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Ravenwood Russian Immortal Stout

From the BrewBlog of BorealBrewers – Grand Rapdis, Minnesota USA
Printed April 25, 2018

Specifics
Style: Imperial Stout
Contributor: Chad Haatvedt
Yield: 5 gallons
Color (SRM/EBC): 75/147.8
Bitterness (Calc): 66 IBU (Daniels)
BU/GU: 0.73
Calories: 300 (12 ounces)
ABV: 8.8%
ABW: 6.9%
OG: 1.090
OG (Plato): 21.56° P
FG: 1.024
FG (Plato): 6.07° P
Real Extract: 8.87° P
App. Atten.: 71.8%
Real Atten.: 58.8%
BJCP Style Info: Imperial Stout
O.G.: 1.075 - 1.115
F.G.: 1.018 - 1.030
ABV: 8.0 - 12.0%
Bitterness: 50 - 90 IBUs
Color: 30 - 40 SRM
Info: 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.

General Information
Method: All Grain
Extract
6.00 pounds LME - Light 22.2% of grist
1.33 pounds DME - Light 4.9% of grist
7.33 pounds Total Extract Weight 27.1% of grist
Malts and Grains
12.00 pounds American Pale Malt (2-Row) 44.3% of grist
2.00 pounds Crystal Malt 120L 7.4% of grist
2.00 pounds British Crystal Malt 7.4% of grist
0.50 pounds Crystal Malt 60L 1.8% of grist
0.34 pounds American Chocolate Malt 1.3% of grist
0.90 pounds American Black Patent 3.3% of grist
1.00 pounds German Cara Amber 3.7% of grist
1.00 pounds Belgian Caravienne Malt 3.7% of grist
19.74 pounds Total Grain Weight 72.9% of grist
Adjuncts
1.00 pounds Flaked Oats  
Non-Fermentables
2 tabs Whirlfloc @ 15 minutes  
1 tbl 5.2 Stabilizer @ mash minutes  
6 tsp Yeast Nutrient @ 30 minutes  
Hops
1.00 ounces Other 16.1% Pellets @ 60 minutes
Type: Bittering
Use: Boil
16.1 AAUs
2.00 ounces Williamette 5.4% Pellets @ 15 minutes
Type: Bittering
Use: Boil
10.8 AAUs
2.00 ounces Cascade 2% Leaf @ 0 minutes
Type: Aroma
Use: Boil
4 AAUs
5.00 ounces Total Hop Weight 30.9 AAUs
Boil
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: 0 Efficiency: 0%
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

Yeast

I had an old smack pack of 1728 Scottish Ale.  I did not seam to activate, but I tried it anyway.  I picked up a propagator pack of 1728 at local brew supply store, but did not have time to get it ready, so I pitched it as is.

18 hours later, there was no yeast activity so I added two packages of Safale 04.  It started taking off within 2 hours.

Ravenwood Russian Immortal Stout
Date Brewed:  
Brewer/Assistant:  
Brew Day Data
  Target Actual
Strike Water Amount: 6.6  
Strike Water Temperature:    
Mash Temperature:    
Mash Time:    
Sparge Water Amount: 5.6  
Sparge Water Temperature:    
Pre-Boil Gravity:    
Pre-Boil Amount: 7  
Post-Boil Amount: 5  
Boil Time: 70  
Original Gravity: 1.09 / 21.6° P  
     
     
     
     
Brew Day Notes
 

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