Bourbon Barrel RIS Thoughts

I have modeled this after a clone I found of Epic's Big Bad Baptist.

From Epic's site:
Release Number: 68
ABV%: 12.30%
Brew Date: 2/12/2015
Pack Date: 11/4/2015
Brewery: Salt Lake City
Malt: Maris Otter Malt, 2-Row Brewer Malt, Crystal, Light Munich Malt T1, 2-Row chocolate malt, 2-row black malt, roasted barley
Boil: Nugget, Chinook, Cascade
Spices: Blue Copper Coffee and Cocoa Nibs


What are your thoughts, its my first RIS?

Recipe: The Good Catholic RIS
Style: Imperial Stout
TYPE: All Grain

Recipe Specifications
--------------------------
Boil Size: 8.50 gal
Post Boil Volume: 6.24 gal
Batch Size (fermenter): 5.50 gal
Bottling Volume: 5.00 gal
Estimated OG: 1.114 SG
Estimated Color: 59.2 SRM
Estimated IBU: 65.8 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 78.8 %
Boil Time: 120 Minutes

Ingredients:
------------
Amt Name
13 lbs Maris Otter Pale Ale Malt (2.5 SRM)
1 lbs Chocolate Malt (350.0 SRM)
1 lbs Crystal Malt II (65.0 SRM)
1 lbs Munich Malt (6.0 SRM)
1 lbs Roasted Barley (300.0 SRM)
8.0 oz 2-Row Black Malt (500.0 SRM)
8.0 oz American Black Patent (500.0 SRM)
0.75 oz Nugget [13.00 %] - Boil 60.0 min
0.75 oz Chinook [13.00 %] - Boil 30.0 min
0.75 oz Nugget [13.00 %] - Boil 30.0 min
4 lbs Light Dry Extract (8.0 SRM) - Boil 15min
1.00 oz Cascade [5.50 %] - Boil 15.0 min
3.00 oz Belgian Cocoa Power (Unsweet) - Boil 5 min
4 liter Starter California Ale (White Labs #WLP001)
3.00 oz Burbon Oak Cubes (Secondary 0.0 mins)
5.00 oz Cold Pressed Coffee (Secondary 0.0 mins)



Mash Schedule: BIAB full volume mash (10gal) at 149 deg for 90 min; mash out 168 deg for 15 min

Ferment:
Primary: 4 weeks
Secondary: coffee 2 weeks; oak 2 weeks; total 4 weeks
Bulk age for 4 months then bottle and age for 6 months

Soak the heavy toast french oak cubes in 1 cup or so of Makers Mark for two weeks and add bourbon and cubes to secondary.

Coffee: Either Peace Coffee Organic Guatemalan Dark Roast or Peace Coffee Organic Sumatran Italian Dark Roast Coffee

Also any partigle ideas?

What's your estimated FG? Are you sure you can hit the 78% efficiency? You can do a tart of darkness clone, Irish stout, mild...

Estimated FG is 1.020. With my system I regularly hit 80% mash efficiency. A mild sounds good.

Ok, I only ask due to higher OG beers coming in lower for me. I prefer my imperial stouts to finish a little higher, but all in all it looks good

Would the partigyle make a decent black lager?

I'd think so? I'd look at capping the mash, maybe with some dextrin malt as well as some crystal and a little carafa to help with any perceived thinness. Then DME to hit gravity

Thanks for the input, picking up the grains/hops today hopefully brewing this New Years.

I looked up the BYO patrigly articles and did the points calculations. For the RIS I took out the 4lbs of DME and added 8lbs of 2-row. My 16gal kettle should hold all 26 lbs of grain, and full volume mashing 10gal h2o and should give me the numbers needed to hit both gravities.
RIS preboil 1.080
Partigyle preboil 1.040

I have 8oz of Malto Dextrine, 4 oz of crystal 60, 4oz of de-bittered black malt, and 5lbs of DME on hand for the partiglye.
As for hops going with:
Hallertau 1.5-1.75oz 60min (depends on the gravity and wort character)
Hallertau .5oz 20min
Hallertau .5oz flameout
3l starter (est 1.054 og) Mexican Lager wlp940

Making a sudo Schwarzbier for partigyle.

