RIS New Recipe - thoughts?

[rwing7486]

Hey Guys looking at brewing up a new RIS recipe in the upcoming month and wanted to get your thoughts. Plan is to primary for 1 month and then bulk age for 8 months in the secondary for that the beer is ready by Thanksgiving. Any feedback is welcome!


Estimated OG: 1.102 SG
Estimated Color: 40 SRM
Estimated IBU: 74.25 IBUs
Brewhouse Efficiency: 65.00 %
Est Mash Efficiency: 75.0 %
Boil Time: 90 Minutes
Batch Size: 5.50 Gallons

Ingredients:
------------
Amt Name Type # %/IBU
19 lbs 0 oz Pale Ale Malt, Briess (3.5 SRM) Grain 1 80.9 %
1 lbs 0 oz Aromatic Malt (20.0 SRM) Grain 2 4.3 %
1 lbs 0 oz Oats, Flaked (2.0 SRM) Grain 3 4.3 %
8.0 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 4 2.1 %
8.0 oz Special B Malt (145 SRM) Grain 5 2.1 %
8.0 oz Roasted Barley (300 SRM) Grain 6 2.1 %
8.0 oz Black Barley (500 SRM) Grain 7 2.1%
8.0 oz Coffee Malt (150 SRM) Grain 8 2.1%

Mash @ 152F for 90 minutes


2.00 oz Magnum [12.00 %] - Boil 60.0 min Hop 6 71.05 IBUs
1.00 oz Goldings, East Kent [5.00 %] - Boil 2.0 min Hop 1.25 IBUs
1.00 oz Northern Brewer [7.80 %] - Boil 2.0 min Hop 1.95 IBUs

WY1028 London Ale

 

[JKaranka]

I'd add another ounce of Magnum and dial down the Special B and Aromatic. That's an awful lot of malt already!

 

[rwing7486]

I think adding another 1oz of magnum may be a bit much, already at a 0.73 IBU/SG ratio. Aromatic is a munich malt so i dont think 4.3% will have an overpowering/cloying affect. Overall the dark roasted grain account for 6.4% and the crystal malt 4.26% of the total grain bill which I believe are both acceptable for this beer style. Side note is I am thinking of maybe replacing the C60 with CaramunichII for a more pronounced caramel flavor, but not sure if I am going to do that yet.

 

[JKaranka]

You are bulk aging for a year so the bitterness will fade a bit. I'd aim at close to 100 IBU for that reason. I go for 100 when aging a 1.075 but I like it fairly snappy.

 

[rwing7486]

You are bulk aging for a year so the bitterness will fade a bit. I'd aim at close to 100 IBU for that reason. I go for 100 when aging a 1.075 but I like it fairly snappy.

Very true, I will think it over, but I wont be concerned if it ends up being on the maltier side with less bitterness. such a wide range for this style that its fun to play around with.

 

[rwing7486]

Updated recipe below.

Estimated OG: 1.102 SG
Estimated Color: 50 SRM
Estimated IBU: 74.25 IBUs
Brewhouse Efficiency: 65.00 %
Est Mash Efficiency: 75.0 %
Boil Time: 90 Minutes
Batch Size: 5.50 Gallons

Ingredients:
------------
Amt Name Type # %/IBU
19 lbs 8 oz Pale Ale Malt, Briess (3.5 SRM) Grain 1 81.3 %
1 lbs 0 oz Black Barley (500 SRM) Grain 2 4.2%
1 lbs 0 oz Oats, Flaked (2.0 SRM) Grain 3 4.2 %
10.0 oz Chocolate Malt (350 SRM) Grain 4 2.6 %
8.0 oz Roasted Barley (300 SRM) Grain 5 2.1 %
8.0 oz CaramunichII - 56L (56.0 SRM) Grain 6 2.1 %
8.0 oz Special B Malt (145 SRM) Grain 7 2.1 %
6.0 oz Coffee Malt (150 SRM) Grain 8 1.6%

Mash @ 152F for 90 minutes


2.00 oz Magnum [12.00 %] - Boil 60.0 min Hop 6 71.05 IBUs
1.00 oz Goldings, East Kent [5.00 %] - Boil 2.0 min Hop 1.25 IBUs
1.00 oz Northern Brewer [7.80 %] - Boil 2.0 min Hop 1.95 IBUs

WY1028 London Ale