Big RIS recipe. what do you think

[inda_bebe]

Im going for a big fudgy, chewy, less roast and coffee, more chocolate RIS. any feedback will help me before brewday


Imperial Stout

Type: All Grain
Batch Size (fermenter): 4.50 gal Brewer: CER
Boil Size: 7.00 gal
Boil Time: 120 min
End of Boil Volume 5.00 gal Brewhouse Efficiency: 60.00 %
Final Bottling Volume: 4.00 gal Est Mash Efficiency 64.5 %
Fermentation: Ale, Two Stage



Ingredients
Amt Name Type # %/IBU

18.00 lb Pale Malt, Maris Otter (3.0 SRM) Grain 1 72.0 %
2.25 lb Chocolate Malt (350.0 SRM) Grain 2 9.0 %
1.00 lb Oats, Flaked (1.0 SRM) Grain 3 4.0 %
1.00 lb Roasted Barley (300.0 SRM) Grain 4 4.0 %
0.75 lb Caramel/Crystal Malt -120L (120.0 SRM) Grain 5 3.0 %
0.50 lb Black (Patent) Malt (500.0 SRM) Grain 6 2.0 %
0.50 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 7 2.0 %
1.00 lb Dememera Sugar (2.0 SRM) Sugar 8 4.0 %
1.72 oz Nugget [13.00 %] - Boil 90.0 min Hop 9 68.0 IBUs
1.15 oz Northern Brewer [8.50 %] - Boil 30.0 min Hop 10 21.4 IBUs
2.0 pkg SafAle English Ale (DCL/Fermentis #S-04) [0.02 l] Yeast 11 -

Beer Profile

Est Original Gravity: 1.125 SG
Est Final Gravity: 1.027 SG
Estimated Alcohol by Vol: 13.2 %
Bitterness: 89.4 IBUs
Est Color: 77.1 SRM

Mash Profile

Mash Name: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 24.99 lb
Sparge Water: 2.38 gal
Sparge Temperature: 168.0 F
Adjust Temp for Equipment: TRUE Mash PH: 5.20

Mash Steps
Name Description Step Temperature Step Time
Mash In Add 7.95 gal of water at 168.6 F 154.0 F 90 min

 

[h1tman]

I think you need to back down your roasted malts. I make a RIS that scores well in comps and that is pretty roasty that has less roasted malt than that. I would drop the chocolate malt altogether.

Also, most RIS recipes include some special b to give a dark fruit note. You could also go outside the box and use some dark Belgian Candi syrup to replace the sugar and also get some dark fruit.

 

[inda_bebe]

FINAL RECIPE

Imperial Stout

Type: All Grain
Batch Size (fermenter): 5.00 gal
Boil Size: 7.52 gal
Boil Time: 120 min
End of Boil Volume 5.52 gal Brewhouse Efficiency: 60.00 %
Final Bottling Volume: 4.50 gal
Fermentation: Ale, Two Stage

Ingredients

Amt Name Type # %/IBU
19.50 lb Pale Malt, Maris Otter (3.0 SRM) Grain 1 71.0 %
2.48 lb Chocolate Malt (350.0 SRM) Grain 2 9.0 %
2.22 lb Munich Malt (9.0 SRM) Grain 3 8.1 %
0.95 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 4 3.5 %
0.65 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 5 2.3 %
0.56 lb Barley, Flaked (1.7 SRM) Grain 6 2.0 %
1.11 lb Dememera Sugar (2.0 SRM) Sugar 7 4.0 %
1.94 oz Nugget [13.00 %] - Boil 90.0 min Hop 8 67.8 IBUs
1.30 oz Northern Brewer [8.50 %] - Boil 30.0 min Hop 9 21.3 IBUs
2.0 pkg SafAle English Ale (DCL/Fermentis #S-04) [0.02 l] Yeast 10 -
1.0 pkg Lalvin EC-1118 (Lallemand - Lalvin #EC-1118) [0.02 l] Yeast 11 -

Beer Profile

Est Original Gravity: 1.126 SG
Est Final Gravity: 1.027 SG
Estimated Alcohol by Vol: 13.3 %
Bitterness: 89.1 IBUs
Est Color: 55.4 SRM

Mash Profile

Mash Name: Single Infusion, Medium Body, Batch Sparge Total Grain Weight: 27.45 lb
Sparge Water: 4.10 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F Tun Temperature: 72.0 F
Adjust Temp for Equipment: TRUE Mash PH: 5.20

Mash Steps

Name Description Step Temperature Step Time
Mash In Add 7.04 gal of water at 171.8 F 154.0 F 90 min

Sparge Step: Batch sparge with 3 steps (Drain mash tun, , 2.05gal, 2.05gal) of 168.0 F water

 

[inda_bebe]

Did another change. How's this?
OG 1.125 * * * 90 IBU

90 min. Mash

120 min. Boil

68% Maris Otter * * * * *18.67 lb
12% Chocolate Malt * * * 3.29
7% Munich * * * * * * * * *1.92
5% Flaked Barley * * * * *1.37
5% C-120 * * * * * * * * * 1.37
3 % Dememera Sugar * *.82