Stone RIS clone?

**shlap** · 03-02-2007, 05:05 AM

Has anyone come across a clone recipe for Stone's Russian Imperial Stout? I've looked everywhere for a month or so but can't find one anywhere! It's hard to believe no one's come up with a clone for this awesome brew (10 top on BA). Please someone post a good clone of this, I'd love to brew it for my birthday next week (and crack open a bottle on my birthday after that) :-)

**shlap** · 03-05-2007, 03:36 AM

I guess no one else has seen this recipe either? :-(

**shlap** · 03-11-2007, 05:12 AM

Would anyone like to take a stab at what hops they used?

**shlap** · 04-06-2007, 06:29 PM

The 2007 release just came out and reminded me that I still don't have a clue how to clone this.

In my best Cartman voice.. "God I hate you guys"

Glibbidy · 04-06-2007, 06:32 PM

Yeah, the 2007 was released monday. I got word from Mike Saklad the east coast sales guy that it's on the trucks and being delivered in New England (READ: Mass) this week.

**Yuri_Rage** · 04-06-2007, 06:39 PM

Looks like you're gonna be on your own developing a recipe...

Since I've never had one, this site offered a few clues as to the ingredients.

From the sound of it - a hefty dose of roasted barley, chocolate malt, and deep crystal malt (60-120) along with a big base malt bill (2-row or light extract) is a place to start. Stouts are usually hopped fairly lightly, likely with a single bittering addition of English hops (Goldings perhaps?).

EDIT: From the Stone website, Warrior hops are used, and it sounds like they use quite a bit at 90 IBUs.

**shlap** · 04-06-2007, 06:50 PM

Hey, they updated the site! Nice find Yuri, I hadn't check it for awhile. Just knowing the hops they used and the IBU should help me quite a bit!

**Brewpastor** · 04-06-2007, 07:34 PM

Here is a clone I have drawn up but not tried. I think it will be close, but can't say for certain. The IBUs are right around 100, the alcohol is almost 11%. I would mash low, at no more then 146 degrees. All that alcohol is going to make this sweet and so you want it to finish as dry as you can, so pitch a HUGE slurry of a good, clean ale yeast. All the specialty grains and all that 120L Crystal are going to balance each other out, but still have a caramel tone that will fill it out. It will be dark as coal.

Enough. Here it is:

Stoneface RIS
A ProMash Recipe Report
Recipe Specifics
----------------
Batch Size (Gal): 10.00 Wort Size (Gal): 10.00
Total Grain (Lbs): 36.50
Anticipated OG: 1.10046 Plato: 23.858
Anticipated SRM: 47.3
Anticipated IBU: 102.7
Brewhouse Efficiency: 75 %
Wort Boil Time: 90 Minutes

Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
75.3 27.50 lbs. Pale Malt(2-row) Great Britain 1.03800 3
11.0 4.00 lbs. Pale Malt(2-row) America 1.03600 2
8.2 3.00 lbs. Chocolate Malt America 1.02900 350
4.1 1.50 lbs. Crystal 120L America 1.03300 120
1.4 0.50 lbs. Roasted Barley America 1.02800 450

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
2.50 oz. Warrior Pellet 16.00 59.5 60 min.
1.50 oz. Warrior Pellet 16.00 21.6 20 min.
2.50 oz. Warrior Pellet 16.00 21.6 10 min.
2.50 oz. Warrior Pellet 16.00 0.0 0 min.
1.50 oz. Warrior Pellet 16.00 0.0 Dry Hop

Yeast
-----
WYeast 1056 Amercan Ale/Chico

Mash Schedule
-------------
Mash Type: Single Step

Saccharification Rest Temp : 146 Time: 75

**Dude** · 04-06-2007, 08:21 PM

Quote:

Originally Posted by Brewpastor

Here is a clone I have drawn up but not tried. I think it will be close, but can't say for certain. The IBUs are right around 100, the alcohol is almost 11%. I would mash low, at no more then 146 degrees. All that alcohol is going to make this sweet and so you want it to finish as dry as you can, so pitch a HUGE slurry of a good, clean ale yeast. All the specialty grains and all that 120L Crystal are going to balance each other out, but still have a caramel tone that will fill it out. It will be dark as coal.

Enough. Here it is:

Stoneface RIS
A ProMash Recipe Report
Recipe Specifics
----------------
Batch Size (Gal): 10.00 Wort Size (Gal): 10.00
Total Grain (Lbs): 36.50
Anticipated OG: 1.10046 Plato: 23.858
Anticipated SRM: 47.3
Anticipated IBU: 102.7
Brewhouse Efficiency: 75 %
Wort Boil Time: 90 Minutes

Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
75.3 27.50 lbs. Pale Malt(2-row) Great Britain 1.03800 3
11.0 4.00 lbs. Pale Malt(2-row) America 1.03600 2
8.2 3.00 lbs. Chocolate Malt America 1.02900 350
4.1 1.50 lbs. Crystal 120L America 1.03300 120
1.4 0.50 lbs. Roasted Barley America 1.02800 450

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
2.50 oz. Warrior Pellet 16.00 59.5 60 min.
1.50 oz. Warrior Pellet 16.00 21.6 20 min.
2.50 oz. Warrior Pellet 16.00 21.6 10 min.
2.50 oz. Warrior Pellet 16.00 0.0 0 min.
1.50 oz. Warrior Pellet 16.00 0.0 Dry Hop

Yeast
-----
WYeast 1056 Amercan Ale/Chico

Mash Schedule
-------------
Mash Type: Single Step

Saccharification Rest Temp : 146 Time: 75

Duh...I need to pay attention.

**Brewpastor** · 04-06-2007, 08:37 PM

Quote:

Originally Posted by Dude

Duh...I need to pay attention.

No, I need to read my own posts. Recipe database posting corrected.