MattTimBell
Well-Known Member
Hey all,
I'm starting to think towards trying my hand at an RIS again soon. I did this last year and it worked great; this year, I'm wanting to try something a bit more extreme yet -- in terms of ABV, darkness, etcetera. I wondered if folks would comment on this draft recipe?
(One additional factor: I'm trying to think of doing this with lots of cheaper adjuncts I have around, to keep costs down, yet hope to do so without producing something dreadful. OK, here goes!)
10 lbs. American 6-row
4 lbs. oatmeal
3 lbs. corn meal
1 lb. Belgian Special "B"
1 lb. British Chocolate Malt
1 lb. Roasted Barley
2 lbs. Dark Belgian Candi Sugar
16 oz. Molasses
2 oz Chinook for bittering -- 60 min.
Primary fermentation with some flavorful ale yeast, rack of the sediments and put in secondary fermentation with champaign yeast. In secondary add 6 oz cocao nibs from Whole Foods and 2 oz. oak chips. Backsweeten with lactose at bottling.
I'm starting to think towards trying my hand at an RIS again soon. I did this last year and it worked great; this year, I'm wanting to try something a bit more extreme yet -- in terms of ABV, darkness, etcetera. I wondered if folks would comment on this draft recipe?
(One additional factor: I'm trying to think of doing this with lots of cheaper adjuncts I have around, to keep costs down, yet hope to do so without producing something dreadful. OK, here goes!)
10 lbs. American 6-row
4 lbs. oatmeal
3 lbs. corn meal
1 lb. Belgian Special "B"
1 lb. British Chocolate Malt
1 lb. Roasted Barley
2 lbs. Dark Belgian Candi Sugar
16 oz. Molasses
2 oz Chinook for bittering -- 60 min.
Primary fermentation with some flavorful ale yeast, rack of the sediments and put in secondary fermentation with champaign yeast. In secondary add 6 oz cocao nibs from Whole Foods and 2 oz. oak chips. Backsweeten with lactose at bottling.
