Russian Imperial Stout
By Pete Turner
Here's my recipe for Russian Imperial Stout, a style which according to The Premium Beer Drinker's Guide (Stephen Beaumont) can "calm the mind and soothe the soul like a gentle breeze on a sweaty August night." This beer originated in England and was exported to the Russian empire at the time of the czars, a lengthy trip that required a high alcohol level. I used a hopped can of Ironmaster Irish stout designed to brew 5 UK gallons (= 6.25 US gallons), and reduced the volume to 3.5 gallons, plus put in some Munton and Fison's amber dried malt extract. Starting gravity should come out at about 1.08. The only grains are some roasted barley.
Ingredients:
1 can Ironmaster Irish stout (4 lb)
4 lbs amber dried malt extract
1/2 lb roasted barley grains
1 oz Goldings hops
Munton's gold dried ale yeast
Dissolve the dried malt extract in about 1 gallon water, increase heat gradually
Add the roasted barley in a grain bag, continue heating and remove just before the boil is reached.
Add 1 oz Goldings hops
Boil for 30 min
Add the Ironmaster liquid malt extract, increase heat, and boil for an additional 15 minutes.
Cool, make up to 3.5 gallons and add proofed yeast; ferment at room temperature
Transfer to secondary after one week
2 - 3 weeks after brewing add 1/2 cup priming sugar and bottle
Store at room temperature
Wait 6 months - 2 years (remember, good things only come to people who wait!). This beer will become a lot smoother with time, and keeps fine at room temperature.
Notes: the generic yeast I used worked well despite the high final alcohol level (between 8 and 10%). You could use a more appropriate one, such as Wyeast strain # 1084 (Irish stout). Final yield is about 3 gallons.