Russian Imperial Stout What says you?

Brewing a RIS. This will be barrel aged. How's it look? I've never done one before.

Recipe: Imperial Russian Stout
Style: 13F-Stout-Imperial Stout

Recipe Overview

Wort Volume Before Boil: 6.08 US gals
Wort Volume After Boil: 5.28 US gals
Volume Transferred: 5.28 US gals
Water Added: 0.00 US gals
Volume At Pitching: 5.28 US gals
Final Batch Volume: 5.02 US gals
Expected Pre-Boil Gravity: 1.077 SG
Expected OG: 1.088 SG
Expected FG: 1.021 SG
Expected ABV: 9.1 %
Expected ABW: 7.0 %
Expected IBU (using Tinseth): 81.8
Expected Color: 39.7 SRM
Apparent Attenuation: 75.0 %
Mash Efficiency: 75.0 %
Boil Duration: 90.0 mins
Fermentation Temperature: 64 degF

Fermentables
UK Pale Ale Malt 13lb 8oz (79.4 %) In Mash/Steeped
UK Amber Malt 2lb 0oz (11.8 %) In Mash/Steeped
US Chocolate Malt 1lb 0oz (5.9 %) In Mash/Steeped
US Black Malt 4.00 oz (1.5 %) In Mash/Steeped
US Roasted Barley 4.00 oz (1.5 %) In Mash/Steeped

Hops
US Warrior (15.5 % alpha) 1.50 oz Loose Pellet Hops used 60 Min From End
US Warrior (15.5 % alpha) 1.00 oz Loose Pellet Hops used 10 Min From End
US Warrior (15.5 % alpha) 1.00 oz Loose Pellet Hops used At turn off
US Warrior (15.5 % alpha) 1.00 oz Loose Pellet Hops used Dry-Hopped

Other Ingredients

Yeast: Wyeast 1028-London Ale

Mash Schedule
Mash Type: Full Mash
Schedule Name:Single Step Infusion (65C/149F)
Step: Rest at 149 degF for 60 mins

Recipe Notes

Should be good, the grain bill looks a lot like the Yeti clone I did a couple months ago. It's one of the best beers I've made so far. Here's something close to what you have to look forward to.



I mashed a little high at 158 to keep the FG a little high on this one--It finished a 1022.

That looks awesome! I wonder if I should mash a little higher!

Don't worry it too much. Your recipe is going to be good whatever happens on brew day.

I prefer a good amount of flaked grains in my stouts, flaked barley primarily.

Edit: Nevermind. I can't read. Carry on.

I'd consider WLP007 for your yeast. Attenuates big beers very well and is recommended for Imperial Stouts and big IPA's.

MNDan said:

I'd consider WLP007 for your yeast. Attenuates big beers very well and is recommended for Imperial Stouts and big IPA's.

Click to expand...

This. I use this in my Extra Stout. My RIS is a little bigger, so I have to use WLP099 (Super High Gravity). Ended up at 16.3%.