This is a recipe for a Russian imperial stout, to go along with my series on Russian imperial stout. There is also an extract-based recipe for this beer.
This is an all-grain brew that will require a long brew day. The large grain bill will be fully sparged, to yield 12 gallons (45 L) of wort, and boiled down to 5 gallons (19 L). This will take over 4 hours. Given that this is a big beer with lots of hops, there is also a settling stage after the boil, in order to increase the yield of clear wort from the kettle. (You can skip this if you have a way to filter your wort, such as a hop jack.)
Optimally, you should have a 15-gallon (~60-L) kettle with a burner capable of evaporating 1.5 gallons (5.7 L) per hour. However, alternate instructions for brewers with a 10-gallon (~40 L) kettle are also given.
One twist in this recipe is that a portion of dark malt is withheld and only stirred into the upper part of the mash near the end. This will make lautering easier. It may also help the mash fall into the proper pH range more easily. If you don’t want to bother with this, you can simply mash all the grains together.
T-34 Stout
Russian Imperial Stout
All-grain; English units
DESCRIPTION
A big (9.6% ABV), roasty, hoppy stout. This ale is very flavorful and full-bodied, but attenuated enough that it is not too sweet.
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