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Russian Imperial Stout Recipe
  • jlwjlw
    Posts: 16,410
    This beer is intended for winter 2013 consumption. I might use it as a Christmas beer or beer for gifts. So I want it amped up in flavor. The recipe below I am currently drinking and is pretty good but could be much better. I was thinking about making a couple of changes.

    Mash around 153-154
    Adding oak or bourbon or coffee
    What about some chocolate or raspberry or both
    I'm also open to different hops

    What else?

    Base Recipe
    Stone – Imperial Russian Stout Clone
    OG: 1.096
    FG: 1.020
    IBU: 90+
    SRM: 93
    ABV: 10%
    16.5 lbs 2 row
    2 lbs amber malt
    1.25 roasted barley
    1.25 black malt
    1.7 ounces Warrior at 90 min
    WLP002 – English Ale

    Mash at 150 and boil for 90
  • FuzzyFuzzy
    Posts: 46,373
    i've never liked any beer that had chocolate added. they just taste like cocoa powder. [-X

    if you want a nice chocolatey flavor sub out a good deal of the roasted stuff for pale chocolate. or keep it all in there and add the pale choc on top of it. that stuff has a very nice chocolate -malty flavor that goes really well in a stout.
    "Oh, you were serious? I was drunk."-C_B
  • ceanntceannt
    Posts: 47,867
    Throw in about a pound of munich ....
    In wine there is wisdom.
    In beer there is freedom.
    In water there is bacteria.
  • ceanntceannt
    Posts: 47,867
    That'll give it a little more depth of flavor
    In wine there is wisdom.
    In beer there is freedom.
    In water there is bacteria.
  • ceanntceannt
    Posts: 47,867
    Oak and Bourbon sounds awesome in it
    In wine there is wisdom.
    In beer there is freedom.
    In water there is bacteria.
  • C_BC_B
    Posts: 76,983
    I like the base recipe with the following changes/additions

    Drop down to a pound of roasted
    Add a half pound of pale chocolate (but I like chocolate)
    Then bourbon/oak it.
    "On it. I hate software." ~Cpt Snarklepants
  • ThymThym
    Posts: 101,769
    steer clear of raspberry in a RIS. a solid RIS should be big, thick and roasty with a tinge of malty sweetness. the raspberry would not pair well there.

    I make a good chocolate raspberry stout. it's as dry as the sahara in summer. the chocolatecomes from a combo of chocolate malt and bakers chocolate. no coco powder flavor. just bitter coffee-chocolate roast flavors. that pairs up nicely with a hint of raspberry.
    The only thing between me and a train wreck is blind luck..... - Kenny
  • ThymThym
    Posts: 101,769
    oh and bourbon + oak = awesome
    The only thing between me and a train wreck is blind luck..... - Kenny
  • C_BC_B
    Posts: 76,983
    C_dubbs said:

    I like the base recipe with the following changes/additions

    Drop down to a pound of roasted
    Add a half pound of pale chocolate (but I like chocolate)
    Then bourbon/oak it.


    Crap. Now I want to add this to my list. Number 37 it is.
    "On it. I hate software." ~Cpt Snarklepants
  • scoobscoob
    Posts: 16,617
    This is looking good, I brewed an RIS a couple years ago, dry chili'd it with dried chipotle peppers, turned out great!
    Jesus didn't wear pants
  • jlwjlw
    Posts: 16,410
    I'll start plugging this into the beersmith to see what I get.
  • jlwjlw
    Posts: 16,410
    Another question. I want to make sure this has a nice creamy head with good retention. Suggestions?
  • FuzzyFuzzy
    Posts: 46,373
    jlw said:

    Another question. I want to make sure this has a nice creamy head with good retention. Suggestions?



    oats! and maybe a pound of flaked wheat.
    "Oh, you were serious? I was drunk."-C_B
  • C_BC_B
    Posts: 76,983

    jlw said:

    Another question. I want to make sure this has a nice creamy head with good retention. Suggestions?



    oats! and maybe a pound of flaked wheat.

    What about chocolate wheat? Has anyone used this? Two birds/one stone?
    "On it. I hate software." ~Cpt Snarklepants
  • jlwjlw
    Posts: 16,410
    Here is the updated recipe. Let's do some final edits.

