A rich, complex and intense Imperial Russian Stout. Using oak chips we replicate the barrel ageing process. Ageing in the bottle or keg is also recommended to fully enhance the characteristics of this beer.
4kg Dark liquid malt
2.5kg Light liquid Malt
300g Flaked Oats
200g Roasted Barley
300g Dark Crystal
200g Chocolate Malt
100g Special B
45g Columbus hops (15% AA) – 45min boil
30g Centenial hops (15% AA) – 45min boil
15g Columbus hops (15% AA) – 15min boil
30g Cascade hops (7% AA) – 0min boil
15g American oak chips
1 x MJ New World Strong Ale yeast
1. A day before, place 10‐15 litres of water in closed containers in a fridge and chill.
2. Steep Grains for 20‐30 mins with 2 litres of hot tap water (not boiling).
3. Strain liquid into a large saucepan. Rinse grain with another 1 Litre of hot tap water into the saucepan, and discard grain.
4. Add another 4 litres of water and 1 kg liquid light malt (approx.) to the saucepan, and bring to the boil whilst stirring.
5. Using a hop sock add 45g Columbus & 30g Centennial hops. After 30mins add another 15g of Columbus into the hop sock.
6. After 15mins turn off the heat and add 30g of Cascade hops, let sit for 15mins.
7. Remove the hop sock and add the rest of the malts and stir to dissolve. Place the saucepan in a sink of cool water for 10‐15 minutes.
8. Place oak in a microwave safe container with enough water to cover the oak. Cover the top with a saucer and heat in microwave until water starts to boil. Turn the microwave off and let sit for two minutes. Repeat the process twice to completely sanitise the oak.
9. Pour the contents of saucepan into fermenter, top up to 23 litres with chilled and tap water to reach a starting temperature of 20‐22°C. Add in the sanitised oak chips and stir wort vigorously to aerate,
10. Add yeast and ferment at 20c.
11. Bottle or keg when gravity is consistent over two days.
Tips for temperature control:
-Use the chilled water to reach a satisfactory temperature and add yeast immediately.
-Maintain a cool even temperature in the fermenter.
-Place the fermenter in a tray and wrap it in a blanket with an end in a container of water.
-Placing the fermenter on a concrete slab can also help to keep the temperature constant.
–Use a Brewing Thermostat and a fridge for optimum brewing conditions all year round.
Equipment needed for mead making:
– 4 Litre Pot
– Medium Funnel
– 2 x 5L Demijohns
– Bored Bung
– Solid Bung
-To make oak spirit use a 4-5 Litre wide neck glass jar, use around 200-300g of oak blocks or chips and 1 litre of vodka/neutral spirit. Soak for at least 14 days but the flavour intensifies the longer you leave the oak soaking. When ready, strain the oak out by passing it through filter wool in a funnel.