Free Recipe Russian Empirical Stout
Recipe Type: B Recipes
Recipe Preparation: boil
Cooking Ingredients for Russian Empirical Stout Recipe
5-1/2 lb 2-row pale malt
1 lb Caramel malt
1/4 lb Chocolate malt
1/4 lb Black patent malt
4-1/2 lb Diastatic malt extract
2-1/2 oz Fuggles hops
1/4 oz Chinook hops
1 ts Irish moss
Leigh Williams Yeast
Pasteur champagne yeast
1/4 c Corn sugar (priming)
Russian Empirical Stout Preparation
This will yield about 3-1/2 gallons at a density of 1106. Mash grains using infusion method for about 1 hour. Boil two hours with all hops added-that”s right, no finishing hops. Cool and pitch Williams yeast. Ferment for 4 days then rack to glass jugs. Rack again on 24th day. Add champagne yeast. Let ferment another 4 months. Bottle. After two years this beer showed a little oxidation, but by and large it was till in excellent shape. Viscous and black with light carbonation and a fine-beaded medium-brown head, it still had good balance, although the hop bitterness had faded with time to give predominance to the dark malts. It was bittersweet and almost unbelievably long in the finish. Original Gravity: 1.106 Final Gravity: 1.032 Primary Ferment: 4 days Secondary Ferment: 24 days + 4 months Recipe By : Serving Size: From: Date: 05/27
Cooking Temperature:
Recipe Serves: 1
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