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

[CTS]

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.

Thanks! I will go with this and see how it turns out. How did it turn out for you or i'm guessing its still in the secondary?


And no one had a file of the recipe they want to share...

 

[HopLife]

If you have beersmith you will be better off to create the recipe yourself based on your equipment and efficiency. I would share mine but I did a parti-gyle type of production. The Big beer hit 1.094 and the small beer was about 1.042. If this is what you want to do you should start a thread and I will post to it with directions on how I did this with beersmith.

 

[hopzicle]

I have chunks a bourbon oak barrel to put in my secondary for this beer. Would it not make a more complex flavor if I leave them in for 4-6 months? Or would the bourbon flavor become to overpowering?

 

[CTS]

Well I made this beer last week Thursday and all went well, except i didn't even come close to the Final Gravity. I hit 1.080 with an efficiency of 60%. I will have to work on that somehow. I also took 2.5 gallons of second running's...never did take the SG but guessing its pretty low. Going to try some different stuff with this.

Anyways it took less then 30hrs to get going and I cant wait to taste this in 8 months or so.

 

[craigbrew]

Hoplife, I was planning on doing a parti-gyle with this also. I wanted to do a 5g batch of the big beer and a 10g batch of the small beer. I would be adding grains for the second beer. Any info on what you did would be helpful.

 

[NZLunchie]

Has anyone sour'd this?
Thinking of using this as a base for a Rhubarb Sour with Wyeast 3278

 

[Walking_Target]

Can you suggest a replacement for the Special B?

 

[Ply318ci]

I used the same amount of crystal 120 tasted fine to me.

 

[Brewrifle]

I used this recipe as a base for mine and here is what I ended up using -
12 - LBS: LME - Pale
1.5 - LBS: Marris Otter
1.5 - LBS: Roasted Barley
1 - LBS: Special B
1 - LBS: Crystal 150L
.75 - LBS: Chocolate Malt
.5 - LBS: Cara-Pils/Dextrine
.5 - LBS: Black Roasted Barley
4 Ounces - Black Patent

OG ended up at 1.104

Also, how long did your guys' air lock bubble for? I put this 5 gallon batch in a 13 gallon container for primary and double pitched Wyeast 1098. It went crazy for the first 3 days but has slowed down on day 4 to a few bubbles every 10 seconds.

 

[Hop_Hero]

I have a pale ale on wlp090 San Diego super yeast how would this beer turn out if I washed that yeast an used it for this RIS?

 

[Blindnil]

I'm brewing this tomorrow but made a starter with WY 1335 British Ale II. Anyone use this? The starter is massive and has been swirling for a while. Any need for concern? can't wait to brew this and leave it alone for a 2013 holiday treat and focus on quicker beers for Spring and summer.

 

[malweth]

I brewed this Jan 2012 and I'll be sending it into two comps this spring. One of them is that competion for homebrew across the nation - the comp's name escapes me.

I expect to get feedback... (I never put my expectations higher than that for anything beer related ).

In any case. . . it's been sitting in the keg for almost a year and I bottled with very, very low carbonation (I like these beers nearly still - hope the judges agree?).

 

[JFMBearcat]

I feel like I've read every post in this thread, and there are two OG's in the original post. First OG says 1.106, and below the picture it says 1.095.

Which is it?

 

[marubozo]

I feel like I've read every post in this thread, and there are two OG's in the original post. First OG says 1.106, and below the picture it says 1.095.

Which is it?

1.106 is the expected gravity as calculated by the recipe. 1.095 is what was actually obtained when brewed.

 

[JFMBearcat]

1.106 is the expected gravity as calculated by the recipe. 1.095 is what was actually obtained when brewed.

Ok gotcha, brewing soon. Looking forward to it!

 

[el_caro]

I am going to give this one a shot and wonder would WLP001 be an acceptable yeast choice in lieu of the recommended yeast in the recipe?

 

[jglazer]

I want to brew this one but I don't have any type of long term temperature control. I do have a fermentation chamber for the primary but that is not something I could keep the secondary in. I live in an apartment that could easily get up into the high 80s...do you suggest not brewing this until I have some sort of long term temperature control? What are the possible off flavors from high temps in secondary? (I secondary in a keg)

Thanks!

 

[eric19312]

I want to brew this one but I don't have any type of long term temperature control. I do have a fermentation chamber for the primary but that is not something I could keep the secondary in. I live in an apartment that could easily get up into the high 80s...do you suggest not brewing this until I have some sort of long term temperature control? What are the possible off flavors from high temps in secondary? (I secondary in a keg)

Thanks!

Good question...high 80s sounds bad. Any other choices for keeping that keg cold? Like what do you serve it from?

