08-08-08

The poll is funny. What homebrewer would choose to brew later rather than sooner?

Yeah, I'm the only one that chose the latter date, but I'm obviously out-voted here. Still, it's not like you can't brew anything else in the mean time.

88.89% for drink day! lol

DeathBrewer said:

88.89% for drink day! lol

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That is funny. Or is it a sign? Are the brewing gods trying to tell us something?

so far it looks like drink day...so if it works out that way, what does this mean for brewing? should we just brew any day we want? for instance, if i wait a month after everyone else has brewed, mine won't age as long, but we open the same time?

or is it important that we all brew the same day/weekend?

does it matter?

Brewing Clamper said:

Yeah, I'm the only one that chose the latter date, but I'm obviously out-voted here. Still, it's not like you can't brew anything else in the mean time.

Click to expand...

Yeah, I mean, it's not like I'm running out of beer.

Originally posted by Brewpastor
Folks who had my RIS in Denver, what do you think?

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Let me be the first to chime in and say that your RIS was/is outstanding!

I voted to brew early for an 08.08.08 release date.

DeathBrewer said:

so far it looks like drink day...so if it works out that way, what does this mean for brewing? should we just brew any day we want? for instance, if i wait a month after everyone else has brewed, mine won't age as long, but we open the same time?

or is it important that we all brew the same day/weekend?

does it matter?

Click to expand...

I say we choose a brew date too...if 8/8/8 is gonna be the drinkin date, then we should all brew on the same date too.

I voted drink 8/8/8/!
As long as we brew fairly close to a set date it shouldn't make much difference. And if we discuss how it tastes @ 8 months and someone's is only 6 months then they'll know what to expect in 2 months. Or any variation of that.

Evan! said:

I say we choose a brew date too...if 8/8/8 is gonna be the drinkin date, then we should all brew on the same date too.

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If we do this, then I'm in for drink date too!

Brew 1-1-8 and drink 8-8-8

Brewpastor said:

Brew 1-1-8 and drink 8-8-8

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Sweet.....

Brewpastor said:

Brew 1-1-8 and drink 8-8-8

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It has been written....

...so shall it be done

I voted drink day and will gladly be in if there is going to be a PM or Extract/Steep recipe version. No means for AG yet. Brewing on New Year's Day? Hope my hangover isn't too severe...

Recipe attempt number 1:

Some of the info is off. For example, the evaporation rate is more like 12% and the length of boil is 120 minutes, not 60. But we can fix all that later. This is a 20 gallon batch so use your math, or we can deal with that later as well.

8-8-8 Russian Imperial Stout 20 gallon recipe
A ProMash Recipe Report

BJCP Style and Style Guidelines
13-F Stout, Russian Imperial Stout
Min OG: 1.075 Max OG: 1.114
Min IBU: 50 Max IBU: 100
Min Clr: 30 Max Clr: 48 Color in SRM, Lovibond

Recipe Specifics
Batch Size (Gal): 20.00 Wort Size (Gal): 20.00
Total Grain (Lbs): 69.33
Anticipated OG: 1.08821 Plato: 21.162
Anticipated SRM: 57.2
Anticipated IBU: 78.7
Brewhouse Efficiency: 70 %
Wort Boil Time: 60 Minutes

Pre-Boil Amounts
Evaporation Rate: 12.00 Percent Per Hour
Pre-Boil Wort Size: 22.73 Gal
Pre-Boil Gravity: 1.07762 SG 18.79 Plato

Formulas Used
Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.
Color Formula Used: Morey
Hop IBU Formula Used: Rager
Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %

Grain/Extract/Sugar
% Amount Name Origin Potential SRM
76.9 53.33 lbs. Pale Malt(2-row) Great Britain 1.03800 3
7.2 5.00 lbs. Roasted Barley America 1.02800 450
4.8 3.33 lbs. Special B Malt Belgian 1.03000 120
2.2 1.50 lbs. Crystal 120L America 1.03300 120
2.2 1.50 lbs. Crystal 75L Great Britian 1.03400 75
2.2 1.50 lbs. CaraMunich Malt Belgium 1.03300 75
2.2 1.50 lbs. Chocolate Malt America 1.02900 350
2.4 1.67 lbs. Chocolate malt light Great Britain 1.03600 200
Potential represented as SG per pound per gallon.

