RIS Recipe Critique

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SomeN00b

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Hello all, long time lurker first time poster. After making several of other folk's RIS recipes, I've decided to try my hand at designing one. I expect, given my previous experiences with big beers, this to end up with an FG of 1.025 - 1.030, though I have never used WLP090 on a beer of this size. Any feedback is appreciated!

Type: All Grain
Batch Size: 12.00 gal
Boil Size: 14.17 gal
Boil Time: 60 min
End of Boil Vol: 12.50 gal
Final Bottling Vol: 11.00 gal
Est Mash Efficiency: 70.0 %
Est Original Gravity: 1.120 SG
Est Final Gravity: 1.021 SG
Estimated Alcohol by Vol: 13.3 %
Bitterness: 90.0 IBUs
Est Color: 73.7 SRM

40 lbs 1.3 oz Pale Malt, 2-Row (Rahr) (1.8 SRM) 71.0 %
5 lbs 10.3 oz Munich II (Weyermann) (8.5 SRM) 10.0 %
2 lbs 13.2 oz Roasted Barley (Bairds) (600.0 SRM) 5.0 %
2 lbs 4.1 oz Chocolate Malt (Bairds) (500.0 SRM) 4.0 %
1 lbs 11.1 oz Crystal, Extra Dark (Simpsons) (160.0 SRM) 3.0 %
1 lbs 11.1 oz Wheat, Flaked (1.6 SRM) 3.0 %
1 lbs 2.1 oz Caramalt Malt - 55L (Bairds) (55.0 SRM) 2.0 %
1 lbs 2.1 oz Crisp Pale Chocolate (225.0 SRM) 2.0 %

5.84 oz Magnum [12.40 %] - Boil 60.0 min 71.9 IBUs
4.57 oz Goldings, East Kent [5.20 %] - Boil 30.0 min 18.1 IBUs

2.50 tsp Irish Moss (Boil 15.0 mins)
1.50 tsp Fermax (Boil 10.0 mins)
San Diego Super Yeast (White Labs #WLP090)
 
Haven't made an RIS before but that seems like an awful lot of roasted malts even for an RIS. Probably don't need so many different kinds of malt either.
 
Haven't made an RIS before but that seems like an awful lot of roasted malts even for an RIS. Probably don't need so many different kinds of malt either.

It's a 12 gallon batch. It's not too much roasted grain at all.

Looks good OP. Might want to toss some flaked oats/barley in there for extra mouthfeel.
 
Thanks for the feedback guys! Maple, I haven't used flaked wheat before, but I was hoping the flaked wheat would help with mouthfeel in addition to head retention. Is that not the case or would flaked oats/barley just help more?
 
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