RIS Experiment, Thoughts Needed on Recipe
Hey everyone, brewing a RIS that I'm going to break up into 1 gallon batches to try aging on different oaks, and wanted some input on the recipe. This is what I have right now:
19 lbs Pale Malt (2 Row) US
1 lbs 8.0 oz Midnight Wheat Malt (http://www.midwestsupplies.com/midnight-wheat-malt.html)
1 lbs Oats, Flaked
1 lbs Special B Malt
8.0 oz Aromatic Malt
8.0 oz Caramel/Crystal Malt
8.0 oz Chocolate Malt
4.0 oz Caramel/Crystal Malt -120L
1 lbs Candi Sugar, Dark
1.00 oz Magnum [14.00 %] - Boil 75.0 min
1.00 oz Perle [8.00 %] - Boil 75.0 min
1.00 oz Styrian Goldings [5.40 %] - Boil 75.0 min
0.50 oz Palisade [7.50 %] - Boil 15.0 min
0.50 oz Simcoe [13.00 %] - Boil 15.0 min
Thoughts are appreciated, I figure I'll only get about 60% efficiency here.
So I messed this up, and I don't know how. I used the water calculator at http://www.brew365.com/mash_sparge_water_calculator.php but I ended up with too much liquid, and fell well short of my OG. Does anyone have an idea of what went wrong?
Regardless, added 1 extra lb. extra dark candi sugar and 2 cups of maple syrup to bump up the OG.
After primary racked to 5 1-gallon jugs with a mixt of oaks, vanialla, and cacao nibs.
With various amounts of the last two, used the following:
1 American Oak soaked in Rum
1 French Oak soaked in Bourbon
1 French Oak soaked in Port
1 Hungarian Oak soaked in Bourbon
1 Hungarian Oak soaked in Port
For these I let it soak for a few months, then dumped the alcohol and added the cubes.
I let it age for 3-4 months, just bottled two days ago. Will let everyone know how it tastes.
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