Russian Imperial Stout Recipe
  • jlwjlw
    Posts: 16,454
    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: 49,654
    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.
    The pinnacle of lame and awesome in one singular moment. -Lake
  • ceanntceannt
    Posts: 53,828
    Throw in about a pound of munich ....
    Never attribute to malice, that which can adequately be explained by stupidity.
  • ceanntceannt
    Posts: 53,828
    That'll give it a little more depth of flavor
    Never attribute to malice, that which can adequately be explained by stupidity.
  • ceanntceannt
    Posts: 53,828
    Oak and Bourbon sounds awesome in it
    Never attribute to malice, that which can adequately be explained by stupidity.
  • C_BC_B
    Posts: 88,418
    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: 121,568
    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: 121,568
    oh and bourbon + oak = awesome
    The only thing between me and a train wreck is blind luck..... - Kenny
  • C_BC_B
    Posts: 88,418
    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: 16,454
    I'll start plugging this into the beersmith to see what I get.
  • jlwjlw
    Posts: 16,454
    Another question. I want to make sure this has a nice creamy head with good retention. Suggestions?
  • FuzzyFuzzy
    Posts: 49,654
    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.
    The pinnacle of lame and awesome in one singular moment. -Lake
  • C_BC_B
    Posts: 88,418
    FromZwolle said:

    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: 16,454
    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: 53,828
    Looks good .... I would back off a tad on the black patent though ... a little goes a long ways
    Never attribute to malice, that which can adequately be explained by stupidity.
  • jlwjlw
    Posts: 16,454
    what do you think take it down to 1lb or a little less
  • ceanntceannt
    Posts: 53,828
    jlw said:

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


    Maybe a little less
    Never attribute to malice, that which can adequately be explained by stupidity.
  • ceanntceannt
    Posts: 53,828
    8 or 10 ounces should do the trick
    Never attribute to malice, that which can adequately be explained by stupidity.
  • jlwjlw
    Posts: 16,454
    I went with 12 ounces I may drop it to 8.
  • ThymThym
    Posts: 121,568
    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: 49,654
    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.
    The pinnacle of lame and awesome in one singular moment. -Lake
  • jlwjlw
    Posts: 16,454
    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: 88,418
    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: 16,454
    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: 121,568
    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
  • jlwjlw
    Posts: 16,454
    I bumped up the chocolate wheat malt to 8 oz and knocked down the roasted barley to 12 oz down from 1 lb 4 oz

    Ingredients:
    ------------
    Amt Name Type # %/IBU
    15 lbs 12.0 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1 73.3 %
    2 lbs Caramel/Crystal Malt - 60L (60.0 SRM) Grain 2 9.3 %
    12.0 oz Roasted Barley (300.0 SRM) Grain 4 3.5 %
    8.0 oz Black (Patent) Malt (500.0 SRM) Grain 5 2.3 %
    1 lbs Munich Malt (9.0 SRM) Grain 3 4.7 %
    8.0 oz Oats, Flaked (1.0 SRM) Grain 7 2.3 %
    8.0 oz Wheat, Flaked (1.6 SRM) Grain 8 2.3 %
    8.0 oz Chocolate Wheat Malt (400.0 SRM) Grain 6 2.3 %
    1.70 oz Warrior [15.00 %] - Boil 90.0 min Hop 9 72.5 IBUs
    0.50 oz Chinook [13.00 %] - Boil 60.0 min Hop 10 17.3 IBUs
  • C_BC_B
    Posts: 88,418
    You're doing a month primary then 2ish month secondary. Then bottles for 8ish months?
    "On it. I hate software." ~Cpt Snarklepants
  • jlwjlw
    Posts: 16,454
    Nope. 6 month secondary. Then to bottles.
  • C_BC_B
    Posts: 88,418
    jlw said:

    Nope. 6 month secondary. Then to bottles.


    Ah. Ok. I've never done a secondary/bright tank that long before going to bottles. Is enough yeast left in suspension to carb?
    "On it. I hate software." ~Cpt Snarklepants
  • jlwjlw
    Posts: 16,454
    C_dubbs said:

    jlw said:

    Nope. 6 month secondary. Then to bottles.


    Ah. Ok. I've never done a secondary/bright tank that long before going to bottles. Is enough yeast left in suspension to carb?


