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

[schach23]

Any chance I can add some oats to make this an oatmeal russian imperial stout?

 

[roncruiser]

What brand and type of chocolate malt is everyone using for this recipe?

 

[TxBigHops]

Any chance I can add some oats to make this an oatmeal russian imperial stout?

Please don't take offense. I'm really not calling you out individually, but I see this question posted on HBT all the time, and it kind of irks me. The obvious answer is "it's your beer. You can add or subtract any ingredient you like. It will be a different recipe, but that's not necessarily a bad thing, or a good thing."

When I set out to make my own RIS, I took this recipe, a recipe for Kate the Great in another thread, and an article from BYO on brewing an RIS. I compared what was similar, and what was different in each recipe, then I researched the differences, and decided which ingredients I wanted in MY beer, and in what ratios. I would suggest if you don't want to make this exact beer, that you do the same. Look at other recipes for oatmeal stouts and compare them to this, then look into what impact the different ingredients have on a beer. Only include those ingredients in YOUR beer that give you the qualities you want.

Or you could just brew this recipe and throw in some oats to see what happens. Unless someone else has done that exact thing, any answer they give you is just a guess or their opinion. How do you know the person who says "yeah, do it, it will make an awesome Oatmeal RIS!" knows what they are talking about? Much better to try and understand for yourself what it is about each ingredient that impacts how your beer turns out.

 

[Purdue22]

yeah, do it, it will make an awesome Oatmeal RIS!

 

[Shenanigans]

yeah, do it, it will make an awesome oatmeal ris!

 

[ruger988]

Just for the record, threw about 3 oz of American oak chips that had soaked in Coconut Rum for about 6 months in a keg of a slight variation of this for ~72 hours. Phenomenal.

 

[schach23]

Please don't take offense. I'm really not calling you out individually, but I see this question posted on HBT all the time, and it kind of irks me. The obvious answer is "it's your beer. You can add or subtract any ingredient you like. It will be a different recipe, but that's not necessarily a bad thing, or a good thing."



When I set out to make my own RIS, I took this recipe, a recipe for Kate the Great in another thread, and an article from BYO on brewing an RIS. I compared what was similar, and what was different in each recipe, then I researched the differences, and decided which ingredients I wanted in MY beer, and in what ratios. I would suggest if you don't want to make this exact beer, that you do the same. Look at other recipes for oatmeal stouts and compare them to this, then look into what impact the different ingredients have on a beer. Only include those ingredients in YOUR beer that give you the qualities you want.



Or you could just brew this recipe and throw in some oats to see what happens. Unless someone else has done that exact thing, any answer they give you is just a guess or their opinion. How do you know the person who says "yeah, do it, it will make an awesome Oatmeal RIS!" knows what they are talking about? Much better to try and understand for yourself what it is about each ingredient that impacts how your beer turns out.

Sorry to have 'irked' you.

 

[Schecter]

Sorry to have 'irked' you.

Cmahnnn he/she prefaced it this way go be civil and not offensive. Just trying to help.

I'd say go for it. Sounds creamy and dreamy.

Cheers

 

[TxBigHops]

Sorry to have 'irked' you.

If that's all you got out of the post, then you're beyond helping. Just stick to making other peoples recipes.

 

[schach23]

I actually got a lot out of what was posted and I agree with him. Was simply looking for something back like yeah you can do that to make that. Or if you do that keep an eye out for ...... I'm a new Brewer came here looking for recipes since I'm still finding my way. Lots of people make other people's recipes. I've looked for a while for some recipes for an oatmeal RIS wasn't sure how to go about it.

Gotta say that I'll now have to be more careful of my future posting even though it was prefaced to not take it personally. Hard not to.

 

[billsteiner26]

I actually got a lot out of what was posted and I agree with him. Was simply looking for something back like yeah you can do that to make that. Or if you do that keep an eye out for ...... I'm a new Brewer came here looking for recipes since I'm still finding my way. Lots of people make other people's recipes. I've looked for a while for some recipes for an oatmeal RIS wasn't sure how to go about it.

Gotta say that I'll now have to be more careful of my future posting even though it was prefaced to not take it personally. Hard not to.

It is what it is. I've considered brewing an imperial oatmeal milk chocolate bourbon barrel stout before, but I'm lazy about recipe design and folks here have done all the work to make excellent beer.

 

[MaxStout]

Any chance I can add some oats to make this an oatmeal russian imperial stout?

There's already dextrine malt in the OP's recipe, which adds body and head-retention. But some oatmeal--maybe a half pound or so--will add a little silkiness to the beer. Or you could try some lactose for an "imperial milk stout." Here's a good article about milk stouts, from which you could glean some ideas.

 

[Schecter]

Entered my iteration of this into a competition...fingers crossed?

 

[rockdemon]

Everyone loves this stout!

 

[abbysdad2006]

Didn't see an answer on this, so figured I'd try to post again as it probably got lost.

I'll be brewing this beer as recipe again this week. I made this beer last year. It turned out great, but without any head. Any suggestions on how to correct that? FG was 1.030 when bottling. I did primary for a month and secondary/aging for another 3-4 months before bottling. Should I repitch some yeast at bottling? Add more priming sugar next time?

Has anyone got back to you on this yet?

 

[abbysdad2006]

From my experience I would definitely plan to add a neutral yeast to the bottling bucket. This beer will completely use up the yeast pitched for fermentation

How would someone go about doing that?

 

[GluStick]

Made this recipe last year in November, bulk aged in the carboy for approximately 6 months after transferring to secondary. Great RIS, not disappointed one bit. Everyone loves it, will make again this coming November.

