Imperial Stout Russian Imperial Stout (2011 HBT Competition Category Winner) - Page 22 - Home Brew Forums
Register Now For Free!

Home Brew Forums > HomeBrewTalk.com Recipe Database > Homebrew Ale Recipes > Imperial Stout Russian Imperial Stout (2011 HBT Competition Category Winner)

Reply
 
Thread Tools
Old 05-10-2013, 08:39 PM   #211
brucedelta
Recipes 
 
Feb 2012
Philly, PA
Posts: 37

Quote:
Originally Posted by brucedelta View Post
Did those who put liquor in like the result?

I have some oak chips that have been soaking in Laphroig single malt scotch for about 60 days now. I have been aiming to use them is a big stout that I am now planing on brewing this weekend. Seems like many people have added various liquors or vanilla beans to this for success, and I am going to try it with some scotch. Wish me luck.

I have 2 adjustments planed, let me know what you think.
1) Use WLP001 - Should be cleaner and allow more of the scotch smoky flavor to come through is my thinking.
2) Use Maris Otter malt since it has a little higher potential and I have been suffering some efficiency problems since starting AG brewing a 4 months ago.

I am going to begin my starter tomorrow and do a 2 stage step up starter for this.
Just an update on this brew. I brewed in Early Sept 2012. Left it on Laphroig soaked oak chips for about 5 weeks, and moved it to a secondary after. In Feb I put it into a keg, but still though it had a sharp flavor and a strong astringent note to it. My OG was 1.092 and my FG was 1.02 for about 10.8% ABV

I tasted it again last night for the first time in months and the beer is excellent. I am a BJCP judge and if the sample I tasted last night were to land in front of me at the competition I am judging tomorrow, there is no doubt I would give it a very high 30's score and in the right mode I am thinking it could go over 40.

It has everything one would want in a RIS, a thick chewy body with distinct roast/coffee/chocolate character. A nice malt backbone with supporting bitterness, just right in my mind, but some judges may ding it a bit for not being bitter enough. The specialty ingredient is Laphroig and it can clearly be tasted in the flavor and noted in the aroma. In addition it has the wood aged barrel character complexity. So overall I am very happy with this beer.

With the temperatures warming to summer levels I am not sure how much I will want to drink this style over the next few months, but I probably will bottle it soon. I am thinking I will have some wonderful holiday gifts here.

Bottom line is if you brewed this beer, I encourage you to wait. I was disappointed in dec/jan time frame as it was hot, boozy, and astringent. That has all calmed do and I can not wait to enter it in the next big competition in my area.

I did a second runnings of a pumpkin stout with this, and I am thinking of trying the brew again. This time I am thinking Gran Marinier could be the play, and if I do it now I could have the pairing ready for holiday gifts.

 
Reply With Quote
Old 05-11-2013, 05:29 PM   #212
marubozo
I can has homebrew?
HBT_LIFETIMESUPPORTER.png
 
marubozo's Avatar
Recipes 
 
May 2009
SW Michigan
Posts: 30,878
Liked 5415 Times on 5264 Posts


Thanks for the update, brucedelta. Glad it all came together in the end with a little time.

 
Reply With Quote
Old 06-17-2013, 05:00 PM   #213
Taranis
Recipes 
 
Mar 2012
Santa Rosa, CA
Posts: 30
Liked 14 Times on 6 Posts


Great looking recipe, thanks Marubozo for sharing!


I had a tiny bit of an issue with my primary fermentation that was slightly more vigorous than I expected.

Going to have to try this again with a bigger blow off tube.

(The pic is from day two of primary)
Click image for larger version

Name:	explosivefermentation.jpg
Views:	1153
Size:	46.4 KB
ID:	129186  

2
People Like This 
Reply With Quote
Old 06-17-2013, 07:35 PM   #214
jglazer
Recipes 
 
Mar 2013
Posts: 355
Liked 54 Times on 42 Posts


Wow and that was WITH temperature control? haha awesome.

I started using fermcap in my boils and primary and its put my mind at ease, not sure if you are against additives but if not you should look into it

Newsman Likes This 
Reply With Quote
Old 06-18-2013, 03:30 PM   #215
Taranis
Recipes 
 
Mar 2012
Santa Rosa, CA
Posts: 30
Liked 14 Times on 6 Posts


Quote:
Originally Posted by jglazer View Post
Wow and that was WITH temperature control? haha awesome.

