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-   -   RIS with Molasses (http://www.homebrewtalk.com/f78/ris-molasses-260752/)

Tall_Yotie 08-04-2011 02:40 AM

RIS with Molasses
 
IBU: 65

14lb American 2-Row
1lb Wheat
1lb Victory
1lb Roasted Barley
0.5lb Black Patent
0.5lb Crystal 60L
0.5lb Crystal 120L
0.5lb CaraPils

12oz Molasses (Brer Rabbit full flavor); 5 minutes boil

1oz Columbus 60min
1/2oz Columbus 30min
1/2oz Columbus 15min

154F Mash 60min


This won 1st Place in the Specialty Ale category at the San Mateo County Fair.

Incredibly thick with deep roasted flavors. The molasses adds richness and smoothness, not sweetness.

This is the biggest hit as far as the brews I have made; I am proud of my Belgian Ales, but even with this at over 10% ABV I can't keep my friends and family from drinking it all down

Keith_Mahoney 09-10-2011 09:36 PM

I am only asking out of general curiosity and not criticizing your recipe, but isn't adding CaraPils to this large grain bill unnecessary? I've only ever used it in beers under 1.050 which finish under 1.010.

Obviously you received good results from this brew but what was the reason you added the carapils?

Tall_Yotie 09-11-2011 01:03 AM

It was added in the seeks rendition of the brew to add smoother mouth feel. It could go without and give more of the standard RIS feel. I added it at request, liked it, and kept it.

Thanks for the question!

Tall_Yotie 10-12-2011 04:32 PM

Note: Just took 2nd place overall with this at the National Organ Home Brewer's Competition! This was the highest scoring brew in the entire competition. Oh so tasty!

malweth 10-12-2011 04:45 PM

Congrats! I was just about to post some questions about this one.

I'm interested in doing a RIS -- but I've only done one AG brew so far (this past weekend).

Did you sparge?
What kind of wheat did you use?

I had an Old Rasputen with my brother after brewing Monday... and it was amazing!

Tall_Yotie 10-12-2011 04:59 PM

Quote:

Originally Posted by malweth (Post 3382279)
Congrats! I was just about to post some questions about this one.

I'm interested in doing a RIS -- but I've only done one AG brew so far (this past weekend).

Did you sparge?
What kind of wheat did you use?

I had an Old Rasputen with my brother after brewing Monday... and it was amazing!

Thanks!

I did indeed sparge (double batch sparge), as you should with any all grain beer. This one is tricky, as it has a lot of grain, and thus you will not have a lot of water to sparge with after you do the mash.

With this much grain efficiency tends to go down. I collect more wort than normal and do a long boil, adding in wort as it boils down and start my hops addition once all the wort is in the pot.

Mash with about 4 gallons of water, make sure your strike water is around 170F with this mash thickness. Hopefully this will then get you to the temp you need, if you are cold by a couple degrees (152F instead of 154F) it still will be fine.

Boil up about 5 gallons for sparging. Add as much as you need to get the grain bed temp up to 170F, stir like mad, and then drain. The rest of the water should have cooled off a lot by then, and just pour it all in for the second batch sparge. Stir like mad again. Drain. Proceed as normal.

For the wheat I just used American white wheat as far as I can recall (I don't have my brew book in front of me). If I am wrong I will let you know, will check after work today.

Old Rasputen is a amazing brew. This one has a lot of similarities to it, but does not have the anise note. I actually prefer it without.

Make sure you do the starter! If you don't have a stir plate then make a bigger one, the yeast has a LOT of work to do! let me know how the brew goes!

kristophelr 10-17-2011 11:20 PM

What's a good yeast to use with this brew?

Tall_Yotie 10-17-2011 11:30 PM

Quote:

Originally Posted by kristophelr (Post 3398429)
What's a good yeast to use with this brew?

WLP013 with a 1.5L starter works really well. 2 packs of S-04 has worked as well in a version I did (was the version that won the Organic competition).

two_hearted 10-17-2011 11:59 PM

sub'd

Tall_Yotie 10-18-2011 12:20 AM

Quote:

Originally Posted by maxam (Post 3398512)
sub'd

Awesome!

As an update: Got the score sheets, was the highest scoring with 44 point, with one judge (National) giving it 46 points.


Watch the temperature during fermentation, otherwise it will taste too "hot" from the fusel alcohol.


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