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  • Serves: 1 Servings

Russian Empirical Stout

  • Recipe Submitted by on

Category: Brewing

 Ingredients List

  • 5 1/2 lb 2-row pale malt
  • 1 lb Caramel malt
  • 1/4 lb Chocolate malt
  • 1/4 lb Black patent malt
  • 4 1/2 lb Diastatic malt extract
  • 2 1/2 oz Fuggles hops
  • 1/4 oz Chinook hops
  • 1 ts Irish moss
  • Leigh Williams Yeast
  • Pasteur champagne yeast
  • 1/4 c Corn sugar (priming)


This will yield about 3-1/2 gallons at a density of 1106. Mash grains
using infusion method for about 1 hour. Boil two hours with all hops
addedthat's right, no finishing hops. Cool and pitch Williams yeast.
Ferment for 4 days then rack to glass jugs. Rack again on 24th day. Add
champagne yeast. Let ferment another 4 months. Bottle. After two years this
beer showed a little oxidation, but by and large it was till in excellent
shape. Viscous and black with light carbonation and a fine-beaded
medium-brown head, it still had good balance, although the hop bitterness
had faded with time to give predominance to the dark malts. It was
bittersweet and almost unbelievably long in the finish. Original Gravity:
1.106 Final Gravity: 1.032 Primary Ferment: 4 days Secondary Ferment: 24
days + 4 months

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