In 2016, we are going to do a monthly beer highlight.
To kick things off, we will start with the Russian Imperial Stout (BJCP 20C)
This is a very strong (8-12%), very dark (SRM 30+) beer with complex maltiness, a high hoppiness and a good one to let age out. I am packing up my apartment now and just found a case I made probably 2 years ago. Unlike all my other beers I found this one is still drinkable.
I like to make one at the beginning of the year and then taste a bottle or two a month as the year goes on.
And to coincide with the release of Star Wars Episode 7, we present our house recipe, The Imperial Death Star Stout:
Malt Extract: Pale 12 lbs. (Twice a normal beer!)
British Chocolate Malt 6 oz
Roasted Barley 8 oz
Black Patent 4 oz
#1 Northern Brewer (10%) 3.0 oz 60 min
#2 Northern Brewer (10%) 1.0 oz 15 min
#3 Fuggles 1.0 oz 0 min
Starting Gravity: 1.095
Fermentation Temp: 65-75 degrees F
Yeast: Nottingham (2 packets) + Champagne Yeast
This is very strong beer and to get to our target, we may need to add the Champagne yeast once our Nottingham gets past 12% or so. We may also need to add some fresh yeast right before bottling, since the higher alcohol content will make it hard for our old yeast to carbonate our beer.