Russian Imperial Stout

Discussion in 'Beer Kit Brewing Discussion.' started by Grizzly Notations, Jul 4, 2019.

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  1. Jul 8, 2019 #21

    Oneflewover

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    Crikey, you are getting attenuation of around 77% there before factoring in the lactose with a British ale yeast? It's your beer, but I agree with others I think it will be bordering unpleasantly sweet with the lactose addition.

    I noticed that you haven't put your hop additions into the calculator. How are you using them? That is a serious amount of Columbus!
     
  2. Jul 9, 2019 #22

    Grizzly Notations

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    I will consider the lactose, dont worry, not ignoring people intentionally lol. The columbus thing I'm not sure of, but the extract kit does come with 2 x 75g, so I don't know... kits usually supply you with what they need? The calculator wasn't working for the hops, so left it for now, will it make much difference?
     
  3. Jul 9, 2019 #23

    uDicko

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    Depending how you use the hops vs what the instructions say they could make a huge difference. And yes they normally give you all the hops you need in the kits.

    I'd go with many of the others here and plumb this all into a calculator like beercat was doing. Do one aligned to the recipe and one however you want to tweak it. Compare the differences.
     
  4. Jul 9, 2019 #24

    Grizzly Notations

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    I'll run it through the calculator and maybe you can show me what I'm doing wrong. Also, with the amount of fermentables I plan on using, would I need to consider a strong yeast?
     
  5. Jul 9, 2019 #25
  6. Jul 9, 2019 #26

    uDicko

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  7. Jul 9, 2019 #27

    Grizzly Notations

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    I haven't ordered it just yet, but I know it suggests 7 - 10 days after initial fermentation.
     
  8. Jul 9, 2019 #28

    uDicko

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    Ahhh, So it's dry hopping with columbus then. No boil addition required so it's probably already pre bittered wort.
     
  9. Jul 9, 2019 #29

    Grizzly Notations

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    Nice one, thank you.

    I've not received any feedback on the cognac soaked chips... can I presume this is okay then?
     
  10. Jul 9, 2019 #30

    BeerCat

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    What kit is it you have? You can add lactose when bottling along with sugar.
     
  11. Jul 9, 2019 #31

    Grizzly Notations

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    The kit is this one here.
     
  12. Jul 9, 2019 #32

    BeerCat

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    Generally people use whisky, bourbon, vodka or rum. Personally I prefer whisky as it blends better with a stout I'm.
     
  13. Jul 9, 2019 #33

    BeerCat

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    Iooks like a really good kit. Great reviews as well. I can't download the instructions but I would recommend you follow them and brew it as intended. You can always split it after fermentation and oak some, use some cocoa nibs etc.
    Wonder if anyone on here has done any of these kits?
     
  14. Jul 9, 2019 #34

    Grizzly Notations

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    Noted, thanks. I'm just a bit bored of whisky and rum. And vodka is just vile. I might consider bourbon over the cognac, I'll see what I can grab for a good price in Aldi.
     
  15. Jul 9, 2019 #35

    Grizzly Notations

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    The guy who sits behind me in work has done one and said I'd enjoy it. But for that price, it best be a good kit.
     
  16. Jul 9, 2019 #36

    AMyd666

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    Hey there. Careful with that much lactose. My imperial stout is like a pudding after using 500g in a 20 litre batch. Very very sweet. Best of luck!athumb..
     
  17. Jul 9, 2019 #37

    Grizzly Notations

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    Thanks! I am a massive dessert stout fan, so sweet isn't a massive problem for me.
     
  18. Jul 9, 2019 #38

    AMyd666

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    That's what I thought too. A 500ml bottle can be a bit much sometimes though, but at 11.5% it is certainly a relaxing drink!
    My stout is mellowing out the harsh edges after 10 months. Too much muscovado sugar!
     
  19. Jul 9, 2019 #39

    Grizzly Notations

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    It's never enough for me. Ever tried Lervig's Times 8 Stout? 16% Pastry Imperial, most beautiful drink I've had. But that's where I want to go, heavy hitting dessert stouts.
     
  20. Jul 9, 2019 #40

    AMyd666

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    Never heard of it. Wonder where that can be found? "pastry" imperial?
     

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