Black Ale

**HenryHill** · 02-21-2009, 04:32 PM

The brewery made a killer RIS, and with the second runnings had an awesome black ale. RIS is OK, but I really like the black ale, but the question is:

When you have a first runnings, what portion of the sweet wort comes off first, and what remains to be sparged?

I sense that just writing some sort of black ale will not give me what the second runnings of the RIS will.

It seems that the RIS second runnings will have a different flavor than just trying to write a thin RIS, or diluting to 10g's a 5g RIS.

Anyone offer any ideas?

**david_42** · 02-22-2009, 01:22 PM

I batch sparge and my numbers run 50%, 33% and 16%. My gut answer is any steeping grain will yield the majority of its flavor/color to the first runnings. Compare Schwartzbier recipes to your RIS grain bill for ideas on what to cut back.

**HenryHill** · 02-22-2009, 01:32 PM

Are the percentages the part of the total water that is used for each runnings step?

I, too, thought that color and most sugar was lost at first running, and I would just make this a 10g brew based on a 5g RIS and then a 5g Black, but the thing is, I don't think I need or want 5g of RIS, but I could see wanting 10g of Black.

The Brew Crew SUCKED THIS DOWN IN NO TIME, and they don't have a clue how to do this as just the Black, without the RIS as the first step. Patrons had little chance to drink this; it was that good!

**FSR402** · 02-23-2009, 03:26 PM

Oh good question. Founders had a black IPA on tap the last time I was there. I would love to make one but also don't have a clue as to how to make it that way.

**HenryHill** · 02-23-2009, 03:43 PM

I think that making a black ale would be easy-just darken an APA, but I doubt that it would be like what I am aiming for.

A RIS would last me a long time, as my 8% stout has pretty long legs as it is.