This Years RIS

[jimp2003]

Hi guys!

I probably won't get to brew again before Christmas, which is fine as I have built up the stocks nicely. But I want to repeat last year's New Year RIS brew albeit with a different recipe. Last years brew is still tasting a bit too alcoholic and ashy to me but I will keep it longer to see if it improves.

So I have put together the following recipe as a starting point and wondered if anyone out there had any advice to offer.

RIS2 (Imperial Stout)

Original Gravity (OG): 1.098 (°P): 23.3
Final Gravity (FG): 1.028 (°P): 7.1 - Note I have assumed 70% apparent attenuation here. The yeast could go higher...
Alcohol (ABV): 9.22 %
Colour (SRM): 78.0 (EBC): 153.6
Bitterness (IBU): 47.2 (Tinseth)

82.19% Pale Malt
5.48% Amber Malt
4.11% Candi Syrup Dark 78%
4.11% Chocolate
4.11% Roasted Barley

50g Willamette (6.3% Alpha) @ 60 Minutes (Boil)
30g Willamette (6.3% Alpha) @ 30 Minutes (Boil)
20g Willamette (6.3% Alpha) @ 5 Minutes (Boil)

1/2 tsp Yeast Nutrient @ 15 Minutes (Boil)

Single step Infusion at 66°C for 90 Minutes. Boil for 60 Minutes

Fermented at 18°C with 2 packs Safale S-04 or WLP007 to appropriate starter....


So I guess my three questions are:

1. Does the grain bill look ok?
2. Does it need more hops/IBUs? I was thinking of using some Columbus or Chinook as well....
3. Are the yeast options sound?

As always all comments gratefully received.

Cheers!

Jim

[smdjoachim]

Personally I would move all your hops to 60 minutes.
Double your IBU's.Hop flavour shouldn't be in a RIS.

[weiht]

As above, at least a 70ibu is needed for a english version of a RIS. Ur beer is gonna finish rather dry for an RIS with that sugar addition and a high attenuation strain like wlp007. I think that a dark crystal malt is NEEDED for this style of beer to give it some body and caramel sweetness to balance out the bitterness from the hops and roasted malts, 5% at least imo.

I wldnt use chinook at all, but Columbus may be a good choice for the 60 mins addition and keep all ur willamette for a 15mins addition (Love them in a stout!!!). BTW, try to get the darker roasted barley for a killer stout, its also marketed as black barley and often confused with black malt or black patent malt. It basically is unmalted barley kilned darker to 500L.

Most impt point is bullk aging. WHY? Not that bulk aging produces a better beer (Debate please), but u wont be in a situation where u're tempted to pop open bottles at 1 mth, 2 mth 3 mth old, and by the time it starting to taste great at 1 yr, u realise u dont have much bottles left and have to wait another yr for a brew!!!

[jimp2003]

Thanks for the replies guys.

smdjoachim - I know what you are saying about an RIS not usually having hop flavour but I like the idea of drifting off style in this respect. But I will up the IBUs as you suggest which I knew in the back of my mind I should be doing...

weiht - I like the idea of adding the columbus at 60 mins and moving the willamette to 15 mins. The black barley sounds good but I want to use up the dark grain I have in stock to make this but i take your point about the crystal. I have some extra dark crystal and will add that in.

With those changes then I now have:

Original Gravity (OG): 1.097 (°P): 23.1
Final Gravity (FG): 1.027 (°P): 6.8
Alcohol (ABV): 9.13 %
Colour (SRM): 82.3 (EBC): 162.1
Bitterness (IBU): 90.3 (Tinseth)

79.45% Pale Malt
4.11% Amber Malt
4.11% Candi Syrup Dark 78%
4.11% Chocolate
4.11% Extra Dark Crystal
4.11% Roasted Barley

40g Columbus (15.3% Alpha) @ 60 Minutes (Boil)
100g Willamette (6.3% Alpha) @ 15 Minutes (Boil)

1/2 tsp Yeast Nutrient @ 15 Minutes (Boil)

Single step Infusion at 66°C for 90 Minutes. Boil for 60 Minutes

Fermented at 18°C with Safale S-04

[alecwallace]

Hi mate

I had a listen to this http://thebrewingnetwork.com/shows/The- ... w-01-16-06 the other day as i am going to do my RIS in the new year ready for next Autumn onwards. Theres some useful info about 10% crystal malts and IBU at around 75 for a beer about your size (slightly under in terms of malt / hop balance). Worth a listen, just stick with it as they waffle about all sorts of stuff!

If youre interested this is what i came up with. My Crystal substitute was the Special b.

Russian Imperial Stout (Imperial Stout)

Original Gravity (OG): 1.100 (°P): 23.8
Final Gravity (FG): 1.024 (°P): 6.1
Alcohol (ABV): 9.95 %
Colour (SRM): 59.7 (EBC): 117.6
Bitterness (IBU): 73.6 (Tinseth)

67.5% Maris Otter Malt
5% Biscuit
5% Chocolate, Pale
5% Crystal 60
5% Flaked Oats
5% Roasted Barley
5% Special-B
2.5% Molasses

4.2 g/L Magnum (12.5% Alpha) @ 60 Minutes (Boil)

Single step Infusion at 68°C for overnight. Boil for 90 Minutes

Fermented at 20°C with Safale US-05

[jimp2003]

Thanks Alec I will download that podcast.

Nice recipe BTW.

Cheers!

Jim