Contents Ingredients

Ingredients Priming Sugar Fermentables

Grain Bag(s) Bottle Caps 6.6 lb. Dark LME
Brewing Procedures 2 lb. Dark DME
Hops may vary due to availability. 8 oz. Maltodextrin
SPECIALTY GRAINS
Russian Imperial Stout Glossary 8 oz. Caramel 60L
This full-bodied dark brew has an intense roast fla- OG DME 8 oz. Roasted Barley
vor with a huge malt influence. The hop bitterness Original Gravity Dried Malt Extract 8 oz. Black Patent
is offset by a touch of sweetness from the big malt SG LME hops
Specific Gravity Liquid Malt Extract
character. Give this beer some time to mature and .5 oz. Brewers Gold
FG IBU
consider using an oak alternative for added com- Final Gravity International Bittering 1 oz. Northern Brewer
plexity. CO2 Units (Tinseth) yeast
Carbon Dioxide ABV 1 Sachet
IBUs: 35 - 40 OG: 1.076 - 1.080 FG: 1.017 - 1.020 Alcohol by Volume
ABV: 7.75% - 8.25% Difficulty: Easy Color: Black

Recommended Procedures Recommended Brew Day Equipment

4 Gal. Brew Pot (or larger) Hydrometer
BREW DAY (DATE / / ) 6.5 Gal. Fermenter Thermometer
1. READ Airlock No-Rinse Sanitizer
Read all of the recommended procedures before you begin. Long Spoon or Paddle Cleanser

2. SANITIZE
Thoroughly clean and sanitize ALL brewing equipment and utensils Brew Tips
that will come in contact with any ingredients, wort or beer with a certi- 1
We suggest doing a 2.5 gallon boil at minimum. If you have the
fied sanitizer, e.g., Star San or IO Star. equipment to boil more than 2.5 gallons feel free to do so. There is
no need to change the amount of any of the ingredients.
3. STEEP GRAINS 2
The grains should not be compacted inside the bag. Grains
Pour 2.5 gallons of clean water into your brew pot and begin to heat1. should steep loosely allowing the hot water to soak into all of the
Pour crushed grains into grain bag and tie a loose knot at the top of the grain evenly.
bag2. When the water is within an appropriate steeping temperature
3
Pay careful attention not to let your steeping water exceed 170F
(150 - 165F) place the grain bag into the brew pot3. Steep grains for which leeches tannins into the wort.
approximately 20 minutes. Remove grain bag and without squeezing,
4
Run canisters of LME under hot water to allow the extract to pour
allow liquid to drain back into brew pot. Your water is now wort. easier.
5
Pay careful attention that the extract does not accumulate and
caramelize on the bottom of your brew pot.
4. START BOIL 6
When consumed, hops can cause malignant hyperthermia in
Bring your wort to a gentle, rolling boil. Add all of the included LME, dogs, sometimes with fatal results. Even small amounts, including
DME and Maltodextrin to the boiling wort4. Continuously stir the ex- spent hops from brewing, can trigger a deadly reaction.
tract into the wort as it returns to a gentle, rolling boil5.

5. FOLLOW SCHEDULE6
As directed on the BREW DAY SCHEDULE (right), slowly sprinkle the BREW DAY SCHEDULE
hops into the boiling wort. Be careful not to let the wort boil over the 1. Add 1 oz. pack Northern Brewer hops : (time)
pot. Using the provided BREW DAY SCHEDULE, note the time the
2. Boil 30 minutes
hops were added to help keep your brew on schedule. Continue the
3. Add the other .5 oz. Brewers Gold hops
gentle, rolling boil until the boil is complete.
: (time)

