Russian Imperial Stout Recipe Critique

Discussion in 'Homebrewing' started by WildHighlander, Sep 27, 2016.

Tags:
Thread Status:
Not open for further replies.
  1. WildHighlander

    WildHighlander Initiate (0) Mar 31, 2012 Oklahoma

    So my Brother-in-law got a lot of free grain from a friend so we thought we would brew something from it, just to see if it's any good. From the List of grains he got, I thought a RIS would be great, with maybe a Porter or Dark Mild off the 2nd Runnings. Anyway, here is the recipe I came up with. Wanted to get some feedback. I will be making an Old Ale and a Northern Brown in a couple of weeks so I thought we would use the yeast cake from that to ferment this beast.

    HOME BREW RECIPE:
    Title: #13 RIS

    Brew Method: All Grain
    Style Name: Russian Imperial Stout
    Boil Time: 90 min
    Batch Size: 5.5 gallons (fermentor volume)
    Boil Size: 7.5 gallons
    Boil Gravity: 1.078
    Efficiency: 70% (brew house)

    STATS:
    Original Gravity: 1.106
    Final Gravity: 1.024
    ABV (alternate): 12%
    IBU (tinseth): 78.5
    SRM (morey): 50

    FERMENTABLES:
    13 lb - American - Pale 2-Row (55.6%)
    3 lb - United Kingdom - Munich (12.8%)
    2 lb - American - Vienna (8.6%)
    1 lb - German - Carafa I (4.3%)
    14 oz - American - Caramel / Crystal 30L (3.7%)
    14 oz - American - Chocolate (3.7%)
    14 oz - American - Roasted Barley (3.7%)
    14 oz - Belgian - Special B (3.7%)
    8 oz - United Kingdom - Black Patent (2.1%)
    6 oz - Belgian - Biscuit (1.6%)

    HOPS:
    2 oz - Northern Brewer, Type: Pellet, AA: 8.5, Use: Boil for 90 min, IBU: 48.91
    1.75 oz - East Kent Goldings, Type: Pellet, AA: 5, Use: Boil for 30 min, IBU: 18.09
    1.5 oz - Fuggles, Type: Pellet, AA: 4.5, Use: Boil for 20 min, IBU: 10.99
    0.5 oz - Fuggles, Type: Pellet, AA: 4.5, Use: Boil for 2 min, IBU: 0.51

    YEAST:
    Wyeast - Thames Valley Ale 1275
    Starter: Yes
    Form: Liquid
    Attenuation (custom): 77%
    Flocculation: Med-Low
    Optimum Temp: 62 - 72 F
    Fermentation Temp: 68 F
    Pitch Rate: 2.0 (M cells / ml / deg P)

    NOTES:
    Double Infusion, Full Body
    Step Time Name Description Step Temp
    30 min Protein Rest Add 12.08 qt of water at 135.0 F 122.0 F
    30 min Saccrification Add 12.08 qt of water at 203.4 F 158.0 F
    10 min Mash Out Add 10.35 qt of water at 194.4 F 168.0 F
     
    #1 WildHighlander, Sep 27, 2016
  2. Supergenious

    Supergenious Maven (1,273) May 9, 2011 Michigan

    Should be fine. A bit too much going on, but it'll work. The biscuit and Vienna will for sure get lost in the mix.
    Also, I think late hops will be wasted. You're going to want to age this one or a minimum of 6-9 months. During that time most of any hop aroma will fade away. I would do a 60 minute addition only.
     
    #2 Supergenious, Sep 28, 2016
    Markstr and GormBrewhouse like this.
  3. NiceFly

    NiceFly Initiate (0) Dec 22, 2011 Tajikistan

    I would not mash at 158. With a high gravity like this I would shoot for 151 to make the most fermentable wort possible. There will be plenty of residual sugar left.

    How large and what type of starter. Unless you have about a 4L stepped up stirplate starter you may not finish.
     
    #3 NiceFly, Sep 28, 2016
  4. premierpro

    premierpro Savant (1,060) Mar 21, 2009 Michigan

    I would not go over a pound of total crystal malts. Also 151 to 153 in mash temp. I did not look at how high that yeast strain attenuates but prefer a high attenuator for a RIS. Good luck.
     
    #4 premierpro, Sep 29, 2016
  5. SFACRKnight

    SFACRKnight Grand Pooh-Bah (3,348) Jan 20, 2012 Colorado
    Pooh-Bah Trader

    Wish my water could hit 203 degrees. I'm jealous. Also, seems like alot of dark kilned malts there, but maybe its just me.
     
    #5 SFACRKnight, Sep 30, 2016
  6. DavidlovesCBC

    DavidlovesCBC Initiate (0) Jan 25, 2014 Florida

    Protein rest? Why? That will potential lessen the body of your beer
     
    #6 DavidlovesCBC, Sep 30, 2016
Thread Status:
Not open for further replies.