Stone Brewing Co.’s Imperial Russian Stout clone

(5 gallons/19 L, all-grain)
OG = 1.096 FG = 1.020 IBU = 65 SRM = 63 ABV = 10.7%

Ingredients

16.5 lbs. (7.5 kg) 2-row pale malt
2 lbs. (0.91 kg) amber malt
1.25 lbs. (0.57 kg) roasted barley (500 °L)
1.25 lbs. (0.57 kg) black malt
20.8 AAU Warrior® hops (60 min.) (1.3 oz/37 g at 16% alpha acids)
White Labs WLP002 (English Ale) yeast (3 qt./3 L yeast starter)
3/4 cup corn sugar (for priming)

Step by Step

Mash at 150 °F (66 °C). Boil for 90 minutes. Ferment at 66 °F (19 °C).

Stone Brewing Co.’s Imperial Russian Stout clone

(5 gallons/19 L, partial mash)
OG = 1.096 FG = 1.020 IBU = 65 SRM = 63 ABV = 10.7%

Ingredients

7.5 lbs. (3.4 kg) light dried malt extract
2 lbs. (0.91 kg) 2-row pale malt
2 lbs. (0.91 kg) amber malt
1.25 lbs. (0.57 kg) roast barley (500 °L)
1.25 lbs. (0.57 kg) black malt
20.8 AAU Warrior® hops (60 min.) (1.3 oz/37 g at 16% alpha acids)
White Labs WLP002 (English Ale) yeast (3 qt./3 L yeast starter)
3/4 cup corn sugar (for priming)

Step by Step

Place the grains in a large nylon bag. Partial mash the crushed grains in 2 gallons (7.7 L) of water at 150 ºF (66 ºC) for 45 minutes. Remove the grains and place in a large colander. Wash with 2 gallons hot wash. Add water to make 6 gallons (23 L) of wort, add dried malt extract and bring to a boil,. Boil for 60 minutes, adding hops at the times indicated in the recipe list. Cool the wort and transfer to fermenter. Aerate and pitch yeast. Ferment at 68 ºF (20 ºC).