Czars Private Stock

Source: Mark Stevens
Recipe added: 01/16/97
Email: stevens@alpha.rollanet.org

This is an extract adaptation of an all-grain recipe developed by John Harrison of the London's Durden Park Beer Circle. Details about the style and the recipe are available in an article about Russian imperial stout that I wrote for Michael Jacksons Beer Hunter web site.

Specifics

Recipe type: Extract
Batch Size: 5 gallons
Starting Gravity:
Finishing Gravity:
Time in Boil:
Primary Fermentation:

Ingredients:

6.6 pounds gold or amber malt extract syrup
3.3 pounds dark malt extract syrup
2 pounds dry light malt extract
1 pound crushed carapils malt
1 pound crushed roasted barley (or 3/4 pound crushed black malt)
15 ounces Fuggles or East Kent Goldings hops
Wyeast 1098 British ale yeast (or substitute a dry yeast such as Whitbread, Edme, or Windsor)

Procedure:

Fill a large kettle with 8 quarts of water and bring to boil. Add hops and boil for 1 hour. Turn off the heat and let the temperature drop for about 10-15 minutes, then add the carapils and roasted barley. Allow to steep for 10 to 15 minutes. Strain out the grains and bring the liquid to a boil. Add the extracts. Boil for 60 minutes. Put 3-1/2 gallons of cold water into a fermenting bucket. Strain the hot liquid to remove hops as you pour it into the fermenter. Top off to 5 gallons. Splash the liquid around in the bucket as much as possible. Add the yeast. Ferment at room temperature. Expect a very vigorous fermentation. After a week, transfer to a second fermenter (such as a glass carboy) if desired. Allow to continue fermenting another week or two. Prime with 1/2 to 3/4 cup corn sugar and bottle as usual. You can drink it within a couple months if you wish, but it will improve with age and I suggest cellaring it for a yea

Back to previous Table of Contents