The Beer Recipator


The BreweryHomeSpreadsheetRecipesDiscussion

Russian Imperial Milk Stout

Originally intended to make a straight Russian Imperial Stout.
I added a little lactose for lasting sweetness.
Unfortunately, I failed to compensate the starting gravity to
maintain the original recipe plus the addition of the non-fermentable sugar.
That caused the final to be 10 pts to high, thus a weak beer
for this style. Still tastes great though!

Brewer: Dan Email: -
Beer: Russian Imperial Milk Stout Style: Imperial Stout
Type: Extract w/grain Size: 5 gallons
Color:
226 HCU
Bitterness: 106 IBU
OG: 1.094 FG: 1.032
Alcohol: 8.0% v/v (6.3% w/w)
Water: Seattle's Finest
Grain: 2 lb. British amber
.5 lb. American black patent
1.5 lb. Roasted barley
1 lb. Dextrine malt (Cara-Pils)
Steep: Mash in 6.25 qts water for 45 min @ 150° F. Sparged with about 5 gal @ 168° F.
Boil: 60 minutes SG 1.073 6.5 gallons
9.5 lb. Light malt extract
.5 lb. Lactose
Irish Moss as necessary, although what's the point with a beer light could never penetrate??........
Hops: 2 oz. Warrior (17% AA, 60 min.)
Yeast: Wyeast 1056
Carbonation: Keg--force carb
serve at cask temp

Recipe posted 11/01/10.