Hey guys! I brewed my first RIS back in August. Ingredient bill looked something like below:
20 lbs mo
3 lbs chocolate malt
3 lbs coffee malt
110 ibu worth of warrior (early addition)
Whitelabs 007 (great for high gravtity)
My og was at 1.115
My fg is at 1.031 in secondary. (With 1.5 oz dark American oak)
I let it sit on the yeast cake for around 8 weeks in primary and read the same gravity during a 4 week period before racking to secondary.
While I was racking it, I tasted it and it was rich and chocolately, but I found it a bit to sweet. Sweet doesn't really age out sadly, so I have been brainstorming to think of a way to bring the gravity down a bit.
What do you guys think of pitching brette in the secondary? Would the flavors work with rich chocolate and coffee?
Perhaps some other ideas? What can I expect to happen with age to a beer like this?
20 lbs mo
3 lbs chocolate malt
3 lbs coffee malt
110 ibu worth of warrior (early addition)
Whitelabs 007 (great for high gravtity)
My og was at 1.115
My fg is at 1.031 in secondary. (With 1.5 oz dark American oak)
I let it sit on the yeast cake for around 8 weeks in primary and read the same gravity during a 4 week period before racking to secondary.
While I was racking it, I tasted it and it was rich and chocolately, but I found it a bit to sweet. Sweet doesn't really age out sadly, so I have been brainstorming to think of a way to bring the gravity down a bit.
What do you guys think of pitching brette in the secondary? Would the flavors work with rich chocolate and coffee?
Perhaps some other ideas? What can I expect to happen with age to a beer like this?
