Gospodi Pomilui Raspberry Imperial Stout Recipe

Gospodi Pomilui Raspberry Imperial Stout Recipe

by Byron Burch

 A rich and delicious stout.  The Russian "Gospodi Pomlui" translates to English as "Lord Have Mercy".

5 lbs. Dark Dry Malt
3 lbs. Amber Dry Malt
1 lb Chocolate Malt
8 oz. Two Row Lager Malt
8 oz. Belgian Caravienne Malt
8 oz. Medium Crystal Malt (Caramel 40)
8 oz. Light Crystal Malt (Caramel 20)
4 oz. Dark Crystal Malt (Caramel 90)
4 oz. Munich Malt
4 1/2 lbs. Clover Honey
2 lbs. Dry Rice Extract
2 1/2 oz. Lactose
1/4 tsp Chalk
1/2 oz. Pectic Enzyme
1 tsp Irish Moss
2 oz. Centennial Hop Pellets (75 min.) 74 IBU
6 lbs. Red Raspberry Puree (or 7 lbs. Crushed Berries)
3/4 cup Corn Sugar for Priming
1 pack Pasteur Champagne Wine Yeast

Mash grain at 150 F for 45 minutes.  Boil for 60 minutes.  Add honey at the
same time as the irish moss, with 15 minutes remaining in the boil.  Add
puree along with pectic enzyme near the end of primary fermentation or in
the secondary fermentor.

SG=110
IBU=74

 

 

If you like our content, please share the love.

ITEMS FROM THESE INSTRUCTIONS MAY BE FOUND BELOW OR IN THE SHOPPING AREA OF OUR WEBSITE.

* Quantity Pricing Available. Follow link for details.