Russian Imperial Stout Maturing Time

[RdeVjun]

You might be able to finally use up that Aromatic malt Ralph. I reckon it would go well in big % in a big beer that gets to age. Hmmm might be time for a RIS.

Yep, well spotted brad- the remnants have been on death row just about long enough!
I do like the look of Josh's recipe though, many thanks for that! I wouldn't have picked late Willamette for the style but IMO it is a really nice hop, the NZ flowers served me fairly well in the English IPA and I have a bit left.

 

[bradsbrew]

Just about to mill the grain for this one. Thanks for the inspiration Bribie :icon_cheers:

Ris Sole (Imperial Stout)

Original Gravity (OG): 1.095 (P): 22.7
Final Gravity (FG): 1.024 (P): 6.1
Alcohol (ABV): 9.33 %
Colour (SRM): 63.4 (EBC): 124.9
Bitterness (IBU): 51.8 (Average)

48.48% Maris Otter Malt
24.24% Vienna
12.12% Roasted Barley
6.06% Chocolate, Pale
6.06% Flaked Oats
3.03% Crystal 90

2.4 g/L Aurora (10.3% Alpha) @ 60 Minutes (Boil)
1.2 g/L Styrian Golding (4.4% Alpha) @ 0 Days (Dry Hop)


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

Fermented at 18C with wyeast 1768 cake


Recipe Generated with BrewMate


Cheers Brad

 

[NickB]

Must be a Qld RISsy weekend....

I'm brewing one tomorrow - Here's mine.....

Mashing this twice tomorrow, taking the first runnings from each batch and combining into the RIS. Will adjust the sugar added depending on my OG. The second runnings will be combined to be (depending on gravity) either a porter or a Robust Porter.


Recipe: The Black Death 2
Style: 13F-Stout-Imperial Stout

Recipe Overview

Wort Volume Before Boil: 33.00 l
Wort Volume After Boil: 22.00 l
Volume Transferred: 21.00 l
Final Batch Volume: 20.00 l
Expected Pre-Boil Gravity: 1.056 SG
Expected OG: 1.101 SG
Expected FG: 1.017 SG
Expected ABV: 11.3 %
Expected IBU (using Tinseth): 78.8
Expected Color: 87.9 EBC
Apparent Attenuation: 82.0 %
Mash Efficiency: 75.0 %
Boil Duration: 90.0 mins
Fermentation Temperature: 18 degC

Fermentables
Australian BB Traditional Ale Malt 7.200 kg (79.6 %) In Mash/Steeped
UK Roasted Barley 0.300 kg (3.3 %) In Mash/Steeped
UK Black Malt 0.250 kg (2.8 %) In Mash/Steeped
German CaraAroma 0.150 kg (1.7 %) In Mash/Steeped
Belgian Aromatic Malt 0.150 kg (1.7 %) In Mash/Steeped
Sugar - White Sugar/Sucrose 1.000 kg (11.0 %) Start Of Boil

Hops
Australian Super Pride (15.1 % alpha) 40 g Loose Pellet Hops used 90 Min From End
US Willamette (4.9 % alpha) 40 g Loose Pellet Hops used 30 Min From End

Other Ingredients
Gypsum 5 g used In Mash
Calcium Carbonate 5 g used In Mash
Koppafloc 2 g used In Boil

Yeast: Wyeast 1084-Irish Ale

Mash Schedule
Mash Type: Full Mash
Schedule Name:Single Step Infusion (64C/147F 90mins)
Step: Rest at 64 degC for 90 mins

Note, the hops will only be added to the batch once.


Cheers!

 

[RdeVjun]

Aye, saw that one Nick, love those gyles! :icon_cheers: TBH, NFI how I'll get the gravity up there at a reasonable brewlength for mine, could be stretching things with MaxiBIAB.
Tell me, do you boil, or at least bring to the boil the first batch first runnings while the second one is mashing?

 

[NickB]

Will let you know tomorrow. Never done a Partigyle this way. Usually I do a double batch, then decide to throw another 30 odd Litres into the mash tun and make stupidly hoppy/bitter beer from that.

Hoping I'll hit or exceed my OG for the RIS tomorrow, and the second batch will be....something. Maybe even beer.

Cheers!

 

[bradsbrew]

How did yours go Nick? I missed my OG by a fair bit because I forgot to change my mash eff. Still got 1080 and will dump some invert sugar into mid ferment. Not sure whether to go english or american with the yeast and dry hops.

Cheers

 

[NickB]

Still got 40 mins to go on the boil, but hit 1.080 Pre-boil (aiming for 1.056 apparently!), but thinking the twin mash definitely contributed. Hoping for an OG of around 1.100 or above, around 11.5%.

I went american hops and yeast last batch, will go 1084 and Willamette this time.

Second batch will likely be a robust porter. Gravity is still pending, however.

Cheers