Rose's Russian Imperial Stout With Mayo
First Place, Club-Only Competition, Imperial Stout, 1995
Dick Van Dyke, Park Forest, Illinois
(Extract/Grain)
Ingredients for 5 gallons
| 6.67 | pounds Northwestern dark malt extract |
| 5 | pounds six-row malt |
| 2 | pounds 90 ºL crystal malt |
| 1 | pound black patent malt |
| 1 | pound chocolate malt |
| 1 | pound Munich malt |
| .25 | pound wheat malt |
| 5.5 | ounces Eroica hops, 10.6% AA (60 minutes) |
| 1 | ounce Chinook hops, 11.3% AA (60 minutes) |
| 1 | ounce Kent Goldings hops, 4.7% AA (45 minutes) |
| 1 | ounce Cascade hops, 4.9% AA (45 minutes) |
| 1 | ounce Fuggles hops, 4.5% AA (45 minutes) |
| 1 | ounce Chinook hops, 10.8% AA (45 minutes) |
| 1 | ounce Kent Goldings hops, 4.8% AA (30 minutes) |
| .75 | ounce Cascade hops, 4.9% AA (30 minutes) |
| 1 | ounce Kent Goldings hops, 4.7% AA (10 minutes) |
| 1 | ounce Fuggles hops, 3.4% AA (10 minutes) |
| 1 | cup molasses |
| 1 | inch licorice stick |
| 2 | packages Red Star champagne yeast |
| .67 | cup corn sugar (to prime) |
| Original gravity: | 1.107 |
| Final gravity: | 1.047 |
| Boiling time: | 60 minutes |
| Primary fermentation: | 3 days at 65 ºF in plastic |
| Secondary fermentation: | 6 days at 63 ºF in glass |
| Tertiary fermentation: | 28 days at 63 ºF in glass |
| Age when judged: | 6 months |
Notes
Mash all grainss at 130 ºF for 30 minutes. Raise temperature to 150 ºF for 60 minutes and then 156 ºF for 30 minutes.
Judges Comments
"Molasses, licorice, roasted malt. Very nice beer. Well-made imperial stout."