prrriiide
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- Joined
- Aug 30, 2009
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We brewed a 10g AG RIS back in November:
Recipe Specifications
--------------------------
Batch Size: 10.00 gal
Boil Size: 11.49 gal
Estimated OG: 1.102 SG
Estimated Color: 66.4 SRM
Estimated IBU: 87.2 IBU
Brewhouse Efficiency: 60.00 %
Boil Time: 60 Minutes
Ingredients:
------------
Amount Item Type % or IBU
40 lbs Pale Malt (2 Row) US (1.5 SRM) Grain 81.47 %
5 lbs Roasted Barley (300.0 SRM) Grain 10.18 %
1 lbs Black (Patent) Malt (500.0 SRM) Grain 2.04 %
1 lbs Caramel/Crystal Malt - 60L (60.0 SRM) Grain 2.04 %
1 lbs Chocolate Malt (350.0 SRM) Grain 2.04 %
9.6 oz Oats, Flaked (1.0 SRM) Grain 1.22 %
8.0 oz Special B Malt (118.0 SRM) Grain 1.02 %
4.00 oz Magnum [14.00 %] (60 min) Hops 65.2 IBU
3.00 oz Williamette [5.40 %] (30 min) Hops 14.5 IBU
1.00 oz Simcoe [13.00 %] (15 min) Hops 7.5 IBU
8 Pkgs Tennessee Whiskey (White Labs #WLP050) [StYeast-Ale
Mash Schedule: Temperature Mash, 1 Step, Full Body
Total Grain Weight: 49.10 lb
----------------------------
Temperature Mash, 1 Step, Full Body
Step Time Name Description Step Temp
40 min Saccharification Add 61.38 qt of water at 171.2 F 156.0 F
10 min Mash Out Heat to 168.0 F over 10 min 168.0 F
This was our first stab at a HG beer like an RIS. Our IPA usually comes out around 8%, and most of the beers we brew come out north of 7%. But this was a different beast. Samples have been taken at several points throughout the "getting happy" of this beer in the kegs, un-carbonated - but purged. All have tasted unbelievably good. Full-bodied, roasty, just a great stout flavor, with little alcohol heat and little sweetness. All of these samples have been un-filtered and un-carbonated. We filtered the beer 2 weeks ago and put it back in the kegs.Yesterday, I put about 12 oz. in a plastic water bottle and carbed it with a Carbonator fitting. The carb looked great, but when we tasted it, it tasted like something you'd pour over your pancakes. Sickeningly sweet. Almost un-drinkably sweet. A revolting development in a beer that held such promise only a short couple of weeks ago.
The OG was 1.098. Measured grav on 6/13 was 1.020. It's now at 1.028. Is it normal for it to come back up?
Why is our RIS so sweet now that it's been filtered? Was the yeast tempering the sweetness?
I'm wondering...should I drop some champagne yeast or other high-grav yeast in there to see if it will finish (as if the whiskey yeast wasn't enough...) down to a drier, more drinkable state?
I'm feeling bummed, because two months ago, this tasted like a best-of-show beer.
Recipe Specifications
--------------------------
Batch Size: 10.00 gal
Boil Size: 11.49 gal
Estimated OG: 1.102 SG
Estimated Color: 66.4 SRM
Estimated IBU: 87.2 IBU
Brewhouse Efficiency: 60.00 %
Boil Time: 60 Minutes
Ingredients:
------------
Amount Item Type % or IBU
40 lbs Pale Malt (2 Row) US (1.5 SRM) Grain 81.47 %
5 lbs Roasted Barley (300.0 SRM) Grain 10.18 %
1 lbs Black (Patent) Malt (500.0 SRM) Grain 2.04 %
1 lbs Caramel/Crystal Malt - 60L (60.0 SRM) Grain 2.04 %
1 lbs Chocolate Malt (350.0 SRM) Grain 2.04 %
9.6 oz Oats, Flaked (1.0 SRM) Grain 1.22 %
8.0 oz Special B Malt (118.0 SRM) Grain 1.02 %
4.00 oz Magnum [14.00 %] (60 min) Hops 65.2 IBU
3.00 oz Williamette [5.40 %] (30 min) Hops 14.5 IBU
1.00 oz Simcoe [13.00 %] (15 min) Hops 7.5 IBU
8 Pkgs Tennessee Whiskey (White Labs #WLP050) [StYeast-Ale
Mash Schedule: Temperature Mash, 1 Step, Full Body
Total Grain Weight: 49.10 lb
----------------------------
Temperature Mash, 1 Step, Full Body
Step Time Name Description Step Temp
40 min Saccharification Add 61.38 qt of water at 171.2 F 156.0 F
10 min Mash Out Heat to 168.0 F over 10 min 168.0 F
This was our first stab at a HG beer like an RIS. Our IPA usually comes out around 8%, and most of the beers we brew come out north of 7%. But this was a different beast. Samples have been taken at several points throughout the "getting happy" of this beer in the kegs, un-carbonated - but purged. All have tasted unbelievably good. Full-bodied, roasty, just a great stout flavor, with little alcohol heat and little sweetness. All of these samples have been un-filtered and un-carbonated. We filtered the beer 2 weeks ago and put it back in the kegs.Yesterday, I put about 12 oz. in a plastic water bottle and carbed it with a Carbonator fitting. The carb looked great, but when we tasted it, it tasted like something you'd pour over your pancakes. Sickeningly sweet. Almost un-drinkably sweet. A revolting development in a beer that held such promise only a short couple of weeks ago.
The OG was 1.098. Measured grav on 6/13 was 1.020. It's now at 1.028. Is it normal for it to come back up?
Why is our RIS so sweet now that it's been filtered? Was the yeast tempering the sweetness?
I'm wondering...should I drop some champagne yeast or other high-grav yeast in there to see if it will finish (as if the whiskey yeast wasn't enough...) down to a drier, more drinkable state?
I'm feeling bummed, because two months ago, this tasted like a best-of-show beer.