Kegconnection Complete Starter Kit and More Giveaway!


Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > how does my russian imperial stout look?

Reply
 
LinkBack Thread Tools
Old 02-10-2010, 01:28 PM   #1
deepsouth
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2009
Location: biloxi, ms
Posts: 453
Liked 10 Times on 9 Posts
Likes Given: 36

Default how does my russian imperial stout look?

i'm shooting from the hip on this one. only my second all-grain.

i'll be pitching onto a wyeast 1028 yeast cake (london ale)


Crisp Maris Otter 12 lbs, 0 oz
Briess Victory 1 lbs, 0 oz
Briess Special Roast Malt 1 lbs, 0 oz
Weyermann Cara Munich III ® 1 lbs, 0 oz
Special B 1 lbs, 0 oz
Briess 2 Row Caramel 60 0 lbs, 8 oz
De-Bittered Black 0 lbs, 8 oz
Flaked Oats 0 lbs, 8 oz
Magnum Pellets, GR 1 oz @ 90 mins
Warrior Pellets .5 oz @ 60 mins
Chinook Pellets .5 oz @ 60 mins
Chinook Pellets .5 oz @ 20 mins
Warrior Pellets .5 oz @ 20 mins
Amarillo Pellets 1 oz @ 5 mins
Amarillo Pellets 1 oz @ 0 mins
Simcoe Pellets 1 oz @ 0 mins


og fg ibu srm abv

1.090 1.023 81.3 41.43 8.78


i've got some other malts: caramel 10, biscuit, aromatic, belgian pale, caramel vienne
i've got some other hops: halletauer, williamette, ekg, fuggles, centennial, nugget, columbus, palisades, zeus, apollo, citra


as always, i'm open to suggestions and thanks for looking.

cheers
jason

__________________

Last edited by deepsouth; 02-10-2010 at 01:34 PM.
deepsouth is offline
 
Reply With Quote Quick reply to this message
Old 02-10-2010, 04:52 PM   #2
Oldsock
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
Oldsock's Avatar
Recipes 
 
Join Date: Sep 2007
Location: DC, Washington DC
Posts: 3,037
Liked 139 Times on 97 Posts
Likes Given: 64

Default

Most imperial stouts have some roasted barley for a coffee character, and/or black malt for a bit sharper roast. De-bittered black will give you some color, but it won't provide that deep dark roast that almost all imperial stouts have. You are also a bit heavy handed with the other specialty malts, victory and special roast have pretty similar toasted/bready characters, and the same goes for caramunich and crystal 60.

Something Like:
Crisp Maris Otter 14 lbs, 0 oz
Weyermann Cara Munich III ® 1 lbs, 0 oz
Special B 0 lbs, 8 oz
Roasted Barley 1 lb
Chocolate Malt 8 oz
De-Bittered Black 0 lbs, 8 oz
Flaked Oats 1 lbs, 0 oz

Magnum Pellets, GR 1 oz @ 90 mins
Warrior Pellets .5 oz @ 60 mins
Chinook Pellets .5 oz @ 60 mins
Chinook Pellets .5 oz @ 20 mins
Warrior Pellets .5 oz @ 20 mins

Then dry hop with the hops you want after the beer has a couple months to mellow in secondary, that way you'll get the age plus the fresh hop aroma. Adding aroma hops now will just leave you with oxidized hops by the time you are ready to drink it.

Hope that helps, glad to see you are pitching on a yeast cake, and the temperature this time of year will making keeping the fermentation temp in check easier.

__________________

Check out The Mad Fermentationist for my adventures in fermentation and my book: American Sour Beers!

Oldsock is offline
 
Reply With Quote Quick reply to this message
Old 02-10-2010, 05:08 PM   #3
deepsouth
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2009
Location: biloxi, ms
Posts: 453
Liked 10 Times on 9 Posts
Likes Given: 36

Default

i think i can borrow some chocolate malt from one of my buddies. thanks for the recommendations!

__________________
deepsouth is offline
 
Reply With Quote Quick reply to this message
Old 02-10-2010, 05:18 PM   #4
Edcculus
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2007
Location: Greenville, SC
Posts: 4,567
Liked 39 Times on 37 Posts

Default

You don't have too many roasted grains in there. Debittered will get you the color, but RIS needs at least some roasted malt in there to offset the sweetness and give it that nice roasty stout character.

I think you may have too much crystal/character type malts. I'd go for a little more base malt, cut down on the Special B (if not cut it out) and other specialty malts.

EDIT:
Oldsock's recipe looks like what I was thinking.

__________________
Edcculus is offline
 
Reply With Quote Quick reply to this message
Old 02-11-2010, 04:03 PM   #5
deepsouth
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2009
Location: biloxi, ms
Posts: 453
Liked 10 Times on 9 Posts
Likes Given: 36

Default

my buddy does have some chocolate malt, so i guess i'm set there.

would anyone use any of those other malts i've listed, but am not using?

__________________
deepsouth is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Russian Imperial Stout Aubie Stout Commercial Brew Discussion 51 03-22-2011 11:14 PM
Russian Imperial Stout FG-1.032 Ucdengboss Beginners Beer Brewing Forum 12 12-17-2009 10:44 AM
Russian Imperial Stout senorfartman Stout 5 07-10-2009 09:36 PM
Russian Imperial Stout... what to add? shawnm213 General Techniques 5 06-25-2008 07:29 PM
Russian Imperial Stout senorfartman General Beer Discussion 2 12-22-2007 11:30 PM