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Russian Imperial Stout |
5.5 Gal |
8.72% |
71.02 |
1.088 |
1.022 |
47.41°L |
All Grain |
101 |
Beer
0 |
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Title: Old Jassafras Russian Imperial Stout |
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| Boil Size: 7.5 Gal |
Boil Time: 90 |
Boil Gravity: 1.065 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar Scale: Specific Gravity |
| Brew Method: All Grain |
Pitch Rate: 0.5 |
Primary Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation Date: 12/17/2018 04:03 PM |
Notes: Make tinctures of dried Sassafras, Wintergreen, and Sarsaparilla with 80 proof vodka using an herb:vodka ratio of 1:4. Make vanilla infused bourbon using 1-2 vanilla beans and 8oz of bourbon. Let these cure for the duration of the fermentation of the beer or about 4 weeks. Shake tincture jars daily to speed up the process. Beer fermentation temp should be 65-70F.
When transferring to keg or before bottling, find your total end volume of beer produced and add the correct amount of tincture as shown below. (As herbs can vary in strength you may need to adjust your ratios. I used the ones below with good results.)
Add 0.67% volume sassafras tincture.
Add 0.50% volume wintergreen tincture.
Add 0.25% volume sarsaparilla tincture.
Add 1.00% volume vanilla infused bourbon. |
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