Imperial Stout Rapture Russian Imperial Stout

[dcHokie]

Also, why the longer boil and why the low mash temp? I am just curious...

I used a longer boil because a) I collected a lot of wort and wanted to boil down the volume a bit and b) to encourage some additional kettle caramelization.

15.5 lbs Maris Otter
1.5 lbs Barley (Roasted)
1 lb Special B
0.75 lbs Chocolate
0.5 lbs CaraPils
0.5 lbs Wheat (Flaked)

2 oz. Columbus (13.9%) for 60 minutes
1.5 oz. Amarillo (9.3%) for 30 minutes
1 oz. Simcoe (12.2%) for 30 minutes

Let me know what you think, and if I should make any changes that you feel would be more appropriate for the style.

Your grain bill looks solid, pretty close to the RIS recipe Jamil has in Brewing Classic Styles. I'm personally not a huge fan of citrusy American aroma hops as mid-boil/late-boil additions in big, cellarable beers like Russian Imperial Stout. But that is personal preference.

Good luck on your brew!

 

[grundig5]

Just wanted to update here - I brewed this back on Thanksgiving and just tapped it over the weekend. I added bourbon and oak to the aging process and kind of wish I hadn't. The base stout is nice, definitely a bit lighter on the roast/chocolate than other RIS's I have brewed. Mine apparently fermented too hot as it's quite fruity/estery. I'm hoping in a year or so that will tone down some. Nice recipe though!

 

[freeride]

I brewed this beer back in April with the intent to make some christmas gifts out of it in the process. It was actually the second beer I've EVER brewed. All i have to say is thank god for beginner's luck because this beer is amazing!

Brewed: 4/20 (og: 1.132)
Re-Racked with Angel's Envy Bourbon Barrel Chips: 6/16 (1.023)
Bottled: 11/21 (1.024)

Made 18 bombers with ~3.75 gallons in the final product. I waxed the tops and added custom labels, and then added bottle x of y to the bottles to add the extra flair...

 

[dcHokie]

I brewed this beer back in April with the intent to make some christmas gifts out of it in the process. It was actually the second beer I've EVER brewed. All i have to say is thank god for beginner's luck because this beer is amazing!

Brewed: 4/20 (og: 1.132)
Re-Racked with Angel's Envy Bourbon Barrel Chips: 6/16 (1.023)
Bottled: 11/21 (1.024)

Made 18 bombers with ~3.75 gallons in the final product. I waxed the tops and added custom labels, and then added bottle x of y to the bottles to add the extra flair...

Really glad the stout turned out so well for you. I love the look of those hand-numbered labels and the waxed tops together, awesome finished product!

 

[scray24]

Noticed on the original recipe you had both Pacman and Thames Valley listed. Did you use both or default back to the Pacman based on the high ABV tolerance?

Looks great, going to be brewing something real close in the next few days.

 

[dcHokie]

Noticed on the original recipe you had both Pacman and Thames Valley listed. Did you use both or default back to the Pacman based on the high ABV tolerance?

Looks great, going to be brewing something real close in the next few days.

Oh, good catch, I did a smaller beer with 1275 as a starter, but didn't love it, so I opted for using Pacman.

 

[bostonbrewin]

I think I'm being dense here but could you elaborate on the yeast? I'm reading in your original post...

"Yeast: Wyeast 1764 PacMan
Yeast Starter: 1.5 quart slurry
Additional Yeast or Yeast Starter: 1.5 quart slurry Wyeast 1275 Thames Valley"

...and a bit further down "yeast: 1275".

Did you use only the 1764 for the recipe and then the 1275 for another beer?

Thanks! Looking forward to brewing this for next winter.

 

[dcHokie]

I think I'm being dense here but could you elaborate on the yeast? I'm reading in your original post...

"Yeast: Wyeast 1764 PacMan
Yeast Starter: 1.5 quart slurry
Additional Yeast or Yeast Starter: 1.5 quart slurry Wyeast 1275 Thames Valley"

...and a bit further down "yeast: 1275".

Did you use only the 1764 for the recipe and then the 1275 for another beer?

Thanks! Looking forward to brewing this for next winter.

Another good catch. I updated the text of the original post, but I don't think I can update the hard-coded recipe fields without a mods help.

I didn't end up using the 1275 Thames, just the 1764 Pacman. Sorry for the confusion and good luck on the brewday!

 

[bostonbrewin]

Thanks for the clarification...brewing this today.

 

[dcHokie]

Thanks for the clarification...brewing this today.

Sure thing, hope the brewday goes well...and beware of a big blowoff!

 

[tellyho]

Still have a bottle left. Had one last night - more than a year later. Still tasty! No oxidation notes to speak of, and I didn't use barrier caps.

 

[freeride]

Still have a bottle left. Had one last night - more than a year later. Still tasty! No oxidation notes to speak of, and I didn't use barrier caps.

I brewed this last April, bottled it in November, and have 6 waxed topped bombers sitting in my beer cellar...can't WAIT to crack one or two open this November!

