Gamayun Russian Imperial Stout Partial Mash Version

Gamayun Russian Imperial Stout Partial Mash Version is rated 4.8 out of 5 by 13.
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Rich and complex, with variable amounts of roasted grains, maltiness. Notes of coffee, dark chocolate, and caramel lurk in the background with just enough hops to balance the sweet. Dark black in color with a caramel colored head.Full and creamy-smooth mouthfeel. Like a mocha, deceptively smooth with little alcohol heat, make sure this Siren doesn't get the best of you.

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Gamayun Russian Imperial Stout Partial Mash Version
Gamayun Russian Imperial Stout Partial Mash Version

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    What You Get

    1 Northwest Pale Ale Brewing Extract (HME)

    1 Bewitched Amber Ale Brewing Extract (HME)

    2 Packets of Dry Brewing Yeast (Under the Lid of the Brewing Extract)

    1 Packet of Chocolate Malt

    1 Packet of Honey Malt

    1 Packet of 2-Row Malt

    1 Packet of Munich Malt

    1 Hop Sack

    1 Packet of Safale US-04 Yeast

    1 Packet of No-Rinse Cleanser

    For Fans Of

    Sierra Nevada Narwhal

    Oskar Blues Ten Fidy

    Brew Specs

    Flavor: Malty

    Original Gravity: 1.094

    Final Gravity: 1.020

    ABV: 9.6%

    SRM: (Color): 33

    IBU: (Bitterness): 63


    Cleaning is one of the most important steps in brewing. It kills microscopic bacteria, wild yeast, and molds that may cause off-flavors in your beer. Make certain to clean all equipment that comes in contact with your beer by following the directions below:

    1. Fill clean keg with warm water to line mark 1 on the back, then add ½ pack (about 1 tablespoon) of No-Rinse Cleanser and stir until dissolved. Once dissolved, the solution is ready to use. Save the remaining ½ of No-Rinse Cleanser because you will need it for bottling.

    2. Screw on lid and swirl the keg so that the cleaning solution makes contact with the entire interior of the keg, including the underside of the lid. Note that the ventilation notches under the lid may leak solution. Allow to sit for at least 2 minutes and swirl again.

    3. To clean the spigot, open it fully and allow liquid to flow for 5 seconds and then close

    4. Pour the rest of the solution from the keg into a large bowl. Place your spoon/whisk, can opener and measuring cup into the bowl to keep them cleaned throughout the brewing process. Leave them immersed for at least 2 minutes in cleaning solution prior to using.

    5. After all surfaces have been thoroughly cleaned, do not rinse or dry the keg or utensils. Return lid to top of keg, proceed immediately to brewing.


    Brewing beer is the process of combining a starch source (in this case, a malt brewing extract) with yeast. Once combined, the yeast eats the sugars in the malt, producing alcohol and carbon dioxide (CO2). This process is called fermentation.

    1. Remove the yeast packet from under the lid of the cans of Brewing Extract (you won’t be
    using this), then place the unopened cans in hot tap water

    2. Add all the grains to a Muslin Sack tying it closed.

    3. Using a measuring cup, pour 6-8 cups of water into your clean 4-quart or larger pot (Use just
    enough water to cover the grains).Bring your pot of water up to above 155 degrees F. 

    4. Add the grain sack to the hot water and steep for 30 minutes between 155-165 degrees.

    5. Carefully lift the grain sack out of the pot, and place into a strainer/colander. Rinse each sack
    over the pot with 1/2 cup of hot water each. Let drain. Do NOT squeeze the grain bags. Discard
    grain bags.

    6. Bring the wort to a low rolling boil. Then, remove from heat

    7. Open the cans of Brewing Extract and pour the contents into the hot mixture in your pot. Stir
    until thoroughly mixed. This mixture of unfermented beer is called wort.

    8. Fill your fermenter with cold tap water to the mark 1 on the back. If using any other fermenter
    this would be approximately 1 gallon of water.

    9. Pour the wort into your fermenter, and then bring the volume of the fermenter to mark 2 by
    adding more cold water. (If you have a different fermenter top it off with cold water to the 8.5-
    liter mark). 

    10. Stir your wort mixture vigorously with your sanitized spoon or whisk.

    11. Sprinkle the Safale US-04 yeast packet into the keg, and screw on the lid. Do not stir.

    12. Put your fermenter in a location with a consistent temperature between 70° and 76° F (21°-
    24° C), and out of direct sunlight. Ferment for 21 days.

    STEP 3: Adding Extras

    Adding extras is the process of adding additional ingredients to a beer that will impart more flavor and aroma to your finished brew.

    1. On Day 14 of fermentation add the tangerine juice, the rest of the zest, and any pulp (pulp is optional). At this time, you will also add the remaining package of Cascade hops to a sanitized sack. Just open and add it to the fermenter with the fruit, and quickly close the lid.


    After 21 days, taste a small sample to determine if the beer is fully fermented and ready to bottle. If it tastes like flat beer, it is ready. If it’s sweet, then it’s not ready. Let it ferment for 3 more days (24 total). At this point, it is time to bottle. Do not let it sit in the fermenter for longer than 24 days total.

