Kai
Fermentation Assistant
- Joined
- 1/4/04
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I know these seem to be popular at the moment, but I was hoping I could get some feedback on a tentative RIS recipe I have assembled. I have no real experience with big beers and by habit try to be conservative in my recipe formulation, something perhaps a little at odds with a style like this one. Also the only other partial stout I've attempted was more Australian Colonial than Russian Imperial.
Anyway, ingredients, estimates and method are approximately thusly:
3200g JW ale malt 5 EBC
700g munich 20 EBC
400g wheat malt 4 EBC
100g TF roast barley 1200 EBC
100g Weyerman carafa special II 1150 EBC
100g black patent 1200 EBC
100g TF chocolate malt 1000 EBC
100g roast wheat 1000 EBC
200g TF dark crystal 275 EBC
200g Weyermann caraaroma 350 EBC
1.5kg pale LME
200g molasses
300g demerara sugar
35g Northern Brewer @ 60, 9.9% AA
30g Goldings @ 30, 4.5% AA
30g Goldings @ 15, 4.5% AA
Wyeast 1318 London Ale Yeast III
20L at 1.085, ~9%
106 EBC
64 IBU
Mash and boil have to be split into two lots as I can only handle 2.5kg of grain at a time.
Mash temp 67C
Specialty grains added near the end of mash
extract and adjunct added near the end of the boil
I was planning on brewing a 1.040 bitter with the yeast and either pitch the RIS straight onto the cake or reclaim a hefty portion of slurry, then fermenting in the low 20's.
So, how does it look? Too much of something or not enough of another, or anything I should do differently?
Anyway, ingredients, estimates and method are approximately thusly:
3200g JW ale malt 5 EBC
700g munich 20 EBC
400g wheat malt 4 EBC
100g TF roast barley 1200 EBC
100g Weyerman carafa special II 1150 EBC
100g black patent 1200 EBC
100g TF chocolate malt 1000 EBC
100g roast wheat 1000 EBC
200g TF dark crystal 275 EBC
200g Weyermann caraaroma 350 EBC
1.5kg pale LME
200g molasses
300g demerara sugar
35g Northern Brewer @ 60, 9.9% AA
30g Goldings @ 30, 4.5% AA
30g Goldings @ 15, 4.5% AA
Wyeast 1318 London Ale Yeast III
20L at 1.085, ~9%
106 EBC
64 IBU
Mash and boil have to be split into two lots as I can only handle 2.5kg of grain at a time.
Mash temp 67C
Specialty grains added near the end of mash
extract and adjunct added near the end of the boil
I was planning on brewing a 1.040 bitter with the yeast and either pitch the RIS straight onto the cake or reclaim a hefty portion of slurry, then fermenting in the low 20's.
So, how does it look? Too much of something or not enough of another, or anything I should do differently?