Victory Storm King Hops and Yeast - Home Brew Forums

Register Now!
Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Victory Storm King Hops and Yeast

Reply
 
Thread Tools
Old 01-07-2013, 02:00 AM   #1
ImperialStout
Recipes 
 
Apr 2011
Litchfield, Maine
Posts: 288
Liked 8 Times on 8 Posts



Anyone figure out what hops and yeast Victory Storm King might use. Victory mixes Storm King and Hop Devil at the bar in Downingtown, Pa to create the Dark Devil. Victory brew master says it works because both brews are hoppy beers and use the same yeast.

All I can find is Storm King has a Northwest flavor and they use American whole hops. Thinking they use Cascade. Same questions apply to Old Rasputin.

In general, what hops and yeast are commonly used in Russian Imperial Stouts. Currently using Columbus at 60 min followed by Perle, Goldings and Fuggles with Nottingham Danstar 3613 for yeast. The beer is great, not just my opinion, but trying to get it taste more like Storm King of Old Rasputin. Any thoughts?
__________________
"Ask not what your country can brew for you ; ask what you can brew for your country."

"ich braute dieses Bier mit meinem Hund" (Life is indeed short: Get a Beagle and a Beer

 
Reply With Quote
Old 01-07-2013, 06:21 PM   #2
nberna19
Recipes 
 
May 2012
Slidell, LA
Posts: 69
Liked 5 Times on 5 Posts


Remembered I saw a Storm King clone in the December 2012 issue of Brew Your Own. Haven't brewed it yet but here it is:

OG: 1089
FG: 1018
IBU: 82
SRM: 53
ABV: 9.1%

14.5 lbs Pilsner
2.5 lbs Vienna
1 lb Carafa (400 L)
1 lb Roasted Barley (450 L)

2.0 oz Centennial (10.5% AA) @ 60 mins
0.75 oz Cluster (7% AA) @ 30 mins
0.5 oz Cascade (5.75% AA) @ 5 mins

WLP001 California Ale yeast or Wyeast 1056 American Ale yeast.

Mash at 155 F for 60 minutes.
Ferment at 68 F. Condition for up to 3 weeks after primary fermentation.

 
Reply With Quote
Old 01-08-2013, 03:14 AM   #3
ImperialStout
Recipes 
 
Apr 2011
Litchfield, Maine
Posts: 288
Liked 8 Times on 8 Posts


Thanks for the recipe nberna19. Have copied the recipe and will give it a try.

Have since learned from Brad Smith's book "Brewing With Beer Smith" that traditional stouts are made with well modified UK pale malts and English Fuggles and BC Goldings hops while American microbreweries use US hop variants. Yeast is usually English ale or Imperial Stout yeasts but very high OG beers will use Champagne or Barley Wine yeast.

All well and good. I get the BC Goldings and Fuggles but exactly what are "well modified UK pale malts" and English ale, Imperial Stout, Champagne or Barley wine yeasts.

Think the "well modified UK pale malts" means Maris Otter pale malt. For the yeast, is there a chart showing what type of yeasts are typically used for a given style?

Any thoughts?
__________________
"Ask not what your country can brew for you ; ask what you can brew for your country."

"ich braute dieses Bier mit meinem Hund" (Life is indeed short: Get a Beagle and a Beer

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Victory Storm King clone RIT_Warrior Recipes/Ingredients 16 11-05-2013 10:29 AM
Lost power in the storm, how long will my yeast keep? ndraughn Fermentation & Yeast 4 07-05-2012 02:45 AM
What hops in Storm King? Jeeperforlife Recipes/Ingredients 6 02-13-2010 04:31 AM
I'm F**king Matt Damon.....I'm F**king Ben Affleck talleymonster Drunken Ramblings and Mindless Mumbling 20 09-30-2008 03:21 PM
Perfect Fermentation Storm - Nottingham Yeast Cake BrewFrick General Techniques 1 07-02-2008 03:32 PM


Forum Jump