Process:
Full boil volume BIAB for RIS, drain wort from 16gal kettle to 10gal kettle. Add 6 gal 150deg h2o to 16gal kettle and extra grains stir let sit for 30min, lift bag and sparge to boil volume.

No worries, let me know how it goes... Another good calculator ... Helped me hit my numbers on my partigyle

http://braukaiser.com/wiki/index.php?title=Batch_Sparge_and_Party_Gyle_Simulator

Found this yesterday at Specks, had to try it. I can't wait to brew a clone, it's delicious.

View attachment ImageUploadedByHome Brew1451065361.557057.jpg

That seems like a lot of black malt/black patent. I'm told there the same thing just different Makers < and 1lb is a lot imo.

The store I went to didn't have cocoa powder so I had to sub nibs instead. Also had a free white labs yeast coupon so I decided to try a new yeast for the recipe, WLP007 Dry English Ale.

Making the starter for both beers, having to use the Mr. Beer as second starter vessel.

View attachment ImageUploadedByHome Brew1451144679.267499.jpg

View attachment ImageUploadedByHome Brew1451144705.829775.jpg

View attachment ImageUploadedByHome Brew1451144724.739383.jpg

Now for the grain/hops porn.

View attachment ImageUploadedByHome Brew1451144761.674591.jpg

Here is the final recipe:
Recipe: The Good Catholic RIS
Brewer: schiersteinbrewing
Style: Imperial Stout
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 8.50 gal
Post Boil Volume: 6.24 gal
Batch Size (fermenter): 5.50 gal
Bottling Volume: 5 gal
Estimated OG: 1.116 SG
Estimated Color: 58.7 SRM
Estimated IBU: 65.0 IBUs
Brewhouse Efficiency: 68.00 %
Est Mash Efficiency: 74.2 %
Boil Time: 120 Minutes

Ingredients:
------------
Amt Name
13 lbs Maris Otter Pale Ale Malt (2.5 SRM)
8 lbs Pale Malt (2 Row) US (2.0 SRM)
1 lbs Chocolate Malt (350.0 SRM)
1 lbs Crystal Malt II (65.0 SRM)
1 lbs Munich Malt (6.0 SRM)
1 lbs Roasted Barley (300.0 SRM)
8.0 oz 2-Row Black Malt (500.0 SRM)
8.0 oz American Black Patent (500.0 SRM)
0.75 oz Nugget [13.00 %] - Boil 60.0 min
0.75 oz Chinook [13.00 %] - Boil 30.0 min
0.75 oz Nugget [13.00 %] - Boil 30.0 min
1.00 oz Cascade [5.50 %] - Boil 15.0 min
3L Starter Dry English Ale (White Labs #WLP007)
5.00 oz Bourbon Oak Cubes (Secondary 0.0 mins)
5.00 oz Cold Pressed Coffee (Secondary 0.0 mins)
4.00 oz Cocoa Nibs (Secondary 0.0 mins)


Mash Schedule: BIAB, Light Body
Total Grain Weight: 26 lbs
----------------------------
Name Description Step Temperat Step Time
Saccharification Add 41.6qts of water at 156 F 149 F 90 min
Mash Out Heat to 168.0 F 168.0 F 15 min


Notes:
------
Partigyle: Schwarzbier (The Lazy Catholic)
6oz crystal 40 (steep 30min)
Hallertau 1.5oz (60min)
Hallertau .5oz (20min)
6oz Malto-Dextrine (15min)
Hallertau .5oz (flameout)
WLP940 Mexican Lager 3l starter

Starters are going.

View attachment ImageUploadedByHome Brew1451154846.081686.jpg

schiersteinbrewing said:

...

