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Old 02-08-2012, 11:10 PM   #1
Jul 2011
Miami, FL
Posts: 34

I've tried making a brown ale and a porter from extract and they just dont seem to have the richness that i want from a darker beer. My ipas and belgians come out great, but id love a big, silky smooth, roasty russian imperial stout.

is it possible to make a great RIS from all extract? (something similar to bell's expedition or Oskar Blues' Ten Fidy) if so, i'd love to get recipe ideas. i was considering a partial mash if i absolutely have to.

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Old 02-09-2012, 12:40 AM   #2
Apr 2010
Posts: 193

sure, i have never done it but i would recommend using the lightest extract you can and getting the dark color and flavor you look for from specialty grains.

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Old 02-09-2012, 01:15 AM   #3
Oct 2011
Florence, Alabama
Posts: 1,653
Liked 116 Times on 98 Posts

Originally Posted by moparx12 View Post
sure, i have never done it but i would recommend using the lightest extract you can and getting the dark color and flavor you look for from specialty grains.
This is, generally speaking, the method I would use as well. That being said; Bell's, when I brewed there, used to use Mountmellick Stout extract in all of their stouts... I cannot speak to whether or not they still do... These beers were what homebrewers would call "partial mash" in that they were about 50/50 mash to extract ... although for logistical purposes the mashes and extract portions were done separately and blended in the fermenter. Third Coast Old Ale also used extract in this way, with different extracts of course. You might try a single can of Mountmellick, a bunch of light DME, some crystal 60, roast and possibly chocolate if you want get close to the original 80's recipe.
"Why did you.... what was the point of... how drunk were you when you decided this was a good idea?" - DMartin

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Old 02-11-2012, 02:40 AM   #4
Dec 2011
Madison, AL
Posts: 198
Liked 12 Times on 11 Posts

Here is Coopers RIS recipe

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Old 02-11-2012, 02:47 AM   #5
gunner65's Avatar
Feb 2010
Lexington, KY
Posts: 843
Liked 17 Times on 14 Posts

Just an FYI the brewers best RIS is awesome.
Single Vessel BIAB is all I need....Until we figure out the no vessel technique.

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Old 02-11-2012, 12:46 PM   #6
Sep 2011
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Posts: 1,286
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Originally Posted by gunner65 View Post
Just an FYI the brewers best RIS is awesome.
I agree. I have some in the bottle right now that was put in secondary on oak chips for 6 or 8 weeks(don't remember exactly how long) it is very smooth.

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Old 02-12-2012, 07:11 AM   #7
Jul 2010
Northern NJ
Posts: 253
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I highly recommend Northern Brewer's RIS. Increcibly easy to brew with good bitterness and dark chocolate and coffee notes. I normally brew partial mash and this extract kit impressed me. I'd add a little more hops to the end of the boil or dry hop but the recipe is good as it stands.


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Old 02-12-2012, 07:48 AM   #8
dunnright00's Avatar
Aug 2009
San Diego
Posts: 1,458
Liked 23 Times on 21 Posts

Here's my recipe. Real roasty and smooth.
I might might make it again soon, but I'll have to convert it to AG.

12 lbs Pale LME
1 lb. Crystal 40L
1/2 lb. Chocolate Malt
1/2 lb. Black Patent
1/2 lb. Roasted


1 oz. Cascade hops (60 min boil)

1 oz. Cascade (30 min boil)

1 oz. Cascade (15 min)
1 tsp Irish Moss (15 Min Boil)

1 oz. Willamette hops (5 min late boil)

1 oz. Willamette hops (end of boil)

White Labs WLP001
or WLP005
Caspean Ales and Cider

“There is an ancient Celtic axiom that says, ‘Good People Drink Good Beer.’ Which is true, then as it is now. Just look around you in a public barroom and you will quickly see: Bad People Drink Bad Beer. Think about it.”
-- Hunter S. Thompson,

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Old 01-04-2013, 11:46 PM   #9
May 2012
Aberdeen, SD
Posts: 245
Liked 15 Times on 11 Posts

I just bought NB's Imperial Stout kit...also picked up 2 oz of Simcoe pellets, 4 oz cocoa nibs and 1 lb of dark Belgian candi sugar. I'm not entirely sure what my new schedule is going to look like.

It calls for 1.75oz summit at 60 and 2oz of cascade at 0 minutes

I was thinking 1.75oz summit at 60
1oz Simcoe at 10
1oz Cascade at 10
1oz Simcoe at 0
1oz Cascade at 0

I've read a bunch of threads saying that boiling the candi sugar a few days after primary fermentation begins and adding then will help lighten the strain on the yeast. So, I'm going to give it a shot.
Then I'll add the cocoa nibs to the secondary for 4 to 6 weeks and bottle it up.

Any thoughts on adding yeast at bottling? I've never brewed a beer this big...I figured 2 or 3 months in the secondary might need another shot of yeast.

I'm using white labs 007 dry English yeast
On deck: OAT IPA, Deer Camp (Bourbon Oak Aged Oatmeal Double Stout), Bourbon Oak Aged Rye Porter, Banana Rum Infused Cream Ale and Spring Juice IPA
Primary: Lemondrop Saison
Secondary: Drivesabike Pale Ale
On Tap: Nada

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