Pre-Thanksgiving RIS

Every year during my Thanksgiving holiday, I like to brew up a big beer to drink through the following holiday season. This year I made a RIS.

64 A Styx Reduction

Size: 5.5 gal
Efficiency: 62.17%
Attenuation: 70.0%
Calories: 346.52 kcal per 12.0 fl oz

Original Gravity: 1.102 (1.026 - 1.120)
Terminal Gravity: 1.031 (0.995 - 1.035)
Color: 37.88 (1.0 - 50.0)
Alcohol: 9.51% (2.5% - 14.5%)
Bitterness: 62.5 (0.0 - 100.0)

Ingredients:
7 kg Maris Otter
2.0 kg German Light Munich
450 g Roasted Barley
100 g Caramel Malt 80L
300 g Crystal Malt II
450 g Chocolate Malt
100 g Flaked Oats
300 g Special B - Caramel malt
1.0 oz Challenger (5.6%) - added during boil, boiled 60 min
1.0 oz Warrior (16.0%) - added during boil, boiled 60 min
1.0 lb Candi Sugar Dark
2.0 ea Fermentis S-04
1 oz Oak Wood Chips - added dry to secondary fermenter

Schedule:
Ambient Air: 70.0 °F
Source Water: 60.0 °F
Elevation: 0.0 m

00:03:00 mashin - Liquor: 5.9 gal; Strike: 167.34 °F; Target: 151 °F
01:03:00 sacc rest - Rest: 60 min; Final: 150.9 °F
01:18:00 sparge - Untitled Sparge: 3.5 gal sparge @ 200 °F, 15 min; Total Runoff: 6.79 gal

Notes
For oak chips, use 1.0oz cubes in 4oz bourbon and soak for 3weeks during primary.
Rack beer onto cubes/bourbon and condition for 2mo. or to taste.

Where was the turkey

looks fantastic.

Eric

keep us posted on how it turns out ..

might give this one a try later.

HItransplant said:

keep us posted on how it turns out ..

might give this one a try later.

Click to expand...

Will do.

Fermentation was fast and complete. the airlock slowed to about 1 time per minute this morning. I took a gravity reading this evening; 1.025. I fermented it fairly low, about 66º so the fusels are really low. It tastes clean and roasty.

I'll update again later.