RIS recipe check!

Beer Recipes
1

I’m planning to brew this beer on Sunday and thought I’d pass it by the jury. Any feedback would be appreciated.

Russian Imperial Stout 2010
Imperial Stout

Type: All Grain
Date: 3/21/2010
Batch Size: 5.50 gal
Brewer: Bluesman
Boil Size: 6.99 gal 
Boil Time: 120 min 
Brewhouse Efficiency: 65.00

Ingredients

21.00 lb Pale Malt, Maris Otter (3.0 SRM) Grain 80.77 %
2.00 lb Brown Malt (65.0 SRM) Grain 7.69 %
1.00 lb Caramel/Crystal Malt -120L (120.0 SRM) Grain 3.85 %
1.00 lb Victory Malt (25.0 SRM) Grain 3.85 %
0.50 lb Chocolate Malt (350.0 SRM) Grain 1.92 %
0.50 lb Roasted Barley (300.0 SRM) Grain 1.92 %
2.00 oz Mt. Hood [5.10 %] (120 min) Hops 22.1 IBU
1.00 oz Centennial [11.20 %] (75 min) Hops 23.3 IBU
0.75 oz Magnum [14.20 %] (60 min) Hops 21.2 IBU
0.50 oz Zeus [16.40 %] (30 min) Hops 12.5 IBU
1.00 oz Amarillo Gold [8.50 %] (30 min) Hops 13.0 IBU
1.00 oz Hallertauer [4.00 %] (5 min) Hops 1.6 IBU
1.00 items Whirlfloc Tablet (Boil 15.0 min) Misc 
5.50 gal Poland Spring (R) Water 
2 Pkgs SafAle US Ale (Fermentis #S-05) Yeast-Ale

Beer Profile

Est Original Gravity: 1.113
Est Final Gravity: 1.021
Estimated Alcohol by Vol: 12.13 %
Bitterness: 93.7 IBU
Est Color: 39.9 SRM

Mash Profile
 
Single Infusion
60 min Mash In Add 32.50 qt of water at 162.5 F 151.0 F
10 min Sparge Add 16.00 qt of water at 207.6 F 168.0 F

2

More roast barley, less brown malt?

That looks to me like an unnecessarily complicated hop schedule, too.  I hope your yeast can handle that gravity.  Will you be bottling this?  Just curious.

3

Ron, with that little roasted malt, you’re going to have more of an imperial porter than a RIS.  You need a lot more roast to stand up to the load of malt you have in there.

Otherwise, the grist looks rather familiar  ;D :wink:

5 min hallertau looks out of place.
don’t think you’ll get much out of separating the 60 and 75 min additions - I’d just combine them.

might want to use 3 packs of US-05 or use fresh slurry instead.

4

On second thought, I think your right about the roast barley. I’ll bump it up a notch and recalculate. The hop schedule is somewhat flexible at this point. I will probably tweek it a bit before Sunday.

and Paul your about right…I just checked Mr Malty. I need about 3.5 packs for this big boy.

Jury’s still out on this one but getting closer.

Thanks for the input.

5

the roasted barley, black patent, and chocolate in mine total around 9% (off the top of my head).

also, don’t forget as it ages those will mellow, so keep that in mind.

6

Valid point taken. I definitely want to age this properly.

7

So far, I think mine’s been aging a little over 3 months.  I plan on letting it go until next fall.  It will be next winters big beer.  I tried to model it after Old Rasputin.  Only time will tell.

8

I take it by your post that Ron used your grist?

Got some 2 year aged going right now…yum…

9

His is similar, but a bit stronger.  I did not use any brown malt and I used crystal 80 instead of 120 and of course, quick oats. And no Victory either.  Actually it’s nothing like mine. ;)  I only had two hop additions as well.  One bittering and one flavor.

10

What efficiency did you guys (Paul and Jim) get on your latest batch?

I entered 65% for my brewhouse efficiency.

11

68-69% actually - I always enter 65% as well - never hurts to lowball the big guys, IMO.

to give you some scale, I usually get 77-78%.

12

That’s what I thought. Actually 69 is pretty good for a 100+ beer IMO. At least for single infusion+batch sparge technique.

13

I set mine for 65% for big >1.090 beers as well although my DIPA is ususally around 72-75%.  I attribute that to the cane sugar addition.

14

What was your actual efficiency for your RIS?

15

Yeah…Maybe if you’re using a blue mash-tun…  ;D

16

Roger Dodger.  8)

17

I think it was 65%, but it may have been 63%.  I don’t have acces to that information at the moment.

18

How long are you planning to let this one age?

19

I plan to age it for 1 year.

20

I brewed my RIS yesterday and hit my target after a 3 hour boil. That’s right 1.100 !!! It was the maiden voyage on the Brutus 10 as well. A great day!

Here it is…

Russian Imperial Stout 2010
Imperial Stout

Type: All Grain
Date: 3/22/2010
Batch Size: 6.0 gal
Brewer: Bluesman
Boil Size: 9.28 gal Asst Brewer:  
Boil Time: 180 min  Equipment: My Equipment  
 
Ingredients

Amount Item Type % or IBU
21.00 lb Pale Malt, Maris Otter (3.0 SRM) Grain 79.25 %
2.00 lb Brown Malt (65.0 SRM) Grain 7.55 %
1.00 lb Caramel/Crystal Malt -120L (120.0 SRM) Grain 3.77 %
1.00 lb Roasted Barley (300.0 SRM) Grain 3.77 %
1.00 lb Victory Malt (25.0 SRM) Grain 3.77 %
0.50 lb Chocolate Malt (350.0 SRM) Grain 1.89 %
2.00 oz Mt. Hood [5.10 %] (180 min) Hops 22.8 IBU
1.00 oz Centennial [11.20 %] (150 min) Hops 25.0 IBU
0.80 oz Magnum [14.20 %] (120 min) Hops 25.2 IBU
0.50 oz Zeus [16.40 %] (30 min) Hops 12.8 IBU
1.00 oz Amarillo Gold [9.30 %] (30 min) Hops 14.5 IBU
1.00 oz Hallertauer [4.00 %] (5 min) Hops 1.6 IBU
1 tsp  Irish Moss (Boil 15.0 min) Misc  
6.0 gal Poland Spring (R) Water  
1/2 Pkgs Nottingham (Danstar #-) Yeast-Ale  
2 Pkgs SafAle US Ale (Fermentis #S-05) Yeast-Ale

Beer Profile

Measured Original Gravity: 1.100 SG
Estimated Alcohol by Vol: 9.74 %  Actual Alcohol by Vol: 10.51 %
Bitterness: 101.8 IBU
Est Color: 41.0 SRM

Mash Profile

Mash Name: Single Infusion, Full Body Total Grain Weight: 26.50 lb
Sparge Water: 0.00 gal Grain Temperature: 60.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH
 
Single Infusion, Full Body Step Time Name Description Step Temp
60 min Mash In Add 34.00 qt of water at 163.9 F 151.0 F
10 min Sparge Add 20.00 qt of water at 201.0 F 168.0 F

Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage

I achieved 68% efficiency.