sweed
Well-Known Member
Here's my 2nd batch of RIS. My last one I used oak chips, 2 vanilla beans, and some bourbon. I am going to leave out the oak chips, and up the other 2. I just made this last night, and it's going crazy this morning.
6 lbs light dme
3 lbs amber/golden dme
3 lbs dark dme (adding in few days with the molasses.)
1 lb roasted barley
1 lb chocolate
1 lb black patent.
1 lbs molasses
3-4 vanilla beans
12-16 oz bourbon
2 wyeast smack packs American ale yeast.
2 oz summit at 60 min
3 oz Fuggles at 30 min
5 oz dextrose for priming
OG was 1.094, but that's before the dark dme and molasses. Taking those into acct it should be around 1.123! The FG is est at 1.031, but I have a feeling it'll finish lower? Given that OG and FG, this should be nice at 12.1%. The wort looked super black, it is fermenting at a nice 64°. The apt temp is at 50°, so this is fermenting crazy warm. Luckily I'm not in that part of my apt, I'm sick so I'm stuck in bed in my warm bedroom. I had to crack a window last night to get the room temp down, because I didn't want it fermenting in a 70° room, even with all my heat turned off (it was staying warm probably from the boiling and cooking I did, plus the other ppl below me blasting their heat).
I will ferment this for a month, then I will leave it in the secondary for 3-4 months. My first RIS didn't last so long, I have only 2 bottles left, they have been in bottles for about 5-6 months. They turned out great, I just want to try it with out the bold oak, and more vanilla and bourbon.
6 lbs light dme
3 lbs amber/golden dme
3 lbs dark dme (adding in few days with the molasses.)
1 lb roasted barley
1 lb chocolate
1 lb black patent.
1 lbs molasses
3-4 vanilla beans
12-16 oz bourbon
2 wyeast smack packs American ale yeast.
2 oz summit at 60 min
3 oz Fuggles at 30 min
5 oz dextrose for priming
OG was 1.094, but that's before the dark dme and molasses. Taking those into acct it should be around 1.123! The FG is est at 1.031, but I have a feeling it'll finish lower? Given that OG and FG, this should be nice at 12.1%. The wort looked super black, it is fermenting at a nice 64°. The apt temp is at 50°, so this is fermenting crazy warm. Luckily I'm not in that part of my apt, I'm sick so I'm stuck in bed in my warm bedroom. I had to crack a window last night to get the room temp down, because I didn't want it fermenting in a 70° room, even with all my heat turned off (it was staying warm probably from the boiling and cooking I did, plus the other ppl below me blasting their heat).
I will ferment this for a month, then I will leave it in the secondary for 3-4 months. My first RIS didn't last so long, I have only 2 bottles left, they have been in bottles for about 5-6 months. They turned out great, I just want to try it with out the bold oak, and more vanilla and bourbon.