'Stout Fellow' Russian Imperial Stout

[EccentricDyslexic]

Well this mamoth task is underway- Recipe i finaly went with-

Recipe Specifications
--------------------------
Batch Size: 25.00 L
Boil Size: 31.76 L
Estimated OG: 1.104 SG
Estimated Color: 123.8 EBC
Estimated IBU: 75.1 IBU
Brewhouse Efficiency: 65.00 %
Boil Time: 120 Minutes

Ingredients:
------------
Amount Item Type % or IBU
9.50 kg Pale Malt, Golden Promise (5.9 EBC) Grain 76.00 %
1.00 kg Barley, Flaked (3.0 EBC) Grain 8.00 %
0.50 kg Carafa I (663.9 EBC) Grain 4.00 %
0.50 kg Carafa III (1034.3 EBC) Grain 4.00 %
0.50 kg Chocolate Malt (940.0 EBC) Grain 4.00 %
100.00 gm Fuggles [3.80 %] (120 min) Hops 25.8 IBU
100.00 gm Goldings, East Kent [4.60 %] (120 min) Hops 31.3 IBU
38.00 gm First Gold [6.20 %] (120 min) Hops 16.0 IBU
22.00 gm Fuggles [3.90 %] (5 min) Hops 1.1 IBU
11.00 gm First Gold [6.20 %] (5 min) Hops 0.8 IBU
0.50 kg Cane (Beet) Sugar (0.0 EBC) Sugar 4.00 %
3 Pkgs Nottingham (Danstar #-) Yeast-Ale Rehydrated

That Carafa is lovely! Quite nutty and edible! Both mashes stuck tho, ive not had a stuck mash before..turns out it is due to the Carafa being that much finer than chok malt or black malt...i ended up abandoning the RIMs and just left it to mash itself, so it will have been at temps 60-64ish, so i left each mash for 2 hours just to be sure! Even at a very low recirc rate of 1l a minute, the mash compacted tightly on the false bottom.

Didnt use the yeast cake due to it didnt finish of my Guinness Plus off properly...i didnt want to risk it. I went with 3 packets of Nottingham rehydrated in 200ml water. I havent quite finished yet tho, the boil will be done at 1130pm! So at least i will get to see some election results come in...recon i will be in bed by 1am!

Its worth the work for my old boy Fellow!

Steve

[WishboneBrewery]

Lots of Hoppy Goodness in there Hope it turns out a good one

[EccentricDyslexic]

I got to bed at 1pm as predicted, final volume of 21l at 1.104, so not quite there. Should i add a little water to bring the vol up? I do have enough for a cornie so i dont really need to i suppose.

I dont think Beersmith calculated that all thoses leafy hops held so much liquid...i am disapointed with Beersmith, id have thought this kind of stuff would have been automatic.

Steve

[EccentricDyslexic]

Not really got into the habit of doing brewday pics,,,but heres one of the yeast doing its thing!



Should i stir it back into the wort? Its been going since 1am this morning!

Steve

[WishboneBrewery]

What a beauty

[Hogarth]

Yowza. That yeast head is awesome. If it carries on like that they'll have to close European airspace again.

I'm not sure I'd stir it back in, though. You've got three packets of yeast working for you, and my general instinct is to leave things alone that look well.

[EccentricDyslexic]

Too late! I tried to stir it back in last night but it just frothed up! i sat the lid back on the froth and this morning it looks like this...



Steve

[WishboneBrewery]

[floydmeddler]

I would use a sanitised spoon to scoop as much out as you can. That is one big brew you've got on.

[Aleman]

I believe I did tell you to be aware of the explosive fermentation . . . Looking good Steve . . . now just leave it alone!

[EccentricDyslexic]

OK boss!

Steve

[EccentricDyslexic]

Well its down to 1.055 this morning, the head is now just a slight 1/4 inch of foam over the surface...should i rouse? Pitch more yeast? Wait.......?

Steve

[pantsmachine]

Wait wait and wait again. There's a lot for the yeast to do in a brew like that and it will slow down. I'd leave it a full week and take another reading. Monster! If it stops around 1.020 that's an 11%+brew. Small bottles i think?

[Naich]

Wow. I hope you've got a lock on your bedroom door

[Capper20]

This looks lovely.