Russian Imperial Stout (For Advanced Brewers) Recipe

• 17 pounds 2-row pale malt
• 1 pound chocolate malt
• 1 pound roasted barley
• 1 pound flaked oats
• 0.5 pounds black patent malt
• 0.5 pounds Crystal 120 malt
• 2 ounces Galena hops - 90 minutes
• 1 ounce Northern Brewer Hops - 30 minutes
• 1 ounce Northern Brewer Hops - 10 minutes
• 2 to 3 Liter starter Dry English Ale yeast, either White Labs WLP007 or Wyeast 1098

1. Mash-in the 21 pounds of grain to 154u0b0F using 5.75 gallons of water at about 167u0b0F (1.1 quarts of water per pound). Stir for 2 minutes to prevent balls of grain from clumping together, creating a consistent mash.
2. Cover the mash, only uncovering to briefly stir every 20 minutes. Heat 4.25 gallons of sparge water to about 185u0b0F.
3. After mashing for 60 minutes, mash-out and sparge. You should have 7 to 7.5 gallons in the kettle. Add 2 ounces of Magnum hops and bring to boil.
4. After boiling for 60 minutes, add 1 ounce Northern Brewer hops.
5. After a total of 80 minutes, add 1 ounce Northern Brewer hops.
6. After 90 minutes remove from heat and chill using a wort chiller to 60u0b0F. Transfer to a carboy and take a gravity reading.
7. Ferment at 60u0b0 to 65u0b0F for 3 weeks. Transfer to a secondary carboy and age in a cool dark place for another 3 to 6 weeks.
8. Bottle or keg for a medium low level of carbonation.

malt, chocolate malt, barley, oats, black patent, crystal, minutes, minutes, minutes, starter

Taken from www.seriouseats.com/recipes/2012/01/homebrewing-how-to-make-russian-imperial-stout-all-grain-brewing.html (may not work)