Alternative Sugar Beer RIS with Molasses - Home Brew Forums

Register Now!
Home Brew Forums > HomeBrewTalk.com Recipe Database > Specialty, Fruit, Historical, Other Homebrew Recipes > Alternative Sugar Beer RIS with Molasses

Reply
 
Thread Tools
Old 08-04-2011, 02:40 AM   #1
Tall_Yotie
Recipes 
 
Jul 2010
Santa Cruz
Posts: 971
Liked 13 Times on 13 Posts


Recipe Type: All Grain   
Yeast: WLP013   
Yeast Starter: 1.5L stirplate   
Batch Size (Gallons): 5.25   
Original Gravity: 1.102   
Final Gravity: 1.026   
Boiling Time (Minutes): 60   
Color: Tar Black   
Primary Fermentation (# of Days & Temp): 7 days, 68F   
Secondary Fermentation (# of Days & Temp): 2 weeks, 68F   
Tasting Notes: Rich and complex. Molasses smooths out the hops, lowering percieved bitterness.   

IBU: 65

14lb American 2-Row
1lb Wheat
1lb Victory
1lb Roasted Barley
0.5lb Black Patent
0.5lb Crystal 60L
0.5lb Crystal 120L
0.5lb CaraPils

12oz Molasses (Brer Rabbit full flavor); 5 minutes boil

1oz Columbus 60min
1/2oz Columbus 30min
1/2oz Columbus 15min

154F Mash 60min


This won 1st Place in the Specialty Ale category at the San Mateo County Fair.

Incredibly thick with deep roasted flavors. The molasses adds richness and smoothness, not sweetness.

This is the biggest hit as far as the brews I have made; I am proud of my Belgian Ales, but even with this at over 10% ABV I can't keep my friends and family from drinking it all down

 
Reply With Quote
Old 09-10-2011, 09:36 PM   #2
Keith_Mahoney
HBT_LIFETIMESUPPORTER.png
Recipes 
 
Oct 2009
Ewa Beach, Hawaii
Posts: 223
Liked 1 Times on 1 Posts


I am only asking out of general curiosity and not criticizing your recipe, but isn't adding CaraPils to this large grain bill unnecessary? I've only ever used it in beers under 1.050 which finish under 1.010.

Obviously you received good results from this brew but what was the reason you added the carapils?

 
Reply With Quote
Old 09-11-2011, 01:03 AM   #3
Tall_Yotie
Recipes 
 
Jul 2010
Santa Cruz
Posts: 971
Liked 13 Times on 13 Posts


It was added in the seeks rendition of the brew to add smoother mouth feel. It could go without and give more of the standard RIS feel. I added it at request, liked it, and kept it.

Thanks for the question!

 
Reply With Quote
Old 10-12-2011, 04:32 PM   #4
Tall_Yotie
Recipes 
 
Jul 2010
Santa Cruz
Posts: 971
Liked 13 Times on 13 Posts


Note: Just took 2nd place overall with this at the National Organ Home Brewer's Competition! This was the highest scoring brew in the entire competition. Oh so tasty!

 
Reply With Quote
Old 10-12-2011, 04:45 PM   #5
malweth
 
malweth's Avatar
Recipes 
 
Nov 2010
Wakefield, RI
Posts: 461
Liked 24 Times on 22 Posts


Congrats! I was just about to post some questions about this one.

I'm interested in doing a RIS -- but I've only done one AG brew so far (this past weekend).

Did you sparge?
What kind of wheat did you use?

I had an Old Rasputen with my brother after brewing Monday... and it was amazing!
__________________
[Carboy #1] "Oud Renard Rood" Flanders Red
[Carboy #2] Whitewood 12 Abt
[Carboy #3] Opus Mosaic Brown

[On Tap (Keg)]
(L) Shut De Do (Belgian Golden Strong / Tripel)
(R)
(on deck) Pineapple Wine
(on deck) Russian Imperial Stout (1 year aged)

 
Reply With Quote
Old 10-12-2011, 04:59 PM   #6
Tall_Yotie
Recipes 
 
Jul 2010
Santa Cruz
Posts: 971
Liked 13 Times on 13 Posts


Quote:
Originally Posted by malweth View Post
Congrats! I was just about to post some questions about this one.

I'm interested in doing a RIS -- but I've only done one AG brew so far (this past weekend).

Did you sparge?
What kind of wheat did you use?

I had an Old Rasputen with my brother after brewing Monday... and it was amazing!
Thanks!

I did indeed sparge (double batch sparge), as you should with any all grain beer. This one is tricky, as it has a lot of grain, and thus you will not have a lot of water to sparge with after you do the mash.

With this much grain efficiency tends to go down. I collect more wort than normal and do a long boil, adding in wort as it boils down and start my hops addition once all the wort is in the pot.

Mash with about 4 gallons of water, make sure your strike water is around 170F with this mash thickness. Hopefully this will then get you to the temp you need, if you are cold by a couple degrees (152F instead of 154F) it still will be fine.

Boil up about 5 gallons for sparging. Add as much as you need to get the grain bed temp up to 170F, stir like mad, and then drain. The rest of the water should have cooled off a lot by then, and just pour it all in for the second batch sparge. Stir like mad again. Drain. Proceed as normal.

For the wheat I just used American white wheat as far as I can recall (I don't have my brew book in front of me). If I am wrong I will let you know, will check after work today.

Old Rasputen is a amazing brew. This one has a lot of similarities to it, but does not have the anise note. I actually prefer it without.

Make sure you do the starter! If you don't have a stir plate then make a bigger one, the yeast has a LOT of work to do! let me know how the brew goes!

 
Reply With Quote
Old 10-17-2011, 11:20 PM   #7
kristophelr
Recipes 
 
Sep 2011
Posts: 17

What's a good yeast to use with this brew?

 
Reply With Quote
Old 10-17-2011, 11:30 PM   #8
Tall_Yotie
Recipes 
 
Jul 2010
Santa Cruz
Posts: 971
Liked 13 Times on 13 Posts


Quote:
Originally Posted by kristophelr View Post
What's a good yeast to use with this brew?
WLP013 with a 1.5L starter works really well. 2 packs of S-04 has worked as well in a version I did (was the version that won the Organic competition).

 
Reply With Quote
Old 10-17-2011, 11:59 PM   #9
two_hearted
 
two_hearted's Avatar
Recipes 
 
Apr 2010
Cincinnati, Ohio
Posts: 2,248
Liked 192 Times on 155 Posts


sub'd

 
Reply With Quote
Old 10-18-2011, 12:20 AM   #10
Tall_Yotie
Recipes 
 
Jul 2010
Santa Cruz
Posts: 971
Liked 13 Times on 13 Posts


Quote:
Originally Posted by maxam View Post
sub'd
Awesome!

As an update: Got the score sheets, was the highest scoring with 44 point, with one judge (National) giving it 46 points.


Watch the temperature during fermentation, otherwise it will taste too "hot" from the fusel alcohol.

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Using molasses beertroll Mead Forum 13 07-25-2013 12:32 AM
Using Molasses? Schlenkerla General Techniques 19 01-25-2013 04:05 AM
Using molasses jaiger Beginners Beer Brewing Forum 11 02-04-2012 03:54 PM
When to add molasses? jldc Recipes/Ingredients 1 11-25-2010 03:52 PM
Molasses Anyone? jaymack Recipes/Ingredients 2 08-23-2005 12:49 AM


Forum Jump