Recipe: RISky Business

Discussion in 'General Recipe Discussion' started by ezraburke, Mar 20, 2017.

  1. Mar 20, 2017 #1

    ezraburke

    ezraburke

    ezraburke

    DIPA Brewer

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    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!
     
  2. Mar 20, 2017 #2

    Poochops

    Poochops

    Poochops

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    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.
     
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  3. Mar 21, 2017 #3

    ezraburke

    ezraburke

    ezraburke

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    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!
     
  4. Mar 21, 2017 #4

    IainM

    IainM

    IainM

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    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.
     
  5. Mar 21, 2017 #5

    stigman

    stigman

    stigman

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    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.
     
  6. Mar 21, 2017 #6

    ezraburke

    ezraburke

    ezraburke

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    Ack, too much confusion! :lol:

    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
     
  7. Apr 13, 2017 #7

    ezraburke

    ezraburke

    ezraburke

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    After discussion with a number of sources (reddit homebrew forum and Buxton Brewers) i've had a blast at revising this. Buxton do absolutely minimal bittering with Co2 Extract so i'm going to nail it with Nugget then they said they only use Centennial as their flameout hop. So, without further ado:

    _______________________________________________________________

    Style Name: Russian Imperial Stout
    Boil Time: 90 min
    Batch Size: 17 liters (fermentor volume)
    Boil Gravity: 1.112
    Efficiency: 60% (brew house)

    STATS:
    Original Gravity: 1.125
    Final Gravity: 1.030
    ABV (standard): 12.44%
    IBU (tinseth): 37.57

    FERMENTABLES:
    9.4 kg - Maris Otter Pale (81.7%)
    750 g - Roasted Barley (6.5%)
    500 g - Crystal 90L (4.3%)
    450 g - Flaked Oats (3.9%)
    400 g - Chocolate (3.5%)


    HOPS:
    14 g - Nugget - Boil for 30 min, IBU: 11.9
    28 g - Centennia - Aroma for 90 min, IBU: 25.68

    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:
    White Labs - Dry English Ale Yeast WLP007
     
  8. Apr 13, 2017 #8

    dad_of_jon

    dad_of_jon

    dad_of_jon

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    Here MY :whistle: ahem

    Brew 16 - Ris-ky business - RIS attempt (i use the word attempt - brewdog liked it :lol: )

    Malt & Sugar:
    2kg very dark dme
    2kg medium dme
    500g wme
    250g dark candi sugar
    Grains:
    250g choc
    250g carafa special III
    250g roasted barley
    500g dark crystal

    steeping in 2litres chase spring water
    strike temp 76.8 - mash/steep temp 65
    rinsed with 2 litres water at 50 degrees
    added 4 litres to boil
    and 4kg dme and candi sugar boiled for 15 min
    50g mandarina bavaria in 1 litre of water separate 15 min boil
    all pitched into fv and final 500g WME stirred in.
    topped up to 22 litres(determined to end up with 20 litres of beer) = 60 x 33cl bottles!
    Mj belgian ale yeast rehydrated in 150ml 30deg water
    pitched at 29 degrees - fermenting at 22
    1090.
    1011
    10.37%
     
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  9. Apr 14, 2017 #9

    ezraburke

    ezraburke

    ezraburke

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    @dad_of_jon, you don't happen to have a bottle of yours kicking around i could pinch off you for taste test? :D

    I'm interested in how 50g Madarina Bavaria balances what sounds like an overwhelmingly sweet profile - having completed a Belgian Golden Strong with 500g Candi Sugar i can attest to it giving it a cloyingly sweet taste. Also does the Belgian Ale yeast not give it a real clove/banana/estery type sheen?
     
  10. Apr 14, 2017 #10

    dad_of_jon

    dad_of_jon

    dad_of_jon

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    Hi EZ,

    unfortunately they are out of my grasp (just as well really as they'd not last to xmas otherwise.) The put aside beers are returned to me in December :pray:

    What I can say is that it is sweet when young but I didn't find it cloying. The Belgian yeast is good for 14% so it reduces the sweetness significantly. I'd imagine if you used a standard yeast it would be sickly sweet. There was no clove or banana in them, dark fruits yes.
     
  11. Apr 19, 2017 #11

    ezraburke

    ezraburke

    ezraburke

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    I sense a yeast experiment coming on. Might split the batch, fire Belgian at one and English Ale at the other.

    Plans are afoot.
     
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