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Old 09-24-2013, 06:00 PM   #81
Wheatmeister
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Aug 2010
Columbus
Posts: 146
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FYI an easy alternative yeast option is using 2 packets of 04 - It finishes sweet and works fast and clean in big stouts. I've had alot of success with it, more so than 05 in this style.

 
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Old 11-09-2013, 02:07 AM   #82
NivekD
 
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Dec 2012
West Jordan, Utah
Posts: 664
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Cracked open a bottle for Stout Day...WOW this is a wonderful RIS...HAPPY STOUT DAY!!

Brewed this back in March.

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Bottled: Mexican Cerveza, Irish Stout, some Blue Moon clone, Pepper Ale, Full Hard Lemonade, Russian Imperial Stout, My first attempt at Mead (JAOM), Black Pearl Porter
Kegged: Blue Moon clone, Irish Red Ale
On Deck: Citra Hop Bomb (small batch) and Cream of Three Crops

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Old 12-31-2013, 03:34 AM   #83
Bradthoc
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Jan 2012
Las Vegas, NV
Posts: 66

Quote:
Originally Posted by freeride View Post
I brewed this beer back in April with the intent to make some christmas gifts out of it in the process. It was actually the second beer I've EVER brewed. All i have to say is thank god for beginner's luck because this beer is amazing!

Brewed: 4/20 (og: 1.132)
Re-Racked with Angel's Envy Bourbon Barrel Chips: 6/16 (1.023)
Bottled: 11/21 (1.024)

Made 18 bombers with ~3.75 gallons in the final product. I waxed the tops and added custom labels, and then added bottle x of y to the bottles to add the extra flair...










Freeride - where'd you get your labels from?
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Secondary: Crush a Cup of Wine Saison (Cabernet Sauvignon), Rye Georgia Peach Sour
Currently Bottled: Comfort and Joy (2012), Tervuren Whiskey Oaked Russian Imperial Stout, Belgian Strong Dark Ale, Cuvée de Bay Strawberry Sour, Crush a Cup of Wine Saison (Sauvignon Blanc), Petite deJeuner Belgian Dubbel Breakfast, Bubba's Milky Nut Butter Stout
On-Deck: Quatrieme Quad, Hefeweizen

 
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Old 01-03-2014, 03:47 AM   #84
LouBrew13
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Nov 2011
Posts: 364
Liked 21 Times on 17 Posts


My biggest beer yet is another stout with roughly 18 lbs of grain. This has 4 more...I'm using a 10 gallon igloo cooler and I fly sparge any tips? I was at capacity during that batch. But I'm dying to brew an ris

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Old 01-03-2014, 09:48 PM   #85
dcHokie
 
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Mar 2010
Washington, DC
Posts: 1,595
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Quote:
Originally Posted by LouBrew13 View Post
My biggest beer yet is another stout with roughly 18 lbs of grain. This has 4 more...I'm using a 10 gallon igloo cooler and I fly sparge any tips? I was at capacity during that batch. But I'm dying to brew an ris

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My 10G cooler MLT was nearly maxed with the 22+ lb grist at a 1.25L/lb mash ratio (although the old "Can I Mash It? calculator says you can squeeze closer to 30 LBS in with a thicker mash).

I batch sparged it, but I don't see why you couldn't fly-sparge if you start running off a bit before beginning your sparge. A mash-out might be tricky though.
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Old 01-08-2014, 04:58 PM   #86
freeride
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Apr 2012
Chicago, IL
Posts: 10
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Quote:
Originally Posted by Bradthoc View Post
Freeride - where'd you get your labels from?
I can't seem to find the exact brand, but I got something like this at my local homebrew store: http://www.amazon.com/Avery-Textured...+Bottle+Labels

I printed quickly on my laser printer and actually like the clean, simple result.

