Russian Imperial Stout

[Nico93]

Ok! I'm going to make first a moderate IPA (abv 5% IBU 50) in order to have a healty yeast!
Thanks

 

[Nico93]

brewed today!

Ricetta per stout, final liter 22,0 (in bollitura 27,0)
efficienza 67%, boil 120 min.
OG 1,113; IBU: 94,0; EBC: 200;
Malti:
4000 gr Pale Malt, Maris Otter, 1,038;
700 gr Chocolate Malt, 1,030;
700 gr Roasted Barley, 1,028;
370 gr Crystal 75L, 1,034;
100 gr Peated, 1,038;
500 gr flaked barley, 1,033;
3000 gr Light liquid extract, 1,036;
650 gr Amber dry extract, 1,040;
300 gr Zucchero Candito, Amber, 1,042;
hops:
15 gr Goldings, East Kent, 6,0 %a.a., 30 min, Kettle;
15 gr Goldings, East Kent, 6,0 %a.a., 10 min, Kettle;
65 gr Columbus (Tomahawk), 16,1 %a.a., 60 min, Kettle;
16 gr Chinook, 11,0 %a.a., 60 min, Kettle;
10 gr Styrian Goldings, 4,4 %a.a., 60 min, Kettle;
18 gr Tettnang, 4,5 %a.a., 60 min, Kettle;
yeast:
Scotish Ale
Mash Steps:
50 °C 15 min
66 °C 80 min
78 °C 15 min

I add the sugar only to correct the og...

i'm going to add roasted coffee beans in the secondary, is ok?

i pitch on the yeast cake of a ipa (og 1050)


thanks so much for the help!!




p.s. after 2 ours, is going crazy!

 

[GuldTuborg]

Wow. That's some seriously dark wort. Did you actually get this up to 1.113, or is that just the estimate?

 

[Nico93]

1,113 is misured og, the estimated og was 1, 120

 

[Nico93]

waaaaaaa it's incredible!!

now it's 70 degrees but i'm taking it to 66




edit:

this morning three liters of wort were on the floor

 

[solbes]

Uh oh, no blow-off tube on a 1.113 brew on top of an entire yeast cake? Lesson learned, hehe. Fermcap-S is also your friend to control Krausen. I use it in EVERY brew.

I still bet it turns out amazing. Just lost some product, that's all.

 

[FreddyMar3]

Nico, di dove sei? Ho studiato al milano e firenze per sette mesi, sei anni fa. La birra Citta Vecchia era la birra che mi ha convinto di fare produzione di birra. Avete mai bevuto?

P.S. Scusame, il mio italiano non e molto bene dopo tanti anni.

 

[Nico93]

@solbes: wat can I use in a 1113 beer in place of the blow off?
P. S. I had never head about foam cap, I read o Google that is useful for big beers! I am going to buy it!

@freddy: vivo a Varese, vicino a Milano anche se in settimana vivo a Milano per andare all università!
Non ho mai bevuto quelle birre anche se ne ho sentito parlare!

 

[solbes]

A blow off tube is almost manditory in a 1.113" beer pitched onto an entire yeast cake. Good news is you will liekly get great attenuation out of your yeast without becoming stuck. But all that sugar being dumped onto all of that yeast will result in a pretty voilent fermentation. Mine blew like crazy and it was 1.105.

Fermcap-S, about 10 drops in 5 gallons will control most fermentations, though likely not a big RIS like that. Might reduce losses out of the blow off tube though.

 

[Nico93]

The density is dropped down to 1060 in 24 hours :O
Does the fermcap causes problems to the foam in the glass when I drink the beer?
Thanks for the help

Edit: 1040, and it is gurglin very slow

 

[FreddyMar3]

È necessario provare le loro birre! Se non avevo mai provato, non credo che ci sia la produzione di birra oggi.

In bocca al lupo con la RIS!

