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

[tripplehazzard]

I did both, soaked in jameson. Samples have been great

Ditto!!

 

[1fast636]

I am planning on making this over the weekend. I was going to to a Parti-gyle. 5gal of RIS and 10 gal of stout. Has anyone done this type of parti-gyle 1/3-2/3 split with this grain bill. I have seen that people have done parti-gyles just not sure of the volumes.

I did 5.5gal of the RIS and got 5.5gal 4% dark ipa on my partigyle if I would of split first runnings between could of got it higher abv, but I just did all second runnings for my session dark ipa and it's amazing taste way more then 4%

 

[1fast636]

I wish I would of keep a gallon to put on oak and bourbon but didn't oh well, oh and on carbing I'll let them go another two weeks and see what happens hope they carb up.

 

[Dixon]

When would you all suggest peaking this?

 

[plankbr]

When would you all suggest peaking this?

I 'peek' at it about every 2 weeks .. I am letting this bad boy age for 6 months. I've got about 3 months left then add French oak chips that I've been soaking in Rogue Dead Guy Whiskey, then bottle.

 

[Dixon]

Effing auto correct and my lack of proofreading....

Oaking not peaking

 

[rwagner23]

I did both, soaked in jameson. Samples have been great

Same here. I basically need a baseball bat to keep my friends away from it.

 

[wobrien]

Same here. I basically need a baseball bat to keep my friends away from it.

Also did the same as you and Finsfan. Two of my friends insist I open a brewery that makes nothing but this beer, haha.

 

[finsfan]

Also did the same as you and Finsfan. Two of my friends insist I open a brewery that makes nothing but this beer, haha.

Haha i would be a regular. Your beer is the reason i brewed this.

 

[Brews]

I 'peek' at it about every 2 weeks .. I am letting this bad boy age for 6 months. I've got about 3 months left then add French oak chips that I've been soaking in Rogue Dead Guy Whiskey, then bottle.

I thought that after fermentation, about a month, you secondary on the oak and give that time to age. I'm about to pull mine from the ferm. and was going to do it that way. Now I'm wondering on what is the best way to age this on oak spirals soaked in Maker's Mark for the last two months. Any input is welcomed since this is my first RIS on bourbon soaked oak.

 

[wobrien]

Haha i would be a regular. Your beer is the reason i brewed this.

PM'd you

I thought that after fermentation, about a month, you secondary on the oak and give that time to age.

That's what I did. One month in primary, then racked to secondary on oak/whiskey/vanilla beans. After two weeks in secondary I tasted it occasionally until I was happy with it, then bottled.

 

[ChefRex]

I need to rebrew this, keg is getting very light and with any good batch tastes the best as the keg kicks.
Great recipe!

 

[plankbr]

PM'd you




That's what I did. One month in primary, then racked to secondary on oak/whiskey/vanilla beans. After two weeks in secondary I tasted it occasionally until I was happy with it, then bottled.

I believe you can do oak cubes and spirals for longer but the chips, from what i have read on these forums, suggest less contact time since there is less surface area and impart the oak aged flavor faster. Thoughts?

 

[wobrien]

I believe you can do oak cubes and spirals for longer but the chips, from what i have read on these forums, suggest less contact time since there is less surface area and impart the oak aged flavor faster. Thoughts?

I agree with that (except it is bc the chips have more surface area, not less). I checked my notes and it was between 2-3 weeks in secondary when I bottled it. It has some oak flavor, but a little more time wouldn't have hurt it either.

 

[Dixon]

Wobrian- did you use chips?

 

[wobrien]

Wobrian- did you use chips?

Yes. medium toast american oak

 

[Brews]

When you add the spirals, do you just add the oak or the entire contents (bourbon and oak)?

 

[wobrien]

When you add the spirals, do you just add the oak or the entire contents (bourbon and oak)?

I've read (and it makes sense to me) that a lot of the oak flavor is pulled out into the bourbon. So I put the oak in a mason jar with only enough liquid to cover/soak the oak. When I added to secondary I put everything in, then at bottling I added more whiskey to taste.

 

[Brews]

Thanks wobrien. It's been soaking for over two months and I can tell a lot of the oak has been pulled out. I think I'll add a little and save the rest. If I feel after a couple of months on the oak it needs more, I can just add the liquid.

Sent from my SCH-I535 using Home Brew mobile app

 

[wobrien]

Thanks wobrien. It's been soaking for over two months and I can tell a lot of the oak has been pulled out. I think I'll add a little and save the rest. If I feel after a couple of months on the oak it needs more, I can just add the liquid.

Sent from my SCH-I535 using Home Brew mobile app

Sounds like a good plan

 

[ultravista]

Has anyone put this into Beersmith? If yes, please share your BSMX file.

 

[tripplehazzard]

Yes. Mine should be on public cloud. I named it Jackson county bourbon stout

 

[ultravista]

Yes. Mine should be on public cloud. I named it Jackson county bourbon stout

Perhaps it is not public?

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[tripplehazzard]

Perhaps it is not public?

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Your right. Its not public. I just checked. And its not this exact recipe. I forgot I made my own recipe from this one and a bcbs recipe. Sorry

 

[jmac93]

Can you comment on bottling?

 

[jsun]

I wish I would of keep a gallon to put on oak and bourbon but didn't oh well, oh and on carbing I'll let them go another two weeks and see what happens hope they carb up.

Hey, I'm curious about how your beer turned out. It looks like you did around 2 weeks in primary and 4 weeks in secondary, right? I want to brew this soon but don't know if I have the patience (or pipeline) to bulk age it for several months, haha

 

[robertus]

Yeah, I think this would work out fine. Some might say to skip the car pils if using DME because it is designed to add head on its own. I would also recommend doing a full volume boil so that you can get decent hop utilization, and allow the dme to incorporate a little easier.

If all you're replacing is the 2-row, you could substitute that with 12.75 pounds of light liquid extract, or 10.2 pounds of dry extract.

Thanks for these. I'm hoping to brew a 2.5-gal batch of this to give out as Christmas presents, but I'm only set up to do extract/steeping.

I figure I can brew it up in the next couple of weeks, let it ride a while, then have it bottled and cellar-aging until the holidays. :rockin:

 

[Shenanigans]

So I have been looking at this thread for the last 6 months or more and also asked some questions about the yeast. I've been brewing AIPAs recently and now it time to brew something British. If all goes to plan my next brew will be an ESB using S-04 as a yeast. The plan is to use the Slurry from the ESB on this big brute. I also have a vial of WLP002 in the fridge so my question is has anyone compared the results with S-04 and WLP002?
Is the difference so great that I should consider making a starter and using the liquid yeast even though the S-04 will be readymade for it?

I'm also going to bitter with Target; has anyone tried this?

Thanks!

 

[jsun]

Another yeast question...I will have a Wyeast 3711 (French saison) cake soon. Would it be to pitch onto that? From all accounts, it attenuates extremely well while maintaining good mouthfeel.

 

[finsfan]

Another yeast question...I will have a Wyeast 3711 (French saison) cake soon. Would it be to pitch onto that? From all accounts, it attenuates extremely well while maintaining good mouthfeel.

You dont want it to attenuate well on this beer, it will become too dry. I would not suggest using that yeast at all.