thoughts on RIS?

[dcp27]

Next week I plan on making a nice big RIS to have ready for my bday this fall. I'm trying to finish off some hops in it, so its a bit hoppier than I'd normally go for. Let me know if you have any suggestions/concerns

5gal batch
1.100 OG, 1.02 FG, 85 IBUs

10lbs Marris Otter (50%)
3lbs Munich 10 (15%)
2lbs Flaked Barley (10%)
1.5lbs Roasted Barley (7.5%)
1.5lbs Pale Chocolate (7.5%)
1lb Special B (5%)
1lb D2 (5%)

1oz Warrior @60
2oz Willamette @60
1oz Warrior @10
2oz Willamette @10

2oz med oak soaked in red wine

Wy1318 yeast cake, plus some WLP530 cake after a few days to help further attenuate

mash @150, boil 90mins, ferment @64 6weeks, age in keg w/ oak til fall

 

[phenry]

I've never messed with oaking, but the grain bill and hops look pretty good. My RIS uses a lb of Special B as well, and you definitely get pretty pronounced dried fruit profile from it. Should be plenty complex and pretty amazing with some aging.

 

[iijakii]

Looks fantastic to me as well. My personal preference is to drop the flaked a little and use some wheat malt cause I love the body it gives, but that's just picking hairs.

 

[dcp27]

Thanks for the go ahead on this guys. I'm debating on mixing in some black patent for part of the roasted barley. any thoughts?

 

[iijakii]

A lot of people like it, I personally MUCH prefer the type of roast you get from roasted barley. Black patent is like cigarettes as far as I am concerned. But that doesn't mean you won't enjoy it.

Think back to commercial stouts you've had and pull up some clone recipes.

 

[dcp27]

yea, i have the same feeling with it, but i didnt know if i went like 1-1.25lb roasted and 0.25-0.5lb black if it'd add more depth without making it ashy.

the clone recipes i like are all over the place, all roasted, all black, or a mix

 

[Stephonovich]

What grain makes a beer (specifically a stout) smooth? I just tried the latest Sam Adams RIS (Five Crown) and it's insanely smooth. There's this almost malted milk like taste that coats your mouth like none other. I don't think it's oatmeal; I've had them (Oatmeal Stouts) before. I've made a couple stouts, and tried many, and not all of them are so smooth. Irish Stouts, for instance, I find quite dry. Anyone want to chime in with that magic ingredient?

 

[dcp27]

could be the high FG, lactose/malto, or lots of flaked barley. i havent tried that one to know


any thoughts on flaked barley vs oats or half n half? any other suggestions before i pick up the grains tomorrow?