 
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Old 01-15-2014, 12:23 AM   #87
Bradthoc
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Jan 2012
Las Vegas, NV
Posts: 66

Quote:
Originally Posted by freeride View Post
I can't seem to find the exact brand, but I got something like this at my local homebrew store: http://www.amazon.com/Avery-Textured...+Bottle+Labels

I printed quickly on my laser printer and actually like the clean, simple result.
Thanks! Just really liked the little extra touches of your lable (brew date, bottle numbers, etc.).
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Primary:
Secondary: Crush a Cup of Wine Saison (Cabernet Sauvignon), Rye Georgia Peach Sour
Currently Bottled: Comfort and Joy (2012), Tervuren Whiskey Oaked Russian Imperial Stout, Belgian Strong Dark Ale, Cuvée de Bay Strawberry Sour, Crush a Cup of Wine Saison (Sauvignon Blanc), Petite deJeuner Belgian Dubbel Breakfast, Bubba's Milky Nut Butter Stout
On-Deck: Quatrieme Quad, Hefeweizen

 
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Old 01-26-2014, 09:05 AM   #88
freeride
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Apr 2012
Chicago, IL
Posts: 10
Liked 4 Times on 2 Posts


Quote:
Originally Posted by Bradthoc View Post
Thanks! Just really liked the little extra touches of your lable (brew date, bottle numbers, etc.).
Thanks a lot! I knew I wanted to make some ageable beer as Christmas gifts. I was loving how the taste was developing after primary and throughout the secondary fermentors, so I knew I had my beer. Thus, I spent some time figuring out how to take this gift to the next level!

In related news, I brewed this beer again on 1/2/14. Used a 3-step mash on my new digitial single-tier system (protein, sach, and dext rests). I wanted to step up the mouthfeel and "thickness" of the beer. Kegged 5 gallons, and an uncarbbed taster....two words: NAILED IT!!!

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Old 01-26-2014, 04:01 PM   #89
Bradthoc
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Jan 2012
Las Vegas, NV
Posts: 66

Just finished this last night. OG at 1.15, and used a WLP007 starter. Taste at yeast pitching was nice. Sweet, chocolate, coffee. Looking forward to putting it on local whiskey soaked Oaked chips in a month or so!
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Primary:
Secondary: Crush a Cup of Wine Saison (Cabernet Sauvignon), Rye Georgia Peach Sour
Currently Bottled: Comfort and Joy (2012), Tervuren Whiskey Oaked Russian Imperial Stout, Belgian Strong Dark Ale, Cuvée de Bay Strawberry Sour, Crush a Cup of Wine Saison (Sauvignon Blanc), Petite deJeuner Belgian Dubbel Breakfast, Bubba's Milky Nut Butter Stout
On-Deck: Quatrieme Quad, Hefeweizen

 
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Old 03-17-2014, 03:42 AM   #90
Bradthoc
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Jan 2012
Las Vegas, NV
Posts: 66

Just an update on mine... Tasted a small today. Sweet, chocolate, some oak/vanilla. Not as much of a whiskey flavor as I had hoped for. I'm hoping another month will perhaps improve this area. But, a question while I'm on the topic - as this is my first bourbon-esque beer with oak chips. I soaked the oak chips in whiskey for 2 months prior. When transferring to secondary I strained the chips and put them in the fermenter. Was this the best way to do it? Should I have transferred some of the whiskey itself into the Carboy, or has the batch itself told me to use more oak next time? I used roughly 2oz. This time around.


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__________________
Primary:
Secondary: Crush a Cup of Wine Saison (Cabernet Sauvignon), Rye Georgia Peach Sour
Currently Bottled: Comfort and Joy (2012), Tervuren Whiskey Oaked Russian Imperial Stout, Belgian Strong Dark Ale, Cuvée de Bay Strawberry Sour, Crush a Cup of Wine Saison (Sauvignon Blanc), Petite deJeuner Belgian Dubbel Breakfast, Bubba's Milky Nut Butter Stout
On-Deck: Quatrieme Quad, Hefeweizen

 
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