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
     
  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.
     
    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.
     
  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.
     
  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.
     
  6. DavidlovesCBC

    DavidlovesCBC Initiate (0) Jan 25, 2014 Florida

    Protein rest? Why? That will potential lessen the body of your beer
     
Thread Status:
Not open for further replies.