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Written by Michael Wood
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Wednesday, 08 July 2009 20:14 |
Description:
I'm planning on brewing a Russian Imperial Stout for my wedding. The charteristics I'm looking for is a dark, full bodied, somewhat sweet, with light bittering (for an imperial stout), and a hint of esters and complexity. I'll be brewing this thing as a partial mash and figure on doing a single step infusion mash at around 155 degrees for extra body. I was hoping to add 5# of amber extract to get a little more specific gravity. I'd like to get some advice from some brewers out there as to what you might change or suggest.
Ingredients:
- 20# 2-row britsh
- 2.5# Wheat
- 2.5# Belgian Carapils
- 2# Crystal (60L)
- 2# Munich 2-row
- 1# Belgian Special B
- 1# Oats
- 1/2# Chocolate Malt
- 1/4# Black Patent
- 5# Amber Extract
- 6oz Northern Brewer (60min)
- 3oz Fuggles (5min)
- 1tsp Gypsum
- 1/2oz Irish moss at end of Boil
- Yeast 1214 Belgian Liquid (And definitely make a starter!)
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