Russian Imperial Export Stout

Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

A rich and robust stout with deep flavors.

Heat 6 gallons of water to 165°F (74°C), add crushed grains, and maintain the temperature at 150°F (65°C) for 60 minutes.

Mashing the Grains

After mashing, sparge with 170°F (77°C) water until you collect about 6 gallons of wort.

Sparging

Bring the wort to a boil and add 1 oz of bittering hops. Boil for 60 minutes.

Boil the Wort

Last 15 minutes of the boil, add 0.5 oz of flavor hops and optional coffee and cocoa nibs.

Add Flavor Hops

Cool the wort to 70°F (21°C) and transfer to a fermentation vessel. Pitch the yeast and seal with an airlock. Ferment for 2-4 weeks.

Cool and Ferment

After fermentation is complete, dissolve priming sugar in a small amount of water and add to the beer before bottling. Bottle and cap the stout.

Bottle the Stout

Condition the bottles at room temperature for 1-2 weeks before refrigerating.

Conditioning

Pale Malt

Crystal Malt

Roasted Barley

Chocolate Malt

Black Malt

Bittering Hops (e.g., Magnum)

Flavor Hops (e.g., Fuggle)

Ale Yeast (e.g., Safale US-05)

Priming Sugar

Water

Coffee (optional)

Cocoa Nibs (optional)

Russian Imperial Stout

Victory at Sea Braised New York Steak

Yellow corn leche cake, lemon verbena meringue, horchata gelato, burnt corn husk

Leche Cake

Heirloom corn sopesitos, smoked brisket in miltomate salsa, requeson, aerated avocado

Sopesitos

Volcano Short Rib braised in mole, chicharron tamal, seasonal harvest

Mole Coloradito

Tamarindo glazed octopus, passion fruit salsa, compressed radish, fried plantain

Pulpo Tatemado

Grilled Mexican white shrimp, black mussels, house-made crema, ancho powder

Sopa Tarasca

Make Russian Imperial Stout Recipe in just 4h . A rich and robust stout with deep flavors.

Russian Imperial Stout Recipe

Descriptors

Tasting Notes

Food Pairings

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