ezraburke
DIPA Brewer
- Joined
- May 18, 2015
- Messages
- 377
- Reaction score
- 105
Hi guys,
Back again after our latest foray into DIPA territory. This time it's an RIS based on the Alesmith Clone found here. Plenty of subbing going on to get this to size. I've cross-referenced with some other RIS recipes and modeled the grain bill accordingly. My real worry lies in the rather complex step-mash that is prescribed. We are used to doing single-infusion mashes so this is somewhat alien to us. Any opinions on how i've meted that out are welcome.
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Brew Method: All Grain
Style Name: Russian Imperial Stout
Boil Time: 90 min
Batch Size: 17 liters (fermentor volume)
Boil Size: 19 liters
Boil Gravity: 1.103
Efficiency: 60% (brew house)
STATS:
Original Gravity: 1.116
Final Gravity: 1.031
ABV (standard): 11.07%
IBU (tinseth): 38.39
SRM (morey): 50
FERMENTABLES:
8.6 kg - United Kingdom - Maris Otter Pale (80.8%)
700 g - United Kingdom - Roasted Barley (6.6%)
500 g - United Kingdom - Crystal 45L (4.7%)
400 g - United Kingdom - Chocolate (3.8%)
450 g - Flaked Oats (4.2%)
HOPS:
28 g - Nugget, Type: Pellet, AA: 14, Use: Boil for 30 min, IBU: 27.82
14 g - Liberty, Type: Pellet, AA: 4, Use: Boil for 60 min, IBU: 5.17
14 g - Liberty, Type: Pellet, AA: 4, Use: Boil for 75 min, IBU: 5.4
MASH GUIDELINES:
1) Infusion, Temp: 67 C, Time: 90 min, Amount: 14.3 L, Mash in
2) Temperature, Temp: 60 C, Time: 85 min, Amount: 2.85 L, Temperature Rest
3) Infusion, Temp: 70 C, Time: 45 min, Amount: 2.85 L, Raise
4) Sparge, Temp: 76 C, Time: 5 min, Amount: 11.32 L, Mash Out w/ Sparge
Starting Mash Thickness: 3.8 L/kg
OTHER INGREDIENTS:
1 each - Whirlfloc, Time: 15 min, Type: Water Agt, Use: Boil
YEAST:
Fermentis / Safale - American Ale Yeast US-56 & WLP002
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Furthermore i'm thinking of going with two yeast strains in this to produce a complex beast of a beer.
Cheers!
Back again after our latest foray into DIPA territory. This time it's an RIS based on the Alesmith Clone found here. Plenty of subbing going on to get this to size. I've cross-referenced with some other RIS recipes and modeled the grain bill accordingly. My real worry lies in the rather complex step-mash that is prescribed. We are used to doing single-infusion mashes so this is somewhat alien to us. Any opinions on how i've meted that out are welcome.
__________________________________________________________
Brew Method: All Grain
Style Name: Russian Imperial Stout
Boil Time: 90 min
Batch Size: 17 liters (fermentor volume)
Boil Size: 19 liters
Boil Gravity: 1.103
Efficiency: 60% (brew house)
STATS:
Original Gravity: 1.116
Final Gravity: 1.031
ABV (standard): 11.07%
IBU (tinseth): 38.39
SRM (morey): 50
FERMENTABLES:
8.6 kg - United Kingdom - Maris Otter Pale (80.8%)
700 g - United Kingdom - Roasted Barley (6.6%)
500 g - United Kingdom - Crystal 45L (4.7%)
400 g - United Kingdom - Chocolate (3.8%)
450 g - Flaked Oats (4.2%)
HOPS:
28 g - Nugget, Type: Pellet, AA: 14, Use: Boil for 30 min, IBU: 27.82
14 g - Liberty, Type: Pellet, AA: 4, Use: Boil for 60 min, IBU: 5.17
14 g - Liberty, Type: Pellet, AA: 4, Use: Boil for 75 min, IBU: 5.4
MASH GUIDELINES:
1) Infusion, Temp: 67 C, Time: 90 min, Amount: 14.3 L, Mash in
2) Temperature, Temp: 60 C, Time: 85 min, Amount: 2.85 L, Temperature Rest
3) Infusion, Temp: 70 C, Time: 45 min, Amount: 2.85 L, Raise
4) Sparge, Temp: 76 C, Time: 5 min, Amount: 11.32 L, Mash Out w/ Sparge
Starting Mash Thickness: 3.8 L/kg
OTHER INGREDIENTS:
1 each - Whirlfloc, Time: 15 min, Type: Water Agt, Use: Boil
YEAST:
Fermentis / Safale - American Ale Yeast US-56 & WLP002
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Furthermore i'm thinking of going with two yeast strains in this to produce a complex beast of a beer.
Cheers!