Looking to brew a RIS as of late all my stouts have been either lacking something or just tasted bad. Hoping to change the game with a recipe that's tried and true.
NHC Gold Medal Winning RIS recipes from 2013: http://wiki.homebrewersassociation.org/SplitOpenandMelt 2012: http://wiki.homebrewersassociation.org/ChernayaPolnochRIS 2011: http://wiki.homebrewersassociation.org/BadenovRussianImperialStout 2007: http://wiki.homebrewersassociation.org/LeapSecondImperialStout 2006: http://wiki.homebrewersassociation.org/RISNHC06 2005: http://wiki.homebrewersassociation.org/VeronicasImperialStout
I just made this on Friday. It's BYO's clone recipe for Old Rasputin, every time I'm impressed, it's better with a year of age on it than fresh. 5 Gallons OG target: 1.098 16# Pale 2 row 1# Baird Carastan .5# Baird Brown malt .5# chocolate malt 1# Crystal 120 21.5 AAU Cluster boil 60M 8 AAU Northern Brewer 2M 8.9 AAU Centennial 2M mash at 152F 60 M. Ferment with Wyeast 1056/WLP 001 (the Chico strain) I find in order to get enough sugar out of the mash I have to split the batch sparge into 2, 9 qt sparges and let them sit 15minues each before vorlauf. Collect 7 gallons with expected pre-boil gravity 1.077.
Funny, I was just about to send him the link to that same recipe! Just brewed the all-grain version of this one in early December, after finding it on the BYO site. It's already tasting awesome with only a few weeks in the bottle. It's even carbed up nicely after only 3 weeks, which I hear doesn't always happen with RIS's.
It is good after just a few weeks. I always use something like EC-1118 as insurance when bottling it, I generally give it at least six weeks before bottling, though more is okay.
Yea, didn't even reyeast mine at bottling. But then again I bottled straight from primary after it was sitting on a massive yeast cake of WLP-001 for 1 month, so plenty of yeast to go around. I will definitely have to re-brew this one down the road.
Its funny, everyone always touts simplicity in recipes, but every one of Joe Formanek's beers is a smorgasbord of malts and hops, and he seemed to have won everything back in the day.
so this is what i went with 1 oz chinook 14% alpha at flame out 1oz nugget 14.8% alpha firstwort 8 oz crystal 30L 4oz chocolate added late almost towards end of sparge 1lb carafaa 1 1lb crystal 60 L 3 lbs 4.6 oz munich 12.4 lbs 2 row brown sugar- 3.38 oz half a bag of flaked oats ~5 oz added late into mash same time as choco malt after aprox 2 or 3 gallons of wort had been collected mash at 158
Amped up FBS clone base aged on rum soaked vanilla beans... Recipe: Asteria Asteria Recipe specifics: Style: Imperial Stout Batch size: 5.5 gal Boil volume: 7.5 gal OG: 1.114 FG: 1.028 Bitterness (IBU): 92.6 Color (SRM): 68.6 ABV: 11.2% Grain/Sugars: 16.94 lb Maris Otter Malt, 71.8% 1.67 lb Flaked Oats, 7.1% 1.21 lb Chocolate Malt (British), 5.1% 1.00 lb Light DME, 4.2% 0.90 lb Roasted Barley, 3.8% 0.68 lb Carafa II malt, 2.9% 0.59 lb Crystal 120L, 2.5% 0.59 lb Crystal 80L, 2.5% Hops: 2.00 oz Magnum (AA 12.0%, Pellet) 90 min, 59.7 IBU 2.00 oz Fuggles (AA 4.0%, Pellet) 60 min, 18.6 IBU 2.00 oz Fuggles (AA 4.0%, Pellet) 30 min, 14.3 IBU Took 3rd place at vail big beers and barleywines this year.