4. Boil final 30 minutes

5. Terminate boil : (time)

Total Boil Time: 60 Minutes

Continue to Step #6
 Recommended Procedures (continued) Brew Tips
7
To avoid bacteria growth do this as rapidly as
possible. Do not add ice directly to the wort.
6. COOL WORT & TRANSFER
Alternatively, you can use a brewing accessory
Cool the wort down to approximately 70F by placing the brew pot in a sink filled with ice
like a Wort Chiller.
water7. Pour or siphon wort into a sanitized fermenter. Avoid transferring the heavy sedi- 8
Use a sanitized hydrometer while adding wa-
ment (trub) from the brew pot to the fermenter. ter to monitor the SG.
9
Consider transferring your beer to a second-
7. ADD WATER ary carboy, see Two-Stage (Secondary) Fer-
mentation sidebar below.
Add enough clean water (approx. 64 - 72F) to the fermenter to bring your wort to ap- 10
Use standard crown bottles, preferably am-
proximately 5 gallons. Thoroughly stir the water into the wort. Be careful not to add a ber color. Make sure bottles are thoroughly
volume of water that will cause the wort to fall outside of the OG range specified in the clean. Use a bottle brush if necessary to re-
BREW STATS8. Once you are satisfied your wort is at the proper volume and within the move stubborn deposits. Bottles should be
OG range, record the OG in the ABV% CALCULATOR (right). sanitized prior to filling.

8. PITCH YEAST
Sprinkle the contents of the yeast sachet over top of the entire wort surface (DO NOT
REHYDRATE) and stir well with sanitized spoon or paddle. Firmly secure the lid onto the
fermenter. Fill your airlock halfway with water and gently twist the airlock into the grom-
meted lid. Move fermenter to a dark, warm, temperature-stable area (approx. 64 - 72F).
Two-Stage (Secondary) Fermentation
FERMENTATION
Brewers Best recommends home brewers
9. MONITOR & RECORD employ the practice of a two-stage fermenta-
The wort will begin to ferment within 24 hours and you will notice CO2 releasing (bubbling) tion. This will allow your finished beer to have
out of the airlock. Within 4 - 6 days the bubbling will slow down until you see no more CO2 more clarity and an overall better, purer flavor.
being released. When fermentation is complete (no bubbles for 48 hours) take a FG read- All you need is a 5-gallon carboy, drilled stop-
ing with a sanitized hydrometer and record it in your ABV% CALCULATOR.9 per, airlock and siphon setup to transfer the
beer. You will also need to monitor and record
BOTTLING DAY (DATE / / ) the SG with your hydrometer when the beer is
in the primary. When the fermentation slows
10. READ
(5-7 days), but before it completes, simply
Read all of the recommended procedures before you begin.
transfer the beer into the carboy and allow fer-
mentation to finish in the secondary. Leave
11. SANITIZE the beer for about two weeks and then proceed
Thoroughly clean and sanitize ALL brewing equipment, utensils, and bottles that will come to Bottling Day. Consult your local retailer to
in contact with any ingredients, wort or beer with a certified sanitizer, e.g., Star San or IO learn more about this technique.
Star.
(SECONDARY RACK DATE / / )

12. PREPARE PRIMING SUGAR

In a small saucepan dissolve 3.5 oz. of priming sugar into 2 cups of boiling water for 5
minutes. Pour this mixture into a clean bottling bucket. Carefully siphon beer from the Recommended Bottling Day
fermenter to a bottling bucket. Avoid transferring any sediment. Stir gently for about a Equipment
minute. 1 oz. of priming sugar is equal to 2.5 tablespoons. 6.5 Gallon Bottling Bucket Bottle Brush
Siphon Setup Capper
13. BOTTLE Bottle Filling Wand Sanitizer
Using your siphon setup and bottling wand, fill the bottles10 to within approximately one
12 oz. Bottles (approx. 53)
inch of the top of the bottle. Use a bottle capper to apply sanitized crown caps.
Brewers Best Crown Caps

14. BOTTLE CONDITION

Move the bottles to a dark, warm, temperature-stable area (approx. 64 - 72F). Over the ABV% Calculator
next two weeks the bottles will naturally carbonate. Carbonation times vary depending on (OG - FG) x 131.25 = ABV%
the temperature and beer style, so be patient if it takes a week or so longer. (_____* - _____**) x 131.25 = ____%

*OG from Step #8

CHILL & ENJOY YOUR TASTY BREW AND THANK YOU FOR **FG from Step #10
CHOOSING BREWERS BEST PRODUCTS.

Brewers Best is a registered trademark of the LD Carlson Co.