So first off let’s discuss the name because I loved it. This was supposed to be a test batch of a Russian Imperial Stout however somewhere along the line I messed up on a few fronts. It was supposed to be 1.089 but due to this being my first big beer on the stove top BIAB system I undershot and wound up at 1.074. Then there was the color. It was dark but not as black as I would have liked it to have been. So therefore, with the low ABV% and the lacking depth of darkness a friend of mine decided it was not a brew fit for the Czars of Russia so we named it the Kazakhstani Imperial Stout. Added bonus, this also allowed for me to put Borat on the label. After tasting it at a month in the bottles I’d say it was pretty well on its way to becoming a passable Stout.
But (because there’s always a but) it didn’t ferment out properly. My notes indicate it finished fermenting very quickly and only reached a 70% attenuation finishing at 1.025 after three weeks. I wish I could say how much priming sugar I added but my computer crashed and I lost all of my files to Beersmith and didn’t write it down on my paper copy of the recipe. So, we’ll just have to assume that I added too much based on the high final gravity.
But (because there’s always a but) it didn’t ferment out properly. My notes indicate it finished fermenting very quickly and only reached a 70% attenuation finishing at 1.025 after three weeks. I wish I could say how much priming sugar I added but my computer crashed and I lost all of my files to Beersmith and didn’t write it down on my paper copy of the recipe. So, we’ll just have to assume that I added too much based on the high final gravity.
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