Home Brew Forums > Recipe Database > HomeBrewTalk.com Recipe Database > Stout > All-Grain - Rapture Russian Imperial Stout

Reply
 
LinkBack Thread Tools
Old 03-15-2013, 03:30 PM   #51
dcHokie
HBT_SUPPORTER.png
Feedback Score: 1 reviews
 
dcHokie's Avatar
Recipes 
 
Join Date: Mar 2010
Location: Washington, DC
Posts: 1,695
Liked 242 Times on 186 Posts
Likes Given: 186

Default


Quote:
Originally Posted by derikdebo View Post
I have a question, with the mash at 149 your trying to pull as much fermentable sugars, yet in the recipe you added a bunch of unfermentables. I'm just curious as to why you did that. I'm gonna brew this here pretty soon and just want some feedback, thanks.
I wanted it to have a thick, viscous mouthfeel. I think of Old Rasputin, for example, as having a delightfully oily texture and was hoping to replicate that type of chewiness without a syrupy sweetness.
__________________

Aging: Sour Solera, Flemish Gold, Repas du Matin Sour Table Beer, Flanders Red, Anejo Rum Sour, Brett Brown, Sour blonde, Funky Barleywine Barrel, Sour Rye Whiskey Barrel
Bottled: Cherry Oud Bruin, Le Batard Solera, Sour Stout, Wild Ale, Brett Belgian Rye Stout, Berliner Weisse, FlandersPale, Brett Old Ale, Funky Fig Saison, Mango BGSA, Rapture RIS, Brett Saison
dcHokie is offline  
 
Reply With Quote Quick reply to this message
Old 03-16-2013, 07:48 PM   #52
tellyho
Feedback Score: 1 reviews
Recipes 
 
Join Date: Apr 2011
Location: Braintree
Posts: 88
Liked 9 Times on 8 Posts

Default


I can attest that the mouthfeel was a victory. Similar to Old Rasputin in that aspect. Interesting how much it's changed even after a couple weeks in the bottle - an excellent recipe.

__________________
tellyho is offline  
 
Reply With Quote Quick reply to this message
Old 03-25-2013, 08:56 PM   #53
NivekD
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
NivekD's Avatar
Recipes 
 
Join Date: Dec 2012
Location: West Jordan
Posts: 665
Liked 100 Times on 83 Posts
Likes Given: 32

Default


Brewed this two weeks ago and took a gravity reading...started with 1.080 and now at 1.022...this is gonna be a favorite. Plan on secondary with vanilla beans, then let it sit for the next four months. Sample was very hoppy and I could taste the alcohol.

__________________
Bottled: Mexican Cerveza, Irish Stout, some Blue Moon clone, Pepper Ale, Full Hard Lemonade, Russian Imperial Stout, My first attempt at Mead (JAOM), Black Pearl Porter
Kegged: Blue Moon clone, Irish Red Ale
On Deck: Citra Hop Bomb (small batch) and Cream of Three Crops

_______________________________________________

Never underestimate the power of stupid people in large groups.
NivekD is offline  
 
Reply With Quote Quick reply to this message
Old 03-26-2013, 11:48 PM   #54
dcHokie
HBT_SUPPORTER.png
Feedback Score: 1 reviews
 
dcHokie's Avatar
Recipes 
 
Join Date: Mar 2010
Location: Washington, DC
Posts: 1,695
Liked 242 Times on 186 Posts
Likes Given: 186

Default


Quote:
Originally Posted by NivekD View Post
Brewed this two weeks ago and took a gravity reading...started with 1.080 and now at 1.022...this is gonna be a favorite. Plan on secondary with vanilla beans, then let it sit for the next four months. Sample was very hoppy and I could taste the alcohol.
My batch was a little boozy initially, but has mellowed over time. Sounds delicious with the vanilla beans, I hope it turns out great!
__________________

Aging: Sour Solera, Flemish Gold, Repas du Matin Sour Table Beer, Flanders Red, Anejo Rum Sour, Brett Brown, Sour blonde, Funky Barleywine Barrel, Sour Rye Whiskey Barrel
Bottled: Cherry Oud Bruin, Le Batard Solera, Sour Stout, Wild Ale, Brett Belgian Rye Stout, Berliner Weisse, FlandersPale, Brett Old Ale, Funky Fig Saison, Mango BGSA, Rapture RIS, Brett Saison
dcHokie is offline  
 
Reply With Quote Quick reply to this message
Old 05-01-2013, 09:35 PM   #55
Trey57
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2012
Location: Atlanta
Posts: 14
Likes Given: 1

Default


I see the original batch was at 1.030 after 1 month. Was this the final numbers? I brewed this 5 weeks ago and I'm at 1.030 which I thought was too high still, till I came back to this thread. Anyway just curious if after the 4 months of aging if it crept down on you. I did just throw a pack of S05 into the secondary yesterday hoping to get it going. I used S04 for the primary fermentation.

