some now it's hard to go back in time.  Really need to top it off too want to keep it full to keep oxidation at a minimum.

edit - OK I liked I left it in the barrel you convinced me.  Bottled off about 4.5 gallons of a different stout (new thread for it) and topped the barrel off with the balance. 


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Anxiety is what you make it.

Edited by LunarEclipse (12/13/12 06:16 PM)

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