Czar’s Revenge Russian Imperial Stout
A Russian Imperial Stout that is full-bodied, rich, and complex, with flavors of dried fruit, coffee, and dark chocolate. This is the perfect beer to warm you up on those cold winter evenings.
0
|
|||||
|
|||||
|
Ingredients
EXTRACTS: 13 LBS. LIGHT LME
Specialty Grains: 1.5 LB. BRIESS STOUT ROAST BARLEY 8 OZ. BRIESS CHOCOLATE MALT 1 LB. BELGIAN SPECIAL B, 8 OZ. BELGIAN CARAMUNICH 8 OZ. ENGLISH CHOCOLATE MALT
Hops: 2 OZ. MAGNUM, 4 OZ. EAST KENT GOLDINGS
1) Add between 2 ½ and 6 ½ gallons of water to the brewing pot, dependent upon the size of your kettle. Pour the crushed grains into the grain bag and tie the bag loosely. Place the bag into the 150º-155ºF water and using a spoon incorporate the water into the grain bag so that all the grains are fully saturated. Put the lid on the pot and allow the grains to steep 30 minutes without direct heat. After 30 minutes remove and discard the grain bag.
2) Slowly pour the malt extract(s) into the pot while stirring constantly to keep the extract from just falling to the bottom and burning on the bottom of the pot. Turn the heat back on, set to high and bring the contents (now called wort) to a vigorous boil for 60 minutes. Monitor closely for possible boil overs. The lid must remain off during the entire 60 minute boil to prevent potential off flavors (DMS).
HOPS:
3) During the 60 minute boil hops are to be added at the following times. Note that times indicate minutes left till the end of the boil.
60 min. 1.5 OZ. MAGNUM
10 min. 2.0 OZ. EAST KENT GOLDING
2 min. 2.0 OZ. EAST KENT GOLDING
FERMENTATION:
4) At the end of the 60 minute boil, remove the pot from the heat, then remove and discard the hop bags. Allow the wort to cool to below 80ºF. (You can use a wort chiller to hasten this very important step! Also be sure that anything that will come in contact with the chilled wort is properly sanitized.)
5) Add the chilled wort to a sanitized fermentor and add additional water if necessary to bring the total volume up to 5.25 gallons. At this point take a sample of the wort for the original specific gravity reading and record it in the space provided. Refer to your hydrometer instructions for taking this reading being sure to correct for temperature.
6) The proper temperature in which to pitch the yeast and to ferment the wort will vary based on the yeast strain and the beer style. The ideal fermentation temperature for this yeast strain is 70º-65ºF. If necessary, place the fermentor into a cold or warm water bath to adjust the temperature. When the temperature is correct, aerate the wort then pitch/add both packets of yeast: SAFALE US-05 If the yeast provided is dry, simply sprinkle the yeast on the top of the wort and let it settle without stirring.
7) Install an airlock or blow off tube on the primary fermentor, and move it to a dark spot where it can maintain the appropriate temperature for the yeast strain.
8) OPTIONAL: After one week of fermentation rack (siphon) the beer into a sanitized secondary fermentor for an additional week to clear.
9) At the end of the second week, take and record the specific gravity reading in the space provided. A steady specific gravity reading of different samples over two or more days indicates that fermentation is complete.
PACKAGING:
10) When fermentation and clearing is complete, you can proceed with bottling. In a sanitized bottling bucket, add ¾ cup of corn sugar that has been boiled with 2 cups of water for 15 minutes and cooled. Gently rack the finished beer into the bottling bucket with the priming sugar solution.
