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Old 06-03-2013, 12:20 AM   #61
sok454
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Dec 2011
chatham, il
Posts: 743
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Brewed this over the weekend... Partial Mash using BIAB... and I messed it up...somehow had written down 4 oz nugget... thought i'd add some personalization to it so I also added 1 oz of wilamette and fuggle for 30 min... IBU is around 100+ now... ugh... When I tasted my sample today I thought...man this is knock your socks off bitter... No wonder.



 
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Old 06-03-2013, 07:40 PM   #62
dcHokie
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Mar 2010
Washington, DC
Posts: 1,566
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Quote:
Originally Posted by sok454 View Post
Brewed this over the weekend... Partial Mash using BIAB... and I messed it up...somehow had written down 4 oz nugget... thought i'd add some personalization to it so I also added 1 oz of wilamette and fuggle for 30 min... IBU is around 100+ now... ugh... When I tasted my sample today I thought...man this is knock your socks off bitter... No wonder.
Bitterness fades slowly over time, but I suppose if you are patient enough you could cellar it and see how it ages. I've brewed this recipe (and tweaks of it) a couple more times since the first batch, but still have most of that original batch stashed away to age.


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Aging: Sour Solera, Flemish Gold, Repas du Matin Sour Table Beer, Flanders Red, Anejo Rum Sour, Brett Brown, Sour blonde, Funky Barleywine Barrel, Sour Rye Whiskey Barrel
Bottled: Cherry Oud Bruin, Le Batard Solera, Sour Stout, Wild Ale, Brett Belgian Rye Stout, Berliner Weisse, FlandersPale, Brett Old Ale, Funky Fig Saison, Mango BGSA, Rapture RIS, Brett Saison

 
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Old 06-03-2013, 08:48 PM   #63
sok454
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Dec 2011
chatham, il
Posts: 743
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That's what I was planning. Figured by Xmas I'd pull some out. Was going to primary till FG is done and them secondary to batch condition for another 2-3 months them bottle in September. Have 2-3 months for bottle condition.
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Started brewing October 2012 with the Irish Car Bomb Stout (extract)

June 2013 Moved to BIAB/Partial Mash

August 2013 Moved to Full Mash 5 Gal MT

August 2013 Russian Imperial Stout "Time Warp Tongue Tickler" won Gold at local brew competition. Only 12 weeks from brew date!!!

 
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Old 06-14-2013, 03:02 PM   #64
jemolo88
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Mar 2012
Posts: 1

how did you go about splitting this into two fermenters? Just pitch yeast stir and then transfer half to second vessel?

 
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Old 06-14-2013, 03:15 PM   #65
dcHokie
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Mar 2010
Washington, DC
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Quote:
Originally Posted by jemolo88 View Post
how did you go about splitting this into two fermenters? Just pitch yeast stir and then transfer half to second vessel?
The batch was split for extra head space so I wouldn't lose a gallon+ to blowoff (there are some uber-explosive RIS blowoff pics/vids floating around the site!).

After cooling, I just transferred the wort in equal parts to two separate fermenters and then pitched about 1L of yeast slurry to each fermenter. After 4-5 weeks, I racked the contents of both fermenters together into a 5 gallon carboy, along with bourbon soaked oak cubes, for bulk aging.
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Aging: Sour Solera, Flemish Gold, Repas du Matin Sour Table Beer, Flanders Red, Anejo Rum Sour, Brett Brown, Sour blonde, Funky Barleywine Barrel, Sour Rye Whiskey Barrel
Bottled: Cherry Oud Bruin, Le Batard Solera, Sour Stout, Wild Ale, Brett Belgian Rye Stout, Berliner Weisse, FlandersPale, Brett Old Ale, Funky Fig Saison, Mango BGSA, Rapture RIS, Brett Saison

 
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Old 06-14-2013, 04:13 PM   #66
sok454
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Dec 2011
chatham, il
Posts: 743
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What were you OG and FG? I got 1.114-5 to 1.033-4. No blow off at all. Sitting at 2 weeks in primary. Not sure if I should rack to secondary since I'm not adding any bourbon chips etc.
__________________
Started brewing October 2012 with the Irish Car Bomb Stout (extract)

June 2013 Moved to BIAB/Partial Mash

August 2013 Moved to Full Mash 5 Gal MT

August 2013 Russian Imperial Stout "Time Warp Tongue Tickler" won Gold at local brew competition. Only 12 weeks from brew date!!!

 
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Old 06-14-2013, 04:32 PM   #67
dcHokie
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Mar 2010
Washington, DC
Posts: 1,566
Liked 255 Times on 194 Posts


Quote:
Originally Posted by sok454 View Post
What were you OG and FG? I got 1.114-5 to 1.033-4. No blow off at all. Sitting at 2 weeks in primary. Not sure if I should rack to secondary since I'm not adding any bourbon chips etc.
The OG was 1.120 and the FG was 1.030 at the time of transfer to secondary/aging vessel.
__________________

Aging: Sour Solera, Flemish Gold, Repas du Matin Sour Table Beer, Flanders Red, Anejo Rum Sour, Brett Brown, Sour blonde, Funky Barleywine Barrel, Sour Rye Whiskey Barrel
Bottled: Cherry Oud Bruin, Le Batard Solera, Sour Stout, Wild Ale, Brett Belgian Rye Stout, Berliner Weisse, FlandersPale, Brett Old Ale, Funky Fig Saison, Mango BGSA, Rapture RIS, Brett Saison

 
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Old 07-09-2013, 05:40 PM   #68
sok454
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Dec 2011
chatham, il
Posts: 743
Liked 19 Times on 17 Posts


Decided just to bottle age this. So it sat in the primary for 5 weeks. Now it's bottled. Hope to test one in 2-3 weeks just to confirm it is carbing.
__________________
Started brewing October 2012 with the Irish Car Bomb Stout (extract)

June 2013 Moved to BIAB/Partial Mash

August 2013 Moved to Full Mash 5 Gal MT

August 2013 Russian Imperial Stout "Time Warp Tongue Tickler" won Gold at local brew competition. Only 12 weeks from brew date!!!

 
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Old 07-10-2013, 03:40 PM   #69
dcHokie
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Mar 2010
Washington, DC
Posts: 1,566
Liked 255 Times on 194 Posts


Quote:
Originally Posted by sok454 View Post
Decided just to bottle age this. So it sat in the primary for 5 weeks. Now it's bottled. Hope to test one in 2-3 weeks just to confirm it is carbing.
Hope it turns out well. I just racked my most recent version onto a few ounces of oak cubes soaked in Bulleit Rye, going to let it bulk age for a few months.
__________________

Aging: Sour Solera, Flemish Gold, Repas du Matin Sour Table Beer, Flanders Red, Anejo Rum Sour, Brett Brown, Sour blonde, Funky Barleywine Barrel, Sour Rye Whiskey Barrel
Bottled: Cherry Oud Bruin, Le Batard Solera, Sour Stout, Wild Ale, Brett Belgian Rye Stout, Berliner Weisse, FlandersPale, Brett Old Ale, Funky Fig Saison, Mango BGSA, Rapture RIS, Brett Saison

 
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Old 07-11-2013, 02:43 AM   #70
Rys06Tbss
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Apr 2011
Yorkville, Illinois
Posts: 379
Liked 18 Times on 13 Posts


I've been wanting to do a RIS for a long while. I have an imperial blonde sitting on my pacman yeast cake right now. I think I might make this to rack this onto it once I bottle.


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