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-   -   Rapture Russian Imperial Stout (http://www.homebrewtalk.com/f68/rapture-russian-imperial-stout-255890/)

dcHokie 07-09-2011 11:21 AM

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
IBU: 76
Boiling Time (Minutes): 105
Color: 53
Primary Fermentation (# of Days & Temp): 21 days@ 68F


Rapture Russian Imperial Stout

Grain
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 %
----------
22.25 lbs

Hops
2.25 oz Nugget [13.00 %] (60 min) Hops 76.0 IBU

Yeast
Wyeast 1764 Rogue Pacman

Mash Schedule
Mash at 149F for 75 min.
Yeast nutrient (1 tsp) for last 15 min of boil
Whirlfloc for last 10 min of boil

Notes:
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.

http://www.homebrewtalk.com/gallery/...menter_1_2.jpg
(split fermenters about 12 hours after pitching)

dcHokie 07-28-2011 12:07 AM

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:

http://www.homebrewtalk.com/gallery/...-secondary.jpg

http://www.homebrewtalk.com/gallery/...econdary_2.jpg

Honda76 08-20-2011 01:14 AM

Brewing this tomorrow. Using an English yeast though. I'm going to take the tip on splitting the fermenters to minimize blow off.

dcHokie 08-20-2011 01:33 PM

Quote:

Originally Posted by Honda76 (Post 3186628)
Brewing this tomorrow. Using an English yeast though. I'm going to take the tip on splitting the fermenters to minimize blow off.

Nice, I hope the brewday goes well today!

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.

Fritobandito 08-21-2011 06:43 PM

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?

dcHokie 08-21-2011 11:14 PM

Quote:

Originally Posted by Fritobandito (Post 3189762)
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'll probably leave it on the oak for another 4-6 weeks for a total of about 3.5 months. I'm probably not going to add any extra yeast at bottling. It may take a bit longer to carb up but I plan on cellaring this for awhile before drinking, so time isn't really a concern.

dcHokie 10-28-2011 11:51 PM

update:

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.


http://www.homebrewtalk.com/gallery/...apture_RIS.jpg

Brewitt 10-29-2011 08:00 PM

Sounds amazing!!! Looks great. I'm in the middle of fermentation on my first RIS. Can't wait to taste it.

Honda76 10-30-2011 01:19 PM

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.

dcHokie 11-01-2011 09:46 PM

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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