thoughts on the RIS please

[Deebee]

Hi.

its been an age since i brewed one of these. The last one stood for near on 2 years before i finished it and it was great.

So i wanted to make another one.

I have no amber malt at present as i never ue it other than in a RIS or similar so i hav decoded to change it out with Special B which i have a good amount of.

10 litre batch volume based on 68 % eefciency. i reduced this and usually lay between 80-82% so this sounds about right.
Will be Batch Sparging so expect the efficiency drop to be quite a bit.

Either way here is what i have in my mind:-

3030 pale
530 flaked barley
260 extra dark crystal
290 carafa III ( mashed)
150 Chocolate malt
210 Roated barley ( mashed)
220 torrified wheat
210 special B ( will change to Amber if the shop will let me buy just a little)

Hops.

Magnum pellets to 87 ish IBU @60
Northdown to around 13 IBU @ 15

yeast wise i am thinking that one pack of nottingham shold be plenty, although i do have the yeast cake from a smaller beer where i usd irish ale from Whitelabs. ( Not sure if this will toleate the alcohol level of the RIS though and allow carbonation in the bottle)

looking to mash way low at around say 63 for a minimum of 90 minutes unless i get the cance to do an overnight mash on it. All depends on how far along we are with holiday prep as to whether this is posible or not.

Stats:-
expected OG 1099
Expected FG 1020
Abv circa 10.6%
IBU 100
Colour 160 EBC
i know there is a lot of roasted and dark malts here, but i had pretty much the same last time round. Ended up with a wine like roated malt bomb that was really very nice after it got to about 9 months and totally amazing when the last bottle went.

Critique please gents. might be able to get this on next friday.... just befoe i go on holiday for a couple of weeks... then it can sit and ferment awy for a couple of weeks undisturbed:9

Thanks

[jaroporter]

sounds cool. no idea about the malts but the yeast interests me as i've literally just thrown some ringwood slurry into 11L of 1,094 stout. if you got the yeast cake going to waste and the nottingham anyway i'd probably throw some of the irish ale in too. it might add something extra. maybe even pitch the notty 12hrs after to give the irish a headstart then let the notty finish up?
spent ages deliberating whether to do that on mine, but i think i'm gonna trust the ringwood. though i have got an emergency packet of nottingham in the fridge that'll be on my mind for the next 24hrs!!

is that FG what you got it to last time, or are you trying to push it lower with the mash?

[Deebee]

Hi.

Thats the OG i got last time but it was very thick and gloopy. I am sure the efficienct suffered greatly though it too so am hoping that the lower mash will give me something more.

need to check alcohol tolerance of the irish i think. I know the notty will deal with it.

[micmacmoc]

You could also chuck some sugar in it to thin it out a bit. Really loving my RISs' at the moment, as far away from a summer drink as you can get but chilled and drunk slowly so it comes up to temp its a revelation of changing flavours out in the sun. Happy brewing!

[Deebee]

You could also chuck some sugar in it to thin it out a bit. Really loving my RISs' at the moment, as far away from a summer drink as you can get but chilled and drunk slowly so it comes up to temp its a revelation of changing flavours out in the sun. Happy brewing!

Hi.

Yes i thought about some dark belgian candis ( please ignore this if you are someone who is a stipplier fo following style guides) initially i will leave it as it is.

Hmmm Irish ale is quoted as medium to high tolerance...... i wonder if it would handle the 1.099 OG

[micmacmoc]

I've just been reading this coincidentally, sure enough, Belgian Candy!

http://www.craftedpours.com/homebrew-re ... rew-recipe

I'm not sure there is much point in late hopping a big RIS, I'm sure I don't notice with the sort of additions I make.
Blimey its not even mid day and I'm ready for one right now.

[jaroporter]

i think most ale yeasts should be able to tolerate ~10%, but i was thinking more throwing the irish in as a bonus for some interest while the notty does the hard work.
what yeast(s) do you tend to use micmacmoc?

[Deebee]

i sent a mail til Whitelabs and asked if the irish would cope. I like your thinking tho. Let the irish get going with a large cake then chuck the notty inn to help out.

[jaroporter]

hey dave, did you brew this yet? any response from whitelabs?
just as a reference point, mine with the 005 slurry was down at 1,022 when i checked it after a week and a half. that's 10,4% and i'ḿ ecstatic with the early taster. reckon that spells good for the irish ale too..

[dreadskin69]

How did it turn out?

[Deebee]

I thought I had updated this.

Tuened out at 10% but I got a wicked efficiency of 75 or more so ended up with about 3 litres more than planned. took its time to ferment out as well but has been in the bottle for about 6 weeks. recommendation from Aleman is that this must sit for at least a year.... best I bury it at the back of the brewroom then:)

[jaroporter]

did you go with the irish in the end? what was the FG? thought mine had stopped at 1,022 and i was happy with that but a sample the other day had it down at 1,014!! i think the 005 might lose points for OVER-attenuation..

[Deebee]

No mate. I went with my old faithful.... notty

[legion]

I would recommend trying some now, mine was yummy after a month in the bottle...

[Deebee]

Might just do that tomorrow. It was 110 ibu tho....