RIS feedback..

[awinstead]

I'm struggling here, I have done about 15 IPA's and pales, couple simple oatmeal stouts. Working on my first larger stout. Thoughts on below grain recipe? plan on keeping in primary about a month, then move to sealed secondary for 3 months. Thanks !


16 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 65.3 %
2 lbs Roasted Barley (300.0 SRM) Grain 2 8.2 %
1 lbs 4.0 oz Munich Malt (9.0 SRM) Grain 3 5.1 %
1 lbs Caramel/Crystal Malt -120L (120.0 SRM) Grain 4 4.1 %
1 lbs Chocolate Malt (350.0 SRM) Grain 5 4.1 %
1 lbs Oats, Flaked (1.0 SRM) Grain 6 4.1 %
1 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 7 4.1 %
4.0 oz Black (Patent) Malt (500.0 SRM) Grain 8 1.0 %

8.0 oz Brown Sugar, Dark [Boil for 15 min](50.0 SRM) Sugar 12 2.0 %
8.0 oz Corn Sugar (Dextrose) [Boil for 15 min](0.0 SRM) Sugar 13 2.0 %

1.0 pkg Dry English Ale (White Labs #WLP007) [35.49 ml] Yeast 14 -
1.0 pkg Dry English Ale (White Labs #WLP007) [35.49 ml] Yeast 15 -


Steep temp 153 90 min
Batch Size: 6.00 gal
Boil Size: 9.29 gal
Boil Time: 120 min
Efficiency: 65.00 %


Est Original Gravity: 1.096 SG
Est Final Gravity: 1.020 SG
Estimated Alcohol by Vol: 10.2 %
Bitterness: 94.3 IBUs
Est Color: 52.8 SRM

 

[pepperford]

I would simplify. Ditch the otter and munich. Switch the sugars to invert or just eliminate. Personally, a complex recipe makes it very difficult to trouble shoot. Hope this is useful.

 

[jmark]

I tend to agree with pepperford... But with some caveats. I just brewed an RIS today. I went with mostly English ingredients (only the Warrior hops I used for bittering weren't).

With a big RIS, you can include more ingredients than normal, but I would ditch the sugars unless you want to really dry the stout out. With mine, I used a blend of Crystal malts for that residual sweetness and character (77L and 120L), and then used a blend of roasted barley, pale chocolate malt and chocolate wheat for those roasted/chocolate flavors. I did add some oats for a bit extra mouthfeel, but could just as easily excluded those. So even though I created a recipe with lots of ingredients, I'm really looking at just 3 (maybe 4 if you count the oats) characteristics in the beer that those ingredients are to support.

Oh... It should go without saying that you should have a big starter and oxygenate well (maybe even a second round of oxygenation after 12-24 hours).

 

[awinstead]

Thanks, I added in the sugars to make up for my lack of efficiency, but I can leave them out, I will cut out the Munich. Leaves me with this.

15 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 63.2 %
2 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 2 8.4 %
1 lbs 12.0 oz Chocolate Malt (350.0 SRM) Grain 3 7.4 %
1 lbs 12.0 oz Roasted Barley (300.0 SRM) Grain 4 7.4 %
1 lbs 8.0 oz Oats, Flaked (1.0 SRM) Grain 5 6.3 %
1 lbs Caramel/Crystal Malt -120L (120.0 SRM) Grain 6 4.2 %
4.0 oz Black (Patent) Malt (500.0 SRM) Grain 7 1.1 %
8.0 oz Invert Sugar (0.0 SRM) Sugar 8 2.1 %

 

[awinstead]

Thanks, I will leave a few things out. Added the sugar to make up for my lack of efficiency. Thanks again, that leaves me something like this.

15 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 63.2 %
2 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 2 8.4 %
1 lbs 12.0 oz Chocolate Malt (350.0 SRM) Grain 3 7.4 %
1 lbs 12.0 oz Roasted Barley (300.0 SRM) Grain 4 7.4 %
1 lbs 8.0 oz Oats, Flaked (1.0 SRM) Grain 5 6.3 %
1 lbs Caramel/Crystal Malt -120L (120.0 SRM) Grain 6 4.2 %
4.0 oz Black (Patent) Malt (500.0 SRM) Grain 7 1.1 %
8.0 oz Invert Sugar (0.0 SRM) Sugar 8 2.1 %

 

[jmark]

I would either drop the MO completely or, preferably IMHO, use all MO for your base malt.

 

[kh54s10]

[ame]https://www.youtube.com/watch?v=cYqOKCUeQyo[/ame]


I would use more Maris Otter, if you have it. It is one of my favorite base malts. Though the other dark malts will give you most of your malty flavors.
So more, or eliminate it and save it for a pale ale or something that would be blah with just 2-row.