D-Train
Well-Known Member
I'm looking for feedback on a RIS recipe I've been tweaking in beersmith the last couple of days. This will be my first, with the closest to a beer this big being a doppelbock I made last winter. The plan would be to brew this the week after next, keg in December, "sample" for a month, and then probably bottle the remainder.
Batch Size: 5.25 gallons
Yeast: Yeast Bay Vermont Ale (aka Conan)
Original Gravity: 1.101
Est. Final Gravity: 1.020-1.030?
IBU's: 82.9
Boil Time: 105 minutes
Color: 67.3 SRM
Brewhouse Efficiency: 60%
Mash Efficiency: 64%
Total Grains: 24.25
16.5# / 68.0% Maris Otter 3.0L
4.0# / 16.5% Munich 8.3L
1.5# / 6.2% Roasted Barley 600L
1.25# / 5.2% Flaked Barley 1.7L
0.75# / 3.1% Chocolate Malt 400L
0.25# / 1.0% Black Malt 600L
0.75oz Columbus 60 min 29.0 IBU
0.50oz Simcoe 60 min 17.9 IBU
0.75oz Columbus 30 min 22.3 IBU
0.50oz Simcoe 30 min 13.8 IBU
Mash: 152F for 60 minutes, no mash out, batch sparge.
Really looking for any feedback on the recipe, but also a couple of specific areas:
I couldn't find info on the internet of a successful Conan+RIS combo. The general recommendation seems to be to use an English yeast and English hops, or an American yeast and American hops. I've been keeping a stock of Conan yeast and thought that the combo of a (rumored) English yeast and American hops works well in IPA, so why not RIS?
With this grain bill, yeast, and mash schedule, what might I expect for final gravity? I'm wondering if I should consider mashing lower. Ideally I'd like to keep final gravity in the mid 20's, I think. My doppelbock from last year finished at 1.023 and that is borderline cloying. I think I might be better off with a lower mash temp, maybe 152?
Thanks!
Batch Size: 5.25 gallons
Yeast: Yeast Bay Vermont Ale (aka Conan)
Original Gravity: 1.101
Est. Final Gravity: 1.020-1.030?
IBU's: 82.9
Boil Time: 105 minutes
Color: 67.3 SRM
Brewhouse Efficiency: 60%
Mash Efficiency: 64%
Total Grains: 24.25
16.5# / 68.0% Maris Otter 3.0L
4.0# / 16.5% Munich 8.3L
1.5# / 6.2% Roasted Barley 600L
1.25# / 5.2% Flaked Barley 1.7L
0.75# / 3.1% Chocolate Malt 400L
0.25# / 1.0% Black Malt 600L
0.75oz Columbus 60 min 29.0 IBU
0.50oz Simcoe 60 min 17.9 IBU
0.75oz Columbus 30 min 22.3 IBU
0.50oz Simcoe 30 min 13.8 IBU
Mash: 152F for 60 minutes, no mash out, batch sparge.
Really looking for any feedback on the recipe, but also a couple of specific areas:
I couldn't find info on the internet of a successful Conan+RIS combo. The general recommendation seems to be to use an English yeast and English hops, or an American yeast and American hops. I've been keeping a stock of Conan yeast and thought that the combo of a (rumored) English yeast and American hops works well in IPA, so why not RIS?
With this grain bill, yeast, and mash schedule, what might I expect for final gravity? I'm wondering if I should consider mashing lower. Ideally I'd like to keep final gravity in the mid 20's, I think. My doppelbock from last year finished at 1.023 and that is borderline cloying. I think I might be better off with a lower mash temp, maybe 152?
Thanks!