This was my first attempt at a stout of any kind of strength. I previously succeeded with a Dry Stout that absolutely nailed the style if you use Guinness Draught as a benchmark, but drinking a stout with an ABV of less than 4% seems to belie the name, to be honest. To each their own, though–I understand and generally agree with the impulse of the session beer movement, but it doesn’t line up with the way I actually consume beer (almost never more than one per session), so I prefer to aim higher.
Russian Imperial Stouts have a name that are enough draw all sorts of romantic connotations for something barrel-chested, robust, and dominant. So I tried to put together a decent attempt at imperial stouts, and blend in some cold-brewed Bolivian coffee at bottling.
Again, this was brewed during that unfortunate period when I was without a hydrometer, so the gravity measurements are all estimates.
The Black Dwarf
Recipe by BrewingInBolivia
|Original Gravity||Final Gravity||Colour (SRM / EBC)||Bitterness||Alcohol by Volume|
|Recipe Type||Batch Size||Boil Time||Efficiency|
|All Grain||3.8 Litres / 1.0 Gal||60.0 min||70.0%|
|Pilsner||Grain||1.7||57.64 %||1.00 Kg / 2.20 Lbs|
|Flaked Oats||Adjunct||1.0||10.09 %||0.18 Kg / 0.39 Lbs|
|Pale Ale Malt||Grain||3.0||6.92 %||0.12 Kg / 0.26 Lbs|
|Flaked Barley||Grain||1.7||5.76 %||0.10 Kg / 0.22 Lbs|
|Chancaca||Sugar||25.0||4.90 %||0.09 Kg / 0.19 Lbs|
|Chocolate||Grain||350.0||4.32 %||0.08 Kg / 0.17 Lbs|
|Black Malt||Grain||600.0||2.59 %||0.05 Kg / 0.10 Lbs|
|Crystal 10||Grain||10.0||2.59 %||0.05 Kg / 0.10 Lbs|
|Crystal 20||Grain||20.0||2.59 %||0.05 Kg / 0.10 Lbs|
|Roasted Barley||Grain||450.0||2.59 %||0.05 Kg / 0.10 Lbs|
|Cluster||7.6%||12.00 g / 0.42 oz||Boil||60 mins|
|Willamette||5.5%||5.00 g / 0.18 oz||Boil||30 mins|
|Willamette||5.5%||5.00 g / 0.18 oz||Boil||15 mins|
|Coffee||150.00 g / 5.29 oz||Secondary||0 mins|
|Safale US-05||75 %|
|Saccharification Rest||60.0 min||66.0 °C / 150.8 °F||Infusion|
|Cooked the oats for 15 minutes and let them cool to strike temp before adding them to the mash.
11-21-12 Brewday: Went well. Collected around 4.5 L of wort, put some excess into a partigyled batch. Bubbling within a few hours!
12-4-12: Steeped 150 g of coffee for two nights in cold water. Added at bottling with 30g turbinado sugar.
Recipe Generated with BrewMate