Hops
Amount Name Form Alpha IBU Boil Time
5.50 oz. Horizon Pellet 12.69 72.1 60 min.
6.66 oz. Goldings - E.K. Pellet 4.75 6.5 10 min.
6.66 oz. Goldings - E.K. Pellet 4.75 0.0 0 min.

Yeast
WYeast 1056 Amercan Ale/Chico

Mash Schedule
Mash Type: Single Step
Grain Lbs: 69.33
Water Qts: 27.30 - Before Additional Infusions
Water Gal: 6.82 - Before Additional Infusions
Qts Water Per Lbs Grain: 0.39 - Before Additional Infusions
Saccharification Rest Temp : 154 Time: 60
Mash-out Rest Temp : 168 Time: 10
Sparge Temp : 170 Time: 60

Total Mash Volume Gal: 12.37 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.

i second the need for a partial mash and extract

i'd try to convert it myself, but i'm afraid i would butcher the recipe

I'm in

DeathBrewer said:

i second the need for a partial mash and extract

Click to expand...

We will get that set-up for sure. Before we do that lets settle on an all-grain base and then we can put the extract/steep and partial mash versions together.

I'm not a mathlete. I'll wait for the answer and fudge showing my work.

olllllo said:

I'm not a mathlete. I'll wait for the answer and fudge showing my work.

Click to expand...

I am not a mathlete either, but I am a brew-geek. I like to use grams for my specialty and hop measurements. So my numbers are often strange little decimals that need to be rounded for real life brewing.

I will try to act normal, but keep in touch with my geek roots.

Yummy looking so far BP. I haven't made an imperial anything yet but now that I got my 10g mash cooler I'll be ready!

Glad the drink on 8.8.8 is winning. That's my anniversary and I have a feeling brewing that day would be frowned upon. Drinking on the other hand will be welcomed!

5 gallon all-grain make-up:

8-8-8 Russian Imperial Stout 5 gallon recipe

A ProMash Recipe Report

BJCP Style and Style Guidelines

13-F Stout, Russian Imperial Stout
Min OG: 1.075 Max OG: 1.114
Min IBU: 50 Max IBU: 100
Min Clr: 30 Max Clr: 48 Color in SRM, Lovibond

Recipe Specifics

Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 17.40
Anticipated OG: 1.08851 Plato: 21.230
Anticipated SRM: 57.6
Anticipated IBU: 82.5
Brewhouse Efficiency: 70 %
Wort Boil Time: 60 Minutes

Pre-Boil Amounts

Evaporation Rate: 12.00 Percent Per Hour
Pre-Boil Wort Size: 5.68 Gal
Pre-Boil Gravity: 1.07789 SG 18.85 Plato

Formulas Used

Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.
Color Formula Used: Morey
Hop IBU Formula Used: Rager
Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %

Grain/Extract/Sugar
% Amount Name Origin Potential SRM

76.6 13.33 lbs. Pale Malt(2-row) Great Britain 1.03800 3
7.2 1.25 lbs. Roasted Barley America 1.02800 450
5.7 1.00 lbs. Special B Malt Belgian 1.03000 120
1.9 0.33 lbs. Crystal 120L America 1.03300 120
1.9 0.33 lbs. Crystal 75L Great Britian 1.03400 75
1.9 0.33 lbs. CaraMunich Malt Belgium 1.03300 75
1.9 0.33 lbs. Chocolate Malt America 1.02900 350
2.9 0.50 lbs. Chocolate malt light Great Britain 1.03600 200
Potential represented as SG per pound per gallon.

Hops

Amount Name Form Alpha IBU Boil Time

1.50 oz. Horizon Pellet 12.69 78.6 60 min.
1.00 oz. Goldings - E.K. Pellet 4.75 3.9 10 min.
1.50 oz. Goldings - E.K. Pellet 4.75 0.0 0 min.

