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Old 10-27-2011, 10:04 PM   #1
sudndeth
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Default RIS ish with Wyeast 9097

Alright here's a question for you, on the recipe below should I mash higher using this yeast? I've read that the "bugs" in the yeast will eat the usually non fermentible sugars. I was also thinking of boiling down the first running like was done in the 11-11-11 old ale? Do you think that's too much?

Also, what's your opinions on the Bramling Cross hops? I have an ounce and thought the black currant in the description would go well with this recipe. What says you? Lastly, do you think the chocolate and black malts are too high?

Recipe: Ol' Russian Ol'perial Stout
Style: 13F-Stout-Imperial Stout

Recipe Overview

Wort Volume Before Boil: 7.50 US gals
Wort Volume After Boil: 5.50 US gals
Volume Transferred: 5.50 US gals
Water Added: 0.00 US gals
Volume At Pitching: 5.50 US gals
Final Batch Volume: 5.02 US gals
Expected Pre-Boil Gravity: 1.058 SG
Expected OG: 1.096 SG
Expected FG: 1.023 SG
Expected ABV: 9.9 %
Expected ABW: 7.7 %
Expected IBU (using Tinseth): 88.7
Expected Color: 38.9 SRM
Apparent Attenuation: 75.0 %
Mash Efficiency: 70.0 %
Boil Duration: 90.0 mins
Fermentation Temperature: 64 degF

Fermentables
UK Pale Ale Malt 13lb 8oz (70.4 %) In Mash/Steeped
UK Amber Malt 2lb 0oz (10.4 %) In Mash/Steeped
US Chocolate Malt 1lb 0oz (5.2 %) In Mash/Steeped
UK Oat Malt 5.00 oz (1.6 %) In Mash/Steeped
US Roasted Barley 4.00 oz (1.3 %) In Mash/Steeped
US Black Malt 2.00 oz (0.7 %) In Mash/Steeped
Extract - Traditional Dark Dried Extract 2lb 0oz (10.4 %) Start Of Boil

Hops
US Warrior (15.5 % alpha) 1.50 oz Loose Pellet Hops used 60 Min From End
UK Bramling Cross (6.0 % alpha) 0.50 oz Loose Pellet Hops used 20 Min From End
US Warrior (15.5 % alpha) 1.00 oz Loose Pellet Hops used 10 Min From End
UK Bramling Cross (6.0 % alpha) 0.50 oz Loose Pellet Hops used 1 Min From End
US Warrior (15.5 % alpha) 1.00 oz Loose Pellet Hops used At turn off
US Warrior (15.5 % alpha) 0.50 oz Loose Pellet Hops used Dry-Hopped

Mash Schedule
Mash Type: Full Mash
Schedule Name:Single Step Infusion (67C/152F)
Step: Rest at 153 degF for 60 mins

Recipe Notes

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Old 10-28-2011, 12:01 PM   #2
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The only thing I would change for better predictability would be the dark extract. I'd use plain light DME which you would know is 75% fermentable or whatever the company that produced it specifies. What was you're experience with the 9097 for the 11-11-11? The primary sacch strain took my old ale down to 1.028 and then the brett dropped it another 12 points. So if you figure for between 70% and 75% attenuation with the primary sacch strain at 1.096ish you are looking at 1.024 and 1.029ish for the brett to start with. From there you can go anywhere from 10-12 points it seems. So you are looking at 1.012 or 1.017 after the long secondary fermentation. That should help you determine your mash temp. As I said in the thread I mentioned about using this in an upcoming stout, I had mashed at 158 on the old ale and ended up under 1.020. The percentage of highly roasted malts was low however compared to a RIS.

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Old 10-28-2011, 01:27 PM   #3
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Unfortunately I didn't do the 11-11-11 beer. I bought the yeast, but didn't get a chance to do the brew. I followed the thread though. I wouldn't mind this beer finishing about .015. I noticed you had a thread after I started this one. What do you plan on having your stout finish at?

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Old 10-28-2011, 01:30 PM   #4
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Never mind just read your reply to the other thread. I guess finishing that low would make it a little thinner, I'll raise it. I want some body to this. I too am doing a single decoction, my first, so we'll see.

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Old 11-21-2011, 03:22 PM   #5
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I brewed this up on saturday and did a single decoction to bring the mash temp 158/159. I let that sit a while and then I did a REALLY long boil to bring 12gal of collected runnings down to 7gal. I ended up at 1.127 and then diluted it with some RO water down to 1.117. It's big, and I hope it gets funky.

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Old 11-22-2011, 12:33 AM   #6
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Cool, I'm curious on how yours goes. I saw that you had a huge blow off. I did too.

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Old 12-07-2011, 04:00 PM   #7
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Keep posting, I did a similar thing, used s-05 and it stalled out at 1.038, so I just added washed yeast from 9097, really only looking for the brett at this point. A bubble revival indicates to me that there's new activity. I plan on aging mine until about March.

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Old 01-07-2012, 11:58 PM   #8
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Smokinghole, are you going to dry hop yours? Are you oaking this one, and if so when do you plan on doing it. I'm still in the primary and don't want to move it until I'm ready to put it on the oak. I have hungarian medium toast cubes. I want to use all 3 ounces for 3 months. What says you?

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Old 01-08-2012, 01:34 AM   #9
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Well it is currently oaking. I have 2oz I think that I soaked in port. Three ounces might be a little much. I'd cut it down to 2-2.5 at most. Hungarian Med toast are my go to oak cubes but I think mine are french because the hungarian were out when I ordered last at morebeer. I'll think about dry hopping closer to when when I get there. This beer is still a long ways away. There is very significant fermentation still at this point in secondary though. I will likely transfer it one more time into a tertiary to get it off the yeast cake.

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Old 01-08-2012, 02:52 AM   #10
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This is my first time with a beer like this, also my first time oaking. How long would you let it sit on the oak for? Will the port also help sanitize the cubes, or is it just for flavor? How long did you soak it in the port for? Thanks. Actually, I'm quit glad that you're doing this at the same time to help walk me through. hahah

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