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Old 10-19-2011, 01:44 PM   #1
CromBrew
Recipes 
 
Aug 2009
Joliet, Illinois
Posts: 73


Hey everyone. I am working on a Russian Imperial Stout I would like to brew sometime next month. I plan on adding some coffee at flame out and using some bourbon chips and vanilla in the secondary.

Like I said this is a work in progress so I am looking for any and all input.

Cheers!!

Recipe: CromBrew Noir Russian Imperial Stout
Style: 13F-Stout-Imperial Stout

Recipe Overview

Wort Volume Before Boil: 7.00 US gals
Wort Volume After Boil: 6.00 US gals
Volume Transferred: 5.00 US gals
Water Added: 0.00 US gals
Volume At Pitching: 5.00 US gals
Final Batch Volume: 5.02 US gals
Expected Pre-Boil Gravity: 1.091 SG
Expected OG: 1.114 SG
Expected FG: 1.024 SG
Expected ABV: 12.2 %
Expected ABW: 9.5 %
Expected IBU (using Tinseth): 67.9
Expected Color: 73.8 SRM
Apparent Attenuation: 77.0 %
Mash Efficiency: 75.0 %
Boil Duration: 60.0 mins
Fermentation Temperature: 64 degF

Fermentables
Rahr 2-Row Pale Malt 18lb 0oz (69.9 %) In Mash/Steeped
Simpsons Roasted Barley 2lb 0oz (7.8 %) In Mash/Steeped
Briess Caramel 60L 1lb 8oz (5.8 %) In Mash/Steeped
US Flaked Barley 1lb 0oz (3.9 %) In Mash/Steeped
UK Chocolate Malt 1lb 0oz (3.9 %) In Mash/Steeped
US Flaked Oats 8.00 oz (1.9 %) In Mash/Steeped
Belgian Special B 8.00 oz (1.9 %) In Mash/Steeped
Simpsons Black Malt 4.00 oz (1.0 %) In Mash/Steeped
Extract - Briess Golden Light DME 1lb 0oz (3.9 %) Start Of Boil

Hops
US Magnum (14.5 % alpha) 2.50 oz Loose Whole Hops used All Of Boil

Other Ingredients
Coffee, Ground 6.00 oz used In Mash
Vanilla Beans 1.00 oz used In Mash

Yeast: White Labs WLP039-Nottingham Ale Yeast

Mash Schedule
Mash Type: Full Mash
Schedule Name:Single Step Infusion (68C/154F) w/Mash-Out
Step: Rest at 154 degF for 60 mins
Step: Raise to and Mash out at 171 degF for 10 mins
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Old 10-19-2011, 04:42 PM   #2
g-star
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Feb 2010
PA
Posts: 853
Liked 152 Times on 106 Posts


Personally, I would dial back the roasted barley/flaked barley/chocolate and black malt, and up the crystal. I like to use Crystal 120 and Crystal 60 to blend the crystal character. More than 10% roasted grains tends to lead to a dry/ashy/semi-astringhent character that I'm just not a fan of in my RIS. YMMV.

 
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Old 10-19-2011, 06:18 PM   #3
CromBrew
Recipes 
 
Aug 2009
Joliet, Illinois
Posts: 73

Thanks G-Star. I like that 10% rule. I'll adjust it and repost. I plan on making this a grain to glass thread. We will see how it goes.
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Old 10-20-2011, 02:04 AM   #4
syd138
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Oct 2008
Chicago, IL
Posts: 537
Liked 4 Times on 4 Posts


Even for an Imperial Stout, 2lbs of Roasted Barley is waaaay to much.

A little bit goes a long way.

I'd say that you should cut the Roasted Barley down to 0.5-.75 lbs.. maybe 1lb at the most.

Since you have the Roasted Barley and the Chocolate malt, there is no need to add coffee. I would cut this out entirely. Too much roasted grains and it will have a way too astringent/burnt/dry taste to even be drinkable.

Plus, be careful about the bourbon chips. I've personally never used it, but from what I understand, if you over-do it, it will not mellow after time. The roasted flavor will, the oak won't.

You might be being a little too ambisious here.. you can simplify your recipe, ie. there is no need for 0.5 lbs of Special B, flaked barley.. possibly even leave out the vanilla. The hops, roast, and alcohol strength are going to dominate.

 
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