    4 week primary
    6-8 month Secondary
    Last week of secondary I will add bourbon and oak

    Recipe Specifications
    --------------------------
    Boil Size: 7.54 gal
    Post Boil Volume: 5.72 gal
    Batch Size (fermenter): 5.00 gal
    Bottling Volume: 5.00 gal
    Estimated OG: 1.111 SG
    Estimated Color: 62.1 SRM
    Estimated IBU: 87.8 IBUs
    Brewhouse Efficiency: 71.00 %
    Est Mash Efficiency: 78.1 %
    Boil Time: 90 Minutes

    Ingredients:
    ------------
    Amt Name Type # %/IBU
    15 lbs 12.0 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1 70.0 %
    2 lbs Caramel/Crystal Malt - 60L (60.0 SRM) Grain 2 8.9 %
    1 lbs 4.0 oz Roasted Barley (300.0 SRM) Grain 4 5.6 %
    1 lbs 4.0 oz Black (Patent) Malt (500.0 SRM) Grain 3 5.6 %
    1 lbs Munich Malt (9.0 SRM) Grain 5 4.4 %
    8.0 oz Oats, Flaked (1.0 SRM) Grain 6 2.2 %
    8.0 oz Wheat, Flaked (1.6 SRM) Grain 7 2.2 %
    4.0 oz Chocolate Wheat Malt (400.0 SRM) Grain 8 1.1 %
    1.70 oz Warrior [15.00 %] - Boil 90.0 min Hop 9 70.9 IBUs
    0.50 oz Chinook [13.00 %] - Boil 60.0 min Hop 10 16.9 IBUs

    Mash Schedule: Single Infusion, Full Body, Batch Sparge
    Total Grain Weight: 22 lbs 8.0 oz
    ----------------------------
    Name Description Step Temperat Step Time
    Mash In Add 30.25 qt of water at 168.6 F 154.0 F 45 min

    Sparge: Drain mash tun, Batch sparge with 1 steps (2.93gal) of 168.0 F water
    Notes:
    ------
    OG 1.090
    FG 1.014

    Notes:
  • ceanntceannt
    Posts: 47,867
    Looks good .... I would back off a tad on the black patent though ... a little goes a long ways
    In wine there is wisdom.
    In beer there is freedom.
    In water there is bacteria.
  • jlwjlw
    Posts: 16,410
    what do you think take it down to 1lb or a little less
  • ceanntceannt
    Posts: 47,867
    jlw said:

    what do you think take it down to 1lb or a little less


    Maybe a little less
    In wine there is wisdom.
    In beer there is freedom.
    In water there is bacteria.
  • ceanntceannt
    Posts: 47,867
    8 or 10 ounces should do the trick
    In wine there is wisdom.
    In beer there is freedom.
    In water there is bacteria.
  • jlwjlw
    Posts: 16,410
    I went with 12 ounces I may drop it to 8.
  • ThymThym
    Posts: 101,769
    ceannt said:

    Looks good .... I would back off a tad on the black patent though ... a little goes a long ways



    I was going to say back off on both black patent and roasted barley, add a little chocolate malt back in.
    The only thing between me and a train wreck is blind luck..... - Kenny
  • FuzzyFuzzy
    Posts: 46,373
    Lakewood said:

    ceannt said:

    Looks good .... I would back off a tad on the black patent though ... a little goes a long ways



    I was going to say back off on both black patent and roasted barley, add a little chocolate malt back in.


    this.
    "Oh, you were serious? I was drunk."-C_B
  • jlwjlw
    Posts: 16,410
    Ok. I'll take a look at it when I get back home. Still about 4 weeks away until I brew this.
  • C_BC_B
    Posts: 76,983
    jlw said:

    Ok. I'll take a look at it when I get back home. Still about 4 weeks away until I brew this.


    It'll be an IPA by that time.

    Thym
    "On it. I hate software." ~Cpt Snarklepants
  • jlwjlw
    Posts: 16,410
    C_dubbs said:

    jlw said:

    Ok. I'll take a look at it when I get back home. Still about 4 weeks away until I brew this.


    It'll be an IPA by that time.


    Lol
  • ThymThym
    Posts: 101,769
    C_dubbs said:

    jlw said:

    Ok. I'll take a look at it when I get back home. Still about 4 weeks away until I brew this.


    It'll be an IPA by that time.


    HAHA. you have reached your clever quip quota for the month. good work.
    The only thing between me and a train wreck is blind luck..... - Kenny