Gently stir without introducing oxygen (no splashing or sloshing) to incorporate sugar. Use a bottle filler to fill the bottles to the top of the bottle, when you remove the bottle filler it will be at the perfect level. Cap the bottles and allow them to condition at about 70ºF for 2 weeks
Ingredients
Base Grains: 19.5 LBS MARIS OTTER ENGLISH PALE MALT
Specialty Grains: 1.5 LB. BRIESS STOUT ROAST BARLEY 8 OZ. BRIESS CHOCOLATE MALT 1 LB. BELGIAN SPECIAL B, 8 OZ. BELGIAN CARAMUNICH 8 OZ. ENGLISH CHOCOLATE MALT
Hops: 2 OZ. MAGNUM, 4 OZ. EAST KENT GOLDINGS
All Grain Option:
Replace the Liquid Malt Extract (LME) with 19.5 lbs. of
2 Row English Pale Malt. Add the specialty grains and mash at 154° F.
MORE RECIPES LIKE THIS
| RECIPE NAME | STYLE / TYPE | IBU | ABV |
|---|---|---|---|
| American Brown Ale | American Brown Ale | 27-32 | 4.9% |
| Pink Boots Grisette | Grisette | 6 | 4.2% |
| Murphy's Stout Clone | Irish Stout | 4% | |
| Nick's Summer IPA | Specialty IPA | 5% | |
| Poetic Noble Land Mermaid Black IPA | Specialty IPA | 32 - 36 | 6.7% |
| Nick's Black IPA | Specialty IPA | 27-32 | 4.9% |
| 80 Shilling | Scottish Export | 27-32 | 4.9% |
| Amber Ale | American Amber | 25-29 | 5% |
| American IPA | American IPA | 86 - 90 IBUs | 4.8% |
| Apricot Blonde | Fruit Beer | 15 - 19 IBUs | 4.7% |
| Belgian Wit | Witbier | 8 - 12 IBUs | 4.1% |
| Bent Barley Nut Brown Ale | Brown Ale | 23 | 6.1% |
| Cherry Chocolate Stout | Fruit Beer/Stout | 10 | 6.6% |
| Citra Pale Ale | Pale Ale | 33-37 | 5% |
| Vanilla Porter | Porter | 19 | 5.1% |
| Banded Oak: Ye Olde Ale | OLD ALE | 19 | 9% |
| Coconut Vanilla Porter | Porter | 19 | 5.1% |
| Czar's Revenge Russian Imperial Stout | Russian Imperial Stout | 8 | 10.1% |
| English Brown Ale | British Brown Ale | 18-22 | 5% |
| Funkwerks Tropic King Clone | Belgian Saison | 14-18 | 8% |
| Hazy IPA | American IPA | 5.7% | |
| Honey Lemon Blonde Ale | Golden Ale | 8 | 5.2% |
| Dry Dock IPA | Dry Dock IPA | 60 | 7 |
| Irish Red | Red Ale | 18-22 | 5.2% |
| Oatmeal Stout | British Brown Ale | 18-22 | 5% |
| Samuel Smith's Oatmeal Stout | Oatmeal Stout | 4.5% | |
| Strawberry Blonde | Fruit Beer | 15 - 19 IBUs | 4.7% |
| Summer Ale | Golden Ale | 14-18 | 5% |
| American Wheat | American Wheat | 18 - 22 IBUs | 4.2% |
| Eclipse Pumpkin Spice Porter | British Brown Ale | 18-22 | 5% |
| Belgian Dark Strong | Belgian Dark Strong Ale | 10-14 | 10% |
| Belgian Golden Strong | Belgian Golden Strong Ale | 10-14 | 7.6% |
| Evolution IPA Clone | English IPA | 65 IBUs | 7.3% |
| Extra Special Bitter | Strong bitter | 33 - 37 IBUs | 6.5% |
| H.M.S. Bounty Old Ale Clone | Old Ale | 18-22 | 5% |
| Half Moon Pumpkin Ale | Spice, Herb or Vegetable Beer | 15 - 19 IBUs | 5% |
| Imperial Pumpkin Ale | Vegetable beer | 18-22 | 8% |
| Murphy's Irish Stout Clone | Oatmeal Stout | 27-31 | 5% |
| Naked Blonde Ale | American Blonde Ale | 15-19 | 4.7% |
| Naked Porter | Brown Porter | 19 | 5.1 |
| Rye Pale Ale | American Pale Ale | 42-46 | 5.1% |
| Two Hearted Ale Clone | American IPA | 50-54 | 5 |
Visit dry dock brewing co.
The brewery was Aurora, Colorado’s first when owners Kevin DeLange and Michelle Reding opened with a 7 BBL brewhouse in a 900-square-foot space in 2005.