This year I’m taking a more seasonal approach to my brewing, trying to brew and drink my homebrews when they’re traditionally or commonly made and enjoyed. First up is a Russian Imperial Stout (RIS) that I intend to age until the temperatures drop next autumn. Last June I brewed a RIS that I named Vlad, and it has matured into a delicious and warming beverage for a cold winter’s night. In making Son of Vlad, I increased the grain bill from 14.5 lbs. to 16.5 lbs. to raise the original gravity (OG, a measure of the amount of fermentable material for the yeast to convert into alcohol and carbon dioxide).
When I transferred Son of Vlad from primary fermentation to secondary to get it off the trub (the gunk at the bottom of the fermenter consisting mainly of dead/dormant yeast and other detritus), I took a gravity reading to see how well the yeast had done their job. Before primary fermentation, the OG was 1.067, which was below normal for a RIS. After nearly two weeks, the gravity had dropped to 1.013, which translates to about 7% alcohol by volume (ABV).
I’ll leave it in secondary fermentation for a while, then bottle it and cellar it until next fall, opening the occasional bottle for quality assurance purposes 🙂
|Batch Size||Boil Time||IBU||SRM||Est. OG||Est. FG||ABV|
|5.3 gal||90 min||61.2 IBUs||43.3 SRM||1.078 SG||1.016 SG||8.2 %|
|Name||Cat.||OG Range||FG Range||IBU||SRM||Carb||ABV|
|Imperial Stout||13 F||1.075 - 1.115||1.018 - 1.03||50 - 90||30 - 40||1.8 - 2.6||8 - 12 %|
|Pale Malt (2 Row) UK||12 lbs||72.73|
|Barley, Flaked||1.5 lbs||9.09|
|Black Barley (Stout)||1.5 lbs||9.09|
|Caramel/Crystal Malt - 40L||1.5 lbs||9.09|
|Centennial||2 oz||60 min||Boil||Pellet||10|
|Cascade||1 oz||10 min||Boil||Pellet||5.5|
|California Ale (WLP001)||White Labs||77%||68°F - 73°F|
|Download this recipe's BeerXML file|