Yeast

WYeast 1056 Amercan Ale/Chico



Mash Schedule

Mash Type: Single Step
Grain Lbs: 17.40
Water Qts: 27.30 - Before Additional Infusions
Water Gal: 6.82 - Before Additional Infusions
Qts Water Per Lbs Grain: 1.57 - Before Additional Infusions
Saccharification Rest Temp : 154 Time: 60
Mash-out Rest Temp : 168 Time: 10
Sparge Temp : 170 Time: 60

Total Mash Volume Gal: 8.22 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.

I'm in when the extract/PM versions are out....

rpucci said:

I'm in when the extract/PM versions are out....

Click to expand...

That would be something like this, wouldn't it?

8-8-8 Russian Imperial Stout extract/partial mash

A ProMash Recipe Report

BJCP Style and Style Guidelines

13-F Stout, Russian Imperial Stout
Min OG: 1.075 Max OG: 1.114
Min IBU: 50 Max IBU: 100
Min Clr: 30 Max Clr: 48 Color in SRM, Lovibond

Recipe Specifics

Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 14.07
Anticipated OG: 1.08758 Plato: 21.024
Anticipated SRM: 58.5
Anticipated IBU: 82.9
Brewhouse Efficiency: 70 %
Wort Boil Time: 60 Minutes

Pre-Boil Amounts

Evaporation Rate: 12.00 Percent Per Hour
Pre-Boil Wort Size: 5.68 Gal
Pre-Boil Gravity: 1.07707 SG 18.67 Plato

Formulas Used

Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.
Color Formula Used: Morey
Hop IBU Formula Used: Rager
Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %

Grain/Extract/Sugar
% Amount Name Origin Potential SRM

71.1 10.00 lbs. Generic LME - Light Generic 1.03500 7

8.9 1.25 lbs. Roasted Barley America 1.02800 450
7.1 1.00 lbs. Special B Malt Belgian 1.03000 120
3.6 0.50 lbs. Chocolate malt light Great Britain 1.03600 200
2.3 0.33 lbs. CaraMunich Malt Belgium 1.03300 75
2.3 0.33 lbs. Chocolate Malt America 1.02900 350
2.3 0.33 lbs. Crystal 120L America 1.03300 120
2.3 0.33 lbs. Crystal 75L Great Britian 1.03400 75
Potential represented as SG per pound per gallon.

Hops

Amount Name Form Alpha IBU Boil Time

1.50 oz. Horizon Pellet 12.69 78.9 60 min.
1.00 oz. Goldings - E.K. Pellet 4.75 3.9 10 min.
1.50 oz. Goldings - E.K. Pellet 4.75 0.0 0 min.

Yeast

WYeast 1056 Amercan Ale/Chico

Mash Schedule

Mash Type: Single Step
Grain Lbs: 4.07
Water Qts: 27.30 - Before Additional Infusions
Water Gal: 6.82 - Before Additional Infusions
Qts Water Per Lbs Grain: 6.71 - Before Additional Infusions
Saccharification Rest Temp : 154 Time: 60
Mash-out Rest Temp : 168 Time: 10
Sparge Temp : 170 Time: 60

Total Mash Volume Gal: 7.15 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.

Brewpastor said:

Brew 1-1-8 and drink 8-8-8

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Might not be able to make that brew date exactly. I'm probably not going to be in any condition to brew on 1-1-08.

McKBrew said:

Might not be able to make that brew date exactly. I'm probably not going to be in any condition to brew on 1-1-08.

Click to expand...

Damn, I remember when I had a social life that involved activity beyond 9 pm. I have become a sorry-assed old fart. Thank you for that reminder.

I'm pretty much exactly the same way pastor, and I'm probably not quite an old fart yet. New Years Eve is pretty much the only day I stay up late with alcohol. Probably wouldn't even do that, but SWMBO gets mad if I try to go to bed early.

looks good, I like the special B in the grain bill. One question though. I have yet to ever find Crystal 75, what is a substation for this?

Ryanh1801 said:

looks good, I like the special B in the grain bill. One question though. I have yet to ever find Crystal 75, what is a substation for this?

