BorealBrewers . com > BrewBlogs > RUZA Russian Imperial Stout [Imperial Stout]

BrewBlog: RUZA Russian Imperial Stout

Specifics

Style:

Category:	Stout
Number:	13F

An intensely flavored, big, dark ale. Roasty, fruity, and bittersweet, with a noticeable alcohol presence. Dark fruit flavors meld with roasty, burnt, or almost tar-like sensations. Like a black barleywine with every dimension of flavor coming into play.

Commercial Examples: Three Floyd’s Dark Lord, Bell’s Expedition Stout, North Coast Old Rasputin Imperial Stout, Stone Imperial Stout, Samuel Smith Imperial Stout, Scotch Irish Tsarina Katarina Imperial Stout, Thirsty Dog Siberian Night, Deschutes The Abyss, Great Divide Yeti, Southampton Russian Imperial Stout, Rogue Imperial Stout, Bear Republic Big Bear Black Stout, Great Lakes Blackout Stout, Avery The Czar, Founders Imperial Stout, Victory Storm King, Brooklyn Black Chocolate Stout.

Brewer:

Chad Haatvedt

Brew Date:

November 30, 2014

Yield:

7 gallons

Color (SRM/EBC):

75/147.8

Batch No:	2014-11-30
OG:	1.095
Target OG:	1.100
Status:	Primary

General Information

Method:	All Grain

Method:

All Grain

Scale Recipe

Enter desired final yield (volume):

gallons

Extract

6.00 pounds	DME - Light	19.7% of grist
6.00 pounds	Total Extract Weight	19.7% of grist

Malts and Grains

16.00 pounds

American Pale Malt (2-Row)

Color (L):	1 °L
Info/Use:	Smooth, less grainy, moderate malt flavor. Basic malt for all beer styles.

52.5% of grist

2.00 pounds

Crystal Malt 120L

Color (L):	120 °L
Info/Use:	Pronounced caramel flavor and a red color. For stouts, porters and black beers.

6.6% of grist

1.00 pounds

Crystal Malt 10L

Color (L):	10 °L
Info/Use:	Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.

3.3% of grist

1.00 pounds

Crystal Malt 60L

Color (L):	60 °L
Info/Use:	Sweet, mild caramel flavor and a golden color. Use in amber and brown ales.

3.3% of grist

0.50 pounds

American Chocolate Malt

Color (L):	127 °L
Info/Use:	Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.

1.6% of grist

1.00 pounds

American Black Patent

Color (L):	127 °L
Info/Use:	Provides color and sharp flavor. Use in stouts and porters.

3.3% of grist

1.00 pounds

American Dextrin (Cara-Pils) Malt

Color (L):	1 °L
Info/Use:	Balances body and flavor without adding color, aids in head retention. For any beer.

3.3% of grist

1.00 pounds

Belgian Caravienne Malt

Color (L):	21-22 °L
Info/Use:	Light crystal malt. Used in lighter Abbey or Trappist style ales.

3.3% of grist

1.00 pounds

Crystal Malt 20L

Color (L):	20 °L
Info/Use:	Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.

3.3% of grist

24.50 pounds

Total Grain Weight (Water Amounts

Water Amounts

Target Final Boil Volume:	7 gallons
Evaporation Rate:	1.5 gallons per hour
Boil Time:	70 minutes
Runoff Volume Needed:	9 gallons	7 gallons (final boil volume) ÷ 0.96 (cooling) + 1.8 gallons (boil evaporation)
Grain Amount:	24.5 pounds
Grain Absorbtion:	5.2 gallons
Total Water Needed:	15.3 gallons	9 gallons (runoff) + 5.2 gallons (grain absorbtion) + 1 gallons (equip. loss)
Mash Water Needed:	8.1 gallons	based on 1.33 quarts per pound of grain
Sparge Water Needed:	7.1 gallons	15.3 gallons (total water) – 8.1 gallons (mash water)

)

