New RIS brewing today

[greenbirds]

I'm impressed that you have enough mouths to consume 23 gallons if imperial stout, much less that wild grain bill. Kudos to you, sir, and please keep the thread updated.

 

[Brewpastor]

I'm impressed that you have enough mouths to consume 23 gallons if imperial stout, much less that wild grain bill. Kudos to you, sir, and please keep the thread updated.

Only need one mouth. Now the liver is a different story...

 

[chefmike]

And he is in new mexico.... what else are you going to do? :fro:

 

[Brewpastor]

Well I am having VERY active fermentation, with loads of blow-off. Things are rolling along and smelling good. It is fermenting at an even 67 degrees.

 

[Irrenarzt]

I would love to come and see this setup the next time you do a Dukes of Ale showing. I'm up in SF but my max is about 35 pounds of grain for my system. I have a single tier 2 pump Brutus like setup. I just kegged a 12 gallon batch of 10% ABV Imperial Stout and 1/2 will be oaked but with spanish cedar instead. I just got done with some spanish cedar infusion spirals last week.

Good luck on this big batch.

 

[Brewpastor]

I would love to come and see this setup the next time you do a Dukes of Ale showing. I'm up in SF but my max is about 35 pounds of grain for my system. I have a single tier 2 pump Brutus like setup. I just kegged a 12 gallon batch of 10% ABV Imperial Stout and 1/2 will be oaked but with spanish cedar instead. I just got done with some spanish cedar infusion spirals last week.

Good luck on this big batch.

What can you tell me about the spanish cedar and the infusion spirals? Sounds interesting.

 

[Irrenarzt]

Well, I can tell you that I tried a beer from Tampa's Cigar City Brewing (not available here in NM of course, we suck at variety as you know) that was a spanish cedar aged double IPA. It was a very tasty beer so I decided to try to find some spanish cedar infusion spirals as this is a quick way to wood age a beer (typically 6 weeks for full extraction of the wood flavor components in oak infusion spirals). I emailed and called Cigar City without luck and I emailed and called the people that make the oak ones. Turns out I could not source any spanish cedar ones. So I got together with a guy I know in Los Alamos who works wood for a hobby and we lathed some up from some spanish cedar stock I got from Woodcraft in Tucson. A DIY if you will. They do not look as nice as the commercial ones but it's worth a shot. You could just cut cubes of a slab of spanish cedar as well but I like the spirals as they are easy to extract and seem to work the fastest. I like to roll over my inventory fairly fast to make room for newer creations.

I was going to put them into a double IPA but I decided to put them into my imperial stout as I have 2 cornies worth that I just kegged. Might as well see how it works with the stout as I have it all ready to go.

 

[Brewpastor]

The beer is clearing and has dropped to a 1.022. I fermented it at 63 degrees for 6 days, stepped it to 72 degrees and now have dropped it in steps down to 50. It tastes very clean, roasty and alcoholic. All indications are it will be a great beer. 10.25% will make a nice winter warmer. I hope the grain bill, plus the higher mash temp give this thing the body it will need to carry the alcohol. I will add raspberries to 3 gallons and blend that with another 5. I will put 5 gallons on home toasted juniper and leave the rest alone. I plan to bottle all of it.

More as I go.

 

[Brewpastor]

Bought a can of raspberry puree today. This will be good!

 

[motobrewer]

how much raspberries?

 

[looneybomber]

Has anyone brewed this and have comments on how it tastes? I'm looking for something real malty, something like bourbon county stout.