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Josh's RIS
Russian Imperial Stout • All Grain • 23 L
Attempting a RIS
December 23, 2009 am 07:28am
0.0/5.0 0 ratings
Ingredients (All Grain, 23 L)
- 9.5 kg
Best Pale Ale Malt; Simpsons
Best Pale Ale Malt; Simpsons
The main ingredient of cask / keg ales.
- .500 kg
Crystal Malt; Joe White Maltings
Crystal Malt; Joe White Maltings
Product Code: 1108
- .500 kg
Crystal 150; Bairds Malt
Crystal 150; Bairds Malt
Crystal or Caramel malts have a distinctive toffee flavour, which becomes more intense as colour is increased, and at the higher end of the colour range burnt or roasted malt flavours may begin to appear. Traditionally in the UK, Crystal malt of colour 70 -80 °ASBC has been used at about 5% of the grist to give the characteristic colour and flavour of UK Bitters and Pale Ales. Adjustment of the amount and/or colour of the Crystal malt may brew some very distinctive beers, but this may require some careful experimentation. Crystal malts have been used in the brewing of Lager beers, but considerable care is required to ensure that whilst a distinctive flavour is achieved, the crystal flavour and colour does not become too dominant. In all beers they can help prevent the formation of oxidised (cardboard) flavours.
- .500 kg
Carafa Special® TYPE III; Weyermann®
Carafa Special® TYPE III; Weyermann®
German-grown two-row spring barley (2004 harvest). Product Characteristics: CARAFA SPECIAL® is the de-husked version of CARAFA®. Using our unique process, we remove the husks from carefully selected grains before malting and roasting them. Reduces astringency and bitterness, while adding coffee-brown color, a coffee-like bouquet, dark-beer aroma, as well as body and mouthfeel to finished beer—but without introducing harsh flavors. Even small amounts of CARAFA SPECIAL® malts in the grain bill produce dark beers of unusual smoothness and mildness with a firm, creamy, white head. Recommended Quantities: Up to 5% of total grain bill Suitability (beer styles): Lagers: Dunkel, Doppelbock Ales: Dark, Stout, Altbier
- .500 kg
Black Malt; Bairds Malt
Black Malt; Bairds Malt
This product is used in the production of Porters and sweet Stouts. The flavour is sharp and somewhat acrid. A great deal of care is needed in the use of this material because of its intense colour and flavour. Manufacture is similar to Amber malt but higher final temperatures are used. Flavour again is due to pyrazines and pyrroles.
- 55 g
Magnum - 12.0 AA% pellets; boiled 60 min
Magnum
Bred in 1980 at Germany’s Hüll Hop Research Center, this high-alpha variety is renowned for its exceptionally large, heavy cones. Hallertauer Magnum delivers excellent yields and, like many Hüll-developed hops, boasts a strong resistance to disease.
-
Wyeast 1028 London Ale™
Wyeast 1028 London Ale™
Rich with a dry finish, minerally profile, bold and crisp, with some fruitiness.
Notes
Mash 55C 15 mins > 60C 15 mins > 68C 60 mins Ferment 20C
Style (BJCP)
Category: 13 - Stout
Subcategory: F - Russian Imperial Stout
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.094 | 1.075 - 1.115 |  |
| Terminal Gravity: | 1.025 | 1.018 - 1.030 | |
| Color: | 40.0 SRM | 30 - 40 | |
| Alcohol: | 9.2% ABV | 8% - 12% | |
| Bitterness: | 90.3 IBU | 50 - 90 | |
Discussion
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