__________________
Trey57 is offline  
 
Reply With Quote Quick reply to this message
Old 05-02-2013, 11:12 PM   #56
dcHokie
HBT_SUPPORTER.png
Feedback Score: 1 reviews
 
dcHokie's Avatar
Recipes 
 
Join Date: Mar 2010
Location: Washington, DC
Posts: 1,695
Liked 242 Times on 186 Posts
Likes Given: 186

Default


Quote:
Originally Posted by Trey57 View Post
I see the original batch was at 1.030 after 1 month. Was this the final numbers? I brewed this 5 weeks ago and I'm at 1.030 which I thought was too high still, till I came back to this thread. Anyway just curious if after the 4 months of aging if it crept down on you. I did just throw a pack of S05 into the secondary yesterday hoping to get it going. I used S04 for the primary fermentation.
I'm out of town and don't have my brew journal, but I believe it did finish around that mark even after aging for a few months. I like some residual malty sweetness and body to keep it from being too boozy and 'hot', but that is personal preference and a little lower FG should be fine as well. Hope it turns out well either way!
__________________

Aging: Sour Solera, Flemish Gold, Repas du Matin Sour Table Beer, Flanders Red, Anejo Rum Sour, Brett Brown, Sour blonde, Funky Barleywine Barrel, Sour Rye Whiskey Barrel
Bottled: Cherry Oud Bruin, Le Batard Solera, Sour Stout, Wild Ale, Brett Belgian Rye Stout, Berliner Weisse, FlandersPale, Brett Old Ale, Funky Fig Saison, Mango BGSA, Rapture RIS, Brett Saison
dcHokie is offline  
 
Reply With Quote Quick reply to this message
Old 05-16-2013, 12:11 AM   #57
mikeysab
HBT_SUPPORTER.png
Feedback Score: 28 reviews
 
mikeysab's Avatar
Recipes 
 
Join Date: Aug 2009
Location: staten island
Posts: 4,401
Liked 485 Times on 381 Posts
Likes Given: 3

Default


Anybody think dehusked carafa II would be a suitable sub for black patent?

__________________
Quote:
Originally Posted by Yooper
We be in a big hurry for dope beer with much alcamahol and flavor, quality, balance, and aroma don't matter.
Mikeysab on untappd.
mikeysab is offline  
 
Reply With Quote Quick reply to this message
Old 05-16-2013, 03:11 AM   #58
bellmtbbq
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2012
Location: Pennington
Posts: 564
Liked 29 Times on 26 Posts
Likes Given: 125

Default


Quote:
Originally Posted by mikeysab
Anybody think dehusked carafa II would be a suitable sub for black patent?
No, quite the opposite. Black Patent is used for intense roastiness, acridness. Carafa III is basically black patent but with the husk removed so there is less acridness.. Use dark chocolate, Black malt, chocolate, even RB is better
__________________

Check out my blog! Lambic brewday!

Fathom Brewing

-TF

bellmtbbq is offline  
 
Reply With Quote Quick reply to this message
Old 05-16-2013, 03:30 AM   #59
mikeysab
HBT_SUPPORTER.png
Feedback Score: 28 reviews
 
mikeysab's Avatar
Recipes 
 
Join Date: Aug 2009
Location: staten island
Posts: 4,401
Liked 485 Times on 381 Posts
Likes Given: 3

Default


Thanks a lot for the help. I figured RB was a better sub but was trying to get rid of the dc II.

__________________
Quote:
Originally Posted by Yooper
We be in a big hurry for dope beer with much alcamahol and flavor, quality, balance, and aroma don't matter.
Mikeysab on untappd.
mikeysab is offline  
 
Reply With Quote Quick reply to this message
Old 05-20-2013, 05:23 PM   #60
sok454
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2011
Location: chatham
Posts: 739
Liked 19 Times on 17 Posts
Likes Given: 2

Default


Think I found my next beer..... just to convert it to extract now...

__________________
sok454 is offline  
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
All-Grain - Russian Imperial Stout coryforsenate Stout 1 02-14-2014 03:22 PM
Stoneface Russian Imperial Stout Brewpastor Stout 24 01-14-2013 10:20 AM
All-Grain - Oatmeal Russian Imperial Stout 1971hemicuda Recipes/Ingredients 0 06-24-2011 03:22 AM
All-Grain - Russian Imperial Stout RighteousFire Stout 1 07-10-2010 03:34 AM
Russian Imperial Stout senorfartman Stout 5 07-10-2009 10:36 PM



Newest Threads

LATEST SPONSOR DEALS