Russian Imperial and Yeast

[PaddyPotatoes]

Hi! I'm planning on making a 3 gallon batch of Russian Imperial around 10% alcohol from extract. My question deals with the yeast. I typically use Safale English yeast, but was wondering if there is something better to deal with the high algocol content and excessive amount of malt that will need to be converted. Do I need a particular type? Maybe more than one packet?

 

[joelrapp]

I made a 10.7% RIS last year and used Wyeast 1098 and and 1968. I started w/ the 1968 London ESB to get those flavor profile, and then added the 1098 for the higher attenuation and to handle the alcohol content. I'm updating the recipe this year and brewing it tomorrow and plan on using both yeasts as well as White Labs 099 Super Yeast since this will be 17.5%

 

[NordeastBrewer77]

i used 1275 Thames Valley on my RIS.went from 1.092-1.023, 75% AA, ~9.1 ABV. i think the tolerance for that yeast is ~10%. i'm really happy with the results, even after only ~4 weeks, it was nice coming out of primary. :rockin:

 

[Sacdan]

I used Safale and used yeast nutrient for the first 3 days and my RIS came out great at 10%. I used 2 packets for a 10 gallon batch and didn't use a starter.

 

[GuldTuborg]

I've made a couple good RISs with US-05. You'll want to consult to mrmalty calculator for pitch rates, and pitch even more than it recommends if you just toss the yeast in the wort (that can kill up to 50% of the critters). If you're looking for something different, though, look for a yeast that performs well in high gravity worts and in high alcohol environments. 1728 makes a great RIS, but probably isn't that much different from US-05 to warrant the bother, unless you let it get warm, and then it'll bring some nice qualities. 1968 works well for high gravity worts, and might give you nice fruity background notes, if you're into that kind of thing. I understand 1318 does well at high gravities, but I've yet to try it.

 

[Piratwolf]

+1 to 1968. Took my RIS from 1.093 to 1.021 for ~9.4 ABV and it stands up well in terms of flavor, too, giving a hint of English esters to an already wonderfully complex beer!