Rapture Russian Imperial Stout
Recipe Type: All Grain
Yeast: Wyeast 1764 Rogue Pacman (used only Pacman, ignore the 1275 referenced above)
Yeast Starter: Big slurry starters
Batch Size (Gallons): 5
Original Gravity: 1.120
Final Gravity: 1.030
Boiling Time (Minutes): 105
Primary Fermentation (# of Days & Temp): 21 days@ 68F
Rapture Russian Imperial Stout
Amount Item Type % or IBU
14.00 lb Maris Otter UK (4.0 SRM) Grain 63.00 %
2.00 lb 2-Row (1.0 SRM) Grain 9.00 %
1.00 lb Special B (180.0 SRM) Grain 4.00 %
1.00 lb Munich Malt (9.0 SRM) Grain 4.00 %
1.00 lb Flaked Barley (2.0 SRM) Grain 4.00%
1.00 lb Crystal 150L (150.0 SRM) Grain 4.00%
0.875 lb Chocolate Malt (350.0 SRM) Grain 4.00%
0.50 lb Malto-Dextrin (6.0 SRM) Grain 2.00%
0.375 lb Black Patent (550.0 SRM) Grain 2.00%
0.375 lb Quaker Oats (2.0 SRM) 2.00%
0.125 lb Carapils (2.0 SRM) Grain 1.00 %
2.25 oz Nugget [13.00 %] (60 min) Hops 76.0 IBU
Wyeast 1764 Rogue Pacman
Mash at 149F for 75 min.
Yeast nutrient (1 tsp) for last 15 min of boil
Whirlfloc for last 10 min of boil
Brewed the day after the "Rapture" May 21st. A big, cellar-able beer seemed appropriate for such a near miss with the end of days.
In anticipation of massive blowoff, I split the batch into two primary fermenters for extra head space. Each 2.5-2.75 gal half got its own 6 gal carboy, and within 36 hours each vessel had 6"-10" high krausen. After about a month, each half was holding at 1.030 so I racked them together into a secondary vessel for bulk aging and added ~2 ounces of medium toast oak cubes that I'd soaked in bourbon for 2 months. I wanted less bourbon than say KBS, but enough that its noticeable.
I was really happy with the gravity sample: very complex roasty, chocolate, coffee, viscous like oil, roughly 12% ABV. Bottling this one in the fall, then I may take it to my folks' place to hide it from myself until next fall.
(split fermenters about 12 hours after pitching)
A couple more pics of this oily beast in secondary. I noticed a little bit of action on the surface in the past couple weeks, a bit surprising after it was essential still for a month:
Brewing this tomorrow. Using an English yeast though. I'm going to take the tip on splitting the fermenters to minimize blow off.
I had originally planned on using an English ale yeast also, but I was a little worried about attenuation with the very high gravity. I used Pacman because I had a big slurry of it on hand, and it had been a champ on the 1.085 beer I'd previously brewed. Splitting fermenters adds a sanitation step, but so far I'm happy with the results.
How long are you going to leave it on the oak in the secondary? Also when you bottle are you going to throw a pack of S-05 or some other yeast in?
I ended up bottled this on 9/18/11. I still have every intention of cellaring the majority of this, but I cracked the first bottle of it tonight.
Really pleased with this batch. It is everything i love in a RIS: roasty and rich, nice smooth viscous body, coffee, dark chocolate and the bourbon & oak are present but not overpowering. An excellent sipper that gets better as it warms and hides its ABV surprisingly well even at room temp.
Sounds amazing!!! Looks great. I'm in the middle of fermentation on my first RIS. Can't wait to taste it.
Hey I brewed this in early august, I'm going to burbon and oak this november first. I've been soaking the young oak since august and I figure two months on the oak and bottle end of december.
Im going to bottle, cork, wax, and age for a year.
Mine is slightly biter, high abv for sure. I added coffee and a little more roast. Burbon, oak, and time will smoth it out. I'll post an update when I bottle with an update.
Ps. Nice library. Hunter and Chuck side by side, nice.
I considered doing some wax on a few bottles also, but laziness won out.
I'd love to hear how yours turns out, keep us posted.
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