Ss Brewing Technologies Giveaway!

Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Multiple - OFFICIAL Kate the Great Russian Imperial Stout Clone
Reply
 
LinkBack Thread Tools
Old 03-12-2012, 06:32 PM   #291
strumke
HBT_LIFETIMESUPPORTER.png
Feedback Score: 2 reviews
Recipes 
 
Join Date: Sep 2011
Location: Washington, DC
Posts: 346
Liked 2 Times on 1 Posts
Likes Given: 1

Default

Any tasting notes from people that have let this condition & age?

AG/PM?
How much oak and how long on oak?
How long in total for aging?

__________________
strumke is offline
 
Reply With Quote Quick reply to this message
Old 03-15-2012, 09:21 PM   #292
lewybrewing
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2010
Location: Chula Vista, CA
Posts: 118
Liked 2 Times on 2 Posts
Likes Given: 9

Default

Quote:
Originally Posted by bottlebomber View Post
What are you going to enter it under out of curiosity?

Imperial Stout. 13F If I can remember off the top of my head.
__________________
My Homebrewing Adventures

Twitter @lewybrewing

Proud BNArmy and QUAFF member
lewybrewing is offline
 
Reply With Quote Quick reply to this message
Old 03-15-2012, 10:11 PM   #293
bottlebomber
Feedback Score: 4 reviews
Recipes 
 
Join Date: Apr 2011
Location: ukiah, CA
Posts: 14,265
Liked 2652 Times on 2070 Posts
Likes Given: 299

Default

Quote:
Originally Posted by lewybrewing

Imperial Stout. 13F If I can remember off the top of my head.
Will they take it as a RIS with the wood and port? I thought it would be either wood aged or specialty
__________________
bottlebomber is offline
 
Reply With Quote Quick reply to this message
Old 03-16-2012, 03:45 AM   #294
Sdragon980
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
Sdragon980's Avatar
Recipes 
 
Join Date: Dec 2009
Location: Ashtabula, Oh, Ohio
Posts: 73
Default

I entered mine as wood aged category.

__________________
Sdragon980 is offline
 
Reply With Quote Quick reply to this message
Old 03-17-2012, 03:12 PM   #295
lewybrewing
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2010
Location: Chula Vista, CA
Posts: 118
Liked 2 Times on 2 Posts
Likes Given: 9

Default

They will take any beer in any category. Just because you used something doesn't disqualify it, unless it a detectable part of the beer. On mine the wood is now an afterthought, not pronounced at all. Most of it gone and turned into vanilla and maple flavors. I could always change it before dropping off the sample if needed.

__________________
My Homebrewing Adventures

Twitter @lewybrewing

Proud BNArmy and QUAFF member
lewybrewing is offline
 
Reply With Quote Quick reply to this message
Old 03-22-2012, 03:16 PM   #296
bguzz
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2008
Posts: 120
Liked 3 Times on 3 Posts
Likes Given: 2

Default

i just did my second 5 gallon batch of this. This time I used 12 lbs of grain and 6lbs of DME to boost my efficiency and well...it was a lot of grain the first time (which is still in the secondary). I hit 1.120 and did 3 packets of us05. We'll see how this one goes compared to the other. I am using 1.25 oz of oak that has been sitting in port for 1 month in each batch. I plan to age it 2 months on the oak and then keg to bottle and let it sit for another 6 before I crack one open.

__________________
bguzz is offline
 
Reply With Quote Quick reply to this message
Old 04-04-2012, 01:00 AM   #297
JonM
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
JonM's Avatar
Recipes 
 
Join Date: Aug 2010
Location: Milwaukee
Posts: 4,272
Liked 737 Times on 518 Posts
Likes Given: 51

Default

Wow - having a glass of this right now. My batch is about 11 months old (bulk aged 5, bottle conditioned 6) and it is amazing. Malt and dark fruit notes up front and a loooooong finish with roasty and subtle chocolate/burned flavors.

__________________
Who is this Rorschach guy? And why did he paint so many pictures of my parents fighting?
JonM is offline
 
Reply With Quote Quick reply to this message
Old 05-14-2012, 01:05 PM   #298
sneeron
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2011
Location: new lenox, il
Posts: 37
Liked 4 Times on 3 Posts
Likes Given: 1

Default

Made this on January 8th and took a bottle to my May club meeting for tasting notes. Altho young still wanted to open one and also get feed back befor a whole year well awesome was the comment used most that and bury this deep for another 6 months to bring out full potential. Lots of legs on this one with a thick mouthfeel that coats the whole way down. Now to leave alone until new years! I will need to do this again soon. I also partigyled a black IPA from second runnings that was a most do again.

__________________

Cheers Kevin!!!
If bacon is an option,I put bacon on it.

sneeron is offline
 
Reply With Quote Quick reply to this message
Old 06-05-2012, 03:15 AM   #299
strumke
HBT_LIFETIMESUPPORTER.png
Feedback Score: 2 reviews
Recipes 
 
Join Date: Sep 2011
Location: Washington, DC
Posts: 346
Liked 2 Times on 1 Posts
Likes Given: 1

Default

CRAP, I made this yesterday and while cleaning up today I found 22oz of flaked barley sitting on the counter that I forgot to add.

Aside from RDWHAHB, what should I expect...less mouthfeel? Anything I can do now? Can I mash this with a bit of water and add it to the fermentor?

EDIT: Just made a mini mash with 1lb 6oz of the flaked barley, 11oz of 2-row, and ~2 quarts of water... holding at 156 for 45 min, a quick boil and then into the fermentor.

__________________
strumke is offline
 
Reply With Quote Quick reply to this message
Old 06-24-2012, 02:51 AM   #300
gmcastil
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2011
Location: denver, co
Posts: 212
Liked 6 Times on 5 Posts
Likes Given: 4

Default

I brewed this last night as a 3 gallon, full boil, no sparge, BIAB. Had no problems hitting the right volume or final gravity. I did a few things differently though. I doubled the percentages of black patent, roasted barley, and chocolate malt based on another brewers recommendation:

http://www.themadfermentationist.com/2011/04/portsmouth-kate-great-clone-recipe.html

Also, I first wort hopped with the 15 minute flavoring addition, threw the whirlpool addition in at flameout, and then let it sit without chilling for 20 minutes. It's fermenting in my chest freezer at 64 degrees right now and I will most likely leave it on the yeast for 4 weeks before oaking in secondary. Looks to be a mighty brew and hopefully, it'll be ready by Christmas.

__________________
gmcastil 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 Unorthodox Imperial Stout Brewpastor Stout 10 11-26-2013 12:54 AM
Stoneface Russian Imperial Stout Brewpastor Stout 24 01-14-2013 09:20 AM
All-Grain - Dancing Penguin (Russian Imperial Stout) CoastalCowboy Stout 0 08-28-2010 03:57 AM
All-Grain - Russian Imperial Stout RighteousFire Stout 1 07-10-2010 02:34 AM
Russian Imperial Stout senorfartman Stout 5 07-10-2009 09:36 PM