Rasputin's Beard Imperial Stout Recipe

"Rasputin's Beard" Imperial Stout
Imperial Stout

9 lbs. Light Dry Malt
1 lb. British Crystal Malt
1 lb. Dark Crystal Malt (Caramel 120)
8 oz. Brown Malt
8 oz. Chocolate Malt
4 oz. Black Roasted Barley
1/2 tsp. Gypsum
1/2 tsp. Calcuim Chloride
1 1/2 tsp. Powdered Chalk
1 tsp. Irish Moss
1 oz. Columbus Hop Pellets (60 min.) 60.00 IBU
2 oz. Northern Brewer Hop Pellets (30 min.) 20.14 IBU
1 1/2 oz. Centennial Hop Pellets (2 min.) 9.41 IBU
2/3 cup Corn Sugar for priming
1 pack #1056 Ale Yeast

SG 1.095 IBU 90.55

Briess Light Dry Malt 1 lb.
Briess Light Dry Malt 3 lb.
Briess Light Dry Malt 5 lb.
Average rating:
English Crystal Malt - 55L - 1 lb.
British crystal malt is similar to domestic caramel malt but not identical, providing a delicate smooth caramel/toffee character to beer.
Briess Caramel Malt - 120L - 1 lb.
Average rating:

Lower usage rates provide figgy dried fruit and toffee notes while higher percentages increase the bittersweet burnt sugar character.
English Brown Malt - 60L - 1 lb.
Brown malt imparts a strong, dark-toasted grain flavor, slightly nutty with a hint of bitter chocolate.
English Chocolate Malt - 500L - 1 lb.
Provides a rich, dark color and roasted, sharp, even burnt or astringent flavors with intense chocolate and coffee notes.
Briess Black Roasted Barley - Unmalted - 500L - 1 lb.
Provides coffee character, intense bitterness, and dryness to the palate and darkens foam color.
Gypsum - Calcium Sulphate 2 oz.
Calcium Chloride 4 oz.
Average rating:
Chalk - Calcium Carbonate 8 oz.
Irish Moss Kettle Fining - 2 oz
Average rating:
Corn Sugar for Priming, 5 oz
1056 American (Chico) Ale Wyeast Smackpack
Average rating:

Rasputin's Beard Imperial Stout Recipe

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