Please, feedback on my Russian Imperial Stout: Babushka's Breakfast

gallagherman · 10-03-2009, 06:07 PM

What does everyone think of this recipe I want to brew tomorrow? My goal is something more mellow and less harsh than some american RIS's. I am using all UK hops, maris otter base, and US-04 yeast, to obtain a more british profile. Very similar to JZ's "Czar's Revenge" Please let me know what you guys think.

Recipe: Babushka's Breakfast
Style: 13F-Stout-Imperial Stout

Recipe Overview

Wort Volume Before Boil: 7.00 US gals
Wort Volume After Boil: 6.00 US gals
Volume Transferred: 6.00 US gals
Water Added: 0.00 US gals
Volume At Pitching: 5.50 US gals
Final Batch Volume: 5.00 US gals
Expected Pre-Boil Gravity: 1.083 SG
Expected OG: 1.097 SG
Expected FG: 1.028 SG
Expected ABV: 9.4 %
Expected ABW: 7.2 %
Expected IBU (using Rager): 78.7
Expected Color: 48.4 SRM
Apparent Attenuation: 69.7 %
Mash Efficiency: 70.0 %
Boil Duration: 90.0 mins
Fermentation Temperature: 67 degF

Fermentables
UK Pale Ale Malt 18.00 lb (78.3 %) In Mash/Steeped
US Roasted Barley 1.50 lb (6.5 %) In Mash/Steeped
Belgian Special B 1.00 lb (4.3 %) In Mash/Steeped
US Flaked Oats 1.00 lb (4.3 %) In Mash/Steeped
US Chocolate Malt 0.50 lb (2.2 %) In Mash/Steeped
UK Pale Chocolate Malt 0.50 lb (2.2 %) In Mash/Steeped
German CaraMunich III 0.50 lb (2.2 %) In Mash/Steeped

Hops
US Horizon (13.0 % alpha) 1.50 oz Loose Pellet Hops used 60 Min From End
UK Golding (5.0 % alpha) 2.00 oz Loose Pellet Hops used 10 Min From End
UK Golding (5.0 % alpha) 2.00 oz Loose Pellet Hops used At turn off

Other Ingredients

Yeast: DCL S-04-SafAle

Mash Schedule
Mash Type: Full Mash
Schedule Name:Single Step Infusion (68C/154F)
Step: Rest at 154 degF for 60 mins

Recipe Notes

FishinDave07 · 10-04-2009, 01:46 PM

It looks good. I think you're going to get a lot of robust characteristics using special b and caramunich III. I'm not sure that i would have a recipe with chocolate AND pale chocolate in it though.

gallagherman · 10-07-2009, 03:46 AM

So I'm going to cut the pale chocolate. On another point I am concerned that it might be overly hoppy. I really want to make a well balanced RIS. At 79 IBUs, i hope it won't be excessively bitter. I want something really smooth and yummy. If I cut the first hop addition even back to 1.25oz instead of 1.5oz, that would drop the IBUs to 67, which might be more manageable. Thoughts?

chase · 10-07-2009, 04:05 AM

You will want this beer to sit for a while. With that said, aging beers lose bitterness over time. Depending on when you plan on drinking this, and whether or not you want a more malty or balanced RIS, you may want to actually increase the bitterness. I'm sure someone around here can give you better numbers, but I think you can expect to lose about 5-10% of the apparent bitterness of a beer per year. Unless you ferment this pretty cool (~60*F), the beer will probably be too hot for no less than six months. Unfortunately that means you'll lose most of the flavor and aroma qualities from the Goldings.

Personally, I would up the roasted barley to 2lb or more and the chocolate to at least 1lb. These beers are ridiculously roasty. I think that you may end up a little unsatisfied if the beer doesn't have enough roasted quality. Additionally, I would aim for an IBU:OG ratio of 1. That way, in three years, you can open one of these and show off your slightly malty, well aged lovely gems.

That's my two cents.