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

[msa8967]

I don't have a LHBS around and it is way too hot for me to order liquid yeast via the mail (even with cold packs) so can anyone recommend a dry yeast to use instead of 002?

 

[marubozo]

I don't have a LHBS around and it is way too hot for me to order liquid yeast via the mail (even with cold packs) so can anyone recommend a dry yeast to use instead of 002?

Well, there isn't a direct substitute for WLP002, but Danstar Windsor would be about as close as you can get in a dry yeast I reckon. A lot of people don't even use an English yeast for imperial stouts, but I think that's part of the magic with this recipe.

 

[Bucks-04]

Well I brewed this up yesturday (BIAB), which was my very first all grain attemp. After having to make my own grain bag to hold all of this grain it went fairly smooth. Im not sure how my numbers are as far as did I hit my OG ready and my efficency. I made 2 changes to the recipe since the LHBS didn't have UK-2row. Here is my recipe:

Grains:
8.5lbs Marris Otter
8.5lbs Golden Promise
1lbs 8oz Roasted Barley
1lbs Special B Malt
12oz Chocolate Malt
8oz Cara-Pils/Dextrine

Hops:
4oz Challenger
2oz Goldings, East Kent

Yeast:
WLP002 (I made to yeast starters for this, which in less than 12 Hrs I had activity)

Now my Beersmith calculated with your original recipe with my equipment:
-Pre Boil Gravity 1.076 I got 1.072 could be a little off due to accuracy with equipment
-OG 1.104 I got 1.082

I don't know if my numbers are off due to doing a BIAB with such a huge grain bill and not getting all the sugars out, also my final batch size was 7.5gal and I was going for 5.25gal but it was getting late and with a 10day old baby it was time for bed. I tried to boil off as much as possible. Im only fermenting 5.25gal.

I hit all my target temps and only lost a few degrees mashing.

I will try and post pics of the grain bag pretty impressive. Thanks for the guidance.

 

[donjonson]

What temp do you bulk age at?

 

[marubozo]

What temp do you bulk age at?

Whatever the storage room in my basement is at. It usually stays in the 60s down there.

 

[donjonson]

Whatever the storage room in my basement is at. It usually stays in the 60s down there.

If I were to bottle this beer, would it be ok to bottle after 1 month primary then age for 3 months or should I bulk age for 3 months then bottle for a month or so?

 

[neovox]

Just came across this thread. I'll definitely have to brew this one this fall. I was fortunate to get to try it at the judging. It was fantastic.

 

[imtrashed]

Just came across this thread. I'll definitely have to brew this one this fall. I was fortunate to get to try it at the judging. It was fantastic.

Seems like something to brew now for fall/winter. I would imagine this has to age a bit, no?

 

[marubozo]

If I were to bottle this beer, would it be ok to bottle after 1 month primary then age for 3 months or should I bulk age for 3 months then bottle for a month or so?

Either way would work, but I think bulk aging helps the flavors meld a little faster than letting it age entirely in bottles. Then again, I haven't done any direct comparisons with this particular brew so I have no idea if that holds true. But as long as you give it the appropriate time either way it should turn out great.

Just came across this thread. I'll definitely have to brew this one this fall. I was fortunate to get to try it at the judging. It was fantastic.

Hey thanks. I loved all the great comments on the scoresheets. This was the first beer I've entered in a competition and it's so helpful to get honest feedback.

Seems like something to brew now for fall/winter. I would imagine this has to age a bit, no?

Yes, certainly a good cold weather brew, and at minimum you're looking at about 4 months from start to finish, although it really starts to rock your world after 6 months.

 

[imtrashed]

Yes, certainly a good cold weather brew, and at minimum you're looking at about 4 months from start to finish, although it really starts to rock your world after 6 months.

That's what I was thinking. Brewing dry stout today for yeast cake for this brew. Thinking Feb/Mar

 

[donjonson]

That's what I was thinking. Brewing dry stout today for yeast cake for this brew. Thinking Feb/Mar

what does starting a beer on an old yeast cake do for you?

 

[imtrashed]

what does starting a beer on an old yeast cake do for you?

Gets me enough yeast to ferment this 1.106 OG RIS. Maybe not on the yeast cake (depends on what it looks like), but at least washing the yeast from my dry stout for this RIS.

 

[donjonson]

I noticed that there are two recipes in this thread differing only by the base malts. which one is better?

 

[Bucks-04]

I noticed that there are two recipes in this thread differing only by the base malts. which one is better?

If you are talking about the recipe posted on the previous page, that one was only modified due to availability from the LHBS. I haven't had any of it due to just making it. I didn't put it one here for another option, but just for feedback.

I would go with the original recipe, it has been proven.

 

[redstrat]

Just brewed this recipe sunday 8-14-11, used a huge starter and hit an OG of 1.100. added the yeast and saw airlock activity almost immediately, thats a first for me. I plan to bulk age this brew in my cellar through the fall which should start in the 60s and by winter be in the low 40s

Thanks for sharing

 

[redbenn]

For my personal preference and to keep it closer to style, I tend to carb a bit on the low side. So I'd use a little less sugar than you might use on a regular beer.

