Register Now!
The HomeBrew Forum > Beer Brewing Talk > General Recipe Discussion > Recipe: RISky Business

Reply
 
Thread Tools Display Modes
Old 20-03-2017, 01:50 PM   #1
ezraburke
Senior Member
 
ezraburke's Avatar
 
Join Date: May 2015
Posts: 355
Liked 98 Times on 81 Posts
Likes Given: 178

Default Recipe: RISky Business

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.

__________________________________________________ ________
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
---------------------------------------------------------------------------

Furthermore i'm thinking of going with two yeast strains in this to produce a complex beast of a beer.

Cheers!


__________________
Drinking: Shut up and Dance (With Steve) 4

Conditioning: Shut up and Dance (With Steve) 4

FV1:Shut up and Dance (With Steve) V4.2
FV2: [Empty]

Next up:RIS Stout
ezraburke is offline  
 
Reply With Quote
Old 20-03-2017, 10:03 PM   #2
Poochops
Senior Member
 
Join Date: Jul 2016
Posts: 186
Liked 72 Times on 56 Posts
Likes Given: 58

Default

I'm not at all experienced in all grain recipes, but I did an RIS recently, bottled at the weekend actually, and it used 250g roast barley coincidentally for 16litres in the fermenter. The flavour comes through very very distinctly is what I'll say, its not tooo much but it does need to mellow and mature out which I'm sure it will. I just wonder if with 700g you might have too much? Greg Hughes RIS recipe uses 2.5% and brewdog nuclear penguin uses 3% for example. My brew was partial mash so it's hard to give a percentage but equated to about 4%
Just some food for thought, might be worth getting some other opinions before you crack on.


Poochops is offline  
ezraburke Likes This 
Reply With Quote
Old 21-03-2017, 09:18 AM   #3
ezraburke
Senior Member
 
ezraburke's Avatar
 
Join Date: May 2015
Posts: 355
Liked 98 Times on 81 Posts
Likes Given: 178

Default

Thanks @Poochops - i got input from the reddit homebrewing community, mostly Americans so make of that what you will, and was linked to this page giving the grain bills for various RISs. The advice given across both forums and via data collected at that link suggest i should dial back the roasted barley. That said, if i halved it i'd have to either up the maris otter or add some more dark crystal.

Your thoughts would be appreciated!
__________________
Drinking: Shut up and Dance (With Steve) 4

Conditioning: Shut up and Dance (With Steve) 4

FV1:Shut up and Dance (With Steve) V4.2
FV2: [Empty]

Next up:RIS Stout
ezraburke is offline  
 
Reply With Quote
Old 21-03-2017, 09:25 AM   #4
IainM
Senior Member
 
IainM's Avatar
 
Join Date: Oct 2015
Location: Cambridge
Posts: 1,048
Liked 454 Times on 322 Posts
Likes Given: 192

Default

Quote:
Originally Posted by ezraburke View Post
Thanks @Poochops - i got input from the reddit homebrewing community, mostly Americans so make of that what you will, and was linked to this page giving the grain bills for various RISs. The advice given across both forums and via data collected at that link suggest i should dial back the roasted barley. That said, if i halved it i'd have to either up the maris otter or add some more dark crystal.

Your thoughts would be appreciated!
That said, strange-steve recently posted a recipe that bagged him a gold at the Irish National Hombrew Competition, with 11% chocolate and 8% roasted barley.
__________________
Planning: BIAB#16: Simcoe Mild
FVs: Cider
Conditioning: Mead, Cyser, Melomel, 2xHBC Belgians
Drinking: NEDIPA, Bitter, Hefeweizen, Milk Stout, Perry, WineBud Sav Blanc
Drunk: Hobgob clone, DIYDog Dogma, Mild, Porter, BIPA2, Hoppy lager, Mosaic SMATH, 2 Wedding Ales, BIPA, 2xCoop. Stout (black treacle & choc. milk), honey cider, ginger beer, TC x2, berry punch, Coop. Blonde+FF7C, EvilDog, YAIPA, JB IPA, Wherry, Munt. IPA, Coop. Wheat mod, Coop. Cerveza. WOWs: blueberry, tropical.
IainM is offline  
 
Reply With Quote
Old 21-03-2017, 09:33 AM   #5
stigman
Senior Member
 
Join Date: Feb 2016
Location: glossop Derbyshire
Posts: 228
Liked 91 Times on 63 Posts
Likes Given: 11

Default

I recently did a RIS with 600gr 5.6% and it turned out great, took a bottle to homebrew club on Sunday and 3 people wanted the recipe. If your going to the effort of doing an impy, it's got to hold and in your face.
stigman is offline  
 
Reply With Quote
Old 21-03-2017, 09:53 AM   #6
ezraburke
Senior Member
 
ezraburke's Avatar
 
Join Date: May 2015
Posts: 355
Liked 98 Times on 81 Posts
Likes Given: 178

Default

Quote:
Originally Posted by IainM View Post
That said, strange-steve recently posted a recipe that bagged him a gold at the Irish National Hombrew Competition, with 11% chocolate and 8% roasted barley.
Ack, too much confusion!

I've decided to modify the grain bill:

FERMENTABLES:
9 kg - United Kingdom - Maris Otter Pale (79.3%)
650 g - United Kingdom - Munich (5.7%)
500 g - United Kingdom - Crystal 45L (4.4%)
450 g - Flaked Oats (4%)
400 g - United Kingdom - Chocolate (3.5%)
350 g - United Kingdom - Roasted Barley (3.1%)

HOPS:
28 g - Nugget, Type: Pellet, AA: 14, Use: Boil for 30 min, IBU: 25.96
14 g - Liberty, Type: Pellet, AA: 4, Use: Boil for 60 min, IBU: 4.83
14 g - Liberty, Type: Pellet, AA: 4, Use: Boil for 75 min, IBU: 5.04

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
Additional Yeast: WLP007 - Dry English Ale


__________________
Drinking: Shut up and Dance (With Steve) 4

Conditioning: Shut up and Dance (With Steve) 4

FV1:Shut up and Dance (With Steve) V4.2
FV2: [Empty]

Next up:RIS Stout
ezraburke is offline  
 
Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Similar Threads
Thread Thread Starter Forum Replies Last Post
Stout RIS-ky business dad_of_jon Complete and Brewed Recipes 4 12-04-2016 11:26 PM
RIS-ky business dad_of_jon Beer Brewdays! 14 25-03-2016 06:50 PM
Back in business devexwarrior Beer Brewdays! 4 30-12-2013 07:39 AM
Running your own business stevie1556 The Snug 20 28-08-2013 02:04 PM
Back in business A T Beer Brewdays! 11 29-11-2010 06:01 PM

Newest Threads