stout, imperial stout, Russian imperial stout, extract
Source: Jeffrey Johnson (firstname.lastname@example.org),
HBD Issue #1785, July 19, 1995
I recently (7/3/95) brewed an Imperial Stout that at bottling time had an
overpowering grapefruit taste. I mean STRONG!! I couldn't taste anything else.
I don't know if it was due to the receipe or my technique or what.
<[Note: This recipe basically looks sound, but the use of Cascade hops could
be contributing grapefruit-like flavors and aromas to the beer. Replace with
another type of hop of similar bitterness. ---Ed.]
- 9 lb "Dutch" amber dry malt extract
- 1 lb Medium Brown Sugar
- 1/2 lb roasted barley
- 1/2 lb chocolate barley
- 4 oz Northern Brewer hop pellets AA 8.8%
- 2 oz Cascade hop pellets AA 5.4%
- 1" piece of brewers licorish
- 1 tsp irish moss
- Wyeast #1084 Irish Ale yeast
I steeped roasted/chocolate barley in 1 gal 160 deg F water for 30 min, strained
into kettle, and sparged with 1/2 gal 170 deg F water. Added an additional gal
of water and brought to a boil. Removed from heat and dissolved extract and
sugar, returned to burner and brought to boil. Added licorish and Northern
Brewer hops. Added irish moss at 45 min. Boiled for 55 min and then added
Cascade hops. Boiled for additional 5 min and cooled in ice water bath. (total
boil 60 minutes).
Strained cooled wort into 2.5 gal of previously boiled and cooled water in
primary fermenter (6.7 gal plastic, closed fermentation). O.G. 1.078. Pitched
yeast directly from smack pack at 78 deg F. Active fermentation noticable after
12 hours. Primary fermentation was at approx 72 deg for five days. Racked to
secondary (5 gal glass) S.G 1.042, tasted fruity but not overpowering. After 13
days total, all fermentation activity ceased. Bottled with 3/4 cup honey. F.G.