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Hi I'm Mark Emiley on behalf of Expert Village. In this segment we are going to go over the
recipe that we are going to use for our brew session today. For all of my recipes I would
be using liquid malt extract instead of dry malt extract. If you like to use dry malt
extract you can use twenty-five less, I would also be using whole hops instead of pellet
hops. If you like to use pellet hops also reduce the amount of hops by twenty-five percent.
Finally all of our boils are going to be going for sixty minutes. Before I give you the recipe,
take a second go grab a piece of paper and a pencil and get ready to write down the ingredients
and the amounts you are going to need. For our Russian Imperial Beer we are going to
go with a lot of malts and roasted malts to it in order to get a great complex flavor.
It's also going to be also a little bitter so we have to balance that out. So to do that
we're going to need about eleven pounds of liquid dark extract to give a whole lot of
color in front and also to lay your foundation for your fundamentals. For you specialty grains
we're going to need 1.5 ounce of roasted barley and we're going to add in one pound of flake
barley. This is going to really get that character that we're looking for. For our hops we are
going to go four ounces of 1.5 alpha acid for sixty minutes in beginning of the boil.
This is going to add all of our bitter right there we're not looking for any hop characters
so bringing that early brings us that accomplished. With 15 minutes left in the boil we're going
to add one teaspoon of Irish moss for help with protein. And finally for our yeast we're
going to use the fermented Fermentis Safale US-05 to give it a nice clean fementis profile.
With just a hint of esters in there and which it will help compliment the chocolaty roasting
flavors of the Imperial style.