 

[TxBigHops]

Has anyone got back to you on this yet?

How would someone go about doing that?

I've been doing a bunch of research on this topic. What I'm finding is that these big beers will sometimes take a long time to carb up properly. Mine was only in primary and secondary for 10 weeks before I bottled, AND I added more yeast at bottling time. Still not carbed up after two months in the bottle. I'm going to keep checking it a month at a time until it's ready. Just gotta have patience.

Here's a thread I started on this topic with some additional info:
https://www.homebrewtalk.com/showthread.php?t=548555

 

[abbysdad2006]

I've been doing a bunch of research on this topic. What I'm finding is that these big beers will sometimes take a long time to carb up properly. Mine was only in primary and secondary for 10 weeks before I bottled, AND I added more yeast at bottling time. Still not carbed up after two months in the bottle. I'm going to keep checking it a month at a time until it's ready. Just gotta have patience.

Here's a thread I started on this topic with some additional info:
https://www.homebrewtalk.com/showthread.php?t=548555

Thanks for the info

 

[Wreck99]

Has anyone got back to you on this yet?

No

 

[TxBigHops]

No

Really? I guess you didn't bother to read my post.

 

[abbysdad2006]

Ok. So brewed this 2 weeks ago. OG was 1.098. I used 2 packs of s-05 dry yeast, I didn't rehydrate it just sprinkled it on the top. Measured it a week later and it was down to 1.041, a week later I measured it again and it's still at 1.041.
Stuck fermentation you think or just wait and see? I was planning on leaving it in there for 1 month anyway. Is there a way to get those little bugs working again?

 

[Puddlethumper]

How would someone go about doing that?

Sorry to be slow responding to this. I have been away.

There are a number of good yeast strains to choose from. US-05 is pretty safe. I've read some who suggested the use of a champagne yeast for this purpose. WLP-001 and 1056 are about the same as US-05 but would probably be a little tougher logistically to store and then use the leftovers. So I'd suggest sticking to dry yeast for this reason.

Simply make a slurry of 1/2 pack of dry yeast per manufacturer's rehydration recommendations. Rack the beer to the bottling bucket, stir in the yeast and bottle as usual. You could probably pitch it dry but I always prefer to rehydrate dry yeast.

With any high gravity beer it is good insurance that the bottles will carbonate as they should.

Cheers!

 

[Wolfdust]

Puddlethumper are telling to bottle at 1.041? I would not bottle at 1.041. I would say make a starter and repitch.

 

[WI_Wino]

Ok. So brewed this 2 weeks ago. OG was 1.098. I used 2 packs of s-05 dry yeast, I didn't rehydrate it just sprinkled it on the top. Measured it a week later and it was down to 1.041, a week later I measured it again and it's still at 1.041.
Stuck fermentation you think or just wait and see? I was planning on leaving it in there for 1 month anyway. Is there a way to get those little bugs working again?

Did you use a hydrometer to measure the gravity? If you used a refractometer the alcohol will skew the reading higher than what it is actually.

 

[abbysdad2006]

Puddlethumper are telling to bottle at 1.041? I would not bottle at 1.041. I would say make a starter and repitch.

I have a 1/2 pack of S-05 that I've had for a little while. Would making a starter with that work? I've never made a starter before so not sure how to go about it.
I used a hydrometer to check.
Would I re-pitch right into the fermenter like normal, minus the aeration?

 

[Wolfdust]

There are lots of places to read about making a starter from people more qualified than I and would recommend you do some research . what I do is make about 1 liter of wort using grain/DME or lme to close to your same gravity, ad yeast and when it's get going good, pitch it. If not using a stir plate you just have to swirl it multiple times a day. I use a 1.75 liter bottle with a stopper and airlock.

 

[abbysdad2006]

So, if i have a 1/2 pack of yeast, would i just cut things in 1/2?

 

[Brewski_59]

So, if i have a 1/2 pack of yeast, would i just cut things in 1/2?

Just make a small container of wort. About 1 or 2 quarts at 1.040 SG. Use a light DME. Since you probably don't have a stir plate you could swirl it a couple times a day. No hops needed. When this small beer is done you'll have plenty of yeast to pitch. There are plenty of posts on starters available. Do a Google search you'll be fine.

 

[TxBigHops]

Puddlethumper are telling to bottle at 1.041? I would not bottle at 1.041. I would say make a starter and repitch.

No, he was responding to an earlier question regarding adding yeast to the bottling bucket after a long bulk condintioning where you're concerned that the original yeast is no longer viable.

I have a 1/2 pack of S-05 that I've had for a little while. Would making a starter with that work? I've never made a starter before so not sure how to go about it.
I used a hydrometer to check.
Would I re-pitch right into the fermenter like normal, minus the aeration?

So, if i have a 1/2 pack of yeast, would i just cut things in 1/2?

abbysdad, you do not want to make a starter with dry yeast. Just hydrate it in about 100 ml of water that you have boiled, then cooled to about 100 degrees. Starters are for liquid yeast.

Now, with regard to your apparent stuck fermentation, you're already up over 7.5% ABV. You need to get more healthy yeast in there. I would either hydrate another full package of dry yeast (save your half package for bottling) or make a starter with WLP001. (similar yeast to US-05) As others have said, NOT a good idea to bottle at that high of a final gravity.

Takeaway lesson from all this, when using dry yeast it is generally considered best practice to hydrate. It's easy and doesn't take that much more time. Especially when pitching into VERY high ABV wort like a RIS. Mine was also 1.098 and I pitched two hydrated packs of S-04. (a beast of a yeast) My FG got down to 1.026.