ANTI – Imperial Borscht Stout Extract
Ingredients:
1 x 1.7kg of Stout (Morgan’s, Coopers or Mangrove Jack’s)
1 x 1.5kg – Liquid Malt Dark Roasted
1x 1kg Rolled Oats – 30min Boil/Steep 6L H2O
Hops steeped:
100g Fuggle - Steeped for 20min
50g EK Goldings - Steeped for 20min
English Ale Yeast
Beetroot – cook and peel 1kg, grated, dry hop in a hop sock day 4
Targets:
Batch: 20ltrs
ABV: 9.75%
SG: 1.092
FG: 1.018
Mixing:
- Heat Stout & Malt cans in hot water for 10 minutes to loosen contents
- In a saucepan – bring to boil 6L water – add rolled oats (use a hop sock or small grain bag to contain the oats) steep for 30min on low heat and stir regularly then sparge w/1L
- Add 2L of boiled water to fermenter
- Add both cans content to fermenter and stir thoroughly to dissolve
- Pour 250ml of boiled water into beer tin and malt tin stir to dissolve remaining contents, then add to fermenter
- Strain off rolled oats and add cooled liquid from steeping – no oats in fermenter
- Add water to fermenter to 20L mark and test temperature – make sure it is around 18-24 degrees before pitching yeast
- Add in the steeped hops
- Take initial hydrometer reading
- Whirlpool the wort and pitch the Yeast
- Ferment range is 22-26 – mid range is best
- Day 4 add grated beetroot hop sock
Ferment is completed once you have a stable SG reading - 2 or 3 days of FG 1.018
Bottle or Keg as per usual method