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Any of the Crystals will work. Try something in the general range. I would go higher rather then lower personally.

I've made this recipe because the LHBS doesn't stock all of the stuff the recipe mentions.

Let's say I were to make this a partial boil (4 gallons original, to 3 gallons with an added 3 gallons to make 6 gallons) what would I have to change to keep the recipe similar?

Looks awesome Brewpastor, thanks for putting that together and so quickly.
If you don't mind my asking how did you come up with this recipe or other recipes? Could you go through your process a bit?

It will be a little hard to say because we don't know what was used to make the dark extract. But assuming it is designed to make a stout and porter we can assume it has some roasted barley, chocolate and maybe black patent. It will probably make a roastier beer then the other recipe. So the challenge will be bringing up the richness and dessert qualities of your batch. You have crystal in it which will help, maybe if you add a second darker crystal it will help. You could also switch out the light extract for an amber, but then again you are at the mercy of the extract maker and brewing a bit in the dark.

Yeast will be important, as will fermentation temperatures. I would look for a clean ale yeast, like the California Ale of the dry (bite my tongue) fermtech 056 (I think that is the one). You don't want off flavors and you want a good strong fermentation to finish this big beer out quickly.

These are just my first thoughts. I am sure others will jump in and offer their thoughts as well.

Just a note on mrfocus' recipe based on my own experience. If at all possible, avoid using that amount of Galenas. It has a harsh quality that can not be underestimated. The RIS I made used 5 oz in a 5 gallon batch and is still too harsh to enjoy after six months.

also remember, we have plenty of time to order ingredients before we brew this

landhoney said:

Looks awesome Brewpastor, thanks for putting that together and so quickly.
If you don't mind my asking how did you come up with this recipe or other recipes? Could you go through your process a bit?

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I have made lots of RIS. It is a favorite of mine, so I am working off that knowledge base to start with.

I want something at a particular gravity which means in this case that we are at the lower end of the style. So I need to take that into account. The issue is how to make that beer, at 1.088, full and rich, and also well balanced.

This style can have a wide interpretation. It can be sweet to dry, roasty to chocolate to what is sometimes called ashed. Ray Daniels in Designing Great Beers says it should have a 1-1 OG to IBU ratio. People work their recipes on both sides of this depending on how roasty, or sweet or hoppy they like it. The style guidelines shows this range of bitterness is very wide, but again, our 8-8-8 parameters points the way towards Ray's suggestion, so I went for an 80 range IBU. Close to the 1-1 ratio. For hops I chose a big AA nuetral hop for bittering. Horizon also has great aroma. EKG hops are just plain classic and I think they are tops when worked into a roasted beer like this. I also want enough of them to still come through in a year or two.

Dude sent me a beer last year that had this great chocolate character. I really loved it and have tried to echo it in my RIS recipes. You get that chocolate with a balance of roasted grain that isn't over the top and utilizes a wide range of roast flavors. Special B is really useful in this, as is the light British chocolate malt. You need the roasted barley to make it come to life and I like the darker crystals to fill in the background with their unique rich raisin, prune tones. Specialty grains in the 20% range seem to suit my needs and about 1/2 of these are roasted.

British 2-row, like Maris Otter, is simply hard to beat. It has a toasty character that really shines through. I would pick this as my one grain if I had to just have one. More often then not I mash this at a lower temp then I have layed out here, but generally I am making a RIS with 20 more degrees to it. So to make up for that I have raise the mash temperature to 154. This will give the beer a velvety feel and thick mouth feel.

For yeast I want a nuetral American and 1056 is just the ticket. It works hard, adds a few nice flavors, but not so much as to fruit out the beer. I keep the fermentation cool so it can work clean but not crap out from the cold.

That is about it. I love recipe writing and it comes easily to me most of the time. Particularly after I have made so many batches.