 

[Nico93]

Ok! Quando torno a Milano per studiare vedo di darmi da fare per trovarle e assaggiare! Grazie per il consiglio!
Crepi!

P. S. Density dropped down to 1036

i forgot to put the coffee beans in the last ten mins of boil, can i add them in the secondary? i read in this forum al lot of conflicting opinions

 

[nhindian]

Let me know how the peated malt turns out... I am a HUGE Islay scotch fan (Lagavulin, Ardbeg, Laphroaig are my favorites) and want to peat some beers, but not sure how much to add.

I think I can handle more than the typical person, but don't want to go overboard!

 

[Nico93]

ok, i'll let you know but at the first taste tha peadet is dominated by the roasty flavor

now the density is 1032, i'm going to give to the yeast another two o three week in order to finish the work... when i bottle i need to pitch another yeast? (i have only t-58 at home but i can wash and make a starter with the bottom of the fermenter)

thank so much

 

[Nico93]

how long should i leave it in secondary before bottling?
and before bottling i need to repich yeast?

thanks

 

[GuldTuborg]

With RISs, I usually give it at least a few weeks in the secondary. Mine invariably drop a lot more sediment and attenuate a few more points.

 

[Nico93]

Ok thanks, i am going to bottle in october,
And about repitch?

 

[Nico93]

The next week I am going to bottle, I need to repitch yeast?
I am going to make a strong ale with the same yeast of the ris (1728), is ok if pitch with the carbonation sugar a tea spoon of slurry?
I can also use some t-58, I can pitch a few grams in the next day in order to be sure that when I bottle the fg (with t58 ir reach)
What do you think about?

 

[solbes]

I think it's only been a little more than a month since you brewed? No rush to move it out of secondary, unless you need the fermenter space. That's a big brew you have there, and sitting on the secondary yeast cake could help it smooth out a little quicker. Mine sat for months, of course I had nothing else to compare it too.

If you are going to bottle next week, you could probably get away with not adding any more yeast. They are a little stressed sitting in that much alcohol, so adding either T-58 or the slurry from the old ale gives some extra reassurance. I would personally go with the slurry from the old ale as its already used to some alcohol, whereas the T-58 would have a pretty big shock getting into your high abv RIS.

 

[Nico93]

Ok, i am going to leave it in secondary unless I need space, and when I am bottling, I am going to add some slurry from the strong ale!
I am also going go put 6 liters into a whisky barrel for one year, for bottling it, I'll put one coffee spoon if yeast ( of a future's brews with 1728) is ok?
Sorry for the English but I just got up

 

[solbes]

The whiskey barrel sounds great. I would taste it at various points to make sure the flavors are developing as you wish, and not to take on too much oak/whiskey.

I bet this becomes one of your favorite brews ever around the 7-10 momth mark from brewing. Make sure you keep some bottles around to see how it changes.

 

[Nico93]

hi!

Yesterday I finally bottled! I left it in the secondary for about 5 months, I've added 3grams of T58 for the carbonation!

Now I'm going to leave it at 68F for a month

thanks for the help, I'll let you know how it will be!

 

[Nico93]

hi!

Yesterday I finally bottled! I left it in the secondary for about 5 months, I've added 3grams of T58 for the carbonation!

Now I'm going to leave it at 68F for a month

thanks for the help, I'll let you know how it will be!

 

[Nico93]

tried one today

i love it! many thanks to all!

 

[solbes]

Awesome, now try not to drink them too fast. Spread it out over a year or two to see how it evolves.

 

[Nico93]

I'll try, but it will be very difficult

 

[nhindian]

Thoughts on how the peat worked?

 

[Nico93]

hi! I can not recognize the peated in the midst of all the other malts, but i think that UE peated malt is different from USA peated malt, i tried a 100% peated beer and was drinkable!

 

[Nico93]

I love it!

 

[Nico93]

i'm so happy! this beer scored 4rd at a local competition!

thanks to all for the help!