80.3% of grist

Adjuncts

1.00 pounds

Flaked Oats

Non-Fermentables

2 tbsp

5.2 Stabilizer @ mash minutes

Hops

1.00 ounces

Galena

Region:	United States
AAU Range:	12 - 14%
Notes:	Strong, clean bittering hop.
Typical Use:	Bittering.
Substitution:	Northern Brewer, Eroica, Cluster
Example:	Ale, Porter, Stout, ESB; Catamount Porter, Devil's Mountain Railroad Ale

13% Pellets @ 60 minutes
Type: Bittering
Use: Boil

13 AAUs

2.00 ounces

Williamette

Region:	United States
AAU Range:	4 - 7%
Notes:	Mild, spicy, grassy, floral aroma.
Typical Use:	Aroma, finishing, dry hopping.
Substitution:	Fuggle
Example:	English-style Ale, Porter, Stout; Sierra Nevada Porter, Ballard Bitter, Anderson Valley Boont Amber

5.44.5% Pellets @ 15 minutes
Type: Bittering
Use: Boil

10.9 AAUs

1.00 ounces

Fuggle

Region:	United Kingdom, United States
AAU Range:	3 - 5%
Notes:	Mild, soft, grassy, floral aroma.
Typical Use:	Aroma, finishing, dry hopping.
Substitution:	East Kent Goldings, Willamette
Example:	English-style Ale, American Ale, ESB, Lager; Samuel Smith's Pale Ale, Old Peculier, Thomas Hardy's Ale; English ales

4% Pellets @ 0 minutes
Type: Aroma
Use: Boil

4 AAUs

1.00 ounces

Williamette

Region:	United States
AAU Range:	4 - 7%
Notes:	Mild, spicy, grassy, floral aroma.
Typical Use:	Aroma, finishing, dry hopping.
Substitution:	Fuggle
Example:	English-style Ale, Porter, Stout; Sierra Nevada Porter, Ballard Bitter, Anderson Valley Boont Amber

5.4% Pellets @ 0 minutes
Type: Aroma
Use: Boil

5.4 AAUs

5.00 ounces

Total Hop Weight

33.3 AAUs

Boil

Total Boil Time:	70 minutes

Total Boil Time:

70 minutes

Yeast

Name:	Safale English Ale
Manufacturer:	Fermentis
Product ID:	S-04
Type:	Ale
Flocculation:	Medium
Attenuation:	73%
Alcohol Tolerance:	Medium
Temperature Range:	64–70°F
Amount:	24 gr

Mash Profile

Single Infusion Mash, Full Bodied Beer

Grain Temperature:	72°F	Tun Temperature:	72°F
Sparge Temperature:	168°F	PH:	5.4
PPG:	20.8	Efficiency:	63.8%
Notes:	Mash profile for most well-modified malts.

Steps

#	Name	Type	Time	Temp.	Description
1	Mash In	Infusion	45 min.	158°F	Add 70% of mash water at 171° F / 77° C
2	Mash Out	Infusion	10 min.	168°F	Add 30% of mash water at 197° F / 92° C

Procedure

Special Procedures

Water Amounts Calculator

Target Final Boil Volume:	7 gallons
Evaporation Rate:	1.5 gallons per hour
Boil Time:	60 minutes
Runoff Volume Needed:	8.75 gallons	7 gallons (final boil volume) ÷ 0.96 (cooling) + 1.5 gallons (boil evaporation)
Grain Amount:	24 pounds
Grain Absorbtion:	4.8 gallons
Total Water Needed:	13.55 gallons	8.75 gallons (runoff) + 4.8 gallons (grain absorbtion) + 0 gallons (equip. loss)
Mash Water Needed:	7.98 gallons	based on 1.33 quarts per pound of grain
Sparge Water Needed:	6 gallons	12.55 gallons (total water) – 7.98 gallons (mash water)

Calculations derived from Ray Daniels' book Designing Great Beers.

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