Bumbles

Russian Imperial Stout

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
11 gal 60 min 60.6 IBUs 52.1 SRM 1.107 1.021 11.5 %
Actuals 1.046 1.01 4.7 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
Russian Imperial Stout 12 2 1.075 - 1.115 1.018 - 1.03 50 - 90 30 - 40 1.8 - 2.8 8 - 12 %

Fermentables

Name Amount %
Rice Hulls 2 lbs 4.32
Pale Malt (2 Row) US 32 lbs 69.14
Caramel/Crystal Malt -120L 2 lbs 4.32
Chocolate Malt 1.535 lbs 3.32
Black (Patent) Malt 1.5 lbs 3.24
Roasted Barley 1.25 lbs 2.7
Rye, Flaked 1 lbs 2.16
Wheat, Flaked 1 lbs 2.16
Molasses 2 lbs 4.32
Sugar, Table (Sucrose) 2 lbs 4.32

Hops

Name Amount Time Use Form Alpha %
Chinook 2.75 oz 60 min Boil Pellet 13
Chinook 1.1 oz 30 min Boil Pellet 13
Centennial 1.1 oz 15 min Boil Pellet 10
Centennial 1.1 oz 5 min Boil Pellet 10

Yeast

Name Lab Attenuation Temperature
California Ale (WLP001) White Labs 77% 68°F - 73°F

Mash

Step Temperature Time
Mash In 156°F 45 min
Mash Out 168°F 10 min

Notes

1st one I did was with 3 vanilla beans and 8oz of cocoa nibs for about 3 weeks. These were soaked in vodka and/or macallan scotch

2nd one was with sour cherries (which were overpowered), chocolate from health food store (Jeremy), coffee (wake-n-bake from Warise), 1 vanilla bean soaked in jameson, and a handfull of dried peppers from my garden.