I started using fermcap in my boils and primary and its put my mind at ease, not sure if you are against additives but if not you should look into it
I'll check fermcap out. Thanks.

Newsman Likes This 
Reply With Quote
Old 07-22-2013, 03:46 AM   #216
CTS
Recipes 
 
Dec 2010
Winnipeg, Manitoba
Posts: 211
Liked 19 Times on 11 Posts


This brew has been sitting in the secondary with some cold brewed coffee for a while now. It was brewed in January 2013. And I want to bottle it this week. My questions are;

How much priming sugar for this style?

Will it have enough active yeast in it to carbonate properly?

Thanks for the help!!

 
Reply With Quote
Old 08-22-2013, 09:11 PM   #217
ChefRex
I once had a thought,
HBT_LIFETIMESUPPORTER.png
 
ChefRex's Avatar
Recipes 
 
Dec 2012
Woodbridge, NJ
Posts: 10,364
Liked 4575 Times on 2739 Posts


6 gallons in the primary, did BIAB and was a little low on OG and bumped it up with extract, it's a big bag!
I did parigyle(sp) a porter, time to hurry up and wait.
__________________
Quote:
Originally Posted by Yooper View Post

Oh, shaddup already!

 
Reply With Quote
Old 08-24-2013, 09:42 PM   #218
Shenanigans
Recipes 
 
Apr 2013
Posts: 542
Liked 45 Times on 39 Posts


I have to admit that I haven't read all 20 plus pages yet so maybe this has been asked already. Which dry yeast would be recommemded for this brew?
Also the question above - how much CO2 should be in the beer?
Thanks!

 
Reply With Quote
Old 08-25-2013, 11:01 PM   #219
Haputanlas
 
Haputanlas's Avatar
Recipes 
 
Jan 2010
Austin, TX
Posts: 2,975
Liked 59 Times on 58 Posts


Quote:
Originally Posted by Shenanigans View Post
I have to admit that I haven't read all 20 plus pages yet so maybe this has been asked already. Which dry yeast would be recommemded for this brew?
Also the question above - how much CO2 should be in the beer?
Thanks!
S-04 is your best bet. However, S-05 would probably be fantastic as well.

Personally,I love S-05 for this.
__________________
"There is no strong beer, only weak men"
"Pretty women make us BUY beer, ugly women make us DRINK beer" - Al Bundy
"Give a man a beer, he'll drink for a day. Teach a man to brew, he'll be drunk for the rest of his life."

Primary: Viking Metal, Berliner Weisse
Kegged: Oaked English Mild, Modus Hoperandi
Bottled: None
Notable Empties: Oaked Black IIPA, BBK I, Red IIPA, Burning Bush, Apophis "The Destroyer", Vanilla Porter
On-Deck: Hobbit Ale, The Titan BW, Ale of Olympus

 
Reply With Quote
Old 09-07-2013, 11:21 PM   #220
Shenanigans
Recipes 
 
Apr 2013
Posts: 542
Liked 45 Times on 39 Posts


Quote:
Originally Posted by Haputanlas View Post
S-04 is your best bet. However, S-05 would probably be fantastic as well.

Personally,I love S-05 for this.
Thanks for the reply. I have both here so I'll use whicever one takes my fancy on the day

However I've only been brewing with S-05 recently so maybe it's time to go back to S-04 for this one.

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Spice, Herb, or Vegetable Beer Founder's Breakfast Stout clone (2011 HBT Competition Category 21 winner) mikeho Specialty, Fruit, Historical, Other Homebrew Recipes 149 10-24-2016 10:43 PM
Double IPA Imperial IPA (2011 HBT Competition - Best of Show Category 14 winner) zodiak3000 Homebrew Ale Recipes 14 07-22-2013 01:58 AM
Cream Stout (2nd Place 2011 HBT Competition Category 12,13) HokieHomeBrew Homebrew Ale Recipes 11 12-07-2012 03:44 PM
All-Grain - RIS (2011 HBT Competition Category Winner) Yeast Starter Bucks-04 Recipes/Ingredients 8 07-19-2011 03:05 AM


Forum Jump