Do you add any yeast at bottling? Or just priming sugar?

 

[marubozo]

I've only kegged this one, so I can't comment on bottling. You should be fine as long as you make sure to pick up some of the remaining yeast at the bottom when racking to the bottling bucket.

 

[SankePankey]

Do you think that WPL 007 would be good for this recipe? I know that balance of sweetness is critical in an RIS. I particularly like the dryer kinds like Old Rasputin rather than the super round 'only have a pint' kind of RIS.

From the comments, it seems more like it is on the sweeter side.

I have a Lagunitas Sumpin Sumpin clone (also supposed to be 002) finishing and want to repitch the 007. I just mashed at 2 degrees hotter since the yeast attenuates more. Maybe I can do the same with yours. If yours is sweeter, I'll mash as is.

Thanks for your opinion.

 

[marubozo]

Do you think that WPL 007 would be good for this recipe? I know that balance of sweetness is critical in an RIS. I particularly like the dryer kinds like Old Rasputin rather than the super round 'only have a pint' kind of RIS.

From the comments, it seems more like it is on the sweeter side.

I have a Lagunitas Sumpin Sumpin clone (also supposed to be 002) finishing and want to repitch the 007. I just mashed at 2 degrees hotter since the yeast attenuates more. Maybe I can do the same with yours. If yours is sweeter, I'll mash as is.

Thanks for your opinion.

I'm not sure anyone has tried it with 007 yet, but since it resembles the same flavor profile and just attenuates a bit more, I don't see any real problems. You're right and this recipe is on the sweeter side, so if you knock a few points off with this yeast I don't think it would do much harm. Especially if you prefer them a bit drier anyway. Good luck.

 

[user 84304]

I'm gonna do this one, but a bit modded. *Feverishly goes mad scientist on your recipe* Congrats on the win, btw. Maybe I'll get one of those in my future, haven't entered a competition yet. Cheers!

 

[boilmeimirish]

I'm not sure anyone has tried it with 007 yet, but since it resembles the same flavor profile and just attenuates a bit more, I don't see any real problems. You're right and this recipe is on the sweeter side, so if you knock a few points off with this yeast I don't think it would do much harm. Especially if you prefer them a bit drier anyway. Good luck.

Marubozo,

First of all, thanks for a great recipe! I can't wait to brew it myself--but I wanted to see what you thought of using 004 instead of 002 on it?

Thanks for any advice.

 

[SankePankey]

I can't give much report on my success or failure w/ 007. I had a process failure (whereby I include my brain in the term 'process'). I unbeknownst shot my mash temp up to 160 for about 20 mins into the mash. Left the probe out... too sweet.

Maybe I'll leave it in a warmer area to age faster. Maybe I'll infect it. Does anyone know if you wreck the fermentability of the wort if it will ferment more with more voracious sugar devourers (like maybe brett, bacteria, or something...?). OK so this is way off topic, sorry.

On another off topic side note, I didn't love either batch I brewed with 007. What a fluffy MF... For the first time I couldn't sample from my racking dip tube because at it's depth, it was all fluffy cake. Only after crashing could I even sample or rack at all.

 

[marubozo]

Marubozo,

First of all, thanks for a great recipe! I can't wait to brew it myself--but I wanted to see what you thought of using 004 instead of 002 on it?

Thanks for any advice.

004 should yield good results. Both strains have similar characteristics so I don't think there would be any drastic differences.

 

[CheCulo]

I'm getting ready to pull the trigger and brew this. I have never attempted anything this big. I was wondering how much water do you mash with to get the 5-6 gallons of wort to go into the boil kettle?

Thanks

 

[redstrat]

Had a sample from my secondary, it was intense and warming, my feeling is this is going to be excellent this winter.

Thanks again for sharing this recipe

 

[marubozo]

I'm getting ready to pull the trigger and brew this. I have never attempted anything this big. I was wondering how much water do you mash with to get the 5-6 gallons of wort to go into the boil kettle?

Thanks

I was shooting for about 1.5 quarts per pound of grain, so I think I was a little over 7.5 gallons. But this completely maxed out my cooler. The lid wouldn't even close tight because the mash water was just slightly above the lip. If you've got a 10 gallon cooler you can certainly do it, but it will be a very tight fit and/or you may have to go with a slightly thicker mash.

 

[redstrat]

I used 1.3 quarts per pound in my mash achieving 77% efficiency. That being said I used a long boil and ended up about a half gallon short of my target, I bet if I had used a higher water to grain ratio and maybe even more sparge water I would have ended up with a higher overall extraction.

 

[sacrifice]

Just bottled this after 2-1/2 months in primary. Sample was excellent - a slight bit of alcohol bite, which should diminish in the bottle, and a really nice roasty-chocolaty- darkness to it. Very pleasant to drink the sample and am looking forward to cracking a bottle in a few months - should make a nice Easter beer. Thanks for the recipe!

 

[donjonson]

Man that's a long primary!

 

[sacrifice]

Man that's a long primary!

I primary all my beers for at least a month. Bigger beers for usually 2 months. This one got an extra two weeks because I was lazy. Makes for some good, clear beer. Never do secondary anymore with the exception of when I dry hop, just primary