 

[el_caro]

Another stupid question?

When you say
"Secondary Fermentation (# of Days & Temp): Bulk age for 6-8 months @ 60"

I assume that aging in the bottle for a few months would tick this box? Could I just bottle straight from the primary after 30 days or does it need to go to secondary for a period before bottling. If it needs to be racked to secondary, what would be a minimum time before bottling and does it need a cold crash?

 

[jglazer]

Eric19312 - The bottom half of my kitchen fridge holds kegs that I serve out of. Temps are in the mid 30s.

 

[Akavango]

Another stupid question?

When you say
"Secondary Fermentation (# of Days & Temp): Bulk age for 6-8 months @ 60"

I assume that aging in the bottle for a few months would tick this box? Could I just bottle straight from the primary after 30 days or does it need to go to secondary for a period before bottling. If it needs to be racked to secondary, what would be a minimum time before bottling and does it need a cold crash?

Bulk aging does give a better result. I also found that beers that bulk age are ready sooner in the bottle that strong beer bottled to early.

I have done the comparaison on the same batch and bottle some early than other after another 4 months. There was a noticeable difference between the two. The one bulked age was much better when compared to the one that was bottled early. The one in the bottle did improve though but it took much longer.

 

[malweth]

Speaking of bulk aging... here's how my 1-year-old RIS (this recipe) did at a local comp. I bulk aged in keg, and dispensed. Unfortunately I like my RIS nearly flat, so that's where it lost points (and did not place). It did make it to mini-BOS.

#12 of 12 in flight
This beer advanced to mini-BOS round
Final Assigned Score 38.5

Judge #1 (Certified)
Aroma: 10/12
Sweet dark fruit, warm alcohol some roast notes, light esterds, toasty aroma.

Appearance: 2/3
No head, chocolate black, good clarity

Flavor: 16/20
Dark fruit, slight oxidation notes, low hop flavor, light esters, moderate roast

Mouthfeel: 3/5
Very thick and heavy, no carbonation, some alcohol warmth, mild roast astringency.

Overall: 7/10
I really like the flavors in this beer but the carbonation is way to low.

38/50

Judge #2 (Apprentice)
Aroma: 9/12
Complex nust of dark fruits, chocolate and roasted grains
very balanced and not poweful

Appearance: 2/3
black
no head

Flavor: 16/20
port like quality leads off
tastes like unsweetened coffee w/ bitter chocolate
lack of carbonation makes it taste fat & sweet

Mouthfeel: 4/5
very low carbonation
medium body
heat is noticeable but not out of place

Overall impression: 8/10
unfortunately this beer lacks the necessary carbonation to bring together all the otherwise pleasant components

39/50

I also submitted this to NHC (Atlanta, GA).

 

[eric19312]

Eric19312 - The bottom half of my kitchen fridge holds kegs that I serve out of. Temps are in the mid 30s.

Heres an idea:
https://www.cool-brewing.com

drop in a frozen 2-liter bottle every other day and probably keep it plenty cool even in 85 degree apt...

 

[el_caro]

I did not have my glasses on and grabbed a pack of Wyeast (no Whitelabs available here) thinking it was 1968 ( the equivalent for WLP002) but got Wyeast 1098 British Ale yeast by mistake.

Already smacked it before I read the label with my glasses on.

Do you think I could get away with this one or should I put this one in the bank and get some Wyeast 1968 ??

 

[Brewrifle]

I went with Wyeast 1098 and so far it is aging quite well (its been aging for 1 1/2 months). Based on the Wyeast website, I think you'll be ok with either strain. 1098 is rated for higher ABV anyways by 1%.

This yeast allows malt and hop character to dominate the profile. It ferments dry and crisp, producing well-balanced beers with a clean and neutral finish. Ferments well down to 64°F (18°C).

 

[el_caro]

Thanks Brewrifle

 

[el_caro]

Well I brewed this one (BIAB) and crapped out on the OG due to low efficiency. Only got 1.081. I pitched 7 days ago using Wyeast 1098 and it has stopped at 1.021 and has not moved for 3 days.
OPs original recipe calls for 30 days in primary. Could I rack it to secondary now given it seems to have finished primary fermentation?

 

[Hop_Hero]

I would leave it in primary for the full 30 days. The yeast could be cleaning up still.

 

[m00se]

I plan on brewing this recipe this weekend and using Abbey II yeast cake from a Rochefort 8 clone I made. I'm hoping for big things.

 

[malweth]

I also submitted this to NHC (Atlanta, GA).

My results (including score sheets) from NHC are here:
http://whitewoodbrewery.us/2013/05/07/national-homebrew-competition-round-1-results/

I scored a 34...