I decided that I was going to try and brew myself up a a massive Russian Imperial Stout because I have been craving a beer like the "Dark Lord Russian Imperial Stout" from Three Floyds Brewing Co. It is simply one of the best beers ever known to man. I sat down in front of my computer and opened Promash and started hammering out a recipe that would give me an incredibly big beer that would satisfy my craving for RIS and this is the recipe I came up with.
15 lb Maris Otter Pale 2-row 10 lb American Pale 2-row 2 lb Germain Munich 1 lb Caramunich (belg) 1 lb Chocolate (amer) 1 lb Crystal 40L 1 lb Crystal 60L 1 lb Flaked Wheat 1 lb Roasted Barley .5 lb Black Patent .5 lb Wheat Malt .5 lb Special B
.5 oz Chinook Pellet Hops (19.4 ibu's @ 60 min) 1.5 oz Centennial Pellet Hops (12.9 ibu's @ 15 min) .5 oz Chinook Pellet Hops (3.3 ibu's @ 5 min)
3 lbs U.P. Honey from Brampton, MI 1/2 stick of brewers licorice
1 Big Old Starter of WLP001, Trusty California Ale Yeast.
Notes: This beer ends up being about 37.5 lbs of grain. I have a 14 gallon mash tun and it was full to the brim. If you get good efficiency with your system you can get away with using quite a bit less of base malt. This is a new system that I am trying to work the kinks out of so my efficiency is around 55-60% at least for this beer it was. Take that into mind if you use this recipe. my ABV came out to be around 10.5 % so if you use this exact recipe and get a better efficiency you will have a killer beer. This one is tasting phenominal right now. I recommend pitching a little fresh yeast before bottling because your yeast will be pooped out after working on all the sugars in this beer. My carbonation is a little bit less than what I wanted because I didn't pitch any fresh stuff before bottling. That is the only thing I would do differently if I were to brew this again.
I am 33 years old I have been brewing for about 12 years now. I love all styles of beer but I have a serious obsession with Belgian Ales and sour beer. For all of you gmail users, I am always online and love chatting beer. Feel free to hit me up with any questions or ideas concerning brewing or my blog.