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Old 11-30-2011, 04:38 AM   #1
plumbob
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Nov 2011
Ankeny, IA
Posts: 147
Liked 4 Times on 3 Posts



Black Tsar
Russian Imperial Stout
Type: Partial Mash
Batch Size (fermenter): 5.00 gal

Ingredients

MASH:
8.0 oz Black (Patent) Malt (500.0 SRM)
8.0 oz Cara-Pils/Dextrine (2.0 SRM)
8.0 oz Chocolate Malt (350.0 SRM)
8.0 oz Oats, Malted (1.0 SRM)
8.0 oz Roasted Barley (300.0 SRM)

EXTRACT:
10 lbs Light Dry Extract (8.0 SRM)

HOPS:
2.00 oz Chinook [13.00 %] - Boil 60.0 min 37.4 IBUs
1.00 oz Eroica [13.00 %] - Boil 60.0 min 18.7 IBUs

YEAST & ADDITIVES:
1.00 tsp Irish Moss
Belgian Abbey II (Wyeast Labs #1762)

Beer Profile
Est Original Gravity: 1.098 SG
Est Final Gravity: 1.023 SG
Estimated Alcohol by Vol: 10.0 %
Bitterness: 56.2 IBUs
Est Color: 39.7 SRM

Wort will be racked onto fresh yeast cake from a low hop Wit (same day as the Wit is bottled if at all possible)

Tear it to pieces.



 
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Old 11-30-2011, 05:44 AM   #2
BeerLogic
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Feb 2011
Ann Arbor, MI
Posts: 181
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Personally, I would go with more hops, maybe ~75 IBUs. It takes an awful lot of hops to stand out in something as big, dark, and malty as this brew. Otherwise, looks tasty.


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Old 11-30-2011, 06:41 AM   #3
plumbob
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Nov 2011
Ankeny, IA
Posts: 147
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I think I'll meet you in the middle and bring it up to mid 60's IBU by giving the hops a 90min boil and adding 1oz of Bullion for 10 min. Sounds like a really interesting hop, currant flavor/aroma, makes my mouth water.

I'm trying to keep this on the sweeter/fruitier side to make it a little more accessible to non-beer connoisseurs.

 
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Old 11-30-2011, 05:32 PM   #4
smpow
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Jun 2010
POW
Posts: 36
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Cool recipe - not a critique, more of a question. Is Beligian yeast often used for RISs? It seems like an interesting fit. Could make for some interesting complexity.

 
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Old 11-30-2011, 06:39 PM   #5
dirty_martini
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May 2010
Los Angeles
Posts: 320
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I think you need a little more chocolate malt (I wouldn't use any more roasted barley or black patent) and you also need some crystal malt in there for some complexity and to balance out the roast. I would up the chocolate another 4-8oz and add 1# of crystal malt, preferably something 90L or higher. Might even consider backing down a little on the black patent. Between the black patent and roasted barley, you might risk it getting a touch acrid or ashy.

 
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Old 11-30-2011, 09:49 PM   #6
plumbob
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Nov 2011
Ankeny, IA
Posts: 147
Liked 4 Times on 3 Posts


Quote:
Originally Posted by dirty_martini View Post
I think you need a little more chocolate malt (I wouldn't use any more roasted barley or black patent) and you also need some crystal malt in there for some complexity and to balance out the roast. I would up the chocolate another 4-8oz and add 1# of crystal malt, preferably something 90L or higher. Might even consider backing down a little on the black patent. Between the black patent and roasted barley, you might risk it getting a touch acrid or ashy.
I was afraid of exactly that, I feel like this thing might come out tasting like road tar. I think I'll take you advice and put in a pound of crystal.

As to the yeast, no it isn't a stout yeast. I'm aiming to put some fruity notes into this with a Belgian, as well as hit my ABV mark (provided I can put together a successful partial mash as well); I've also changed around the hops in pursuit of a fruitier beer.

 
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Old 11-30-2011, 10:53 PM   #7
jtejedor
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Sep 2010
Las Vegas
Posts: 651
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The few "belgian" stouts I have had I was not really fond of. The Stone Belgo Anise thing was just plain awful. Anyhow its fun to experiment but the roasty flavors might battle with the belgian yeast flavors a bit. Just my opinion but please let us know how it turns out sounds interesting.

 
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Old 12-01-2011, 07:01 PM   #8
dcp27
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Jan 2010
Medford, MA
Posts: 4,125
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Quote:
Originally Posted by plumbob View Post
As to the yeast, no it isn't a stout yeast. I'm aiming to put some fruity notes into this with a Belgian, as well as hit my ABV mark (provided I can put together a successful partial mash as well); I've also changed around the hops in pursuit of a fruitier beer.
you may want to consider some special B for the crystal to help with those fruity notes. btw, 1762 is awesome in a RIS

+1 to reducing the BP

 
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Old 12-01-2011, 07:16 PM   #9
BrewMU
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Oct 2011
Columbia, MO
Posts: 516
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I'm no expert - I've brewed exactly one stout. I used 8oz of roasted barley (it was briess, so I think it was also around 300 L) and 8oz of Kiln Coffee - I thought it was too much. The charcoal taste was too strong for me - I'm cutting back next time around. I don't know much about extract, but that recipe had 10# 2-row/1.5 #Simpson's x-tra drk/1# 20L caramel and the charcoal flavor is still very prominent.

 
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Old 12-13-2011, 03:13 PM   #10
ldepaoli
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Mar 2011
Sorocaba, SP
Posts: 29


My take is double the Chocolate to 16oz, dump the black malt and carapils and add at least 16oz of Special B.
I did one RIS somewhat similar to that (16oz Choco, 8oz roasted barley, 16oz Special B, 8oz Oats) and it turned out great.
But mine had 90IBU instead of 60. No hops bitter was noticeable due to excessive roasted malts bitterness.
One advice to reduce roasted malts acrid and adstingency is to not boil them, just step them (with boiled water and at temps higher than 80oC for 15min) and add the resulting liquid to the fermenter.



 
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