Russian Imperial Stout - Page 4 - Home Brew Forums
Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Russian Imperial Stout

Reply
 
Thread Tools
Old 05-17-2013, 02:11 PM   #31
Nico93
Recipes 
 
May 2013
, Italy
Posts: 309
Liked 64 Times on 34 Posts


Ok! I'm going to make first a moderate IPA (abv 5% IBU 50) in order to have a healty yeast!
Thanks :-)

 
Reply With Quote
Old 08-08-2013, 07:12 PM   #32
Nico93
Recipes 
 
May 2013
, Italy
Posts: 309
Liked 64 Times on 34 Posts


brewed today!

Ricetta per stout, final liter 22,0 (in bollitura 27,0)
efficienza 67%, boil 120 min.
OG 1,113; IBU: 94,0; EBC: 200;
Malti:
4000 gr Pale Malt, Maris Otter, 1,038;
700 gr Chocolate Malt, 1,030;
700 gr Roasted Barley, 1,028;
370 gr Crystal 75L, 1,034;
100 gr Peated, 1,038;
500 gr flaked barley, 1,033;
3000 gr Light liquid extract, 1,036;
650 gr Amber dry extract, 1,040;
300 gr Zucchero Candito, Amber, 1,042;
hops:
15 gr Goldings, East Kent, 6,0 %a.a., 30 min, Kettle;
15 gr Goldings, East Kent, 6,0 %a.a., 10 min, Kettle;
65 gr Columbus (Tomahawk), 16,1 %a.a., 60 min, Kettle;
16 gr Chinook, 11,0 %a.a., 60 min, Kettle;
10 gr Styrian Goldings, 4,4 %a.a., 60 min, Kettle;
18 gr Tettnang, 4,5 %a.a., 60 min, Kettle;
yeast:
Scotish Ale
Mash Steps:
50 °C 15 min
66 °C 80 min
78 °C 15 min

I add the sugar only to correct the og...

i'm going to add roasted coffee beans in the secondary, is ok?

i pitch on the yeast cake of a ipa (og 1050)


thanks so much for the help!!




p.s. after 2 ours, is going crazy!



 
Reply With Quote
Old 08-08-2013, 07:54 PM   #33
GuldTuborg
HBT_SUPPORTER.png
 
GuldTuborg's Avatar
Recipes 
 
Mar 2010
OH
Posts: 4,523
Liked 941 Times on 645 Posts


Wow. That's some seriously dark wort. Did you actually get this up to 1.113, or is that just the estimate?
__________________
*Member: The HBT Sweaty Fat Guys Cigar Club

 
Reply With Quote
Old 08-08-2013, 08:10 PM   #34
Nico93
Recipes 
 
May 2013
, Italy
Posts: 309
Liked 64 Times on 34 Posts


1,113 is misured og, the estimated og was 1, 120 :-)

 
Reply With Quote
Old 08-08-2013, 09:45 PM   #35
Nico93
Recipes 
 
May 2013
, Italy
Posts: 309
Liked 64 Times on 34 Posts


waaaaaaa it's incredible!!

now it's 70 degrees but i'm taking it to 66




edit:

this morning three liters of wort were on the floor



 
Reply With Quote
Old 08-09-2013, 01:12 PM   #36
solbes
Recipes 
 
Jul 2011
Ramsey & Akeley, Mn
Posts: 2,975
Liked 237 Times on 217 Posts


Uh oh, no blow-off tube on a 1.113 brew on top of an entire yeast cake? Lesson learned, hehe. Fermcap-S is also your friend to control Krausen. I use it in EVERY brew.

I still bet it turns out amazing. Just lost some product, that's all.
__________________
Primary #1: Umlaut my Kölsch VII #2: Empty
Secondary #1
: Empty #2: Empty #3: Cab MerMarqeNac Wine
Kegged
: Mugged a Monk Paters
Bottles
: Dark Belgian Strong, Black Raspberry Rhubarb wine, RIS, Carmel Apple Cider, Big 50 Barleywine, Framboise Lambic, Barolo Wine, Berry Rhubarb Wine, Black Currant wine
On Deck: BGSA

 
Reply With Quote
Old 08-09-2013, 01:23 PM   #37
FreddyMar3
Recipes 
 
Dec 2010
Berwyn, PA
Posts: 373
Liked 54 Times on 38 Posts


Nico, di dove sei? Ho studiato al milano e firenze per sette mesi, sei anni fa. La birra Citta Vecchia era la birra che mi ha convinto di fare produzione di birra. Avete mai bevuto?

P.S. Scusame, il mio italiano non e molto bene dopo tanti anni.

 
Reply With Quote
Old 08-09-2013, 03:53 PM   #38
Nico93
Recipes 
 
May 2013
, Italy
Posts: 309
Liked 64 Times on 34 Posts


@solbes: wat can I use in a 1113 beer in place of the blow off?
P. S. I had never head about foam cap, I read o Google that is useful for big beers! I am going to buy it!

@freddy: vivo a Varese, vicino a Milano anche se in settimana vivo a Milano per andare all universitŕ!
Non ho mai bevuto quelle birre anche se ne ho sentito parlare! :-)

 
Reply With Quote
Old 08-09-2013, 06:01 PM   #39
solbes
Recipes 
 
Jul 2011
Ramsey & Akeley, Mn
Posts: 2,975
Liked 237 Times on 217 Posts


A blow off tube is almost manditory in a 1.113" beer pitched onto an entire yeast cake. Good news is you will liekly get great attenuation out of your yeast without becoming stuck. But all that sugar being dumped onto all of that yeast will result in a pretty voilent fermentation. Mine blew like crazy and it was 1.105.

Fermcap-S, about 10 drops in 5 gallons will control most fermentations, though likely not a big RIS like that. Might reduce losses out of the blow off tube though.
__________________
Primary #1: Umlaut my Kölsch VII #2: Empty
Secondary #1
: Empty #2: Empty #3: Cab MerMarqeNac Wine
Kegged
: Mugged a Monk Paters
Bottles
: Dark Belgian Strong, Black Raspberry Rhubarb wine, RIS, Carmel Apple Cider, Big 50 Barleywine, Framboise Lambic, Barolo Wine, Berry Rhubarb Wine, Black Currant wine
On Deck: BGSA

 
Reply With Quote
Old 08-09-2013, 08:01 PM   #40
Nico93
Recipes 
 
May 2013
, Italy
Posts: 309
Liked 64 Times on 34 Posts


The density is dropped down to 1060 in 24 hours :O
Does the fermcap causes problems to the foam in the glass when I drink the beer?
Thanks for the help :-)

Edit: 1040, and it is gurglin very slow :-)

 
Reply With Quote


Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Russian imperial stout Dixon All Grain & Partial Mash Brewing 7 03-21-2013 01:20 PM
Russian Imperial Stout EatWell General Beer Discussion 6 03-22-2012 01:23 AM
Russian Imperial Stout CBMbrewer Recipes/Ingredients 1 12-15-2011 05:04 PM
Russian Imperial Stout senorfartman General Beer Discussion 2 12-23-2007 12:30 AM
Please help with Russian Imperial Stout IDbrew General Techniques 4 01-17-2007 08:18 AM


Forum Jump