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

[blip01]

Brewed this again on Sat. Hit 1.094 w/ BIAB! I'm going to soak oak cubes and vanilla beans in bourbon, then add to the secondary.

 

[Davst]

I brewed this recipe Saturday - my first ever all grain brew. Talk about diving right in. I bought a used three tier brew sculpture from a local guy, 3 10 gallon stainless kettles each with their own burner. It worked great... but, as a newbie, I quickly learned things I need to do differently next time out and I'm worried about how it's all going to turn out in the long run.

First questionable thing I did: I made a yeast starter the day before the brew (long enough in advance?) and I made it small. I only had 4 oz of DME. I had it in a bomber with brown glass, so I couldn't see it very well - but it did develop a head and an aroma so it worked but to what extent I don't know. I poured my wort in the bottle through a funnel then tried to pour my liquid yeast in the same way - duh - the liquid yeast poured on through but the hard yeast (the cake?) just got stuck and I had to force as much through as I could with a sanitized straw. So I don't know if I didn't get enough yeast in the wort in the first place. Is the hard part dead yeast?

Prior to 24 hours my brew surface had developed a small head and the blowoff this morning was bubbling once every four or five seconds... it's only been 36 hours.

So - it appears to be working.

Can't wait to do it again!

Don't worry. Your wort will generally try its best to become beer if you don't do anything adverse to it

 

[brucedelta]

Brewed this on New Years Day, racking it to secondary tonight. I soaked about a cup of oak chips in Knob Creek and I am going to transfer it on top of those.

I will let you know how it tastes in another 2 months.

Did those who put liquor in like the result?

I have some oak chips that have been soaking in Laphroig single malt scotch for about 60 days now. I have been aiming to use them is a big stout that I am now planing on brewing this weekend. Seems like many people have added various liquors or vanilla beans to this for success, and I am going to try it with some scotch. Wish me luck.

I have 2 adjustments planed, let me know what you think.
1) Use WLP001 - Should be cleaner and allow more of the scotch smoky flavor to come through is my thinking.
2) Use Maris Otter malt since it has a little higher potential and I have been suffering some efficiency problems since starting AG brewing a 4 months ago.

I am going to begin my starter tomorrow and do a 2 stage step up starter for this.

 

[Ply318ci]

Got all the ingredients today to brew this. I am using crystal 120 instead of special b since I have that on hand. This is going to be the beer I drink to celebrate the birth of our second child in around 7 months. So right at its prime from what I read. I am gong to take a second runnings (parti-gyle) to do a brown ale or maybe a porter depending on my efficiency. Can wait to brew this RIS is my favorite style.

 

[Ply318ci]

I just brewed this today and did a parti-gyle from this. I got 1.096 OG for the RIS and a OG of 1.040 for the second running. I added some ground coffee to the second running after it cooled below 100 degrees total steeping time of about 10-15 minutes. Can't wait to taste this. Will report back in 2-3 weeks when I bottle the second running. Will be a while before bottling the RIS.

 

[Riseabovebb]

Can someone who's bottle conditioned for carbonation chime in to let us non-keggers know if bottling yeast is needed on this one? I've still got a few months before bottling, but would like to know in advance if I can just add some priming sugar or if I'm going to have to add some yeast too.

Thanks!

 

[Ply318ci]

Update on my brew. I pitched Nottingham in the RIS and S-04 in the small stout and now a little over 24 hours later the S-04 (which took off first) has stopped bubbling but did manage to overflow the airlock. The Nottingham is still going strong a bubble or two every second and it way overflowed the air lock. No pictures sorry but I have never had yeast this vigorous before. Can't wait to try it.

 

[boilmeimirish]

Can someone who's bottle conditioned for carbonation chime in to let us non-keggers know if bottling yeast is needed on this one? I've still got a few months before bottling, but would like to know in advance if I can just add some priming sugar or if I'm going to have to add some yeast too.

Thanks!

I found after the first two batches that adding a little yeast goes a long way in bottling, otherwise it seems this beer is consistently a little less carbonated than I like.

 

[nufad]

I brewed this up a month ago, and planned to age it in a secondary for a few more months. However, I'd like to use the spare carboy for another beer. Is there a significant difference between bulk aging this beer in a secondary versus bottle conditioning for 3-4 months (other than the fact that bulk aging will likely reduce the flavour variability between bottles)?

 

[Ply318ci]

That is what I plan on doing as well. I hear the only real difference is that it ages faster in bulk vs. bottles. Either way a beer that is this big and complex won't be drunk for awhile so I am sure it will age fine no matter what.

 

[Riseabovebb]

That is what I plan on doing as well. I hear the only real difference is that it ages faster in bulk vs. bottles. Either way a beer that is this big and complex won't be drunk for awhile so I am sure it will age fine no matter what.

I broke down and bought an additional secondary carboy when I brewed this beer due to the length of time it will spend in secondary. Now I have one 6.5G carboy and two 5G carboys. Seems to be enough (for the time being)!

 

[Riseabovebb]

I found after the first two batches that adding a little yeast goes a long way in bottling, otherwise it seems this beer is consistently a little less carbonated than I like.

Thanks! Any recommendations on yeast strain, volumes, dry vs. liquid?

 

[mux]

Thanks! Any recommendations on yeast strain, volumes, dry vs. liquid?

So4

 

[Riseabovebb]

So4

Thank you, mux!

 

[nanofreak]

So I brewed this. I brewed a half batch and did so on my stove. My calculations were off, and I ended up with more wort than I planned, so my gravity was a little low. (a gallon too much, used the brew 365 sparging calc, but my gas stove doesnt run as hot as an outside burner, so evap was way less).

