Home Brew Forum

Hi all

I brewed this last night, its based of a recipe that Ron Patterson had for Courage RIS (1937) an here is the log Entry, with a change on the amount of amber/brown malts and the use of dark candi syrup instead of no3 sugar. Michael Tonsmeire AKA The Mad Fermentationist had also done a version of his recipe Here. Also its is pretty similar to Kristen England 1850 RIS that appears in this months BYO in the discussion on brown malt

Dutch courage: Russian Imperial Stout, party-gyled

Recipe Specifics
----------------

Batch Size (L): 26.00
Total Grain (kg): 13.34
Anticipated OG: 1.098
Anticipated SRM: 63.0
Anticipated IBU: 118.7
Brewhouse Efficiency: 60 %
Wort Boil Time: 60 Minutes


Grain/Extract/Sugar

% Amount Name
-----------------------------------------------------------------------------
67.4 8.99 kg. Maris Otter
10.6 1.42 kg. Brown Malt
7.1 0.95 kg. Amber Malt
6.0 0.80 kg. Black Patent Malt
8.9 1.18 kg. Dark candi syrup



Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
89.87 g. Target Whole 9.50 83.5 60 min.
72.01 g. Bramling Cross Whole 5.00 35.2 60 min.


Yeast
-----
2 pack of Nottingham
1 pack of US-05

Here are some pic’s

The new copper manifold in my 70 liter mash tun


Mash in


Run off, first and only


Nearly 200g of hops!


Dark candi syrup


Spent hops, a whole load!

Looks tasty Oblivious.

That's an imposing coolbox!

Thank you, its big enough of 40 liter batch or some big beers

Racked this to secondary to night, the gravity is down to 1.020, thats around 9.2% so far

That sounds great!

Only another year or so and you can drink it.

Yea, I will try and give it some age But its is as bitter as hell!

Kegged this last night, gravity still at 1.020 give around 10.45% or so. I plan to try a hid this away at the back of the shed to gear some age on it

Did you taste it again?

You'll want all those hops to stop it getting sickly sweet.

Invalid Stout wrote:Did you taste it again?

You'll want all those hops to stop it getting sickly sweet.

its not sweet at all, 1.020 F.G. is pretty low of such a big beer.

what do you think would be the max batch size your coolbox will take for a Russian Imperial Stout ?, assuming 60% efficiency and batch sparging. I have the same coolbox as yourself and I want to do a RIS with bugno.

Hi kitoog

That cool box is a 65 liter one and for 55% efficiency brew, which would be safer than 60% no sparge brew it is nearly full. You could ealy push it to 30 maybe 35 liter final volume with a batch sparge or do 20 liter RIS and a standard stout with the second running's?

cheers oblivious, about 30 litres, maybe 34 seems about right. even if you batch sparge twice and get your 34 litres for the RIS I would guess there is still a lot of sugar left in the mash tun. Could you rinse out grain further and make a stout with the remainder? nothing to lose I guess, could boil it up the next day.

kitoog wrote:Could you rinse out grain further and make a stout with the remainder? nothing to lose I guess, could boil it up the next day.

That's party guyle brewing, I am not mad on the boil the next day methods. If you start early could could do the two in one day

Sounds like a goodun Done well to get it down to 1020 from the SG too!

Re the coolbox size - the other option is (instead of parti-gyle) go a-la method 2b in the Durden Park book - take the first lot of runnings until you're 15 points under target. Then continue sparging until you're 50 below the target SG - and then boil the second batch down until you're 15 points under the target gravity - then combine the lot and boil normally arriving at the target. Of course, it adds a fair bit of time to the brewday, but whether it'd be quicker than using the second lot as an ordinary stout, I don't know...! (I managed to get 4 gallons of IRS out of a 24 litre coolbox before at 1090 - though I don;t recommend it )

I've had some of this stuff before, blew m head off, certainly beat the Nigerian Guinness for strength. Will be very interested to know if it turns out well. Keep us posted!