I started with a RIS recipe listed on byo.com and changed it significantly (see below) Any glaring mistakes/no-no's? I wanted a higher ABV, so I added a pound of sugar (~ 7% of the ingredients). This ok? Is there some rule of thumb for ratio of light DME to Amber? Does this recipe seem reasonable? What would you change? Thanks! FERMENTABLES: Dry Malt Extract - Amber - 7lb - 47.3% Dry Malt Extract - Extra Light - 5lb - 33.78% Crystal 60L (CA) - 1lb - 6.76% Black Barley (US) - 0.4lb - 2.7% Black Patent (UK) - 0.4lb - 2.7% Cane Sugar - 1lb - 6.76% HOPS: Galena (US) 2oz 60min 57 AAU Cascade (US) 1oz 10min 5 AAU YEAST: Chico (made a starter)
You are within style guidelines all the way and I truly don't see anything wrong , with the exception that you may be lacking some flavor. Also depends on how you are aging the beer. Are you running a secondary? Oaking? Adding any bourbon, cocao nibs, vanilla etc? Looking at your recipe, you are pushing a pretty high og to start and might end up having a very tough beer, without adding something to mellow it down or mask the alcohol overtones. I would possibly omit the amber and bump up the extra light and possibly add more steeping grains. Possibly chocolate malt, oats, roasted barley, etc. I have also added brown sugars and syrups to variations of my RIS's always late additions though. RIS are complex/kitchen sink type recipes. Don't be afraid to add in some other grains to bump up OG and you would be surprised how much steeping grains are going to add to the flavor and complexity of the beer. I've never done a true extract RIS... always worked with partial mash or all grain so I cant add much on the amber to light dme question. I have always used lighter bases though for the RIS and added SRM and complexity through grains and oats. Any other questions feel free to msg me. Good luck!!
sugar is fine, Personally I would use goldings and fuggles or northern brewer for an irs but what I really want to know is what ABV are you looking for? Also a lb of munich light or dark would not hurt.
Doesn't matter with the DME, you are bagging the grains, right? Not partial to Cascades in a Stout, although I have done it. You will want something in there for mouthfeel, like rolled oats, Carapils, or Munich. You could also replace the # of sugar with a # of honey. The Chico yeast will finish dry, I'm starting to like WL 007 for nearly everything. Best of luck, let us know how it turns out.
Yes, I was going to do a cold-brew coffee and add in the last 48 hours before bottling. However I was not going to do a secondary ... Do i need to? I was planning on 1.5 months in a carboy. These are good suggestions. A whole other can of worms ... I have some grains (special b, crystal 80, 120) but they are at least 3 years old. Stored in paper bags, whole grain. Would any of them still be usable?
Cold brew coffee would be great for an addition before bottling. I would also think just primary would be fine but 1.5 months might be pushing it. Sitting on yeast for that long might cause some unwanted flavors. I've always went by the 1 month max on yeastcake. Others could chime in on that's though and someone might have a good opinion through previous experience. As for using grains stored in bags.... not so sure on that one as well. I know they last if they aren't cracked, but I'm not sure if they last 3 years. Taste them would be my suggestion, if they're good then use them. All 3 of those mentioned would be good additions though and for sure add some OATS!!
Ok, so I have tasted all of them and none are offensive. In fact like all of them. They do seem soft. I have some fresh crystal 60 ... and though it's been milled and the old stuff is whole-grain ... the milled-new-stuff does seem 'harder/crisper' and more fresh. Bottom line, I'm brewing tomorrow and I don't have access to anything else other than these older grains. I think I'm going to add them. My guess is that they will only be muted but will at least add something ... I don't think they will lend offensive flavors. Thanks ... and I'd still be interested to hear others' thoughts.
