Russian Imperial Stout Recipe Critique

[HighlandRanger]

OK. So my Brother-in-law got a lot of free grain from a friend so we thought we would brew something from it, just to see if it's any good. From the List of grains he got, I thought a RIS would be great, with maybe a Porter or Dark Mild off the 2nd Runnings. Anyway, here is the recipe I came up with. Wanted to get some feedback. I will be making an Old Ale and a Northern Brown in a couple of weeks so I thought we would use the yeast cake from that to ferment this beast.

Here it is:

HOME BREW RECIPE:
Title: #13 RIS

Brew Method: All Grain
Style Name: Russian Imperial Stout
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Boil Size: 7.5 gallons
Boil Gravity: 1.076
Efficiency: 70% (brew house)


STATS:
Original Gravity: 1.104
Final Gravity: 1.023
ABV (alternate): 11.83%
IBU (tinseth): 77.09
SRM (morey): 50

FERMENTABLES:
13 lb - American - Pale 2-Row (56.8%)
3 lb - United Kingdom - Munich (13.1%)
2 lb - American - Vienna (8.7%)
1 lb - German - Carafa I (4.4%)
14 oz - American - Roasted Barley (3.8%)
12 oz - American - Caramel / Crystal 30L (3.3%)
12 oz - American - Chocolate (3.3%)
0.75 lb - United Kingdom - Black Patent (3.3%)
0.5 lb - Belgian - Special B (2.2%)
4 oz - Belgian - Biscuit (1.1%)

HOPS:
2 oz - Northern Brewer, Type: Pellet, AA: 8.5, Use: Boil for 90 min, IBU: 49.67
1.5 oz - East Kent Goldings, Type: Pellet, AA: 5, Use: Boil for 30 min, IBU: 15.74
1.5 oz - Fuggles, Type: Pellet, AA: 4.5, Use: Boil for 20 min, IBU: 11.16
0.5 oz - Fuggles, Type: Pellet, AA: 4.5, Use: Boil for 2 min, IBU: 0.52

YEAST:
Wyeast - Thames Valley Ale 1275
Starter: Yes
Form: Liquid
Attenuation (custom): 78%
Flocculation: Med-Low
Optimum Temp: 62 - 72 F
Fermentation Temp: 68 F
Pitch Rate: 2.0 (M cells / ml / deg P)


NOTES:
Double Infusion, Full Body
Step Time Name Description Step Temp
30 min Protein Rest Add 12.08 qt of water at 135.0 F 122.0 F
30 min Saccrification Add 12.08 qt of water at 203.4 F 158.0 F
10 min Mash Out Add 10.35 qt of water at 194.4 F 168.0 F

This recipe has been published online at:
http://www.brewersfriend.com/homebrew/recipe/view/402588/-13-ris

 

[porterpounder]

That's a lot of roasted grains. It will be boldly roasty and then some. Probably delicious, but may need some mellowing time. Otherwise looks great.

 

[HighlandRanger]

That's a lot of roasted grains. It will be boldly roasty and then some. Probably delicious, but may need some mellowing time. Otherwise looks great.

Yes, it would definitely be something to set back and age for awhile!

 

[kh54s10]

IDK. As porterpounder stated that is a lot of roasted grains. To keep my beers from getting to be a muddled mess I try to limit my malts to 4-6 types for a dark beer and 2-4 for a light beer.

It may be great but with that many different malts? If I make one that I like it is easier to decide which malt made the difference or conversely which malt I didn't like in that beer.

 

[HighlandRanger]

IDK. As porterpounder stated that is a lot of roasted grains. To keep my beers from getting to be a muddled mess I try to limit my malts to 4-6 types for a dark beer and 2-4 for a light beer.

It may be great but with that many different malts? If I make one that I like it is easier to decide which malt made the difference or conversely which malt I didn't like in that beer.

So, do you have a recommendation to which 6 would be best? %s?

 

[HighlandRanger]

Hmmm... something to think about.
This is from Nick Carr at kegerator.com
http://learn.kegerator.com/russian-imperial-stout/
Start with a high quality 2-row pale ale base malt. If working toward authenticity, stick with European malts such as Maris Otter, Weyermann, or Crisp. After you have the foundation you can begin to play. Your guiding standard should be complexity. Layer in complexity by using two, three, four, or five malts within each family — especially the roasted grains because this is where much of the chocolate, coffee, and roast come from.
Easily 20% of the brewing malts in your grain bill should come from these dark and roasted malts. Adjunct malts such as flaked oats or specialty malts, like Special B, can also be used to increase mouthfeel and depth of flavor. It’s a big beer and can easily hold up to some experimentation.

 

[HighlandRanger]

Adjusted some... but I think I will keep the complexity of malts.

Increased Chocolate a bit, decreased Black Patent and Slightly Increased Special B and Caramel 30 to balance the roast better.

HOME BREW RECIPE:
Title: #13 RIS

Brew Method: All Grain
Style Name: Russian Imperial Stout
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Boil Size: 7.5 gallons
Boil Gravity: 1.078
Efficiency: 70% (brew house)


STATS:
Original Gravity: 1.106
Final Gravity: 1.024
ABV (alternate): 12%
IBU (tinseth): 75.92
SRM (morey): 50

FERMENTABLES:
13 lb - American - Pale 2-Row (55.6%)
3 lb - United Kingdom - Munich (12.8%)
2 lb - American - Vienna (8.6%)
1 lb - German - Carafa I (4.3%)
14 oz - American - Caramel / Crystal 30L (3.7%)
14 oz - American - Chocolate (3.7%)
14 oz - American - Roasted Barley (3.7%)
14 oz - Belgian - Special B (3.7%)
8 oz - United Kingdom - Black Patent (2.1%)
6 oz - Belgian - Biscuit (1.6%)

HOPS:
2 oz - Northern Brewer, Type: Pellet, AA: 8.5, Use: Boil for 90 min, IBU: 48.91
1.5 oz - East Kent Goldings, Type: Pellet, AA: 5, Use: Boil for 30 min, IBU: 15.5
1.5 oz - Fuggles, Type: Pellet, AA: 4.5, Use: Boil for 20 min, IBU: 10.99
0.5 oz - Fuggles, Type: Pellet, AA: 4.5, Use: Boil for 2 min, IBU: 0.51

 

[kh54s10]

So, do you have a recommendation to which 6 would be best? %s?

No. It may be great as is. I have just gone to simplifying my recipes some.

My RIS
10 lbs Rahr standard 2 row
9 lbs Maris Otter
1 lb Special B
.5 lb Carafoam - probably unnecessary
.5 lb Chocolate
.25 lb Roasted Barley

1.75 oz Galena 60 min
2 oz East Kent Goldings 30 min

2 packs of US05 rehydrated

4 oz Medium Oak Chips 7 days in secondary.

It took at least 6 months for the flavors to meld.
At a year and 2 months they are great.
Going too fast, they may all be gone before the flavor peaks.

 

[HighlandRanger]

Thanks for the comments. I think I'll go with it and see! Will figure out a parti-gyle to get a porter or dark mild out of it as well.