Black Dwarf (Russian Imperial Stout No. I)

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

Imperial Stout

Recipe by BrewingInBolivia


Recipe Specs

Original Gravity Final Gravity Colour (SRM / EBC) Bitterness Alcohol by Volume
1.100 1.023 51.4
/
101.3
62.3 IBU 10.0%

Brewhouse Specs

Recipe Type Batch Size Boil Time Efficiency
All Grain 3.8 Litres / 1.0 Gal 60.0 min 70.0%

Fermentables

Name Type SRM Percentage Amount
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

Hops

Name AA% Amount Use Time
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

Misc

Name Amount Use Time
Coffee 150.00 g / 5.29 oz Secondary 0 mins

Yeast

Name Attenuation
Safale US-05 75 %

Mash Steps

Step Name Time Temperature Type
Saccharification Rest 60.0 min 66.0 °C / 150.8 °F Infusion

Notes

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

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