    I will re-pitch champagne yeast or some other neutral yeast a few days before bottling.
  • scoobscoob
    Posts: 16,617
    This is going to age for a year or so right?
    Jesus didn't wear pants
  • jlwjlw
    Posts: 16,454
    azscoob said:

    This is going to age for a year or so right?



    yes. I will brew the week after Christmas for Christmas 2013
  • ThymThym
    Posts: 121,568
    jlw said:

    I bumped up the chocolate wheat malt to 8 oz and knocked down the roasted barley to 12 oz down from 1 lb 4 oz

    Ingredients:
    ------------
    Amt Name Type # %/IBU
    15 lbs 12.0 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1 73.3 %
    2 lbs Caramel/Crystal Malt - 60L (60.0 SRM) Grain 2 9.3 %
    12.0 oz Roasted Barley (300.0 SRM) Grain 4 3.5 %
    8.0 oz Black (Patent) Malt (500.0 SRM) Grain 5 2.3 %
    1 lbs Munich Malt (9.0 SRM) Grain 3 4.7 %
    8.0 oz Oats, Flaked (1.0 SRM) Grain 7 2.3 %
    8.0 oz Wheat, Flaked (1.6 SRM) Grain 8 2.3 %
    8.0 oz Chocolate Wheat Malt (400.0 SRM) Grain 6 2.3 %
    1.70 oz Warrior [15.00 %] - Boil 90.0 min Hop 9 72.5 IBUs
    0.50 oz Chinook [13.00 %] - Boil 60.0 min Hop 10 17.3 IBUs



    i was thinking including both chocolate wheat and chocolate malt. i still think 12 oz of roasted barley could be a bit much.
    The only thing between me and a train wreck is blind luck..... - Kenny
  • ThymThym
    Posts: 121,568
    what's the SRM of the finished beer at this point?
    The only thing between me and a train wreck is blind luck..... - Kenny
  • scoobscoob
    Posts: 16,617
    With a 1.1and change RIS, you might want to kick the IBU up to around 100 so as it ages and the bitterness fades, you will still have a nice balance instead of tipping too sweet, this is just my preference in an RIS. Others may want to chime in with their thoughts.

    If you target 6-8 months to be drinking this one, your IBU seems spot on.

    Also does Beersmith account for lower hop utilization with the higher gravity?
    Jesus didn't wear pants
  • jlwjlw
    Posts: 16,454
    azscoob said:

    With a 1.1and change RIS, you might want to kick the IBU up to around 100 so as it ages and the bitterness fades, you will still have a nice balance instead of tipping too sweet, this is just my preference in an RIS. Others may want to chime in with their thoughts.

    If you target 6-8 months to be drinking this one, your IBU seems spot on.

    Also does Beersmith account for lower hop utilization with the higher gravity?



    I would want to this beer to be able to age for a long time. A couple of years if possible. I just found a RIS I made two years ago and it held pretty well. So I am thinking maybe bump up the bittering addition.
  • jlwjlw
    Posts: 16,454
    Lakewood said:

    what's the SRM of the finished beer at this point?



    SRM = 46.8
  • jlwjlw
    Posts: 16,454
    look at this:
    --------------------------
    Boil Size: 7.54 gal
    Post Boil Volume: 5.72 gal
    Batch Size (fermenter): 5.00 gal
    Bottling Volume: 5.00 gal
    Estimated OG: 1.108 SG
    Estimated Color: 48.3 SRM
    Estimated IBU: 102.3 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 73.3 %
    2 lbs Caramel/Crystal Malt - 60L (60.0 SRM) Grain 2 9.3 %
    8.0 oz Roasted Barley (300.0 SRM) Grain 7 2.3 %
    8.0 oz Black (Patent) Malt (500.0 SRM) Grain 4 2.3 %
    1 lbs Munich Malt (9.0 SRM) Grain 3 4.7 %
    8.0 oz Oats, Flaked (1.0 SRM) Grain 6 2.3 %
    8.0 oz Wheat, Flaked (1.6 SRM) Grain 8 2.3 %
    8.0 oz Chocolate Wheat Malt (400.0 SRM) Grain 5 2.3 %
    4.0 oz Chocolate Malt (450.0 SRM) Grain 9 1.2 %
    2.00 oz Warrior [15.00 %] - Boil 90.0 min Hop 10 85.1 IBUs
    0.50 oz Chinook [13.00 %] - Boil 60.0 min Hop 11 17.2 IBUs
  • ThymThym
    Posts: 121,568
    BU:GU ratio for an imperial should be around 1.0, so scoob is pretty much right on for the bitterness.
    The only thing between me and a train wreck is blind luck..... - Kenny
  • jlwjlw
    Posts: 16,454
    Lakewood said:

    BU:GU ratio for an imperial should be around 1.0, so scoob is pretty much right on for the bitterness.



    do you think it should go up a bit more?
  • ThymThym
    Posts: 121,568
    a touch of late aroma o dry hop is considered favorable in an imperial maybe an oz.
    The only thing between me and a train wreck is blind luck..... - Kenny
  • jlwjlw
    Posts: 16,454
    GU?
  • scoobscoob
    Posts: 16,617
    Lakewood said:

    BU:GU ratio for an imperial should be around 1.0, so scoob is pretty much right on for the bitterness.



