Chuckus95
Well-Known Member
I just ordered a used 5 gallon bourbon barrel. So, I want to brew something this weekend, and an RIS came to mind. Here is my proposed recipe:
15 lbs Maris Otter (Crisp) (4.0 SRM) Grain 1 71.4 %
1 lbs Chocolate Malt (350.0 SRM) Grain 2 4.8 %
1 lbs Chocolate Rye (Weyermann) (245.0 SRM) Grain 3 4.8 %
1 lbs Crystal Rye Malt (Thomas Fawcett) (80.0 SRM) Grain 4 4.8 %
1 lbs Especiale (Patagonia) (140.0 SRM) Grain 5 4.8 %
1 lbs Roasted Barley (Thomas Fawcett) (609.0 SRM) Grain 6 4.8 %
8.0 oz Cara-Pils/Dextrine (2.0 SRM) Grain 7 2.4 %
8.0 oz Oats, Flaked (1.0 SRM) Grain 8 2.4 %
2.00 oz Columbus (Tomahawk) [14.00 %] - Boil 60.0 min Hop 9 64.2 IBUs
1.50 oz Delta [6.90 %] - Boil 30.0 min Hop 10 18.2 IBUs
1.50 oz Delta [6.90 %] - Boil 5.0 min Hop 11 4.7 IBUs
1.0 pkg Bedford British Ale (White Labs #WLP006) [35.49 ml] Yeast 12 -
I will mash around 150, boil for 90 minutes, primary for 2 - 4 weeks, and then secondary in the barrel until ready. Estimated OG = 1.107; Est. FG = 1.024; SRM = 67.4; and IBUs = 87.1.
I have a couple of questions:
1. Having never brewed an RIS before, how does this recipe look?
2. I am on a Rye kick right now and have 1 lb each of Choc. Rye and Crystal Rye on hand; do you think that the Rye will come through or will it be overpowered by the Roasted Barley and/or Bourbon barrel?
Thanks for your help.
15 lbs Maris Otter (Crisp) (4.0 SRM) Grain 1 71.4 %
1 lbs Chocolate Malt (350.0 SRM) Grain 2 4.8 %
1 lbs Chocolate Rye (Weyermann) (245.0 SRM) Grain 3 4.8 %
1 lbs Crystal Rye Malt (Thomas Fawcett) (80.0 SRM) Grain 4 4.8 %
1 lbs Especiale (Patagonia) (140.0 SRM) Grain 5 4.8 %
1 lbs Roasted Barley (Thomas Fawcett) (609.0 SRM) Grain 6 4.8 %
8.0 oz Cara-Pils/Dextrine (2.0 SRM) Grain 7 2.4 %
8.0 oz Oats, Flaked (1.0 SRM) Grain 8 2.4 %
2.00 oz Columbus (Tomahawk) [14.00 %] - Boil 60.0 min Hop 9 64.2 IBUs
1.50 oz Delta [6.90 %] - Boil 30.0 min Hop 10 18.2 IBUs
1.50 oz Delta [6.90 %] - Boil 5.0 min Hop 11 4.7 IBUs
1.0 pkg Bedford British Ale (White Labs #WLP006) [35.49 ml] Yeast 12 -
I will mash around 150, boil for 90 minutes, primary for 2 - 4 weeks, and then secondary in the barrel until ready. Estimated OG = 1.107; Est. FG = 1.024; SRM = 67.4; and IBUs = 87.1.
I have a couple of questions:
1. Having never brewed an RIS before, how does this recipe look?
2. I am on a Rye kick right now and have 1 lb each of Choc. Rye and Crystal Rye on hand; do you think that the Rye will come through or will it be overpowered by the Roasted Barley and/or Bourbon barrel?
Thanks for your help.