 

[Honda76]

Brewed this way back when, really great brew. Going to pop a bottle this weekend and see how it held up.

 

[th3NvS]

I considered doing some wax on a few bottles also, but laziness won out.

I'd love to hear how yours turns out, keep us posted.

How doyou get the pacman yeast? i can never find it

 

[dcHokie]

How doyou get the pacman yeast? i can never find it

I bought a few packs a couple years ago and have kept washing a few generations of it, but its been released rather infrequently as a Private Collection strain of late. You can culture it from a Rogue bottle, though.

 

[th3NvS]

I bought a few packs a couple years ago and have kept washing a few generations of it, but its been released rather infrequently as a Private Collection strain of late. You can culture it from a Rogue bottle, though.

Yeah still alot to learn just getting started, not there yet. But now that i know that's possible, i will have to learn

 

[yak80yak]

I will be brewing this in the next few days. A local brewery gave me a growler of
3711 slurry so I was wondering if any one has an opinion about using this yeast with this RIS. I will be doing the bourbon oakchips and maybe some anise seed in the secondary

 

[dcHokie]

I will be brewing this in the next few days. A local brewery gave me a growler of
3711 slurry so I was wondering if any one has an opinion about using this yeast with this RIS. I will be doing the bourbon oakchips and maybe some anise seed in the secondary

yak, did you end up brewing a stout with the 3711 saison yeast?

 

[yak80yak]

yak, did you end up brewing a stout with the 3711 saison yeast?

I did brew this about 2 weeks ago. 1.093 OG. Very vigorous fermentation in about 3 hrs with the 3711.gonna give it one more week to clean up and then secondary with bourbon/oak chips. I found anise extract at the grocery and will add some of that too. Its very strong so I am experimenting with some stout to see how much to use without overpowering the brew.So far 1 drop in a 16 oz is just a little too much

 

[derikdebo]

I have a question, with the mash at 149 your trying to pull as much fermentable sugars, yet in the recipe you added a bunch of unfermentables. I'm just curious as to why you did that. I'm gonna brew this here pretty soon and just want some feedback, thanks.

 

[dcHokie]

I have a question, with the mash at 149 your trying to pull as much fermentable sugars, yet in the recipe you added a bunch of unfermentables. I'm just curious as to why you did that. I'm gonna brew this here pretty soon and just want some feedback, thanks.

I wanted it to have a thick, viscous mouthfeel. I think of Old Rasputin, for example, as having a delightfully oily texture and was hoping to replicate that type of chewiness without a syrupy sweetness.

 

[tellyho]

I can attest that the mouthfeel was a victory. Similar to Old Rasputin in that aspect. Interesting how much it's changed even after a couple weeks in the bottle - an excellent recipe.

 

[NivekD]

Brewed this two weeks ago and took a gravity reading...started with 1.080 and now at 1.022...this is gonna be a favorite. Plan on secondary with vanilla beans, then let it sit for the next four months. Sample was very hoppy and I could taste the alcohol.

 

[dcHokie]

Brewed this two weeks ago and took a gravity reading...started with 1.080 and now at 1.022...this is gonna be a favorite. Plan on secondary with vanilla beans, then let it sit for the next four months. Sample was very hoppy and I could taste the alcohol.

My batch was a little boozy initially, but has mellowed over time. Sounds delicious with the vanilla beans, I hope it turns out great!

 

[Trey57]

I see the original batch was at 1.030 after 1 month. Was this the final numbers? I brewed this 5 weeks ago and I'm at 1.030 which I thought was too high still, till I came back to this thread. Anyway just curious if after the 4 months of aging if it crept down on you. I did just throw a pack of S05 into the secondary yesterday hoping to get it going. I used S04 for the primary fermentation.

 

[dcHokie]

I see the original batch was at 1.030 after 1 month. Was this the final numbers? I brewed this 5 weeks ago and I'm at 1.030 which I thought was too high still, till I came back to this thread. Anyway just curious if after the 4 months of aging if it crept down on you. I did just throw a pack of S05 into the secondary yesterday hoping to get it going. I used S04 for the primary fermentation.

I'm out of town and don't have my brew journal, but I believe it did finish around that mark even after aging for a few months. I like some residual malty sweetness and body to keep it from being too boozy and 'hot', but that is personal preference and a little lower FG should be fine as well. Hope it turns out well either way!

 

[mikeysab]

Anybody think dehusked carafa II would be a suitable sub for black patent?

 

[bellmtbbq]

Anybody think dehusked carafa II would be a suitable sub for black patent?

No, quite the opposite. Black Patent is used for intense roastiness, acridness. Carafa III is basically black patent but with the husk removed so there is less acridness.. Use dark chocolate, Black malt, chocolate, even RB is better

 

[mikeysab]

Thanks a lot for the help. I figured RB was a better sub but was trying to get rid of the dc II.

 

[sok454]

Think I found my next beer..... just to convert it to extract now...