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HerbalJoe's 2015 RIS
Russian Imperial Stout • Partial Mash • 12 gal
Brewed this for the purpose of splitting up into four variants: Oak, Coffee, Habanero pepper, & Raspberry.
October 26, 2015 pm 05:17pm
0.0/5.0 0 ratings
Ingredients (Partial Mash, 12 gal)
- 11 lbs
Golden Promise Malt; Thomas Fawcett
Golden Promise Malt; Thomas Fawcett
- 10 lbs
Standard 2-Row; Rahr
Standard 2-Row; Rahr
Yields a slightly higher extract than Six Rox brewers Malt. Tends to give a smoother, less grainy flavored beer. Some brewers claim they can detect a significant difference in flavor. Lower protein and will yield a lower color than Six-Row Brewers Malt
- 4 lbs
Munich TYPE I; Weyermann®
Munich TYPE I; Weyermann®
German-grown two-row spring barley (2004 harvest). Product Characteristics: Imparts strongly malty notes to finished beer. Intended mainly for dark ales and lagers. Recommended Quantities: Up to 100% of total grain bill Suitability (beer styles): Lagers: Oktoberfestbier, Märzen, Bockbier, Dunkel Ales: Dark, Stout
- 2 lbs
Crystal Malt 40°L
Crystal Malt 40°L
Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.
- 1 lbs
Crystal Malt 20°L
Crystal Malt 20°L
Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.
- 3 lbs
Black Roasted Barley
Black Roasted Barley
Unmalted roasted grain, it is the backbone of many stouts. Imparts a sharp acrid flavor characteristic of dry stouts. Gives "dryness" to a stout or porter ,more so than regular Roasted Barley.
- 2.5 lbs
Chocolate Malt (Organic); Breiss
Chocolate Malt (Organic); Breiss
Rich roasted coffee flavor. Characteristics & Applications: • Chocolate Malt is used in all beer styles for color adjustment with minor or no flavor contribution. • Use 1-10% for desired color in Porter and Stout Beer. • The chocolate flavor is very complementary when used in higher percentages in Brown Ales, Porters, Stouts and other Dark Beers. • Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties.
- 2.5 lbs
Blackprinz® Malt; Briess
Blackprinz® Malt; Briess
Subtle, smooth, no bitter, astringent, dry flavors or aftertaste — Very delicate, clean flavor. Mild roasted malty flavor.
- 6 lbs
Dry Extra Light Extract
Dry Extra Light Extract
For making very pale ales and lagers.
- 1.5 lbs
Oats Flaked
Oats Flaked
Belgian White Ale(wit), other specialty beers.
- 2 lbs
Rice Hulls
Rice Hulls
Rice Hulls are used as a filter medium, mostly used in all grain wheat beers to help prevent a stuck mash.
- 3.5 oz
Chinook - 13.3 AA% pellets; boiled 60 min
Chinook
Spicy, Medium to Heavy.Very strong bittering ability used in all American ales and lagers. Aroma is very floral.
- 1 oz
Challenger - 6.1 AA% pellets; boiled 60 min
Challenger
Popular bittering hop used primarily in British ales and lagers. Mild to moderate aroma, but quite spicy.
- 3 oz
Saaz - 4.0 AA% whole; boiled 15 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
- 2 ea
Whirlfloc Tablets (Irish moss) - Boiled 15 min. (omitted from calculations)
Whirlfloc Tablets (Irish moss)
Enhanced Irish Moss in convenient tablet form
- 2 tsp
Wyeast Nutrient - Boiled 15 min. (omitted from calculations)
Wyeast Nutrient
Although wort is a good growth medium for yeast, additional Wyeast Nutrient will reduce lag time, improve yeast viability and provide consistent attenuation rates. Low assimilable nitrogen concentrations (FAN) of grape must or wort have long been known as a cause of sluggish or stuck fermentations. Wyeast yeast nutrient, a blend of vitamin B's, minerals, inorganic nitrogen (DAP), organic nitrogen (amino acids), zinc, phosphates and other trace elements will benefit yeast growth and carbohydrate uptake for a more rapid, complete fermentation. Use 1/4 tsp per pint for beer propagation, 1 tsp per 5 gallons for wine or beer fermentation or 1.5 oz per 10 barrels for beer fermentation.
-
Wyeast 1469-PC West Yorkshire Ale
Wyeast 1469-PC West Yorkshire Ale
This strain produces ales with a full chewy malt flavor and character, but finishes dry, producing famously balanced beers. Expect moderate nutty and stone-fruit esters. Best used for the production of cask-conditioned bitters, ESB and mild ales. Reliably flocculent, producing bright beer without filtration.
Notes
Mash at 149F for 90 minutes. Boil 2 hours. Pitch 800 billion healthy yeast cells (400b per carboy in my case) with 12 PPM O2 & start fermentation cool, around 65F, and raise to 70F after 48 hours. Water adjustment: 20g CaCO3 + 7g CaCl added to mash. 25g CaCO3 added to kettle.
Style (BJCP)
Category: 13 - Stout
Subcategory: F - Russian Imperial Stout
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.108 | 1.075 - 1.115 |  |
| Terminal Gravity: | 1.028 | 1.018 - 1.030 | |
| Color: | 45.1 SRM | 30 - 40 | |
| Alcohol: | 10.6% ABV | 8% - 12% | |
| Bitterness: | 93.8 IBU | 50 - 90 | |
Discussion
Brewed 10/23/15
2015-10-26 6:04pm
Decent brew day; no major issues except for a very slow sparge (which wasn't a surprise). Ground 1/3 of the roasted grain into a powder. This is by far the darkest, roastiest beer I've ever made. OG was 1.110
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