Gamayun Russian Imperial Stout

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.

$39.95
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Gamayun Russian Imperial Stout
Gamayun Russian Imperial Stout

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$39.95

Summary
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    Click here for printable instructions.

    PROFILE:

    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.

    FOR FANS OF:

    Old Rasputin - North Coast Brewing
    Ten Fidy - Oskar Blues
    Narwhal - Sierra Nevada

    RECIPE INCLUDES:

    • 1 Churchill’s Nut Brown Ale (Yeast under lid. You won't be using this).
    • 1 Northwest Pale Ale (Yeast under lid. You won't be using this).
    • 4 oz Chocolate Malt
    • 4 oz Canadian Honey Malt
    • 4 oz Pale 2-Row
    • 4 oz Munich Malt
    • 1 Muslin Hop Sack
    • 1 Packet S-04 Yeast
    • 1 Packet No-Rinse Cleanser

    Additional Information


    • OG: 1.094 (approx.) -- FG: 1.020 (approx.)
    • Flavor: Malty
    • ABV (alc/vol): 9.6%
    • SRM (Color): 33
    • IBU (Bitterness): 63
    • BJCP Style: 20. American Stout - 20C. Imperial Stout

    Ferme­ntation

    Carbo­nation

    Bottle Condi­tioning

    Total Brewing Time

    3 Weeks 3 Weeks 2-6 Months = 4-8 Months

    Click here for printable instructions.

    RECIPE INCLUDES:

    • 1 Churchill’s Nut Brown Ale (Yeast under lid. You won't be using this).
    • 1 Northwest Pale Ale (Yeast under lid. You won't be using this).
    • 4 oz Chocolate Malt
    • 4 oz Canadian Honey Malt
    • 4 oz Pale 2-Row
    • 4 oz Munich Malt
    • 1 Muslin Hop Sack
    • 1 Packet S-04 Yeast
    • 1 Packet No-Rinse Cleanser

    Additional Information


    • OG: 1.094 (approx.) -- FG: 1.020 (approx.)
    • Flavor: Malty
    • ABV (alc/vol): 9.6%
    • SRM (Color): 33
    • IBU (Bitterness): 63
    • BJCP Style: 20. American Stout - 20C. Imperial Stout

    Ferme­ntation

    Carbo­nation

    Bottle Condi­tioning

    Total Brew&shying Time

    3 Weeks 3 Weeks 2-6 Months = 4-8 Months

     

    STEP 1: SANITIZING

    Follow the steps outlined in your Mr. Beer Kit Instructions. (You can find a copy of these instructions to download by visiting our help desk.)

    NOTE: BE SURE TO SANITIZE EVERYTHING THAT WILL COME INTO CONTACT WITH YOUR BEER. 

    STEP 2: 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. Using a measuring cup, pour 6-8 cups of water into your clean 3-quart or larger pot (Use just enough water to cover the grains).
        2. Add all the grains to 1 Muslin Hop Sack, bring water to 155 degrees.
        3. Add grain sack to the hot water and steep for 30 minutes between 155-165 degrees.
        4. Carefully lift the grain sack out of the pot and place into a strainer/colander. Rinse the sack over the pot with 1 cup of hot water. Let drain. Do NOT squeeze the grain bag. Discard grain bag.
        5. Remove the yeast packet from under the lid of the both Brewing Extracts (you won’t be using this), then place the unopened cans in hot tap water.
        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. Stir until thoroughly mixed. This mixture of unfermented beer is called “wort”.
        8. Fill keg with cold tap water to the #1 mark on the back.
        9. Pour the wort into the keg, and then bring the volume of the keg to the #2 mark by adding more cold water. Stir vigorously with the spoon or whisk.
        10. Sprinkle the S-04 yeast packet into the keg, and screw on the lid. Do not stir.
        11. Put your keg in a location with a consistent temperature between 63° and 75° F (17°-24° C) and out of direct sunlight. After approximately 24 hours, you will be able to see the fermentation process happening by shining a flashlight into the keg. You'll see the yeast in action in the wort. The liquid will be opaque and milky, you will see bubbles rising in the liquid, and there will be bubbles on the surface. Your fermentation will usually reach its peak in 2 to 5 days (this is also known as “high krausen”). You may see a layer of foam on top of the wort, and sediment will accumulate at the bottom of the fermenter. This is totally normal.
        12. You’ll ferment for 21 days total. Complete fermentation will take approximately 3 weeks. After high krausen the foam and activity will subside and your batch will appear to be dormant. Your beer is still fermenting. The yeast is still at work slowly finishing the fermentation process.

    Step 3: BOTTLING AND CARBONATING

    Follow the steps outlined in your Mr. Beer Kit Instructions. (You can find a copy of these instructions to download by visiting our help desk.)

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