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Old 01-17-2009, 08:59 PM   #1
kcinpdx
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Jun 2008
Portland, OR
Posts: 328
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I based some of this on Brewpastor's RIS:

Untitled Recipe
13-F Russian Imperial Stout

Size: 3.0 gal
Efficiency: 70.0%
Attenuation: 75.0%
Calories: 311.71 kcal per 12.0 fl oz

Original Gravity: 1.093 (1.075 - 1.115)
Terminal Gravity: 1.023 (1.018 - 1.030)
Color: 35.97 (30.0 - 40.0)
Alcohol: 9.22% (8.0% - 12.0%)
Bitterness: 55.9 (50.0 - 90.0)

Ingredients:
9.0 lb Maris Otter Pale
.6 lb Roasted Rye
.5 lb Chocolate Malt
.5 lb Crystal 150
.4 lb Special B - Caramel malt
0.3 lb Molasses
1.0 oz Cascade (5.5%) - added during boil, boiled 60.0 min
1 oz Fuggle (4.8%) - added during boil, boiled 20 min
.5 oz Northern Brewer (8.0%) - added during boil, boiled 5 min


Since I have very little understanding of how various additions might affect the outcome (still pretty new to brewing) I am looking for some thoughts on this - does it make sense? Are there better choices?
Any feedback welcome.

 
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Old 01-18-2009, 02:40 AM   #2
albannach
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Jul 2008
Georgia
Posts: 190
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I'm not familiar with the original recipe, but I can say that chocolate malt goes great in stouts. It smells like coffee beans with a hint of chocolate and has a roasted, slightly bitter coffee taste.

 
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Old 01-18-2009, 03:00 AM   #3
DeathBrewer
Maniacally Malty
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Apr 2007
Oakland, CA
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where did you get the roasted rye? that is unmalted, like roasted barley, correct? you will definitely want some roastiness...you won't get enough from the chocolate malt.

i think it looks like a great recipe. kind of odd hop additions. i know some people like cascade as a bittering hop, but i've never tried it. i don't think it really belongs in an RIS. I'd go with a small amount of some clean, high alpha acid hop for the bittering.

the northern brewer addition at the end is interesting and sounds very tasty.
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Old 01-19-2009, 01:37 AM   #4
kcinpdx
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Jun 2008
Portland, OR
Posts: 328
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thanks for the input - I got the idea for Cascades in a stout from Rogue. I could look at others though if you think is would detract from the stoutiness

 
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