Russian Imperial Stout - Friday

Get advice on making beer from raw ingredients (malt, hops, water and yeast)
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Frothy

Post by Frothy » Sat Jun 30, 2007 12:59 am

What a muppet! Your right guys, I was in such a hurry getting together the recipe after work today that I haven't accounted for any efficiency in the calc's i.e. this would be 1.080 @ 100% efficiency :oops: Thanks for the input I just wish I'd read it a little sooner.

All done and dusted, a very dark brown 20+L brew, will report tomorrow.

Frothy
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oblivious

Post by oblivious » Sat Jun 30, 2007 1:15 am

Frothy wrote:What a muppet! Your right guys, I was in such a hurry getting together the recipe after work today that I haven't accounted for any efficiency in the calc's i.e. this would be 1.080 @ 100% efficiency :oops: Thanks for the input I just wish I'd read it a little sooner.

All done and dusted, a very dark brown 20+L brew, will report tomorrow.

Frothy

ah, but a dream!
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Frothy

Post by Frothy » Sat Jun 30, 2007 5:50 pm

Not bad considering all the mistakes, I actually got ~ 22L @ 1.064 and after 12hrs the 2 packets (22g) of Gervin Ale yeast has gone off like a rocket. I've fabricated a blow off tube using a 3/8" JG barbed adapter, a drilled bung, a 3/8" elbow and some pushfit hose. A quick taste and it's a powerful bitter chocolate flavour... looking forward to this one in the autumn.

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Last edited by Frothy on Sat Jun 30, 2007 5:53 pm, edited 2 times in total.
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steve_flack

Post by steve_flack » Sat Jun 30, 2007 5:52 pm

I'd be careful about that blow off tube. Something that diameter is pretty prone to blocking with yeast lumps....
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oblivious

Post by oblivious » Sat Jun 30, 2007 5:59 pm

Nice pictures, hope the brew turns out well :D
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SteveD

Post by SteveD » Sun Jul 01, 2007 2:55 am

DaaB wrote:Good head :D
Pah! Amateur! :wink: :lol:

Seriously, looks good. It'll be a nice Autumn/Winter brew if you can wait that long. :roll:
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onlooker

Post by onlooker » Sun Jul 01, 2007 3:58 am

Just a note regarding the discussion above of lager/pilsner malt in the grist. Courage RIS always had continental lager malt added to the grist. Its thought that the ships that took the beer to the contintent brought malt back in there holds.
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Frothy

Post by Frothy » Sun Jul 01, 2007 6:51 pm

You learn something new every day on here - thanks onlooker, maybe that recipe isn't so bad after all.

Frothy
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