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Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Russian Imperial Stout
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Old 05-17-2013, 03:11 PM   #31
Nico93
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Ok! I'm going to make first a moderate IPA (abv 5% IBU 50) in order to have a healty yeast!
Thanks :-)

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Old 08-08-2013, 08:12 PM   #32
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brewed today!

Ricetta per stout, final liter 22,0 (in bollitura 27,0)
efficienza 67%, boil 120 min.
OG 1,113; IBU: 94,0; EBC: 200;
Malti:
4000 gr Pale Malt, Maris Otter, 1,038;
700 gr Chocolate Malt, 1,030;
700 gr Roasted Barley, 1,028;
370 gr Crystal 75L, 1,034;
100 gr Peated, 1,038;
500 gr flaked barley, 1,033;
3000 gr Light liquid extract, 1,036;
650 gr Amber dry extract, 1,040;
300 gr Zucchero Candito, Amber, 1,042;
hops:
15 gr Goldings, East Kent, 6,0 %a.a., 30 min, Kettle;
15 gr Goldings, East Kent, 6,0 %a.a., 10 min, Kettle;
65 gr Columbus (Tomahawk), 16,1 %a.a., 60 min, Kettle;
16 gr Chinook, 11,0 %a.a., 60 min, Kettle;
10 gr Styrian Goldings, 4,4 %a.a., 60 min, Kettle;
18 gr Tettnang, 4,5 %a.a., 60 min, Kettle;
yeast:
Scotish Ale
Mash Steps:
50 °C 15 min
66 °C 80 min
78 °C 15 min

I add the sugar only to correct the og...

i'm going to add roasted coffee beans in the secondary, is ok?

i pitch on the yeast cake of a ipa (og 1050)


thanks so much for the help!!




p.s. after 2 ours, is going crazy!


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Old 08-08-2013, 08:54 PM   #33
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Wow. That's some seriously dark wort. Did you actually get this up to 1.113, or is that just the estimate?

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Old 08-08-2013, 09:10 PM   #34
Nico93
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1,113 is misured og, the estimated og was 1, 120 :-)

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Old 08-08-2013, 10:45 PM   #35
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waaaaaaa it's incredible!!

now it's 70 degrees but i'm taking it to 66




edit:

this morning three liters of wort were on the floor


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Old 08-09-2013, 02:12 PM   #36
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Uh oh, no blow-off tube on a 1.113 brew on top of an entire yeast cake? Lesson learned, hehe. Fermcap-S is also your friend to control Krausen. I use it in EVERY brew.

I still bet it turns out amazing. Just lost some product, that's all.

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Old 08-09-2013, 02:23 PM   #37
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Nico, di dove sei? Ho studiato al milano e firenze per sette mesi, sei anni fa. La birra Citta Vecchia era la birra che mi ha convinto di fare produzione di birra. Avete mai bevuto?

P.S. Scusame, il mio italiano non e molto bene dopo tanti anni.

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Old 08-09-2013, 04:53 PM   #38
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@solbes: wat can I use in a 1113 beer in place of the blow off?
P. S. I had never head about foam cap, I read o Google that is useful for big beers! I am going to buy it!

@freddy: vivo a Varese, vicino a Milano anche se in settimana vivo a Milano per andare all università!
Non ho mai bevuto quelle birre anche se ne ho sentito parlare! :-)

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Old 08-09-2013, 07:01 PM   #39
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A blow off tube is almost manditory in a 1.113" beer pitched onto an entire yeast cake. Good news is you will liekly get great attenuation out of your yeast without becoming stuck. But all that sugar being dumped onto all of that yeast will result in a pretty voilent fermentation. Mine blew like crazy and it was 1.105.

Fermcap-S, about 10 drops in 5 gallons will control most fermentations, though likely not a big RIS like that. Might reduce losses out of the blow off tube though.

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Old 08-09-2013, 09:01 PM   #40
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The density is dropped down to 1060 in 24 hours :O
Does the fermcap causes problems to the foam in the glass when I drink the beer?
Thanks for the help :-)

Edit: 1040, and it is gurglin very slow :-)

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