Still really looking forward to this. Pitched 2 packs of S-04 (expecting a higher OG), and this was at 3:30AM this morning or so. It is in a chest freezer with a Johnson controller. It is a good thing I went with a blow off tube, I have never known a fermentation to be this active. Come on 6 months from now, get here already!

 

[periwinkle1239]

Made this today. Substituted the 4 oz challenger for 3 oz pilgrim. Biggest beer I've made to date, upped the base malt to account for efficiency - 1.100 OG even. Mashed at 151 and pitched on Pacman yeast cake from pale ale I made 2 weeks ago, aerated with 02 as well. Been 6 hours, already bubbling nicely at 62 degrees.

I'll see this beer in about 6 months!

Yippidy!

 

[Shrimpboat]

that akward moment whn you write a whole paragraph saying how much you love this beer only to lose it all when you hit comment cause you were not logged in... just happened. so, brew this beer. brew 10 gallons. and set it away for 6 months to a year. Then break into heaven. This beer is delicious after 6 months. When I first bottled it, it tasted like licorice. I just finished my last bomber and it was the best one of the batch. Utterly delicious. chocolate, molasses, roastiness. mmmmm

 

[CTS]

and set it away for 6 months to a year.

 

[rwagner23]

Just wanted to post an update. I brewed this early August. Let it sit in a secondary for a couple months with about 32 oz of an espresso blend cold brewed. Served this past Saturday for a wedding after party. Needless to say it was a HUGE hit and almost got kicked, though I might do a stronger brew for a bit more coffee flavor.

 

[Ericbme]

Just cracked one open...brew day was 5/26. I hope to sample the progress! Only change I made was 2 vanilla beans to primary and put it in an oak keg for a month prior to bulk aging this bad mother. I made this for Christmas gifts this year...now to start trimming that list!

Many thanks marubozo!

 

[pwkblue]

this will be my next brew

 

[pigroaster]

Started Nov. 5 and hit 1.090 and today Nov 18 SG 1.017 and still perking.

I made a mini Russian second runnings with 1 lb corn sugar and 2.2 lbs of dark malt in powder form. SG to start 1.056 and today was 1.007 so I cold crashed it to keg in the next few days. Both taste awesome! The Imperial will be aged until March. Thanks for this winner!

 

[Opd111]

Brewed two days ago. Substituted 2.2 oz warrior @ 60 minutes and 1.5 liter starter of 1028 (london ale). Looking like a good one. Thanks for the recipe.

 

[ResumeMan]

Bottled my first version of this today. Brew day was 7/21, racked it to secondary on 8/19. OG was 1.094, FG 1.019. I added a packet of cheap Munton's dry yeast to the bottling bucket to ensure there's enough active yeast to carbonate.

Right after fermentation was complete it had a rather harsh, fusel-y flavor. But that has been mellowing. It isn't quite there yet, but the rich dark malt complexity is moving forward and I think this will end up an excellent beer.

 

[brucedelta]

Bottled my first version of this today. Brew day was 7/21, racked it to secondary on 8/19. OG was 1.094, FG 1.019. I added a packet of cheap Munton's dry yeast to the bottling bucket to ensure there's enough active yeast to carbonate.

Right after fermentation was complete it had a rather harsh, fusel-y flavor. But that has been mellowing. It isn't quite there yet, but the rich dark malt complexity is moving forward and I think this will end up an excellent beer.

Glad to hear it still mellowed.
I brewed this in early september and tasted last week. It does seem to be mellowing from when I first put it in the secondary. Was hoping for a nice holiday gift, but I think I may delay bottling more. I put Laproig soaked oak chips in, and the peaty flavor of the scotch comes through nicely. Last I measured it was at 1.019 after starting at 1.092.

 

[pigroaster]

How long do you leave in Oak chips? Amount used? Thanks

 

[brucedelta]

How long do you leave in Oak chips? Amount used? Thanks

I used about 2 oz of oak chips. I truly wish I tracked how long I left them in, but my best guess is is 5 weeks. I think I left it in a bit long, but it is hard to tell. First time using chips in any beer for me, so I am just guessing.

 

[MaltMaestro]

Brewed This about 4 an 1/2 months ago and Figured I would share my result. Left in the primary for 3 weeks at 67 -70˚F, then racked to secondary for the remainder of the 4.5 months. My OG was 1.084 and final was 1.019. The beer tastes phenomenal. Good balance of hops with predominant chocolate malt flavor with a hint of fruity esters. Very smooth with a small hop bite at the end. Worth the wait. Thanks for the great recipe!

 

[CTS]

So the grains have arrived and i picked up the yeast (Wyeast London Ale 1028). Going to make a starter today. Just a few questions as this will be my first all grain that is not a kit from Austin Homebrew.

1. Does anyone have this already in a program like Brewtarget or beersmith that they want to share?

2. To whoever added coffee how much and when? The plan is to cold brew it.

Thanks!

 

[rwagner23]

So the grains have arrived and i picked up the yeast (Wyeast London Ale 1028). Going to make a starter today. Just a few questions as this will be my first all grain that is not a kit from Austin Homebrew.

1. Does anyone have this already in a program like Brewtarget or beersmith that they want to share?

2. To whoever added coffee how much and when? The plan is to cold brew it.

Thanks!

After discussing with a master roaster at a local coffee shop in Frederick, MD we decided that an extreme espresso blend would go perfectly with the RIS. At about 32oz. I basically did a cold brew with a french press. Boiled the water. Let it cool in the fridge. Added grains and press. Let it sit for a few days in the fridge. Then added directly to the secondary.