Boozy Mcboozerson
Member
Recipe Type: Russian Imperial Stout All Grain
Yeast: English Ale Yeast WLP 007
Yeast Starter: HUGE
Batch Size (Gallons): 5 gallons RIS + 4 gallons small Oatmeal Stout/Porter
Original Gravity:1.105
Final Gravity:1.025
Mash 60 min at 153 degrees
Boiling Time (Minutes):90
IBU:59
Color:63
Primary Fermentation (# of Days & Temp):
7 days @ 65 degrees, 7 days @ 70degrees
Secondary Fermentation (# of Days & Temp):
4 weeks@ 60 degrees
This is my first time posting, I have been reading this forum for the last 6 months. I have only brewed one other RIS it was a Bourbon County Stout Clone I have aging on bourbon soaked, medium plus toast French oak cubes. Just looking for feedback on this busy RIS grain bill. I am aiming for a stout with a HUGE malt flavor, hopefully with some biscuit and chocolate character.
Also I was planning on trying a parti gyle small porter afterwards by adding more specialty grains in the second runnings. Looking for any recomendations for grains to add so my porter isnt too thin. I was thinking some more caramel and chocolate malts, possibly roast barley
Russian Imperial Stout
Grain Bill
14 lb - American - Pale 2-Row (57.1%)
2 lb - German - Munich Light (8.2%)
2 lb - American - Wheat (8.2%)
1.0 lb - American - Chocolate (5.1%)
1 lb - German - Caramunich i (4.1%)
1 lb - American - Special Roast (4.1%)
12 oz - American - Caramel / Crystal 60L (3.1%)
12 oz - American - Roast Barley (3.1%)
0.5 lb - American - Aromatic Malt (2.0%)
0.5 lb - United Kingdom - Pale Chocolate (2.0%)
0.5 lb - Belgian - Special B (2.0%)
4 oz - Belgian - De Bittered Black (1.1%)
HOPS:
1.5 oz - Warrior Type: Pellet, AA: 16, Use: Boil for 60 min, IBU: 51.7
1 oz - East Kent Goldings, Type: Pellet, AA: 5, Use: Boil for 20 min, IBU: 6.6
Yeast: English Ale Yeast WLP 007
Yeast Starter: HUGE
Batch Size (Gallons): 5 gallons RIS + 4 gallons small Oatmeal Stout/Porter
Original Gravity:1.105
Final Gravity:1.025
Mash 60 min at 153 degrees
Boiling Time (Minutes):90
IBU:59
Color:63
Primary Fermentation (# of Days & Temp):
7 days @ 65 degrees, 7 days @ 70degrees
Secondary Fermentation (# of Days & Temp):
4 weeks@ 60 degrees
This is my first time posting, I have been reading this forum for the last 6 months. I have only brewed one other RIS it was a Bourbon County Stout Clone I have aging on bourbon soaked, medium plus toast French oak cubes. Just looking for feedback on this busy RIS grain bill. I am aiming for a stout with a HUGE malt flavor, hopefully with some biscuit and chocolate character.
Also I was planning on trying a parti gyle small porter afterwards by adding more specialty grains in the second runnings. Looking for any recomendations for grains to add so my porter isnt too thin. I was thinking some more caramel and chocolate malts, possibly roast barley
Russian Imperial Stout
Grain Bill
14 lb - American - Pale 2-Row (57.1%)
2 lb - German - Munich Light (8.2%)
2 lb - American - Wheat (8.2%)
1.0 lb - American - Chocolate (5.1%)
1 lb - German - Caramunich i (4.1%)
1 lb - American - Special Roast (4.1%)
12 oz - American - Caramel / Crystal 60L (3.1%)
12 oz - American - Roast Barley (3.1%)
0.5 lb - American - Aromatic Malt (2.0%)
0.5 lb - United Kingdom - Pale Chocolate (2.0%)
0.5 lb - Belgian - Special B (2.0%)
4 oz - Belgian - De Bittered Black (1.1%)
HOPS:
1.5 oz - Warrior Type: Pellet, AA: 16, Use: Boil for 60 min, IBU: 51.7
1 oz - East Kent Goldings, Type: Pellet, AA: 5, Use: Boil for 20 min, IBU: 6.6
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