RIS recipe wanted

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rui
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Location: Proença-a-Nova, Portugal

RIS recipe wanted

Post by rui » Fri Nov 18, 2016 3:56 pm

Usually, i brew something around christmas, calling it my christmas' brewday, and this year i was thinking to brew the beer of 2017 christmas, that would be a RIS.
Never brewed one, but i m thinking about that since i two years ago. i would preciate if someone could help me with a recipe.

As ingredients i have:
Pale Malt
Munich Malt
Wheat malt
Roasted barley
Chocolate malt
Black malt
Roasted wheat malt
carafa III
crystal 60L
special B
carared
rye malt
flaked oats

hops

challenger
northernbrewer
EKG
Fuggles
Summit
Cascade
Amarillo
Citra
sorachi ace
chinook
hersbrucker


i would like to have beer with 9% - 10% ABV
cheers
Planning: Raspberry Witbier, , Bitter, Porter
FV1: BIAB#54 CHRISTMAS Porter
FV2:
FV3:
keg1: BIAB#49 Kölsh
keg2: Robust Porter
Keg3: Saison
Keg4: Best Bitter
bottled and conditioning: Extra-stout, Blonde ale, APA and Smoked Porter

Rookie
Falling off the Barstool
Posts: 3552
Joined: Fri Nov 23, 2007 5:30 pm
Location: Fort Wayne, Indiana

Re: RIS recipe wanted

Post by Rookie » Fri Nov 18, 2016 11:22 pm

I have this planned for either December or January.
three gallons expected O G 1.100, about 10%
11 pounds (77%) pale ale malt
1 pound (7%) roast barley
1 pound (7%) munich 10 malt
8 ounces (3 1/2%) crystal 120 malt
8 ounces (3 1/2%) caraffa II malt
5 ounces (2%) black patent malt
68 IBUs challenger for 45 minutes
24 IBUs palisades for 21 minutes or fuggles
irish moss and nutrient for 15 minutes
5 IBUs EKG for 5 minutes
13 grams S-04 and/or Munton's
I'm just here for the beer.

rui
Piss Artist
Posts: 136
Joined: Mon Oct 14, 2013 4:27 pm
Location: Proença-a-Nova, Portugal

Re: RIS recipe wanted

Post by rui » Sat Nov 19, 2016 11:50 am

LOOKS LOVELY! how big will be your batch?
Planning: Raspberry Witbier, , Bitter, Porter
FV1: BIAB#54 CHRISTMAS Porter
FV2:
FV3:
keg1: BIAB#49 Kölsh
keg2: Robust Porter
Keg3: Saison
Keg4: Best Bitter
bottled and conditioning: Extra-stout, Blonde ale, APA and Smoked Porter

MTW
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Joined: Thu Feb 13, 2014 9:04 pm
Location: Just outside Scarbados

Re: RIS recipe wanted

Post by MTW » Sat Nov 19, 2016 1:08 pm

Rui, I've done a few to this basic plan, with various hops (none of which play a major role). I made it to around 8% ABV. It's big on the roast and not for the feint hearted. With age, it gets really lovely and smooth.

Pale 74%
Chocolate Malt 8%
Wheat Malt 8%
Roasted Barley 6%
Special B 4%

Hops: whatever you like, with IBUs a little less than the target gravity in points. I've used Northern Brewer for bittering. A few EKGs later never hurt. I wouldn't go for anything citrussy myself.

Yeast: US-05 (at least 2 packets)

Mash around 68C, maybe slightly lower if you're going for a massive OG. I had a bottle from someone else that was 10%, made to a very similar recipe, and I know he mashed lower for that; the FG will still be high. At 68, with US-05, I get FG around 1.018 from 1.070.
Busy in the Summer House Brewery

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alexlark
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Location: Rhondda, South Wales

Re: RIS recipe wanted

Post by alexlark » Sat Nov 19, 2016 4:56 pm

Why don't you ferment that with 1 packet of US-05? I just did an 8.1% double IPA and 1 packet chewed through it no problem at all.

Rookie
Falling off the Barstool
Posts: 3552
Joined: Fri Nov 23, 2007 5:30 pm
Location: Fort Wayne, Indiana

Re: RIS recipe wanted

Post by Rookie » Sat Nov 19, 2016 5:49 pm

rui wrote:LOOKS LOVELY! how big will be your batch?
Three gallons.
I'm thinking about racking one gallon into a separate carboy on top of a pound of tart cherry candi syrup.
I'm just here for the beer.

jaroporter
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Re: RIS recipe wanted

Post by jaroporter » Sun Nov 20, 2016 9:56 am

alexlark wrote:Why don't you ferment that with 1 packet of US-05? I just did an 8.1% double IPA and 1 packet chewed through it no problem at all.
it's not really best practise. you may get away with it sure, but you also may get a load of peachy esters (maybe lost in a hoppy ipa) and/or a sluggish fermentation. i've noticed a massive improvement in the quality of fermentation using 1g/L us-05 for any ale, let alone one in imperial stout territory.

can't help with a recipe but there's plenty on this site already, but in my limited RIS experience a strong fermentation and then time to age are probably more important than a precise recipe
dazzled, doused in gin..

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