Brewed this over the weekend... Partial Mash using BIAB... and I messed it up...somehow had written down 4 oz nugget... thought i'd add some personalization to it so I also added 1 oz of wilamette and fuggle for 30 min... IBU is around 100+ now... ugh... When I tasted my sample today I thought...man this is knock your socks off bitter... No wonder.
Imperial Stout Rapture Russian Imperial Stout
- Thread starter dcHokie
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dcHokie
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Bitterness fades slowly over time, but I suppose if you are patient enough you could cellar it and see how it ages. I've brewed this recipe (and tweaks of it) a couple more times since the first batch, but still have most of that original batch stashed away to age.
That's what I was planning. Figured by Xmas I'd pull some out. Was going to primary till FG is done and them secondary to batch condition for another 2-3 months them bottle in September. Have 2-3 months for bottle condition.
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dcHokie
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The batch was split for extra head space so I wouldn't lose a gallon+ to blowoff (there are some uber-explosive RIS blowoff pics/vids floating around the site!).
After cooling, I just transferred the wort in equal parts to two separate fermenters and then pitched about 1L of yeast slurry to each fermenter. After 4-5 weeks, I racked the contents of both fermenters together into a 5 gallon carboy, along with bourbon soaked oak cubes, for bulk aging.
![Craft A Brew - Safale BE-256 Yeast - Fermentis - Belgian Ale Dry Yeast - For Belgian & Strong Ales - Ingredients for Home Brewing - Beer Making Supplies - [3 Pack]](https://m.media-amazon.com/images/I/51bcKEwQmWL._SL500_.jpg)
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dcHokie
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The OG was 1.120 and the FG was 1.030 at the time of transfer to secondary/aging vessel.
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dcHokie
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Hope it turns out well. I just racked my most recent version onto a few ounces of oak cubes soaked in Bulleit Rye, going to let it bulk age for a few months.
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dcHokie
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Second and third generation Pacman has performed beautifully when I've repitched.
chalkdust41485
This is no hobby....
I'm looking to brew a big RIS next and had a question for you guys:
Did you have to add additional yeast at bottling to account for the long duration in primaries and (esp) with the long bulk aging/oaking?
Recipe looks great btw.
Did you have to add additional yeast at bottling to account for the long duration in primaries and (esp) with the long bulk aging/oaking?
Recipe looks great btw.
chalkdust41485
This is no hobby....
How long was your primary/aging?
At time of contest it was 12 weeks since boil. About 9-10 weeks in bottle. Going to get better as it ages.
I was getting carbonation after 7-10 days of bottling. I haven't opened a bottle for sentiment so who knows what it's like now.
I was getting carbonation after 7-10 days of bottling. I haven't opened a bottle for sentiment so who knows what it's like now.
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dcHokie
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Congrats!
NivekD
Well-Known Member
Just bottled my batch...after 4 months of bulk aging. Sample was amazing. Can't wait til this fall...should be really good by then. Brewed it on 3/11/13.
I gave a bottle to my bro 3 weeks ago and told him to open one then 10-11 weeks old and wait for a few months to open he other... Today he emails and is like. Dude. Soooo. Can I go ahead and open that other???? Guess he likes it.
mountainman13 said:
Yes! Just came across this one tonight. I've recently gotten into barrel aged stouts and this is right up my alley. Looking to make this in December and have it ready for next fall.
Well I got my score sheets back on my version of this beer from a few weeks ago. I got a 45 and 44 for a composite 44.5. Not bad for my first competition! I sent it in to another one today. A bit larger this time so see how it does then.
Wheatmeister
Well-Known Member
FYI an easy alternative yeast option is using 2 packets of 04 - It finishes sweet and works fast and clean in big stouts. I've had alot of success with it, more so than 05 in this style.
NivekD
Well-Known Member
Cracked open a bottle for Stout Day...WOW this is a wonderful RIS...HAPPY STOUT DAY!!
Brewed this back in March.
Brewed this back in March.
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...
Freeride - where'd you get your labels from?
LouBrew13
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My biggest beer yet is another stout with roughly 18 lbs of grain. This has 4 more...I'm using a 10 gallon igloo cooler and I fly sparge any tips? I was at capacity during that batch. But I'm dying to brew an ris
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dcHokie
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My 10G cooler MLT was nearly maxed with the 22+ lb grist at a 1.25L/lb mash ratio (although the old "Can I Mash It? calculator says you can squeeze closer to 30 LBS in with a thicker mash).
I batch sparged it, but I don't see why you couldn't fly-sparge if you start running off a bit before beginning your sparge. A mash-out might be tricky though.
I can't seem to find the exact brand, but I got something like this at my local homebrew store: http://www.amazon.com/dp/B005IMARK8/?tag=skimlinks_replacement-20
I printed quickly on my laser printer and actually like the clean, simple result.
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Thanks! Just really liked the little extra touches of your lable (brew date, bottle numbers, etc.).
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Thanks a lot! I knew I wanted to make some ageable beer as Christmas gifts. I was loving how the taste was developing after primary and throughout the secondary fermentors, so I knew I had my beer. Thus, I spent some time figuring out how to take this gift to the next level!
In related news, I brewed this beer again on 1/2/14. Used a 3-step mash on my new digitial single-tier system (protein, sach, and dext rests). I wanted to step up the mouthfeel and "thickness" of the beer. Kegged 5 gallons, and an uncarbbed taster....two words: NAILED IT!!!
Just finished this last night. OG at 1.15, and used a WLP007 starter. Taste at yeast pitching was nice. Sweet, chocolate, coffee. Looking forward to putting it on local whiskey soaked Oaked chips in a month or so!
Just an update on mine... Tasted a small today. Sweet, chocolate, some oak/vanilla. Not as much of a whiskey flavor as I had hoped for. I'm hoping another month will perhaps improve this area. But, a question while I'm on the topic - as this is my first bourbon-esque beer with oak chips. I soaked the oak chips in whiskey for 2 months prior. When transferring to secondary I strained the chips and put them in the fermenter. Was this the best way to do it? Should I have transferred some of the whiskey itself into the Carboy, or has the batch itself told me to use more oak next time? I used roughly 2oz. This time around.
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