    1. When your beer is ready to bottle, fill a 1-gallon container with warm water, then add the remaining ½ pack of the No-Rinse Cleanser and stir until dissolved. Once dissolved, it is ready to use

    2. Distribute the cleaning solution equally among the bottles. Screw-on caps (or cover with a metal cap if using glass bottles) and shake bottles vigorously. Allow to sit 10 minutes, then shake the bottles again. Remove caps and empty all cleaning solutions into a large bowl. Use this solution to clean any other equipment you may be using for bottling. Do not rinse.

    3. Add 2 Carbonation Drops to each 740-mL bottle. For 1-liter bottles, add 2 ½ drops; for ½-liter bottles add 1 drop. Alternatively, you can add table sugar using this table as a guide. 

    4. Holding the bottle at an angle, fill each bottle to about 2 inches from the bottle’s top.

    5. Place caps on bottles, hand tighten, and gently turn the bottle over to check the bottle’s seal. It is not necessary to shake them.

    6. Store the bottles upright and out of direct sunlight in a location with a consistent temperature between 70°-76°F or 21°-24°C. Allow sitting for a minimum of 14 days. If the temperature is cooler than suggested it may take an additional week to reach full carbonation. 


    After the primary carbonation has taken place your beer is ready to drink. We recommend putting 1 bottle in the refrigerator at first for 48 hrs. After 48hrs. give it a try and if it is up to your liking put the rest of your beer in the fridge. If it does not taste quite right, leave the bottles out at room temp for another week or so. Keep following this method until your brew tastes just how you like it. 

    This process is called conditioning and during this time the yeast left in your beer can help clean up any off-flavors. Almost everything gets a little better with time and so will your beer

    Rated 5 out of 5 by NKHuskyfan from Excellent Beer I made this in September 2019 and tried it in December 2019 and this beer was excellent. I read that 8 weeks minimum conditioning was needed and the wait definitely paid off. It definitly gets better with age. The brew is a heavier beer that I am used to but the flavor is fairly complex with a well balanced smoothness. I would recommend 12 oz bottles as the alcohol will be relatively high. I liked it so much that I started a second batch almost immediately and would highly recommend it.
    Date published: 2020-01-26
    Rated 5 out of 5 by KeithTexas from Complicated brew but great! These stout beers can be difficult (and complicated) to brew. I actually had a problem with little or no carbonation in this brew. After 6 weeks of bottle carbonation, I had to uncap the bottles, add 0.2 grams of US-04 yeast, and re-cap the bottles. But, I had originally used Wyeast 1208 London Ale yeast for fermentation instead of the given US-04 yeast in the recipe. The extra yeast kicked in to provide just the right amount of carbonation. The taste of this partial mash recipe is out-of-this-world. I think it would do very well in a beer competition. I would definitely brew this again.
    Date published: 2020-05-20
    Rated 5 out of 5 by Martymck from My favorite I had to try this less than a month after bottling, and it tasted superb. I like the heavier beers, particularly stout and iPad, and this one is a little sweet and not too bitter, my sweet spot
    Date published: 2019-07-10
    Rated 5 out of 5 by South Boundary Brewing from Good stuff! But beware, it's boozy.... ...which is to be expected. It's very close to Sierra Nevada Narwhal, as advertised. I tried it after 2 months and it was still lacking a bit. After 3 months, it was MUCH better.
    Date published: 2019-10-26
    Rated 4 out of 5 by dave18 from Gamayun Russian Imperial Stout Partial Mash Versio Tried it after 2 weeks of conditioning. Much better after 4 weeks. Hopefully it's a 5-star after 6 weeks.
    Date published: 2021-01-05
    Rated 5 out of 5 by Dan C from Oh yea... So I’m not sure what I expected, but I didn’t get it. And that’s good. I’m generally a pale ale drinker, with occasional forays into lagers and English stouts. So when I tasted the first bottle of this, it wasn’t ‘right’. So I let it sit longer, then tried another. Then I spent a week thinking about it. And realized every time I did, my mouth was watering and I could taste it, and wanted another. So, for me, this is a unique brew, definitely let it sit longer. And let the taste it has be what you notice, not the one you expect.
    Date published: 2021-05-18
    Rated 5 out of 5 by Malty Mike from Stout for the stout. Rich and complex flavor with a kick. I like stout no matter the season. This i sd one of my new favorites.
    Date published: 2020-03-27
    Rated 4 out of 5 by Crofton Brewer from Good brew, adjust time expectations This is a fantastic brew. Need to wait longer than the two weeks. Brewers on 10 Nov and only now (11 Feb) just getting a good amount of carbonation. Don’t ferment too cold either.
    Date published: 2021-02-11
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    Why does Gamayun Russion Imperial Stout partial mash recipe have a "STEP 3: ADDING EXTRAS" to "...add the tangerine juice, the rest of the zest, and any pulp..." and "...add the remaining package of Cascade hops." Apparently a mistake? Very confusing.

    Asked by: REM1
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