NEW RIS Recipe - Feedback?

[rwing7486]

Hey everyone. Below is a new RIS recipe I have been working on. Still debating about replacing some of the specialty grains as I am not sure if I want to use coffee malt. Also thinking of replacing the oats with flaked barley. All feedback is appreciated.

Recipe Specifications
--------------------------
Boil Size: 8.77 gal
Post Boil Volume: 6.51 gal
Batch Size (fermenter): 5.50 gal
Bottling Volume: 5.10 gal
Estimated OG: 1.103 SG
Estimated Color: 44.3 SRM
Estimated IBU: 54.1 IBUs
Brewhouse Efficiency: 65.00 %
Est Mash Efficiency: 73.9 %
Boil Time: 120 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
19 lbs 8.0 oz Pale Malt, Maris Otter (3.0 SRM) Grain 1 82.1 %
1 lbs Carabrown (55.0 SRM) Grain 2 4.2 %
12.0 oz Chocolate Malt (350.0 SRM) Grain 3 3.2 %
12.0 oz Oats, Flaked (1.0 SRM) Grain 4 3.2 %
12.0 oz Roasted Barley (300.0 SRM) Grain 5 3.2 %
8.0 oz Chocolate Wheat Malt (400.0 SRM) Grain 6 2.1 %
8.0 oz Coffee Mallt (150.0 SRM) Grain 7 2.1 %
2.00 oz Centennial [10.00 %] - Boil 60.0 min Hop 8 49.2 IBUs
1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 9 -
5.00 tsp Yeast Nutrient (Boil 15.0 mins) Other 10 -
1.00 oz Centennial [10.00 %] - Boil 5.0 min Hop 11 4.9 IBUs
2.0 pkg Dry English Ale (White Labs #WLP007) [35 Yeast 12 -


Finished Water Profile:
Ca: 95 ppm
Na: 5 ppm
SO4: 94 ppm
CaCl: 100 ppm

 

[hottpeper13]

I like my RIS's chocolate forward and would swap out the coffee malt for either special b or c 120. Most of these are aged for a while(mine 365 grain to glass),so I set my IBU's closer to a 1:1 ratio and never lower then 70 with a 1.100 wort. I've also found that using special b and c 120 together made for a prune flavor that took over 2 years to mellow out. You are going to want to keep the pH at 5.5-5.6 this will keep it from being too harsh. I find that mashing in the dark grains makes the finished beer taste rounder IF you keep the pH above 5.4

 

[rwing7486]

I like my RIS's chocolate forward and would swap out the coffee malt for either special b or c 120. Most of these are aged for a while(mine 365 grain to glass),so I set my IBU's closer to a 1:1 ratio and never lower then 70 with a 1.100 wort. I've also found that using special b and c 120 together made for a prune flavor that took over 2 years to mellow out. You are going to want to keep the pH at 5.5-5.6 this will keep it from being too harsh. I find that mashing in the dark grains makes the finished beer taste rounder IF you keep the pH above 5.4

I have used special B and C120 in the past and got too much of that plum flavor which is why i took it out in this recipe and decided to try using carabrown instead which gives a toasty "graham cracker" flavor. I am still pondering of throwing some crystal back in at a small amount maybe a 90L or 120L, but the coffee malt has me intrigued. I also purposely kept the IBU's low on this batch as I am trying to do a 2 month turn around and have this beer ready to drink by Christmas.

 

[rwing7486]

OK here is my updated recipe.

Ingredients:
------------
Amt Name Type # %/IBU
19 lbs 8.0 oz Avangard Pale Ale Malt (2.0 SRM) Grain 1 82.1 %
1 lbs Carabrown (55.0 SRM) Grain 2 4.2 %
12.0 oz Chocolate Malt (350.0 SRM) Grain 3 3.2 %
12.0 oz Oats, Flaked (1.0 SRM) Grain 4 3.2 %
12.0 oz Roasted Barley (300.0 SRM) Grain 5 3.2 %
8.0 oz Chocolate Wheat Malt (400.0 SRM) Grain 6 2.1 %
8.0 oz Crystal 120 (120.0 SRM) Grain 7 2.1 %
2.00 oz Centennial [10.00 %] - Boil 60.0 min Hop 8 49.2 IBUs
1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 9 -
5.00 tsp Yeast Nutrient (Boil 15.0 mins) Other 10 -
1.00 oz Centennial [10.00 %] - Boil 5.0 min Hop 11 4.9 IBUs
2.0 pkg Dry English Ale (White Labs #WLP007) [35 Yeast 12 -

Mash @ 152F for 90 minutes

Finished Water Profile:
Ca: 69 ppm
Na: 14 ppm
SO4: 50 ppm
CaCl: 47 ppm

Estimated mash pH 5.50

 

[jturman35]

That looks like a big beer for 5 gallons, I sure would like to try it when it’s done! I did a Old Rasputin clone back in May that used the grains listed below. Like you I shoot for 5.5 into the fermenter. I missed my numbers but this has been the best beer I ever brewed, granted only been brewing a year. With that said this beer is the reason I HB !

OG 1.094
FG 1.023

14lb Pale Malt
1lb Crystal 40 sub (recipe called for Carastan)
1lb Crystal 120
.5 chocolate malt
.5 Brown malt
.25 Roasted Barley

2oz Cluster 60min
1oz Northern Brewer 2 min
US-05 x 2 packs

According to my readings mine only finished at 1.030. I let it primary for a month before i transferred to a keg. Still have over 1/2 keg left! This beer is smoother than original but in a good way. Chocolate is there as well as the sweetness from the crystal malts. A lot of flavors I can’t describe yet, lol! But a very dynamic beer by far! Next Time I may add more roasted barley to bump up the bitterness. HB store did it have Carastan so subbed with Crystal 40.

 

[rwing7486]

That looks like a big beer for 5 gallons, I sure would like to try it when it’s done! I did a Old Rasputin clone back in May that used the grains listed below. Like you I shoot for 5.5 into the fermenter. I missed my numbers but this has been the best beer I ever brewed, granted only been brewing a year. With that said this beer is the reason I HB !

OG 1.094
FG 1.023

14lb Pale Malt
1lb Crystal 40 sub (recipe called for Carastan)
1lb Crystal 120
.5 chocolate malt
.5 Brown malt
.25 Roasted Barley

2oz Cluster 60min
1oz Northern Brewer 2 min
US-05 x 2 packs

According to my readings mine only finished at 1.030. I let it primary for a month before i transferred to a keg. Still have over 1/2 keg left! This beer is smoother than original but in a good way. Chocolate is there as well as the sweetness from the crystal malts. A lot of flavors I can’t describe yet, lol! But a very dynamic beer by far! Next Time I may add more roasted barley to bump up the bitterness. HB store did it have Carastan so subbed with Crystal 40.

Ya the old rasputin clone has ALLOT of crystal malt which is why you probably finish with such a high FG. With that much crystal i think the beer would be too sweet and cloying for my taste which is why I tried to limit the amount of crystal in my recipe. I plan to brew my recipe above this weekend, will report back on the results mid december