RIS for sure. Nothing screams warm in the winter like a hearty, thick and strong stout. Here's the recipe for one I just bottled. Tastes deliciously like Old Rasputin right now.
Style: Imperial Stout OG: 1.088
Type: All Grain FG: 1.021
Rating: 4.0 ABV: 8.78 %
Calories: 287 IBU's: 85.31
Efficiency: 80 % Boil Size: 5.88 Gal
Color: 49.6 SRM Batch Size: 5.00 Gal
Preboil OG: 1.082 Boil Time: 90 minutes
Fermentation Steps
Name Days / Temp
Primary 14 days @ 65.0°F
Secondary 28 days @ 65.0°F
Bottle/Keg 120 days @ 60.0°F
GRIST
13.00 lbs 74.76 % Pale Malt (2 Row) US 60 mins 1.036
1.50 lbs 8.63 % Brown Malt 60 mins 1.032
0.75 lbs 4.31 % C120L 60 mins 1.033
0.63 lbs 3.62 % Chocolate Malt 60 mins 1.028
0.63 lbs 3.62 % Roasted Barley 60 mins 1.025
0.50 lbs 2.88 % Victory Malt 60 mins 1.034
0.38 lbs 2.19 % Black (Patent) Malt 60 mins 1.025
Hops
1.75 ozs Cluster 90 mins
1.00 ozs Centennial 90 mins
1.25 ozs Liberty 30 mins
0.75 ozs Northern Brewer 30 mins
1.00 oz Liberty 10 days
2.00 pkg American Ale II Wyeast Labs 1272
Additions
Amount Name Time Stage
1.00 each Whirlfloc Tablet 15 mins Boil
Mash Profile
Light Body Temperature 75 min @ 150.0°F
Add 21.74 qt ( 1.25 qt/lb ) water @ 165.8°F
Carbonation
(none)
Notes
www.iBrewMaster.com Version: 2.820
Sent from my iPhone