1. Recipes

Rose’s Russian Imperial Stout

ABV: 7.80%

OG: 1.107

FG: 1.047

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gold medal Rose’s Russian Imperial Stout

This Russian Imperial Stout earned Dick Van Dyke a gold medal in the 1992 National Homebrew Competition. Expect a deep rich flavor, color, and aroma. A huge malt factor balances well with lots of hops and the adjunct flavors of licorice and molasses all mingle together nicely. This strong tasty beer will be perfect to enjoy during the winter months. Cheers!

Imperial Stout

Brewed 4 times

This Russian Imperial Stout earned Dick Van Dyke a gold medal in the 1992 National Homebrew Competition. Expect a deep rich flavor, color, and aroma. A huge malt factor balances well with lots of hops and the adjunct flavors of licorice and molasses all mingle together nicely. This strong tasty beer will be perfect to enjoy during the winter months. Cheers!

Ingredients:

  • 6.67 pounds Northwestern dark malt extract
  • 5 pounds six-row malt
  • 2 pounds 90 ºL crystal malt
  • 1 pound black patent malt
  • 1 pound chocolate malt
  • 1 pound Munich malt
  • 0.25 pound wheat malt
  • 5.5 ounces Eroica hops, 10.6% AA (60 minutes)
  • 1 ounce Chinook hops, 11.3% AA (60 minutes)
  • 1 ounce Kent Goldings hops, 4.7% AA (45 minutes)
  • 1 ounce Cascade hops, 4.9% AA (45 minutes)
  • 1 ounce Fuggles hops, 4.5% AA (45 minutes)
  • 1 ounce Chinook hops, 10.8% AA (45 minutes)
  • 1 ounce Kent Goldings hops, 4.8% AA (30 minutes)
  • 0.75 ounce Cascade hops, 4.9% AA (30 minutes)
  • 1 ounce Kent Goldings hops, 4.7% AA (10 minutes)
  • 1 ounce Fuggles hops, 3.4% AA (10 minutes)
  • 1 cup molasses
  • 1 inch licorice stick
  • 2 packages Red Star champagne yeast
  • 0.67 cup corn sugar (to prime)

Specifications:

Yield: 5 gallons (19 L)

Original Gravity: 1.107

Final Gravity: 1.047

ABV: 7.80%

Boil Time: 60 minutes

Directions:

  • Mash all grains at 130 ºF for 30 minutes.  Raise temperature to 150 ºF for 60 minutes and then 156 ºF for 30 minutes.
  • Primary fermentation:3 days at 65 ºF in plastic
  • Secondary fermentation:6 days at 63 ºF in glass
  • Tertiary fermentation:28 days at 63 ºF in glass

Judges Comments

"Molasses, licorice, roasted malt.  Very nice beer.  Well-made imperial stout."

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