thyirishmen

Recipes 

this is my version of a imperial stout like stone's but toned down a little. any suggestions.
6.36 vol
boil time 90 min should i stay 90 or move to 60?
Ingredients:
15*lb American 2-row
5*lb Amber Malt
2*lb Roasted Barley
13.25*oz Black Malt
1.27*oz Warrior® (16.0%) - added during boil, boiled 90*m
2*ea WYeast 1968 London ESB Ale™(starter)
1*ea Whirlfloc Tablets (Irish moss) - added during boil, boiled 15*m

Original Gravity: 1.086 (1.075 - 1.115)
Terminal Gravity: 1.021 (1.018 - 1.030)
Color: 45.64 (30.0 - 40.0)
Alcohol: 8.51% (8.0% - 12.0%)
Bitterness: 59.9 (50.0 - 90.0)

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Three Sheets Brewery


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Primary-Scottish 80/-
Keg 1-American Stout
Keg 2-Milk Stout

Hammy71

Recipes 

If your batch sparging, I would think that 60 minutes may be too short. Part of the calculations for big brews like RISs deal with your pre-boil amounts. With 22# of grain @ 1.25 qrts/#, your first runnings will be close to your boil volume and not leave much room for sparge water. That will make it hard to reach your pre-boil gravity. On my last RIS, I ended up doing a 2 1/2 hour boil to compensate. I hit my numbers dead on. Of course you could add more grain and do a no sparge mash.....but the MLT volume would have to grow also. You can still add your hops at 90 minutes. Hope that makes sense.

thyirishmen

Recipes 

6.36 is my final boil. my pre boil is 7.57

__________________
Three Sheets Brewery


********
Primary-Scottish 80/-
Keg 1-American Stout
Keg 2-Milk Stout

g-star

Recipes 

That's a lot of black/roasted malt IMO. I would personally tone that down a bit and throw in some Crystal 90/120 for dark fruit character.

Hammy71

Recipes 

Ok. I guess the odd numbers through me off.