The High Plains Draughters Recipe Database

Rouster Russian Imperial Stout
contributed by Brian Northup on 2006-11-28
makes 5.75 gal

Ingredients List  

7 lb John Bull LME syrup
5 lb Maris Otter Pale Malt
1 lb Fawcett Optic Malt
1.5 lb Roast Barley
0.5 lb Wheat Malt
0.75 lb Simpsons Golden Naked Oats
0.6 lb Cara-Vienne Malt
0.6 lb Light Munich Malt
0.6 lb Black Malt
1.5 lb British Choc Malt (350L)
0.5 lb Belgian aromatic malt (21 L)
0.5 lb Biscuit Malt
0.5 lb Simpsons Medium Crystal
0.5 lb Simpsons Extra Dark Crystal
0.5 cup Dark Molasses
2 oz Target pellets, 10.4% alpha, 70 min
1 oz Challenger pellets, 7.0% alpha, 70 min
1 oz East Kent Goldings pellets, 4.2% alpha, 70 min
2 oz Fuggles whole hops, 6.2% alpha, 15 min
2 oz Fuggles whole hops, 6.2% alpha, steep 5 min
1 vial WLP 023 Burton Ale Yeast
2 tsp gypsum
0.5 tsp calcium carbonate
1 tsp Irish moss - 25 min from EOB

Brewing Notes  

Mash grains at 124F for 30 min in 7 quarts water. Raise temp to 146F with 0.5 gal 170F water & direct heat, hold for 15 min. Raise temp to 152F with 1.0 gal 170F water & direct heat, hold for 70 minutes. Raise temp to 156F with direct heat & 0.5 gal 170F water, hold for 20 minutes. Raise temp to 170F with direct heat and 0.75 gal 170F water. Sparge till 7 gallons wort attained. Add LME and molasses at start of boil. 100 minute boil time.

Fermentation Notes  

Pitch really, really angry yeast culture in a 2 liter starter. Run primary at 72F for 21 days. Rack to secondary and run at 68F for 30 days. Bottle with brown sugar and fresh ale yeast.


Original gravity: 1.105
Final gravity: 1.032

Competition Record  

Brian Northup, 1st 13. Stouts, HPD Club-Only Competition, 2006