Recipes

Badenov Russian Imperial Stout

This is a recipe from Steve Fletty of Falcon Heights, Minnesota and it won a gold medal in the 2011 National Homebrew Competition. Badenov Russian Imperial Stout sports a name almost as awesome as the beer itself!

There is a big roasted malt character to these beers and, stylistically, the sky seems to be the limit for how strong these beers can be. Ideally one would not like these beers to have too much of an alcohol taste or be overly sweet, although these beers can easily finish over 10% ABV. Enjoy!
This recipe was located in the Zymurgy September/October edition 2011 (page 54)

Badenov Russian Imperial Stout | Russian Imperial Stout

Ingredients

  • For 5 gallons (19 L)
  • 7 lb (3.18 kg) Maris Otter malt
    7 lb (3.18 kg) Light malt extract
    1.25 lb (.57 kg) Black malt
    1.25 lb (.57 kg) Roasted barley
    .5 lb (227 g) Chocolate malt
    1 lb (.45 kg) Flaked barley
    2.3 oz (65 g) Pacific Gem whole hops, 15% alpha acid (45 min)
    .6 oz (17 g) Magnum pellet hops, 14% alpha acid (45 min)
    1.1 oz (31 g) Centennial pellet hops, 9.2% alpha acid (45 min)
    1.5 oz (42 g) Columbus pellet hops, 14% alpha acid (30 min)
    4 packets(or adequate starter) Wyeast 1728 Scottish ale yeast

    Specifications

    • Original Gravity: 1.120
    • Final Gravity: 1.040
    • ABV: 10.5%
    • IBU: n/a
    • SRM: n/a
    • Boil Time: 60 minutes
    • Efficiency: n/a
    • Pre-boil Volume: 6 gallons (22.7 L)
    • Pre-boil Gravity: n/a

    Directions

    Conduct a mash at 158° F (68° C) for 60 minutes then sparge. Collect roughly 6 gallons of runoff and bring to a rolling boil. Once boiling, pour in the 7 lb (3.18 kg) of light malt extract in to your brew pot. Allow the wort to boil for 15 minutes and then make your first hop addition with 2.3 oz (65 g) Pacific Gem whole hops, .6 oz (17 g) Magnum pellet hops, and 1.1 oz (31 g) Centennial pellet hops. With 15 minutes left in the boil add 1.5 oz (42 g) of Columbus pellet hops. Cool your wort to an appropriate pitching temperature and strain the wort in to your fermenter. Aerate the wort very well. Once the wort is both aerated and cooled, pitch the yeast. Allow the specific gravity of this beer to get down around 1.040 before bottling or kegging. Like many Russian Imperial Stouts this beer will benefit from extended conditioning time.

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