    Hooray me!
    Jesus didn't wear pants
  • ThymThym
    Posts: 121,568
    your chocolate and crystal grain bill might be a touch high. combined they are about 12.8% of your grist. 10% is sort of the upper target. you might want to pull out a touch of the crystal.. and probably up the roasted.. sorry, i know i am giving mixed messages, but i wasn't looking at grain bill ratio at the time, and your dark malts are only about 5% of the grain bill at this point, it should be closer to 10%.
    The only thing between me and a train wreck is blind luck..... - Kenny
  • ThymThym
    Posts: 121,568
    jlw said:

    GU?



    gravity units
    The only thing between me and a train wreck is blind luck..... - Kenny
  • ThymThym
    Posts: 121,568
    jlw said:

    Lakewood said:

    BU:GU ratio for an imperial should be around 1.0, so scoob is pretty much right on for the bitterness.



    do you think it should go up a bit more?


    the 102 IBU should be good. for a stout there is little need to split the bittering additions. if you are doing a 90min boil you could probably dump it all in at 90. reduce the amount to hold the IBU around where you have it. of course at 60 you will be fine too. you just dont want to have any additions after 60, except a flame out or dry hop.
    The only thing between me and a train wreck is blind luck..... - Kenny
  • scoobscoob
    Posts: 16,617
    BU/GU is bitterness units to gravity units, so for a RIS you would want 100 IBU for the 1.100 gravity.

    Basically it's IBU/gravity minus the 1. Part so a 1.100 beer is 100, a 1.050 beer would be 50 etc.
    Jesus didn't wear pants
  • jlwjlw
    Posts: 16,454
    I am going to add a flameout hop. hadn't thought about doing a dry hop
  • ThymThym
    Posts: 121,568
    jlw said:

    I am going to add a flameout hop. hadn't thought about doing a dry hop



    i would do one or the other. not both. you just want a little bit of crisp aroma.
    The only thing between me and a train wreck is blind luck..... - Kenny
  • jlwjlw
    Posts: 16,454
    between the two i would rather do a flameout so I don't have to worry about dry hopping (lazy I am)
  • ThymThym
    Posts: 121,568
    BTW - i suggest picking up Designing Great Beers
    The only thing between me and a train wreck is blind luck..... - Kenny
  • ThymThym
    Posts: 121,568
    jlw said:

    between the two i would rather do a flameout so I don't have to worry about dry hopping (lazy I am)



    i'm in the same boat. i don't even dry hop my DIPA... :-O

    just make sure you chill the whole wort down quickly.
    The only thing between me and a train wreck is blind luck..... - Kenny
  • jlwjlw
    Posts: 16,454
    Lakewood said:

    BTW - i suggest picking up Designing Great Beers



    i've been meaning to get that book, I just wing it with a lot of the beers I design.
  • ThymThym
    Posts: 121,568
    jlw said:

    Lakewood said:

    BTW - i suggest picking up Designing Great Beers



    i've been meaning to get that book, I just wing it with a lot of the beers I design.


    i just pulled it out, thats where my last few grist recos are coming from.

    it takes a bit to figure out the book. it's not a recipe book by any means.
    The only thing between me and a train wreck is blind luck..... - Kenny
  • jlwjlw
    Posts: 16,454
    ok, how about this...

    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: 1.102 SG
    Estimated Color: 47.7 SRM
    Estimated IBU: 106.7 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 77.8 %
    8.0 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 5 2.5 %
    12.0 oz Roasted Barley (300.0 SRM) Grain 3 3.7 %
    8.0 oz Black (Patent) Malt (500.0 SRM) Grain 4 2.5 %
    1 lbs Munich Malt (9.0 SRM) Grain 2 4.9 %
    8.0 oz Oats, Flaked (1.0 SRM) Grain 7 2.5 %
    8.0 oz Wheat, Flaked (1.6 SRM) Grain 8 2.5 %
    8.0 oz Chocolate Wheat Malt (400.0 SRM) Grain 6 2.5 %
    4.0 oz Chocolate Malt (450.0 SRM) Grain 9 1.2 %
    2.00 oz Warrior [15.00 %] - Boil 90.0 min Hop 10 88.7 IBUs
    0.50 oz Chinook [13.00 %] - Boil 60.0 min Hop 11 18.0 IBUs
    1.00 oz Warrior [15.00 %] - Boil 0.0 min Hop 12 0.0 IBUs
  • ThymThym
    Posts: 121,568
    jlw said:

    ok, how about this...

