Starting to research a recipe for a RIS. I’ve read different schools of thought on mash temps anywhere from 146-154. Also wondering what yeast people have found success with. I want to brew one in the next month or so and let it age on the keg until Christmas. Any recipe advice will be gladly accepted! Thanks!!
Try 1450 or 1028 @ 148-149F for 90 mins. Makes a nice beer.
+1
For yeast, I like 007
On top of mashing temperature of 154 deg. I also make sure when I brew IPA’s that I make sure my PH is at 5.5, As well I love the WLP001 as I like my IPA’s to have a slightly higher ABV of around 6.8%
I get a crisp, well rounded IPA. Good luck.
I would mash at 62 degrees C…so 143-144 in your money.
I would also include 5% of a simple sugar.
Both of these will help with attenuation and prevent the beer being too sweet.
I usually use 2 packs of Nottingham when I brew a RIS.
This thread is about mash temps for RIS (Russian Imperial Stout) though.
A long rest in the 140’s F is needed to help make a wort that is fermentable. A mashout step in the upper 160’s F is necessary to get more of the fermentable content out of the bed. You would see at least 2 to 3 Brix increase from a mashout step in a big beer that was mashed at this low temp. I feel that its worth it here.