Here is the final recipe:
Recipe: The Good Catholic RIS
Brewer: schiersteinbrewing
Style: Imperial Stout
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 8.50 gal
Post Boil Volume: 6.24 gal
Batch Size (fermenter): 5.50 gal
Bottling Volume: 5 gal
Estimated OG: 1.116 SG
Estimated Color: 58.7 SRM
Estimated IBU: 65.0 IBUs
Brewhouse Efficiency: 68.00 %
Est Mash Efficiency: 74.2 %
Boil Time: 120 Minutes

Ingredients:
------------
Amt Name
13 lbs Maris Otter Pale Ale Malt (2.5 SRM)
8 lbs Pale Malt (2 Row) US (2.0 SRM)
1 lbs Chocolate Malt (350.0 SRM)
1 lbs Crystal Malt II (65.0 SRM)
1 lbs Munich Malt (6.0 SRM)
1 lbs Roasted Barley (300.0 SRM)
8.0 oz 2-Row Black Malt (500.0 SRM)
8.0 oz American Black Patent (500.0 SRM)
0.75 oz Nugget [13.00 %] - Boil 60.0 min
0.75 oz Chinook [13.00 %] - Boil 30.0 min
0.75 oz Nugget [13.00 %] - Boil 30.0 min
1.00 oz Cascade [5.50 %] - Boil 15.0 min
3L Starter Dry English Ale (White Labs #WLP007)
5.00 oz Bourbon Oak Cubes (Secondary 0.0 mins)
5.00 oz Cold Pressed Coffee (Secondary 0.0 mins)
4.00 oz Cocoa Nibs (Secondary 0.0 mins)


Mash Schedule: BIAB, Light Body
Total Grain Weight: 26 lbs
----------------------------
Name Description Step Temperat Step Time
Saccharification Add 41.6qts of water at 156 F 149 F 90 min
Mash Out Heat to 168.0 F 168.0 F 15 min

...

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I don't think it's possible to get 74.2% mash efficiency with that grain bill and 10.4 gal full volume mash. Your grain bill plus strike and pre-boil volumes require a grain absorption of 0.073 gal/lb to balance. Assuming that grain absorption, 1.037 weighted grain potential (dry basis), and your volumes, the maximum possible mash efficiency is 70.8%, and that's only if you get 100% conversion efficiency. The OG for this case comes in at 1.1044.

How did you determine your projected mash efficiency?

Brew on

Beersmith projection

Well that was a fun brew, little off numbers wise though.

RIS Mash ended with 7.75 gal of 1.070
Partigyle Mash ended with 6.75 gal of 1.036

RIS ended up at 5.75gal 1.090, added 1 lb 5 oz DME at 15min mark (boil off was a little low).
Partigyle ended at 5gal 1.54, added 1 lb 5 oz DME and 4oz MaltoDextrine at 15min mark.

I always figure anything with a OG of 1.080 or higher to be a lower efficiency.
I just did a 15% RIS that had 3 lbs of DME in recipe, and I figured it at 65% to play it safe.

Nice job on the Partigyle.

I was forewarned by doug293cz. Unfortunately I had already purchased the grains a few days before the post and started the starters. Closest store is 120miles one way, and ordering grains would have been a week before delivery. I should have bought more DME, I thought about it at the store but figured I had enough.

Lesson learned, need even more malt for the bigger beers. With "normal" beers I hit 80% mash efficiency regularly. This one was in the 65% neighborhood.

I needed more heat, once the RIS boiled down a bit and became thicker the boil slowed down as well. Which contributed to the lower numbers.

I got super ambitious and after I drained the BrewBoss of the partigyle, I started a 3rd brew. If I would have had the BrewBoss for the RIS I wouldn't have had the heat issue.

Seeing the recipe now, I would have dropped the hop additions after 30 minutes, told you to decrease the black/roasted/patent malt to about a pound and forewarned you about low efficiency.
Hope this turns out for you. Please report back.

I was curious about the efficiency as well, I'm sure it'll still be good

schiersteinbrewing said:

Found this yesterday at Specks, had to try it. I can't wait to brew a clone, it's delicious.

View attachment 325201

Click to expand...

I've always wanted to open a pub and call it the 'First Baptist Bar & Grill'. Admittedly taken from a Tim Wilson song by the same title. [ame]https://www.youtube.com/watch?v=YliBqsV3YMc[/ame]

An update:

RIS FG came out to 1.022 making it 10.5% ABV, it was pretty darn tasty when going into secondary.

The partigyle black lager has turned out excellent. It was by far the most popular beer at our super bowl party.