    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: 1.102 SG
    Estimated Color: 47.7 SRM
    Estimated IBU: 106.7 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 77.8 %
    8.0 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 5 2.5 %
    12.0 oz Roasted Barley (300.0 SRM) Grain 3 3.7 %
    8.0 oz Black (Patent) Malt (500.0 SRM) Grain 4 2.5 %
    1 lbs Munich Malt (9.0 SRM) Grain 2 4.9 %
    8.0 oz Oats, Flaked (1.0 SRM) Grain 7 2.5 %
    8.0 oz Wheat, Flaked (1.6 SRM) Grain 8 2.5 %
    8.0 oz Chocolate Wheat Malt (400.0 SRM) Grain 6 2.5 %
    4.0 oz Chocolate Malt (450.0 SRM) Grain 9 1.2 %
    2.00 oz Warrior [15.00 %] - Boil 90.0 min Hop 10 88.7 IBUs
    0.50 oz Chinook [13.00 %] - Boil 60.0 min Hop 11 18.0 IBUs
    1.00 oz Warrior [15.00 %] - Boil 0.0 min Hop 12 0.0 IBUs



    it looks fan friggin tastic.
    The only thing between me and a train wreck is blind luck..... - Kenny
  • jlwjlw
    Posts: 16,454
    I bumped the crystal, black patent, choc wheat, choc malt down to like 8.7% of the total grist.
  • ThymThym
    Posts: 121,568
    I bet this will be pretty tastey
    The only thing between me and a train wreck is blind luck..... - Kenny
  • ceanntceannt
    Posts: 53,828
    Perfect .... save some for me
    Never attribute to malice, that which can adequately be explained by stupidity.
  • LothosLothos
    Posts: 2,146
    Ok Here Is My RIS Recipe

    My Imperial Stout
    13-F Russian Imperial Stout
    Author: Lothos

    Size: 6.04 gal @ 68 °F
    Efficiency: 81.0%
    Attenuation: 75.0%
    Calories: 303.89 kcal per 12.0 fl oz

    Original Gravity: 1.090 (1.075 - 1.115)
    Terminal Gravity: 1.023 (1.018 - 1.030)
    Color: 38.23 (30.0 - 40.0)
    Alcohol: 8.99% (8.0% - 12.0%)
    Bitterness: 83.7 (50.0 - 90.0)

    Ingredients:
    14.0 lb (70.0%) Pale Ale Malt - added during mash
    2.0 lb (10.0%) Munich Malt - added during mash
    1.0 lb (5.0%) American Black Patent - added during mash
    1.0 lb (5.0%) Chocolate Malt - added during mash
    1.0 lb (5.0%) Crystal 60 - added during mash
    1.0 lb (5.0%) Roasted Barley - added during mash
    3.0 oz (42.9%) Willamette (5.0%) - added during boil, boiled 60 m
    2.0 oz (28.6%) Goldings (5.0%) - added during boil, boiled 30 m
    2.0 oz (28.6%) Willamette (5.0%) - added during boil, boiled 15 m

    CHOOSE A YEAST

    2.0 ea WYeast 1318 London Ale III

    4.0 ea Danstar 3767 Nottingham



    Ain't that a Bitch
  • jlwjlw
    Posts: 16,454
    This beer is freaking incredible. The best RIS I have maybe ever made. Can't wait to taste this on some oak.
  • ThymThym
    Posts: 121,568
    yum
    The only thing between me and a train wreck is blind luck..... - Kenny
  • jlwjlw
    Posts: 16,454
    Great beer. Silky smooth with great mouth feels. Lots of good roasty aromas a flavor.
    image.jpg
    1535 x 2159 - 715K
  • C_BC_B
    Posts: 88,418
    jlw said:

    Great beer. Silky smooth with great mouth feels. Lots of good roasty aromas a flavor.



    Well that just looks delicious.
    "On it. I hate software." ~Cpt Snarklepants
  • ceanntceannt
    Posts: 53,828
    I want some right now!!!!
    Never attribute to malice, that which can adequately be explained by stupidity.
  • FuzzyFuzzy
    Posts: 49,654
    that looks amazing. are you going to oak in the keg or leave it as is?
    The pinnacle of lame and awesome in one singular moment. -Lake
  • jlwjlw
    Posts: 16,454
    FromZwolle said:

    that looks amazing. are you going to oak in the keg or leave it as is?



    It's oaking int he keg. I'm shooting for three weeks. It may take longer though I only dropped about 2.5 oz of french oak in the keg. From what I have read french oak is milder than American oak (not surprised frenchies).
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