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Old 04-23-2012, 01:02 PM   #271
ao125
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Getting ready to dip my toe in the water with this next month.
This is what I'm looking at recipe wise:
http://hopville.com/recipe/1255790/russian-imperial-stout-recipes/jbs-clone

Any thoughts or final tweaks?

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Old 04-24-2012, 04:58 AM   #272
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Quote:
Originally Posted by ao125 View Post
Getting ready to dip my toe in the water with this next month.
This is what I'm looking at recipe wise:
http://hopville.com/recipe/1255790/russian-imperial-stout-recipes/jbs-clone

Any thoughts or final tweaks?
Your original gravity looks simply: Massive! but your final gravity is high too. This is a beast of a beer. If 1.056 takes it all the way, then I say go for it. I didnt know it went well over 10 AVB. Your IBUs are perfect and your adjuncts are amazingly compatible. To me this looks like one of the best RIS I have seen.

You say you base it off the KBS, do you mind PMing me the recipe?

I have been looking for it for a while now.

Thanks in advance and Happy brewing to ya.

PS: Needless to say you will want to age this monster for a year or so. I will only get better with time, round and soft like a proper RIS should be
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Old 04-24-2012, 10:29 AM   #273
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PS: Needless to say you will want to age this monster for a year or so. I will only get better with time, round and soft like a proper RIS should be
Indeed. The more I think about it, the more I'll probably do the rum soaked oak in the keg and just put the whole keg aside for a year... similar to what Founders does with the cask.
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Kegged (1/3): Traditional Old Ale w/ Smith Bowman Bourbon
Kegged (2/3): English Barleywine with pineapple chunks & brown sugar
Kegged (3/3): Belgian blond w/ passion fruit and brett & lacto
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Old 04-24-2012, 02:50 PM   #274
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I have 9 oz of medium toast oak chips going, getting ready to do a Jamaican Breakfast Stout - the only question is, which of the 3oz splits should I use?

I have:
- 3 oz of oak cubes w/ light Jamaican rum + vanilla bean paste

- 3oz of oak cubes that were sitting in bourbon for a year, which I then drained off the bourbon and re-covered with maple syrup for 2 months, then drained off the maple syrup for breakfast (mmm, good) and then filled up with Jamaican dark rum

- 3oz of oak cubes that are just sitting on maple syrup and will probably be drained off and mixed with Kahlua.
I am probably wrong since I just started brewing not long ago, but I was under the impression that after some time passes and you use the chips/cubes long enough the flavor they impart goes down more and more. how would the ones aged for a year then thrown into beer go? I mean I would think it would be amazing but....
also, would say the one aged in bourbon then maple syrup add a ton of flavor of the bourbon and maple without adding any additional maple or bourbon?
I guess you would just leave it in longer right? How long do you usually let cubes sit in on a beer like this and with flavors such as the ones you have?
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Old 04-24-2012, 03:49 PM   #275
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Chemistry is not my strong suit, but I believe first, the alcohol needs time to pull the flavors out of the wood, then the flavors need to "marry" over time, and mature.

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Kegged (1/3): Traditional Old Ale w/ Smith Bowman Bourbon
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Kegged (3/3): Belgian blond w/ passion fruit and brett & lacto
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Old 04-24-2012, 06:46 PM   #276
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Chemistry is not my strong suit, but I believe first, the alcohol needs time to pull the flavors out of the wood, then the flavors need to "marry" over time, and mature.
This one will be a marriage with quite the celebration...
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Old 05-02-2012, 02:00 AM   #277
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So I'm getting ready to brew this over the weekend. A few weeks back I read this entire thread, but I forget ...


Everybody uses S-04, right? Any 1056? I've never used dry yeast. My pitch rate shows 490 billion cells. Do I pitch 2.5 packets?

I plan on following the recipie, minus the coffee at bottling. I plan on bulk aging until November, and drinking on xmas day. Going for 60 ibu.

It'll also be my first time with my new Boilermaker! Suck it, old 8 gal kettle!!

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Old 05-02-2012, 02:07 AM   #278
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I just made it this last weekend, and I put half the batch on Wyeast 1728, the other half with S04. Curious how the two will differ, if much at all. I'd wager with such strong flavors, the yeast won't play a major role.

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Old 05-02-2012, 04:08 AM   #279
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Just bottled 6 gal. Woot woot now the wait till February (deployment)

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Old 05-02-2012, 04:55 AM   #280
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Just bottled 6 gal. Woot woot now the wait till February (deployment)
Six USG of some roasted goodness.

Happy brewing to ya and let her age...
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