Brew 71 – Russian Imperial Stout – Holtrop's Ponderings

Grains (30 min @ 155F):
- 1 lb Crystal 120
- 1 lb Crystal 20
- 1/2 lb Brown
- 1/2 lb Chocolate
- 1/2 lb Roasted Barley
Sugar:
- 10 lb Light LME
Hops
- 60 min: 1 oz Warrior
- 5 min: 1 oz Northern Brewer
- 2 min: 1 oz Centennial
Yeast
- 3x Wyeast 1056 American Ale
Other
- 10 min: Whirlfloc tablet

Based on https://www.keystonehomebrew.com/what-should-be-in-your-fermenter-russian-imperial-stout/

Notes:

Got ingredients from Siciliano’s.
Wait for fermenting bucket to fill with sanitizer before adding airlock so the lid doesn’t overflow out.
Steeping a little lower than most of my other brews.
One side of one of the three internal yeast nutrient packs did not break.
This started showing bubbles very quickly on day 1, within a few hours of brewing.
By evening the airlock was starting to clog up.
In the morning on day 2 it was clogged and leaking.
On day 2 I transferred to another plastic bucket and used a blowoff tube into a small bucket of sanitizer.
On day 3 it seemed like fermentation had slowed so I gently swirled the bucket a bit and it resumed. Must have been a fluke though because it continued showing activity the rest of the day.
Day 4 still bubbling.
Measured gravity at 1.018 on 2022-03-13 and transferred to glass carboy.
2022-05-28: I transferred to a keg. When I sanitized the keg I used about 1 gallon sanitize mix instead of 5 and shook it up a bit.
2022-06-28: This recipe isn’t really worth of the Russian Imperial Stout name. However, it is a good, if somewhat plain, stout, especially when warmed up a bit. It has a nice roast and chocolate character to it.