Russian Imperial Perle Island Stout - Comments

[Grainer]

Brewing this tomorrow.. thought I'd get some last minute feedback

BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Pele Island Imperial Stout
Brewer:
Asst Brewer:
Style: Imperial Stout
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Boil Size: 50.88 l
Post Boil Volume: 43.31 l
Batch Size (fermenter): 37.85 l
Bottling Volume: 35.02 l
Estimated OG: 1.112 SG
Estimated Color: 127.7 EBC
Estimated IBU: 87.0 IBUs
Brewhouse Efficiency: 75.00 %
Est Mash Efficiency: 82.5 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
8.00 kg Pale Malt, Maris Otter (5.9 EBC) Grain 1 41.9 %
7.30 kg Joe White - Traditional Ale (5.9 EBC) Grain 2 38.3 %
1.30 kg Roasted Barley (Simpsons) (1083.5 EBC) Grain 3 6.8 %
0.90 kg Special B Malt (354.6 EBC) Grain 4 4.7 %
0.68 kg Chocolate Malt (Simpsons) (847.1 EBC) Grain 5 3.6 %
0.60 kg Rolled/Flaked Barley (1.5 EBC) Grain 6 3.1 %
0.30 kg Carahell (Weyermann) (25.6 EBC) Grain 7 1.6 %
200.24 g Perle [8.00 %] - Boil 60.0 min Hop 8 66.8 IBUs
71.83 g Goldings, East Kent [5.00 %] - Boil 60.0 Hop 9 15.0 IBUs
20.52 g Perle [8.00 %] - Boil 30.0 min Hop 10 5.3 IBUs
2.00 Items Whirlfloc Tablet (Boil 10.0 mins) Fining 11 -
3.00 tsp Yeast Nutrient (Boil 10.0 mins) Other 12 -
1.0 pkg English Ale (White Labs #WLP002) [35.49 Yeast 13 -


Mash Schedule: Single Infusion, Medium Body
Total Grain Weight: 19.08 kg
----------------------------
Name Description Step Temperat Step Time
Mash In Add 69.76 l of water at 70.7 C 66.1 C 60 min

Sparge: Fly sparge with 20.22 l water at 75.6 C
Notes:
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Created with BeerSmith 2 - http://www.beersmith.com
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[bradsbrew]

Looks good, I personally would look to lower the IBU a tad. The roast and choc will also throw a perceived bitterness at those levels. Also make sure you use a decent amount of yeast withthat gravity.

Cheers

 

[Grainer]

Got a huge yeast starter for it.. going on 3 days now with new wort each day from an older batch (had it in the fridge)..I will do one more cycle 24 hours prior to pitch.. thanks for comments

 

[hoppy2B]

Would some oats make it better?

 

[bradsbrew]

Would some oats make it better?

I was sure I seen rolled oats but after a re read it flaked/rolled barley.

 

[bradsbrew]

I was sure I seen rolled oats but after a re read it flaked/rolled barley.

Little bit OT. These are great as the oat % in a stout. Great to munch on as well.

http://www.craftbrewer.com.au/shop/details.asp?PID=2958

 

[Grainer]

After a long day... measured efficiency was 81% (first time I have measured it) - pretty happy.. was a bit dicey due to the extra water needed in the sparge..took longer than expected, but all was good and got 42l as an end product at gravity of 1.110

now a very very very long ferment time and now I have to wait 6-12 months to drink it..

 

[schrodinger]

Out of curiosity, were you aiming for a particular commercial beer?

 

[Grainer]

No, I was experimenting with Perle hops and I didn't have one of the ingredients so I used 2 others to try simulate it ... Tastes bloody good unfermented, so can't wait of rate final product

http://www.homebrewtalk.com/f68/russian-imperial-stout-2011-hbt-competition-category-winner-238807/

This was the basis for the adaption of the receipe.

I might put one of the fermenters in oak and whiskey for some variety

 

[gaijin]

I've always shied away from doing something this high gravity without a stir plate starter or pure O2 for yeast health (I don't own em). Your yeasties better be built like marathon runners to get through to expected FG.

Did you just use a basic, shaken starter with yeast nutrient and aerated (shaken) fermenter? Would be interested to see what it ferments down to as compared to expected FG. Please keep us posted if you remember to!

 

[Grainer]

I used a liquid wlp002 with a yeast that was built up over 3-4 days with new wort added 3 times .. then oxygenated wort and pitched.. I also put some yeast aside with some of the wort that was too much in the fermenter and added it to the yeast starter again (that was left over in the bottle after outing it into the fermenter).this is once again building up over 24 hours or so and I will add it back into the fermenters..so should be heaps of yeastie babies...

The hard bit is keeping it in suspension... !!!

 

[gaijin]

Thanks mate. I was going to do something similar for a Belgian Dubbel, but you've given me the cahones to up the OG to a triple.

 

[Grainer]

I don't think yeast will be a problem.. this is after 10 hours.. walked out to clean up this !!! F$*K...lost about 5L of wort and it is still blowing off like ***** !!!.. was thinking this would go slow.. lesson learned for next time .. only will the cubes 2/3 full!!

Its blowing so hard..lost about another 500ml-1l in 1/2 hour while I was cleaning..

Might need to rebrew this to make up for that 5Lt loss !!