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So my Brother-in-law got a lot of free grain from a friend so we thought we would brew something from it, just to see if it's any good. From the List of grains he got, I thought a RIS would be great, with maybe a Porter or Dark Mild off the 2nd Runnings. Anyway, here is the recipe I came up with. Wanted to get some feedback. I will be making an Old Ale and a Northern Brown in a couple of weeks so I thought we would use the yeast cake from that to ferment this beast.
HOME BREW RECIPE:
Title: #13 RIS
Brew Method: All Grain
Style Name: Russian Imperial Stout
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Boil Size: 7.5 gallons
Boil Gravity: 1.078
Efficiency: 70% (brew house)
STATS:
Original Gravity: 1.106
Final Gravity: 1.024
ABV (alternate): 12%
IBU (tinseth): 78.5
SRM (morey): 50
FERMENTABLES:
13 lb - American - Pale 2-Row (55.6%)
3 lb - United Kingdom - Munich (12.8%)
2 lb - American - Vienna (8.6%)
1 lb - German - Carafa I (4.3%)
14 oz - American - Caramel / Crystal 30L (3.7%)
14 oz - American - Chocolate (3.7%)
14 oz - American - Roasted Barley (3.7%)
14 oz - Belgian - Special B (3.7%)
8 oz - United Kingdom - Black Patent (2.1%)
6 oz - Belgian - Biscuit (1.6%)
HOPS:
2 oz - Northern Brewer, Type: Pellet, AA: 8.5, Use: Boil for 90 min, IBU: 48.91
1.75 oz - East Kent Goldings, Type: Pellet, AA: 5, Use: Boil for 30 min, IBU: 18.09
1.5 oz - Fuggles, Type: Pellet, AA: 4.5, Use: Boil for 20 min, IBU: 10.99
0.5 oz - Fuggles, Type: Pellet, AA: 4.5, Use: Boil for 2 min, IBU: 0.51
YEAST:
Wyeast - Thames Valley Ale 1275
Starter: Yes
Form: Liquid
Attenuation (custom): 77%
Flocculation: Med-Low
Optimum Temp: 62 - 72 F
Fermentation Temp: 68 F
Pitch Rate: 2.0 (M cells / ml / deg P)
NOTES:
Double Infusion, Full Body
Step Time Name Description Step Temp
30 min Protein Rest Add 12.08 qt of water at 135.0 F 122.0 F
30 min Saccrification Add 12.08 qt of water at 203.4 F 158.0 F
10 min Mash Out Add 10.35 qt of water at 194.4 F 168.0 F
This recipe has been published online at:
http://www.brewersfriend.com/homebrew/recipe/view/402588/-13-ris
HOME BREW RECIPE:
Title: #13 RIS
Brew Method: All Grain
Style Name: Russian Imperial Stout
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Boil Size: 7.5 gallons
Boil Gravity: 1.078
Efficiency: 70% (brew house)
STATS:
Original Gravity: 1.106
Final Gravity: 1.024
ABV (alternate): 12%
IBU (tinseth): 78.5
SRM (morey): 50
FERMENTABLES:
13 lb - American - Pale 2-Row (55.6%)
3 lb - United Kingdom - Munich (12.8%)
2 lb - American - Vienna (8.6%)
1 lb - German - Carafa I (4.3%)
14 oz - American - Caramel / Crystal 30L (3.7%)
14 oz - American - Chocolate (3.7%)
14 oz - American - Roasted Barley (3.7%)
14 oz - Belgian - Special B (3.7%)
8 oz - United Kingdom - Black Patent (2.1%)
6 oz - Belgian - Biscuit (1.6%)
HOPS:
2 oz - Northern Brewer, Type: Pellet, AA: 8.5, Use: Boil for 90 min, IBU: 48.91
1.75 oz - East Kent Goldings, Type: Pellet, AA: 5, Use: Boil for 30 min, IBU: 18.09
1.5 oz - Fuggles, Type: Pellet, AA: 4.5, Use: Boil for 20 min, IBU: 10.99
0.5 oz - Fuggles, Type: Pellet, AA: 4.5, Use: Boil for 2 min, IBU: 0.51
YEAST:
Wyeast - Thames Valley Ale 1275
Starter: Yes
Form: Liquid
Attenuation (custom): 77%
Flocculation: Med-Low
Optimum Temp: 62 - 72 F
Fermentation Temp: 68 F
Pitch Rate: 2.0 (M cells / ml / deg P)
NOTES:
Double Infusion, Full Body
Step Time Name Description Step Temp
30 min Protein Rest Add 12.08 qt of water at 135.0 F 122.0 F
30 min Saccrification Add 12.08 qt of water at 203.4 F 158.0 F
10 min Mash Out Add 10.35 qt of water at 194.4 F 168.0 F
This recipe has been published online at:
http://www.brewersfriend.com/homebrew/recipe/view/402588/-13-ris