Award Winning Recipe
for
Ivan Drago Russian Imperial Stout
1.)Steep 1 lb 60L crystal malt, ½ lb roasted barley, & 1 lb black patent malt at 150-170 degrees F for 20 minutes in 4 gallons of water.
2.)Remove grain bags and bring water to a boil. Remove stockpot from heat and add 9.9 lbs plain dark liquid malt extract and 3.0 lbs plain dark dry malt extract.
3.)Stir while adding extract and then bring back to a boil. Once boiling, add 1 oz Columbus hops (12.2%) and start 80 min boil.
4.)With 57 minutes left in boil add 5 oz priming sugar.
5.)With 34 minutes left in boil add 1 oz cluster hops (7.9%).
6.)At the end of 80 min, shut off heat and cool wort to below 80 degrees F and pitch White Labs WLP001 California Ale Yeast.
7.)Ferment at 68-73 degrees F for 1-2 weeks.
8.)When fermentation has noticeably died down, rack to secondary fermenter and add 1 oz French oak chips soaked in bourbon for 24 hours, 1 oz sanitized French oak chips, and 1 cup of grade B organic maple syrup (boil in 1 cup water for 5 min).
9.)Keep in secondary for 4 weeks. During final week, add two packs of hydrated ale yeast and ½ lb of coffee cold pressed in 2 cups of water.
10.) Bottle with 1 ¼ cup dark DME.