Brewpastor said:

5 gallon all-grain make-up:

8-8-8 Russian Imperial Stout 5 gallon recipe

A ProMash Recipe Report

BJCP Style and Style Guidelines

13-F Stout, Russian Imperial Stout
Min OG: 1.075 Max OG: 1.114
Min IBU: 50 Max IBU: 100
Min Clr: 30 Max Clr: 48 Color in SRM, Lovibond

Recipe Specifics

Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 17.40
Anticipated OG: 1.08851 Plato: 21.230
Anticipated SRM: 57.6
Anticipated IBU: 82.5
Brewhouse Efficiency: 70 %
Wort Boil Time: 60 Minutes

Pre-Boil Amounts

Evaporation Rate: 12.00 Percent Per Hour
Pre-Boil Wort Size: 5.68 Gal
Pre-Boil Gravity: 1.07789 SG 18.85 Plato

Formulas Used

Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.
Color Formula Used: Morey
Hop IBU Formula Used: Rager
Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %

Grain/Extract/Sugar
% Amount Name Origin Potential SRM

76.6 13.33 lbs. Pale Malt(2-row) Great Britain 1.03800 3
7.2 1.25 lbs. Roasted Barley America 1.02800 450
5.7 1.00 lbs. Special B Malt Belgian 1.03000 120
1.9 0.33 lbs. Crystal 120L America 1.03300 120
1.9 0.33 lbs. Crystal 75L Great Britian 1.03400 75
1.9 0.33 lbs. CaraMunich Malt Belgium 1.03300 75
1.9 0.33 lbs. Chocolate Malt America 1.02900 350
2.9 0.50 lbs. Chocolate malt light Great Britain 1.03600 200
Potential represented as SG per pound per gallon.

Hops

Amount Name Form Alpha IBU Boil Time

1.50 oz. Horizon Pellet 12.69 78.6 60 min.
1.00 oz. Goldings - E.K. Pellet 4.75 3.9 10 min.
1.50 oz. Goldings - E.K. Pellet 4.75 0.0 0 min.

Yeast

WYeast 1056 Amercan Ale/Chico



Mash Schedule

Mash Type: Single Step
Grain Lbs: 17.40
Water Qts: 27.30 - Before Additional Infusions
Water Gal: 6.82 - Before Additional Infusions
Qts Water Per Lbs Grain: 1.57 - Before Additional Infusions
Saccharification Rest Temp : 154 Time: 60
Mash-out Rest Temp : 168 Time: 10
Sparge Temp : 170 Time: 60

Total Mash Volume Gal: 8.22 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.

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BP what would you think about making this a 90 min boil and using more EKG to boost the IBU to 88 I mean you cant add to much EKG
JJ

Jaybird said:

BP what would you think about making this a 90 min boil and using more EKG to boost the IBU to 88 I mean you cant add to much EKG
JJ

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I love EKG but I would rather add more then increase my boil time with the hops. I will boil this beer a long time, which I forgot to mention in the earlier post, but I keep the hops to 60 minutes. You could go and I would think it would be a great addition, with an all EKG beer. I just went with the Horizons because I will make 20-24 gallons and that will be a lot of EKGs. But then again, it is nothing compared to buying this much commercial RIS!

Brewpastor said:

These are just my first thoughts. I am sure others will jump in and offer their thoughts as well.

Click to expand...

So I would be better off putting in little Dark LME? I may ask the LHBS what they put in it.

The yeasts that are readily available are Safale S-04, Safale US-56, Safale T-58 and Saflager S-23. From this website, I'm not sure which qualities I am looking for. There is also Nottingham yeast available.

What are your opinions on Centennial (9.5% AA), Chinook (12.1%) and Northern Brewer (9.9%) to replace the Galena I had in my version of the recipe.

mrfocus said:

So I would be better off putting in little Dark LME? I may ask the LHBS what they put in it.

The yeasts that are readily available are Safale S-04, Safale US-56, Safale T-58 and Saflager S-23. From this website, I'm not sure which qualities I am looking for. There is also Nottingham yeast available.

What are your opinions on Centennial (9.5% AA), Chinook (12.1%) and Northern Brewer (9.9%) to replace the Galena I had in my version of the recipe.

Click to expand...

I would go with the 56 on the yeast. Galena is cool. I would avoid the Cs, and Northern Brewer would be interesting but maybe a bit harsh.