Coldbreak Brewing Giveaway - Open to All!

Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > RIS recipe help
Reply
 
Thread Tools
Old 09-01-2011, 04:59 AM   #1
KuntzBrewing
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2011
Location: Kokomo, Indiana
Posts: 630
Liked 14 Times on 13 Posts

Default RIS recipe help

how does this recipe look i made with beertools.com. any advice or expierence in this style? i pall parked it so I dont want to commit until i believe its worth my money/time

Thanks,
Corbin


KuntzBrewing is offline
 
Reply With Quote
Old 09-01-2011, 07:55 AM   #2
Bierliebhaber
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2011
Location: Portland, Oregon
Posts: 444
Liked 85 Times on 43 Posts
Likes Given: 27

Default

I would say you're off to a good start, but that looks like way too much crystal. I would think that you could drop both your crystals down to 1 lb. Replacing the crystal you cut with Munich will keep some of that sweetness while improving the fermentability. I haven't use choc rye before, but you might want to consider reducing that too and adding some carafa III or British choc. . . maybe even a 1/4-1/2 lb roasted barley.

I don't know where you're getting your supplies, but I could do a 12.5 gal batch of RIS for less than the price you have listed.


Bierliebhaber is offline
 
Reply With Quote
Old 09-01-2011, 09:11 AM   #3
big supper
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2007
Location: Montreal, Quebec
Posts: 428
Liked 2 Times on 2 Posts
Likes Given: 1

Default

Generally, you would have some Roasted Barley in there as well. And I agree with the previous poster, there is waaay to much Crystal. I would use maybe 1-1.5lbs total. I would personally up the bitterness a touch as well, but that is personal preference.
big supper is offline
 
Reply With Quote
Old 09-01-2011, 05:53 PM   #4
dcp27
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2010
Location: Medford, MA
Posts: 4,121
Liked 123 Times on 119 Posts
Likes Given: 3

Default

as been stated already, way too much specialty malt. I wouldn't go more than half of each, especially on the crystal. in a beer of this size theres just naturally gunna be sweetness so u dont want to go too heavy on crystal. definitely swap some of the chocolate for roasted barley or black malt.

whats your mash schedule look like?

dont forget to make a starter, aerate well, and keep those fermentation temps under control if you want it ready in time
dcp27 is offline
 
Reply With Quote
Old 09-02-2011, 02:26 AM   #5
KuntzBrewing
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2011
Location: Kokomo, Indiana
Posts: 630
Liked 14 Times on 13 Posts

Default

What's a good mash schedule for this style, I was just gonna do a full mash at 152 for an hour then mashout at 170 for 15 and sparge
KuntzBrewing is offline
 
Reply With Quote
Old 09-02-2011, 05:07 AM   #6
KuntzBrewing
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2011
Location: Kokomo, Indiana
Posts: 630
Liked 14 Times on 13 Posts

Default

Updated, how does the new recipe look?
KuntzBrewing is offline
 
Reply With Quote
Old 09-02-2011, 05:47 AM   #7
Brewsmith
Feedback Score: 0 reviews
 
Brewsmith's Avatar
Recipes 
 
Join Date: Aug 2005
Location: Torrance, CA
Posts: 6,259
Liked 56 Times on 54 Posts

Default

I would still drop the carafa completely. It is only for color and not much flavor. You need to add enough roasted grain to get the flavor right, and the color will follow. I'd up the roasted barley to 1 lb, and add about 0.5 to 0.75 lb chocolate malt, and that should probably do it. With that much munich in there, you really don't need crystal, although if it were me I'd cut the munich in half and add maybe a pound of crystal total in the 60 to 120 range, maybe split between them.
__________________
Fermenting:#160 Apollo/Calypso Pale Ale
Kegged:#153 Old Helicon Barleywine 2013, #157 Irish Red, #158 Mosaic IPA, #159 Bravo/Delta ESB
Up Next:Brown Porter, American Stout, Imperial Stout
My Recipes
Tuba Sonata

Smith & Co. Custom Tap Handles
Brewsmith is offline
 
Reply With Quote
Old 09-02-2011, 06:17 PM   #8
Bierliebhaber
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2011
Location: Portland, Oregon
Posts: 444
Liked 85 Times on 43 Posts
Likes Given: 27

Default

Quote:
Originally Posted by Brewsmith View Post
I would still drop the carafa completely. It is only for color and not much flavor. You need to add enough roasted grain to get the flavor right, and the color will follow. I'd up the roasted barley to 1 lb, and add about 0.5 to 0.75 lb chocolate malt, and that should probably do it. With that much munich in there, you really don't need crystal, although if it were me I'd cut the munich in half and add maybe a pound of crystal total in the 60 to 120 range, maybe split between them.
I agree that you could use 1/2-1 lb of dark crystal. But I would disagree on the need to up the roasted barley. I only use a 1/2 pound in my 12 gal. 1.104 OG RIS and it has a fantastic and enjoyable roasted flavor. There is a good amount of Brit. Choc., though. Really, I think you would be fine with what you have now, but you would like it even more if you added a touch of dark crystal and british chocolate.

You're shooting for a flavor profile that will emerge 6 months to a year from brewing, not a 3-6 weeks. I think you'll find that the sweetness will fade somewhat and the roasted/toasted dynamic will mature over time. I think there should be quite a difference in one's approach to building an Imp. stout vs. a standard stout recipe. In a standard you may shoot for a greater roasted presence in the beginning, but with an imperial those flavors will become more pronounced over time. That's my experience anyways.

By the way, I think the amarillo at 15 min is a nice touch. You'll want to keep your munich and add a little crystal, and that will match very nicely with the amarillo.
Bierliebhaber is offline
 
Reply With Quote
Old 09-03-2011, 01:51 AM   #9
KuntzBrewing
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2011
Location: Kokomo, Indiana
Posts: 630
Liked 14 Times on 13 Posts

Default

See my problem is I want to have an excelent recipe, I'm new to all grain, and haven't ever made my own recipe and don't really wanna do trial and error in a beer that takes 8 months to mature, but at the same time I don't wanna use somebody elses recipe because it doesn't give that "home made" feeling, if it turns out good it just means you did a good job using somebody elses proven recipe, I'm wanting my own ****. Thank you all for the input, id imagine you all have expirience in this field because you mostly all agree on each others advice


KuntzBrewing is offline
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
First shot at recipe making: Extra Pale Ale Recipe Critique dayflyer55 Recipes/Ingredients 1 06-27-2011 05:29 PM
Thouhgts on this brown ale recipe (my first recipe) bmock79 Recipes/Ingredients 4 03-19-2011 01:01 AM
250 recipe clone magazine.. I need a recipe PLEASE BradleyBrew Recipes/Ingredients 4 02-02-2011 02:44 AM
Oatmeal Stout recipe - Critique - my first recipe smee44 Recipes/Ingredients 17 04-02-2010 06:47 PM
Has anybody ever used Thai Palm sugar in a recipe/check my recipe out dsuarez Recipes/Ingredients 3 11-13-2008 01:42 PM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS