Imperial Stout Russian Imperial Stout (2011 HBT Competition Category Winner)

[jwolf99]

Yes, cbc-1 works great

Thanks Btaz

I did a partial mash version of this, bottled after 3 1/2 weeks, and after 3 weeks of bottle carbing its already great. Maybe not fully carbed but still delicious. When bottling, I added a vanilla bean tincture for the second half of the beer in the bottling bucket, then after bottling some of those, for the last 1/4 of the beers I added a hot pepper tincture. I can't wait to make another batch of this!

I plan on bottling 3 gallons as is, then 1 gallon with some cold brew coffee, and the last gallon with a tea of vanilla bean, orange peel, cinnamon and ginger root (basically a holiday stout).

 

[JJ900]

I plan on bottling 3 gallons as is, then 1 gallon with some cold brew coffee, and the last gallon with a tea of vanilla bean, orange peel, cinnamon and ginger root (basically a holiday stout).

That sounds fantastic, please let us know how that turns out.

 

[jwolf99]

That sounds fantastic, please let us know how that turns out.

Last year I made a red ale for the holidays, and took 1 gallon and added the spiced tea from the popular Winter Ale recipe:

https://www.homebrewtalk.com/showthread.php?t=145580

It came out great and turned out to be a big hit. So I am just taking that same tea and using it for a gallon of the stout.

 

[JJ900]

For those of you who have brewed this, have you also tried the HBT Kate the Great clone or any other Imperial Stout recipes on HBT? Just wondering if I should make this one again, because I think it is excellent, or branch out... Kate the Great has several more ingredients and I'd rather not bother with that complexity unless its noticeably different or better. Thanks!

 

[jwolf99]

That sounds fantastic, please let us know how that turns out.

So after a month in primary and two weeks in secondary, I decided to go ahead and bottle this past weekend. I had a red wine sitting in carboy as well that needed to get bottled, so just did them both. I will say that the coffee version was really good but holiday tea version came out awesome as I sneaked a small taste of each. It was really like Christmas in a bottle. Can't wait to see what this tastes like by Christmas and with some carbonation.

Speaking of carbonation, I knew this batch was just going too smoothly and tasted too good. After I had bottled and cleaned up everything, I went to update my notes in BeerSmith. Looking thru all of the steps, it was like getting a sledgehammer to the head when I got to the step about adding the CBC-1 conditioning yeast. CRAP!!! Even though I had added the flavors and priming sugar mix, I completely forgot about the CBC-1 since this is the first beer that I actually needed to use additional yeast for conditioning. So, 50+ freshly capped bottles got re-opened, a smidgen of yeast added to each, and 50+ recapped. Not likely going to make that mistake again. I know, I know. This is a prime case for kegging. I'll get there some day.

 

[teamrushpntball]

I've had this in a keg aging since July 10th. I missed my OG by a decent bit (my first big big beer) so added in pound of local maple syrup. OG ended up being 1.102, FG 1.024 for a nice 10.25% abv beer. Went with the base recipe then added the following while aging:

1 month in: 4 oz Kenyan AA whole beans (light-medium roast) and 2 vanilla beans soaked in Blanton's bourbon.
2 months in: 1 med + toast french oak spiral also soaked in Blanton's

Been stealing drinks from it off an on and it's coming along excellently. Plan to bottle shortly after Thanksgiving to give out as Christmas gifts. Assuming it's as good carbonated I'll make another batch sometime in January to age all year.

 

[btbnl]

I've made this twice now, and it has been widely enjoyed both times. My personal preference would be for a little less liquorice and a little more more chocolate and stone fruit in the flavor profile. Any suggestions on adjusting the grain bill accordingly?

 

[Metalhead_brewer]

1 year since bottling and is just awesome the more i wait to test it the more i got amazed with this one, very pronounced sherry notes and a delicious chocolate and coffe flavors , no head, and low carbonation, i have 24 more bottles to test, half will no survive this winter, rest i'll llet them mature more time.

 

[MaCheFai]

Hi Guys,

Just brewed my 3rd batch of the Yeit (grain) and seem to have some serious astringency issues right out of the gates. I don't believe it's an infection since it was bitter as hell as soon as it was done boiling. Also, although S05 seemed to kick off well, it seemed to stall out after 10 days. I waited until day 14, still at 1.030, I stirred, I raised temps and waited a few more days and nothing. So I ended up transferring to secondary, adding some nibs, vanilla beans and coffee beans and let it sit for a couple of weeks. Still at 1.030 and bitter. It looks and smells great. And tasting the sample, aside from being super bitter, there's definitely the normal beer taste in the background, it's just being overpowered by the bitterness.

So a few days ago, in a last attempt to kick up the fermentation again without repitching, I added 1/4 cup of Simplicity Candi and it kicked up almost right away. I'll let you know if the fermentation helps with the astringency.

My question is, what could have caused the astringency in the brewing process? Here are the details:

Starting Water 3.52 gal Water
Batch Size 2.6 gal
OG: 1.093
FG: 1.030
Atten: 66%
Yeast: US05, full packet

American Two-Row Pale 6 lbs 4 oz
Belgian CaraMunich 4 oz
Chocolate 12 oz
Belgian Special B 12 oz
Roasted Barley 1 lbs
Light Dry Malt Extract 1 lbs

 

[AZBeer]

Hey guys,
I am planning on brweing this in April-ish, to have it ready around Christmas. Plan is to do a 2.5 gal BIAB batch, bulk age in secondary for 6-7 mos, then bottle. Mix of bombers and 12 bottles (the bombers as gifts to friends, the reg bottles for me self). I've read through the first 20 or so pages, but I haven't gotten all the way through.

Thoughts on water profile? I am using 100% RO water.
Any definitive thoughts in bottling? Re-pitch yeast? Just sugar? I am assuming a Sept bottling with a Dec distribution/ crackin some open to drink those!
Thoughts on Bourbon Oak? I am torn between wanting to just use the OP's recipe vs adding some bourbon barrel oak and maybe some vanilla...

 

[anteater8]

Hey guys,
I am planning on brweing this in April-ish, to have it ready around Christmas. Plan is to do a 2.5 gal BIAB batch, bulk age in secondary for 6-7 mos, then bottle. Mix of bombers and 12 bottles (the bombers as gifts to friends, the reg bottles for me self). I've read through the first 20 or so pages, but I haven't gotten all the way through.

Thoughts on water profile? I am using 100% RO water.
Any definitive thoughts in bottling? Re-pitch yeast? Just sugar? I am assuming a Sept bottling with a Dec distribution/ crackin some open to drink those!
Thoughts on Bourbon Oak? I am torn between wanting to just use the OP's recipe vs adding some bourbon barrel oak and maybe some vanilla...

For bourbon and oak I would brew sooner than April if possible. I did a month in primary and then ~12 months in secondary with 0.4 oz/gal medium toast american oak, boiling the cubes for 3 min first, but you totally get some nice oak character by September. I like to add bourbon to taste at packaging, I don't see the benefit of soaking oak in bourbon.

I just kegged mine and took a taste before adding any adjuncts to see what it might benefit from. I'm getting a lot of vanilla from the beer itself so I'm considering cocoa nibs and brandy.

 

[Hwk-I-St8]

Hey guys,
I am planning on brweing this in April-ish, to have it ready around Christmas. Plan is to do a 2.5 gal BIAB batch, bulk age in secondary for 6-7 mos, then bottle. Mix of bombers and 12 bottles (the bombers as gifts to friends, the reg bottles for me self). I've read through the first 20 or so pages, but I haven't gotten all the way through.

Thoughts on water profile? I am using 100% RO water.
Any definitive thoughts in bottling? Re-pitch yeast? Just sugar? I am assuming a Sept bottling with a Dec distribution/ crackin some open to drink those!
Thoughts on Bourbon Oak? I am torn between wanting to just use the OP's recipe vs adding some bourbon barrel oak and maybe some vanilla...

I struggled with the water profile too. I haven't brewed this yet, but I did brew a BCBS clone that's similar color and size, but a bit higher gravity (I just transfered it to a keg to age and it's at 12.8% abv with a FG of 1.030).

For water, here's my brun'n water notes. I focused on reaching a pH in the 5.4 - 5.5 range and used baking soda and pickling lime to get there. With this grain bill, the numbers won't be exactly right, but I'd suggest getting bru'n water if you don't already have it. Also, I used quite a bit of water for a 5.5 gallon batch and did a 3 hour boil. I was trying to help hit my gravity and also get a thicker mouthfeel.

 

[AZBeer]

For bourbon and oak I would brew sooner than April if possible. I did a month in primary and then ~12 months in secondary with 0.4 oz/gal medium toast american oak, boiling the cubes for 3 min first, but you totally get some nice oak character by September. I like to add bourbon to taste at packaging, I don't see the benefit of soaking oak in bourbon.

I just kegged mine and took a taste before adding any adjuncts to see what it might benefit from. I'm getting a lot of vanilla from the beer itself so I'm considering cocoa nibs and brandy.

Don't see sooner than April happening...hmm, I am thinking I am going to stick with the base recipe, especially since this is my first RIS, and really the first time I've done a beer with this kind of bulk aging.

Speaking of, how much head space is too much in secondary? Would prefer to bulk age, but will probably need to pick up something new to do so. 3g BB carboy work for a 2.5g batch?

I struggled with the water profile too. I haven't brewed this yet, but I did brew a BCBS clone that's similar color and size, but a bit higher gravity (I just transfered it to a keg to age and it's at 12.8% abv with a FG of 1.030).

For water, here's my brun'n water notes. I focused on reaching a pH in the 5.4 - 5.5 range and used baking soda and pickling lime to get there. With this grain bill, the numbers won't be exactly right, but I'd suggest getting bru'n water if you don't already have it. Also, I used quite a bit of water for a 5.5 gallon batch and did a 3 hour boil. I was trying to help hit my gravity and also get a thicker mouthfeel.

View attachment 558190

Thanks. I am using BNW, still getting my head around it tho.

 

[anteater8]

Speaking of, how much head space is too much in secondary? Would prefer to bulk age, but will probably need to pick up something new to do so. 3g BB carboy work for a 2.5g batch?

I brew a lot of strong ales, typically in 4.5 gal batches so that I can hit a higher OG. I usually lose 0.5 gal to sediment and transfer the rest to a 3 gal better bottle and a 0.75 or 1 gal jug. I find these jugs handy to have around so I can eliminate all headspace, even when I have an odd amount of beer. A bonus is I will often blend or add experimental ingredients to the smaller jugs.

A 3 gal better bottle for 2.5 gal should be pretty good too though!

 

[Fenduh]

This will be my first RIS so I have some questions about aging and such.

I only keg at this point so would any of these scenarios work?
1) 30 days primary follow by 6-8 months in a secondary and then keg
2) 30 days primary then keg an let it condition.
3) 30 days primary and then screw it...buy bottles as this is the best way to age an RIS.

Appreciate any input.

 

[anteater8]

This will be my first RIS so I have some questions about aging and such.

I only keg at this point so would any of these scenarios work?
1) 30 days primary follow by 6-8 months in a secondary and then keg
2) 30 days primary then keg an let it condition.
3) 30 days primary and then screw it...buy bottles as this is the best way to age an RIS.

Appreciate any input.

I would go with route #1 or #2, depends on whether you want to have a keg or carboy tied up for 6-8 months. I'd discourage bottling if you don't have to, since I've had a couple 13%+ beers never carb up in the bottle. Now I keg all my strong ales and use this method to fill a few bottles off the keg:

https://www.homebrewtalk.com/forum/threads/we-no-need-no-stinking-beer-gun.24678/

 

[Hwk-I-St8]

This will be my first RIS so I have some questions about aging and such.

I only keg at this point so would any of these scenarios work?
1) 30 days primary follow by 6-8 months in a secondary and then keg
2) 30 days primary then keg an let it condition.
3) 30 days primary and then screw it...buy bottles as this is the best way to age an RIS.

Appreciate any input.

I do scenario 2 for several reasons. First, it's easy to purge O2. Just connect CO2 and do a few pressurizer/vent cycles. Second, it's easy to draw off samples. Just connect a picnic tap and pour a sample. Also, if you're using a corny and want to psedo barrel age, just vent any pressure, add your bourbon soaked oak cubes (and any other flavorings like vanilla beans), reseal and purge. Again...it's easy to take samples and follow the aging process.

I have a 12.5% RIS aging in a keg now. At 6 months I'll add some oak/bourbon and monitor from there. I did this with a high gravity bourbon barrel aged porter last summer/fall and the results were excellent. I just carbed and served/bottled from the keg I aged it in.

 

[Rod Hobbs]

newbie question...how do you bulk condition this? just leave it in an airlocked carboy for 6 months? If so, is the yeast still going to carbonate. or do you need to do something else (like keg)?

 

[BrewCityBaller]

newbie question...how do you bulk condition this? just leave it in an airlocked carboy for 6 months? If so, is the yeast still going to carbonate. or do you need to do something else (like keg)?

Yes, you can just leave it in the carboy. Just keep an eye on your airlock and make sure it doesn't dry out. You can top off with sanitizer solution if need be. It will not carbonate, so you will need to bottle with priming sugar or keg it.

 

[Kee]

newbie question...how do you bulk condition this? just leave it in an airlocked carboy for 6 months? If so, is the yeast still going to carbonate. or do you need to do something else (like keg)?

Purged kegs are great, but you can use a carboy if you take it off the yeast (six months is a long time) and be sure you almost no head space. I personally don't do it.

I like to age in bottles. Less worry about infections, oxidation, etc. And you have the option of opening one now and again to see how it's coming along.

 

[anteater8]

newbie question...how do you bulk condition this? just leave it in an airlocked carboy for 6 months? If so, is the yeast still going to carbonate. or do you need to do something else (like keg)?

I tend to brew my strong ales in 4.5 to 5 gallon batches, and then by the time I'm racking to secondary I will fill a 3 gal carboy and a 1 gal jug all the way to the brim. I like this method mainly because it eliminates headspace and oxygen exposure, but it also gives you the opportunity to try something experimental (e.g. adjuncts, liquor or blending) to the extra gallon.

 

[anteater8]

This recipe turned out really well for me. I ended up aging it on 0.4 oz/gal medium toast American oak cubes for around a year, then kegged with cognac and aged another few days with cocoa nibs and cinnamon.

 

[Rod Hobbs]

This is a great imperial stout if you're a fan of the style. Very robust, complex, and satisfying. Especially in the cold winter months. I entered this beer in the 2011 HBT competition and it placed first in category 13. It has received scores ranging from 34 to 46 from various judges. It has been submitted to 2011 NHC as well and so far it has received an average score of 35.5 in the first round and is advancing to the final round. I'll update results when they become available.

Some comments on the beer from judges include:

Recipe Specifications
--------------------------
Batch Size: 5.25 gal
Boil Size: 7.32 gal
Estimated OG: 1.095 SG
Estimated Color: 52.5 SRM
Estimated IBU: 87.2 IBU

Ingredients:
------------

17.00 lb Pale Malt (2 Row) UK Grain 81.93 %
1.50 lb Roasted Barley Grain 7.23 %
1.00 lb Special B Malt Grain 4.82 %
0.75 lb Chocolate Malt Grain 3.61 %
0.50 lb Cara-Pils/Dextrine Grain 2.41 %

4.00 oz Challenger [7.20 %] (60 min) Hops 59.1 IBU
2.00 oz Goldings, East Kent [5.80 %] (30 min) Hops 28.2 IBU

1 Pkgs English Ale (White Labs #WLP002) Yeast-Ale


Mash Schedule: Single Infusion, Medium Body, Batch Sparge. Hold mash temp at 151 degrees for 60 minutes.

-------------------

A couple of things to note with this beer. Obviously, it's a pretty big beer so don't rush it. Your patience will be greatly rewarded. I'd say no less than a month in primary and then get it off the yeast and bulk condition for a minimum of another three months. I sampled it along the way and it's good after those three months, but if you can wait closer to six it becomes incredible. Second, don't make the same mistake I did. I waited until I was about ready to kick the keg before deciding to brew it again and now I have 6-8 months of agony while I wait!

The batch that was submitted to competitions was a little stronger than the recipe calls for because my boil got away from me a bit and ended up with a bit less volume. I just decided to roll with it and wasn't too concerned, but it didn't seem to hurt any. Also, ferment on the cooler side if you can so the fruit esters don't get away from you.

Also, while I know this is typically a beer you may consider cellaring, I haven't done that to any of mine yet. In fact, some of the judges mentioned that the beer tasted like it was peaking since some sherry notes were starting to get into the flavor profile and that was on just shy of a one year old brew, so in the future I would probably make it a point to drink around the 8 month range for it to be in its prime.

Looking forward to have you guys try this. Be sure to let me know how it turns out!

Punched the info into brewers friend recipe maker and it came back with 121 IBU (everything else pretty much spot on). This seems high. Why is it different from the 87 listed in the recipe?

 

[fragged]

Punched the info into brewers friend recipe maker and it came back with 121 IBU (everything else pretty much spot on). This seems high. Why is it different from the 87 listed in the recipe?

Check the alpha percentages on the hops you added. This is my most common mistake when copying recipes and finding that things don't add up. Boil and batch volumes are my second most common, though I usually catch those with expected OG

 

[Rod Hobbs]

Nope. I have the aa % and volumes the same as the recipe. What about the type (eg plug, pellet, leaf, etc) of hops. If I put plug into the recipe instead of pellet the IBU goes down (but not down enough). Anyone know what’s used in this recipe?

 

[AZBeer]

Annnnnnddddd...it's in the ferementer.

Missed my numbers just a bit, but I think it's because this beer was just a little too big for my kettle. I ended up doing a dunk sparge, no way it would've fit otherwise. Anyway, all in all I am stoked to try this beer out...in 7 or 8 months.

 

[Garmoni]

Getting ready to brew this. Going to brew a porter first and then ferment the RIS on the yeast cake left over from the porter. The question I have is will SO4 work. Believe I read somewhere that SO4 has an alcohol tolerance of around 10%. Looks like this RIS could go beyond 10%.

 

[JJ900]

Rob Hobbs, unless a recipe says otherwise you should assume its using pellet hops.
And Garmoni, S04 should be fine as long as you are aiming for the ABV of the recipe.

I just bottled half of my second batch of this, a few bottles got a combo of vanilla beans and hot peppers. The other half of the batch got racked onto toasted coconut - really looking forward to that!!

 

[Garmoni]

Brewed yesterday. Was afraid SO4 wouldn't get the job done so I went with Nottingham instead.

 

[AZBeer]

Well, I moved mine to secondary. SOOOOOO GOOOD. Needs to mellow out of a few months, it's a little hot. But right now it tastes like Old Rasputin RIS. Going to age it on oak, and add some vanilla. Already thinking about brewing another batch of this beer.