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Old 03-03-2008, 03:40 AM   #1
Aclay
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Default Questions about a RIS Extract

What do you guys think? Should I add/subtract anything? Is there something that I should do to the process? I'm going to brew this on Mar. 4th, 2008, so any advice you could give before then would be great. I'm making my yeast starter tomorrow so it can sit for at least 24 hours. I'm not sure what the expected gravity is. Thank you in advance for your advice.

2 gal. Water
6.6 lbs Mutons Amber extract
6.6 lbs Mutons Dark extract
1 lb Crystal malt (60 LB), Toasted
1/2 lb chocolet malt
1/4 lb Black patent malt
1 lb roasted malt
WL Dry English yeast starter
1 oz Pheonix hops (10%) (bittering)
1 1/2 oz Willimette hops (4.8%) (bittering)
1 1/2 oz Willimette hops (4.8%) (flavoring)
1 oz Willimette hops (4.8%) (aromatic)

6 oz. Semi-Sweet Bakers Chocolet
6 cups Coffee

First come the malts in one gal. of water as the pot, as per a partial mash or steep? Sparge with one gal. boiling water. bring to a boil

At boiling add bittering hops, 6.6 lbs Amber extract.

30 mins boil, add flavoring, 6.6 lbs dark extact, bakers chocolet.

50 mins boil, add aromatic and coffee.

60 mins cool wort (it's winter here so I'm going to cover it and put it outside for a minute), add water to 5 gallon mark.

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Old 03-03-2008, 04:20 AM   #2
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Don't add the coffee to the boil, it will give it an undesirable bitterness. Best thing to do is steep the coffee in the fridge for a couple days, then filter and add to secondary. Just putting the wort outside will take a loooong time to cool, I suggest you use an ice water bath. Also, 1 lb. is a lot of roasted malt, you might want to scale back a bit, it will have to condition for a long time with 1 lb.

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Old 03-03-2008, 06:33 AM   #3
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okay...Thank you

what do you think about 1/2 lb of roasted?

coffee to the secondary eh? Okay.

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Old 03-03-2008, 06:42 AM   #4
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1/2 lb roasted barley sounds a little better.

1 lb of Crystal 60 seems a bit much since you're likely to wind up with a high FG with 13+ lbs of extract. Also, why are you toasting the Crystal 60? It's already slightly roasted, and there are darker crystal grains available if that's what you're after.

Don't bother making a starter with dry yeast. Rehydrate it in CLEAN, room temperature water 15 minutes before pitching. Dry yeast is VERY viable straight out of the packet if you rehydrate it. Rehydrating the yeast in water helps you get a better cell count than if you were to sprinkle it directly into the wort, since dry yeast cells are somewhat vulnerable as they "wake up."

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Old 03-03-2008, 01:06 PM   #5
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Quote:
Originally Posted by Yuri_Rage
Don't bother making a starter with dry yeast. Rehydrate it in CLEAN, room temperature water 15 minutes before pitching. Dry yeast is VERY viable straight out of the packet if you rehydrate it. Rehydrating the yeast in water helps you get a better cell count than if you were to sprinkle it directly into the wort, since dry yeast cells are somewhat vulnerable as they "wake up."
It's actually White Labs liquid yeast. The name of the liquid yeast is "Dry English Ale." Its a liquid yeast used for Imperial Stouts. I also have a vial of White Labs "Super High Gravity" yeast. Which do you think would be better? I have a yeast White Labs yeast chart and according to that both work, but the Dry English is actually the best possible yeast for a RIS.
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Old 03-03-2008, 01:19 PM   #6
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Ooooooooh, ok. Yes, indeed, make a starter! Sorry for the misunderstanding. I'd go with the Dry English Ale yeast over the High Gravity stuff.

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Old 03-05-2008, 05:13 PM   #7
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2 gal. Water
6.6 lbs Mutons Amber extract
6.6 lbs Mutons Dark extract
1 lb Crystal malt (60 LB)
1/2 lb chocolet malt
1/4 lb Black patent malt
1/2 lb roasted malt
WL Dry English yeast starter
1 oz Pheonix hops (10%) (bittering)
1/2 oz Willimette hops (4.8%) (bittering)
1 1/2 oz Willimette hops (4.8%) (flavoring)
1 oz Willimette hops (4.8%) (aromatic)

8 oz. Semi-Sweet Bakers Chocolet

Brewed Yesterday. I added the 6.6 lbs of dark at 10 minutes left to boil. Chocolet was melted and added at beginning of the boil. I'm going to add a couple pots of Brazilian Espresso made in an Italian coffee maker to the secondary.

The O.G. came out at 1.100!

It's happily bubbleing away as we speak! I can't wait for this batch. The wort smelled SO good!

I'm thinking I'll bottle this in 22 oz. bottles. It'll come out to 24-22 oz. bottles and 9-12 oz. bottles, the 22's are going away for a very long time. I'll taste it with the 12 ouncers.

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Old 03-10-2008, 09:26 AM   #8
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Racking it this Tuesday (03/11/08) with the coffee. We'll see what the gravity has hit then. It bubbled for a good 5 days. The airlock came to a rest Sunday.

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Old 03-10-2008, 03:29 PM   #9
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Nice OG

Keep us posted that sounded interesting and extremely malty.

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Old 03-10-2008, 03:57 PM   #10
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Don't rack to secondary until your FG has been established. You don't want fermenting in your secondary.

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