Russian Imperial Stout Recipe
A rich, full-bodied stout, this style of beer was originally created to survive the long voyages from England, across the Baltic Sea, to the Russian Imperial Courts.
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Ingredients
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Brew Ingredients
Method
Brewing Instructions
- 1
Mashing
In a large pot, heat 3 gallons of water to about 165°F (74°C). Add the crushed Pale Malt, Crystal Malt, Roasted Barley, and Chocolate Malt to the water. Stir well and maintain the temperature at around 150-155°F (65-68°C) for 60 minutes.
- 2
Sparging
After mashing, sparge the grains with an additional 3 gallons of water heated to 170°F (77°C) to collect the wort in your brew kettle.
- 3
Boiling
Bring the wort to a boil and add the bittering hops. Boil for 60 minutes, adding the flavor hops in the last 15 minutes of the boil.
- 4
Cooling and Fermentation
After boiling, cool the wort quickly to about 70°F (21°C) using a wort chiller. Transfer the cooled wort to a sanitized fermentation vessel, pitch the yeast, and seal with an airlock. Allow to ferment at room temperature for 1-2 weeks.
- 5
Bottling
Once fermentation is complete, dissolve the priming sugar in a small amount of water and add it to the beer. Bottle the beer in sanitized bottles and cap them. Let them carbonate at room temperature for 1-2 weeks.
- 6
Enjoy
After carbonation, refrigerate your Russian Imperial Stout and enjoy responsibly!
