RIS is brown, add cold steeped grain?

Masterofgravity · Oct 6, 2016

Hey everyone looking for some advice. I made a Russian imperial stout and its almost done fermenting but it's more dark brown than black like I want.

I was thinking of cold steeping some more chocolate malt and then adding that to the fermentor, thoughts?

porterpounder · Oct 6, 2016

You're looking at the possibility of infection unless you boil/heat to kill the steeped liquid before adding it into the fermenter, but that's an option if done in a sanitary manner. Try a darker de-husked malt like carafa III or black prinz so you can heat it without possible tannin issues.

jrodmfish · Oct 6, 2016

My advice, drink it and make adjustments the next time around.

Masterofgravity · Oct 6, 2016

Thanks for the replies, I appreciate it.

I did think of the infection issue, don't want any lacto in this brew so I'd probably bring the cold steep up to 180 after its ready to hopefully kill anything before adding it.

I get the opion to just leave it and I may do that.. My only reason for wanting to make adjustments is this will be going in a bourbon barrel I bought from a local distillery and then age for a while so I'd like it to come out how I hoped. I'm sure being brown vs black isn't the end of the world since it already tastes good.

filthyastronaut · Oct 12, 2016

I would steep it at 160 and bring it to a boil after taking out the bag. Chill and do a sanitary transfer by siphon. You may actually get some nice, fresh roast this way. It'll be even easier to add if you're aging in a barrel.