RIS recipe suggestion

[jonnyt]

After trying a Saint Petersburg the other day I've decided I'd like to brew a RIS.

Does anyone have a tried and tested recipe I could try?

[seymour]

SEYMOUR RUSSIAN IMPERIAL STOUT
all-malt recipe

6 US gallons = 5 Imperial gallons = 22.7 Liters

Bear in mind the large quantities of grain you'll be dealing with, and make sure your (wallet and) equipment can handle it before brew day.

FERMENTABLES:
89.5% = 17 lbs = 7.7 kg, Maris Otter 2-row pale malt
2.6% = ½ lb = 223 g, Crystal malt
2.6% = ½ lb = 223 g, Chocolate malt
2.6% = ½ lb = 223 g, Flaked oats
1.3% = ¼ lb = 114 g, Black malt
1.3% = ¼ lb = 114 g, Roasted barley

HOPS:
2 oz = 57 g, Challenger, 90 minutes
2 oz = 57 g, Fuggles, 30 minutes
2 oz = 57 g, Goldings, at flame-out, steep 20-30 min before chilling

YEAST:
Whitbread-B strain, sold as Safale S-04, White Lab WLP007, Wyeast 1098, Youngs
or substitute your favorite high-attenuating and alcohol tolerant English ale yeast

Mash at 151° F/66° C for 60 minutes or until converted.

Pinch of calcium carbonate in mash, pinch of gypsum in boil.

Stats assume 77% mash efficiency and 77% yeast attenuation:
OG: 1.091
FG: 1.021*
ABV: 9%*
IBU: 54
COLOUR: 35° SRM/69° EBC

*If you prefer a lighter body, lower final gravity and higher alcohol content, consider pitching a Belgian or wine yeast after primary fermentation is complete.

[weiht]

I brewed this last week and its tasting quite good in the FV, currently sg 1026.

I go for about 10% roasted grains as I find it needs at least 8% in any stout, let alone a big one like RIS. Remember that this should age at least a yr, and the roast would have mellowed by then, so anything below 8% may be underwhelming in 1 yr or more. I built my water with palmer's RA method for dark beers and its less harsh on the acrid burnt roastiness, I went with about 200RA in the mash.

I recommend to use some herbal or earthy hops as it will compliment the beer, fuggle FTW. My fuggls are only 3.6% so I went with nugget instead as I didnt want to add shitload qty of fuggles n risk vegetal taste. Go with a yeast that accentuates malt and attenuates in the mid to high 70ish%, and ferment on the cooler side for the initial part just to limit too much esters, and raise it to encourage the yeast to finish up.

23L O.G. - 1.100
70IBU 60SRM
6.20 kg Pale Malt, Maris Otter (3.0 SRM) Grain 61.39 %
1.00 kg Munich Malt (9.0 SRM) Grain 9.90 %
0.70 kg Oats, Flaked (1.0 SRM) Grain 6.93 %
0.50 kg Chocolate Malt (450.0 SRM) Grain 4.95 %
0.50 kg Roasted Barley (300.0 SRM) Grain 4.95 %
0.45 kg Caraaroma (130.0 SRM) Grain 4.46 %
0.45 kg Special B Malt (180.0 SRM) Grain 4.46 %
0.20 kg Amber (Crisp) (27.5 SRM) Grain 1.98 %
0.10 kg Black (Patent) Malt (500.0 SRM) Grain 0.99 %
10.00 gm Warrior [15.00 %] (60 min) Hops 11.5 IBU
30.00 gm Nugget [13.00 %] (60 min) Hops 30.0 IBU
30.00 gm Nugget [13.00 %] (30 min) Hops 23.1 IBU
25.00 gm Williamette [5.50 %] (15 min) Hops 5.3 IBU
1 Pkgs Pacman (Wyeast #1764) Yeast-Ale
Single Infusion 60mins Mash @ 67C, Mash Out
Calcium Chloride and Sodium Bicarbonate in Mash, Table Salt in Kettle
Wyeast Yeast Nutrients

[Fido97]

Hi, can you point me in the direction of a St Petersberg recipe? Cheers

[jonnyt]

I've ordered the bits I don't have based on these two recipes and will be looking to brew within the next two weeks.

[weiht]

Just tasted my FV sample and its tasting good. One thing I highly stress is 10% roast!!! RIS is a big beer, lots of sugar and crystals and u need the roast in proportion with the rest of the malt bill. In fact, I added 10% and I still wish I had a strong choc and coffee flavour, and it serves as a reminder how different big and small beers are. In a small stout some may find 10% too much, but i think in a big one like this 10% is a minimum.

FWIW I recommend that u use black barley for an intense coffee aroma. Its a darker version of unmalted roasted barley thats kilned higher to 500L, do not mistake it for black patent malt!! Thats needed for a killer stout

[jonnyt]

What do you class as roast?

Chocolate Malt? Roasted Barley?

[weiht]

Chocolate malt, unmalted roasted barley, unmalted black barley, black patent malt, carafa 1/2/3, carafa special (Dehusked) 1/2/3.

I wont use the carafa special for this beer though.

[seymour]

In case you're interested, I reformulated my previous recipe to increase the roasted grains as Weiht suggested; it now contains 10.5% roast. Of course, Weiht's own recipe looks delicious too.

SEYMOUR ROASTIER IMPERIAL STOUT
all-malt recipe

6 US gallons = 5 Imperial gallons = 22.7 Liters

Bear in mind the large quantities of grain you'll be dealing with, and make sure your (wallet and) equipment can handle it before brew day.

FERMENTABLES:
84.2% = 16 lbs = 7.3 kg, Maris Otter 2-row pale malt
2.6% = ½ lb = 223 g, Crystal malt
5.3% = 1 lb = 454 g, Chocolate malt
2.6% = ½ lb = 223 g, Roasted barley
2.6% = ½ lb = 223 g, Black Patent malt
2.6% = ½ lb = 223 g, Flaked oats

HOPS:
2 oz = 57 g, Challenger, 90 minutes
2 oz = 57 g, Fuggles, 30 minutes
2 oz = 57 g, Goldings, at flame-out, steep 20-30 min before chilling

YEAST:
Whitbread-B strain, sold as Safale S-04, White Lab WLP007, Wyeast 1098, Youngs
or substitute your favorite high-attenuating and alcohol tolerant English ale yeast

Mash at 151° F/66° C for 60 minutes or until converted.

Pinch of calcium carbonate in mash, pinch of gypsum in boil.

Stats assume 77% mash efficiency and 77% yeast attenuation:
OG: 1.090
FG: 1.021*
ABV: 9%*
IBU: 54
COLOUR: 50° SRM/99° EBC

*If you prefer a lighter body, lower final gravity and higher alcohol content, consider pitching a Belgian or wine yeast after primary fermentation is complete.