ready to take on an RIS - how's this look?

[snailsongs]

I am shooting for 1.100 here and roughly 100 IBU's or more, something I can age for a couple years in the bottle. I am considering oaking with bourbon soaked cubes and a vanilla bean in secondary, but I haven't decided on that yet.

what do you think of the recipe? Am I going to end up with too much dark fruit? I want coffee and roast over fruit here, so with that in mind am I on track? thanks guys.


Ingredients

13.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 60.5 %
4.00 lb Pale Malt, Maris Otter (3.0 SRM) Grain 18.6 %
1.50 lb Roasted Barley (300.0 SRM) Grain 7.0 %
1.00 lb CHocolate Rye (200.0 SRM) Grain 4.7 %
1.00 lb Caramel/Crystal Malt - 90L (90.0 SRM) Grain 4.7 %
1.00 lb Coffee Malt (150.0 SRM) Grain 4.7 %
1.00 oz Warrior [15.00%] (90 min) Hops 41.2 IBU
1.00 oz Magnum [14.00%] (60 min) Hops 35.9 IBU
1.75 oz Williamette [5.50%] (30 min) Hops 19.0 IBU
1.00 oz Goldings, East Kent [5.00%] (5 min) Hops 2.6 IBU

Beer Profile

Est Original Gravity: 1.100 SG
Est Final Gravity: 1.025 SG
Estimated Alcohol by Vol: 9.8 %
Bitterness: 98.7 IBU

oh, and will a few packets of S-05 do the trick (1.030-1.035 would probably be ok here) or should I do the hard work of making a gigantic starter. I don't really know what the appropriate yeast would be.....thoughts?

 

[enderwig]

That recipe looks pretty solid to me. I've never used the chocolate rye before, have you? Your hops look fine, and as for yeast, if you go with us-05, make sure to rehydrate it for this beer
Good luck with it, and let us know how it comes out!

 

[snailsongs]

no, I've never used the chocolate rye either, but I'm bored with chocolate malt and it's predictable sharpness. I thought this might be a nice way to try the rye-version out and avoid the regular stuff. I haven't gone wrong with rye yet.....

 

[WorryWort]

Looks great! I'd skip the bourbon and vanilla myself. you've got plenty of delicious stuff in there already. I'm not that big on that stuff to begin with though.

 

[marc06]

I've used chocholate rye in an RIS and we used ~15%. I think that using only 1 lb your not going to get any rye flavor, if thats what your trying to do.

 

[snailsongs]

I've used chocholate rye in an RIS and we used ~15%. I think that using only 1 lb your not going to get any rye flavor, if thats what your trying to do.

Well, partly to get a little rye note, but mostly to sub something different where most recipes put the "chocolate" malt. maybe I'll add the .75 lb of flaked rye I have to this to bring out the rye a bit more......I think it's going to be plenty complex, especially after aging.

How did you like the chocolate rye?

 

[bbrim]

You could oak a portion of it and leave some without. I picked up a pack of Goose Island's Bourbon County Stout, it's like 14% and aged in oak barrels used in bourbon making. It was awesome and a road I will travel when I run out of smaller ideas and have plenty of beer on hand. I think you should go for it if it sounds tasty to you because I know it agrees with my palate. It looks good, Happy Brewing!

 

[marc06]

The RIS was a group effort and one of the guys that was in on the brew really likes rye so we used it (never used rye before). After this brew, I would use it again. It added another level of complexity to the flavors thats not normally in a RIS. It was subtle, maybe bc it was a huge grain bill, and unique. I would say use it, just up the % in the grist.

 

[Dog House Brew]

If you decide on a vanilla bean in secondary, you had better use 2 to 2.5 beans or you won't get much. I've tried using one and didn't taste it at all. In my bigger brews I use 2.5 beans in secondary for just a hint of vanilla. I think the recipe looks solid. Makes me want to brew up a big RIS!

 

[snailsongs]

Thank you all for your advice and reassurances.......It's going to be hard to put back, but I want to age this one for a while, just to see if I can do it. I've got a large stash of brews to work through to keep me busy, and of course more brews planned all the time.....the stuff I need for this arrives today but I'm workng all weekend. I'll be brewing probably Tuesday.

I'm going to add 3/4 lb of flaked rye since I already ordered the chocolate rye, and I may up the base malt by 3-4 lbs because I have a feeling my efficiency is going to suffer with this monster....never made a beer this big before so it'll be a learning experience.

bbrim: I've had that Goose Island Bourbon County Stout, too. It was very good, but what stuck out to me the most was actually a really intense tobacco note...it tasted a little like my grandpa used to smell after a dinner party - cigars and strong liquour. In fact, when someone says tobacco note now, that beer is what I think of. I don't even remember the bourbon/vanilla much. It's a rich beer, though. very good.