The Tsar

This was my first Imperial Stout,and the first made with new equipment
(hence the very low brewing efficiency). You should do better, as I
can now!!It should finaly be at it's best on the day it was brewed for
11:59 pm December 31 1999!!

Brewer:	Steve Chroscicki		Email:	Xcv99@dial.pipex.com
Beer:	The Tsar		Style:	Imperial Russian Stout
Type:	All grain		Size:	11 liters
Color:	141 HCU (~44 SRM)		Bitterness:	51 IBU
OG:	1.109		FG:	1.021
Alcohol:	11.3% v/v (8.9% w/w)
Water:	The brewing water was pre-boiled, and I then added a small amount of gipsum and epsom salt with 8ml of Lactic acid (@50%).This got the PH level down to 5.4%
Grain:	5kg 600g British pale 150g British chocolate 200g Roasted barley 200g Raw wheat
Mash:	62% efficiency
	I used a single infusion mash, 16 Litres @ 80oC added to an Insulated mash tun which dropped to 76oC after it settled. After adding grist this temp. dropped to 66oC. This was left for 90 minutes before running off.
Boil:	90 minutes	SG 1.066	18 liters
	In the last 15 minutes of boil I added 5ml of Irish Moss
Hops:	60g Fuggles (4.4% AA, 90 min.)
Yeast:	The Yeast used was a starter solution was made from the primary yeast sludge (after a sterile wash) of a previous Beer. My records show that it was originally a starter from a Chimay Bottle.
Log:	Brewed:13/02/97 racked to secondary carboy:16/02/97 Ferm. temp@21oC Bottled:04/03/97
Carbonation:	I made up a priming starter from Spray dryed malt extract,@1.020 and added 10ml per pint bottle.
Tasting:	What an exellent Stout!? it has all the right mouthfeel and chocolate notes plus the alcahol flavours found in this intense ale!!Fit for a king (or Tsar).

Recipe posted 12/06/97.