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Old 04-10-2011, 03:25 PM   #1
marubozo
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Recipe Type: All Grain   
Yeast: WLP002 English Ale   
Yeast Starter: Yes - 2L   
Batch Size (Gallons): 5.25   
Original Gravity: 1.106   
Final Gravity: 1.028   
IBU: 87.2   
Boiling Time (Minutes): 60   
Color: 52.5 SRM   
Primary Fermentation (# of Days & Temp): 30 days @ 65   
Secondary Fermentation (# of Days & Temp): Bulk age for 6-8 months @ 60   
Tasting Notes: Very rich with a touch of carmel, a little chocolate, and subtle fruity esters.   

This is a great imperial stout if you're a fan of the style. Very robust, complex, and satisfying. Especially in the cold winter months. I entered this beer in the 2011 HBT competition and it placed first in category 13. It has received scores ranging from 34 to 46 from various judges. It has been submitted to 2011 NHC as well and so far it has received an average score of 35.5 in the first round and is advancing to the final round. I'll update results when they become available.

Some comments on the beer from judges include:

Quote:
Rich, sweet, chocolate and molasses with complex fruity flavors. Malty-bread and toast flavors with low hope flavor but nice bitter roasty finish. Some coffee and alcohol notes.
Quote:
Complex blend of roast, chocolate, dark fruit, moderate bitterness and some spicy/earthy hop flavor. Some alcohol, but not hot. Finish is slightly sweet with all flavors lingering in aftertaste.
Quote:
A very well made RIS. Complex, but well balanced flavor profile.


Recipe Specifications
--------------------------
Batch Size: 5.25 gal
Boil Size: 7.32 gal
Estimated OG: 1.095 SG
Estimated Color: 52.5 SRM
Estimated IBU: 87.2 IBU

Ingredients:
------------

17.00 lb Pale Malt (2 Row) UK Grain 81.93 %
1.50 lb Roasted Barley Grain 7.23 %
1.00 lb Special B Malt Grain 4.82 %
0.75 lb Chocolate Malt Grain 3.61 %
0.50 lb Cara-Pils/Dextrine Grain 2.41 %

4.00 oz Challenger [7.20 %] (60 min) Hops 59.1 IBU
2.00 oz Goldings, East Kent [5.80 %] (30 min) Hops 28.2 IBU

1 Pkgs English Ale (White Labs #WLP002) Yeast-Ale


Mash Schedule: Single Infusion, Medium Body, Batch Sparge. Hold mash temp at 151 degrees for 60 minutes.

-------------------

A couple of things to note with this beer. Obviously, it's a pretty big beer so don't rush it. Your patience will be greatly rewarded. I'd say no less than a month in primary and then get it off the yeast and bulk condition for a minimum of another three months. I sampled it along the way and it's good after those three months, but if you can wait closer to six it becomes incredible. Second, don't make the same mistake I did. I waited until I was about ready to kick the keg before deciding to brew it again and now I have 6-8 months of agony while I wait!

The batch that was submitted to competitions was a little stronger than the recipe calls for because my boil got away from me a bit and ended up with a bit less volume. I just decided to roll with it and wasn't too concerned, but it didn't seem to hurt any. Also, ferment on the cooler side if you can so the fruit esters don't get away from you.

Also, while I know this is typically a beer you may consider cellaring, I haven't done that to any of mine yet. In fact, some of the judges mentioned that the beer tasted like it was peaking since some sherry notes were starting to get into the flavor profile and that was on just shy of a one year old brew, so in the future I would probably make it a point to drink around the 8 month range for it to be in its prime.

Looking forward to have you guys try this. Be sure to let me know how it turns out!

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Old 04-10-2011, 06:17 PM   #2
AZ_IPA
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Congrats, and nice glass.

I suppose I should brew this soon for winter 2011...

 
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Old 04-19-2011, 02:53 PM   #3
Surface_Tension
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Aug 2008
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I've been looking for a proven RIS recipe to try and a carboy just opened up, so I'll give this one a shot.

Is the "black roasted barley" AHB is the same as the "roasted barley" you have listed? If not what should I use.

http://www.austinhomebrew.com/produc...roducts_id=110

Thanks.

Dave

 
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Old 04-19-2011, 03:24 PM   #4
marubozo
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Quote:
Originally Posted by Surface_Tension View Post
I've been looking for a proven RIS recipe to try and a carboy just opened up, so I'll give this one a shot.

Is the "black roasted barley" AHB is the same as the "roasted barley" you have listed? If not what should I use.

http://www.austinhomebrew.com/produc...roducts_id=110
Yes, that is what I used in the recipe. According to Forrest from AHS:


Quote:
Originally Posted by Austinhomebrew View Post
The "Black Roasted Barley" is the normal stuff. Every brand of Roasted Barley is around 500L. Breiss makes a light Roasted Barley that is around 300L. I have never seen a recipe that calls for it. The reason we call it Black Roasted Barley is because we used to carry both light and dark and we wanted to make it clear which was which. There was simply no demand for the light stuff so we no longer carry it.

Forrest

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Old 04-19-2011, 04:47 PM   #5
Surface_Tension
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Cool. Thanks.

I was going to ask if it needs a starter but I see it now. Wow, that a biggin. I figured it would.

 
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Old 04-20-2011, 05:22 PM   #6
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@marubozo - Great, i was looking for a RIS to brew and age, this looks like a keeper. I think ill keep your grain bill, but id like to use hops with a high AA so i dont need to use so much, do you have a suggestion on what high(er) AA hops to use?

 
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Old 04-20-2011, 06:14 PM   #7
marubozo
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Quote:
Originally Posted by pm5k00 View Post
@marubozo - Great, i was looking for a RIS to brew and age, this looks like a keeper. I think ill keep your grain bill, but id like to use hops with a high AA so i dont need to use so much, do you have a suggestion on what high(er) AA hops to use?
The best substitution would probably be Admiral for bittering. Admiral hops were bred from Challenger and typically comes in the 13-16% AA range.

 
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Old 04-20-2011, 07:35 PM   #8
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thank you sir, I appreciate your input (and recipe).

 
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Old 04-20-2011, 11:55 PM   #9
beerspitnight
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Mar-
Any suggestion on getting a beer from the "second runnings" of this grist? (not sure if I am using the right terminology here). It is a ton of grain and if we can pull off another batch of wort after the RIS is lautered, I would like to do so. Any suggestions on how to, or even if we can do this?
Thanks.
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Old 04-21-2011, 12:48 AM   #10
marubozo
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Quote:
Originally Posted by beerspitnight View Post
Mar-
Any suggestion on getting a beer from the "second runnings" of this grist? (not sure if I am using the right terminology here). It is a ton of grain and if we can pull off another batch of wort after the RIS is lautered, I would like to do so. Any suggestions on how to, or even if we can do this?
Thanks.
Sorry, that is going above and beyond my expertise so I really can't give you an answer on that.

 
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