Sweet Daddy Vlad - RIS

[Jayjay1976]

Title: Sweet Daddy Vlad
Author: Meeee
Brew Method: BIAB
Style Name: Imperial Stout
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Boil Size: 6 gallons
Boil Gravity: 1.098
Efficiency: 70% (brew house)
STATS:
Original Gravity: 1.117
Final Gravity: 1.028
ABV (standard): 11.72%
IBU (tinseth): 81.21
SRM (morey): 48.31

FERMENTABLES:
10 lb - German - Pilsner (43.5%)
5 lb - American - Pale Ale (21.7%)
2 lb - American - Special Roast (8.7%)
1 lb - Belgian - Special B (4.3%)
1 lb - Flaked Oats (4.3%)
1 lb - Raisins (dried) (4.3%)
0.75 lb - American - Carapils (Dextrine Malt) (3.3%)
1.5 lb - American - Chocolate (6.5%)
0.75 lb - German - Melanoidin (3.3%)

HOPS:
80 g - Cluster, Type: Pellet, AA: 7.8, Use: Boil for 60 min, IBU: 54.59
40 g - Hallertau Blanc, Type: Pellet, AA: 9.9, Use: Boil for 30 min, IBU: 26.62

MASH GUIDELINES:
1) Temperature, Temp: 152 F, Time: 90 min, Amount: 7.4 gal

YEAST:
Wyeast - Belgian Abby Ale II 1762
Starter: Yes
Form: Liquid
Attenuation (avg): 75%
Flocculation: Medium
Optimum Temp: 65 - 75 F
Fermentation Temp: 66 F
Pitch Rate: 1.25 (M cells / ml / deg P)

TARGET WATER PROFILE:
Profile Name: Balanced Profile
Ca2: 80
Mg2: 5
Na: 25
Cl: 75
SO4: 80
HCO3: 100
Water Notes:
NOTES:
Sous Vide raisins 2 hours @150f to sanitize, freeze and add to fermenter after kraeusen drops.

Edit: doubled roasted barley and chocolate malt

 

[specharka]

As someone who’s had the unfortunate experience of drinking this retch-inducing beverage in college, I can appreciate the appalling name choice.

P.S. I would have shot for “Sweet Daddy Vladdy” but that’s just me.

 

[Jayjay1976]

@specharka The name was chosen as a tip of the hat to our spankin' new oligarchy. Democracy had a good run but it was so tiring, wasn't it?
Guess I could also do a black IIPA and call it "Polonium Kool-Aid".

 

[Jayjay1976]

Recipe added to first post

 

[ThirstyPawsHB]

Have you brewed this yet? I've done 50 RISs and learned a few things. 1st I'd almost double the choc/RstBrly and get it more to the 10% range at least otherwise I'd be more a strong stout. Also, Ive learnd to mash with only 25% darks for the first 20min, then add the rest for about another 20min. Mashing too long with a lot of darks will add tannins in the end product. I've never used Abby yeast for my RISs. curious how that comes out. Good luck woth your new adventure!

 

[Jayjay1976]

Have you brewed this yet? I've done 50 RISs and learned a few things. 1st I'd almost double the choc/RstBrly and get it more to the 10% range at least otherwise I'd be more a strong stout. Also, Ive learnd to mash with only 25% darks for the first 20min, then add the rest for about another 20min. Mashing too long with a lot of darks will add tannins in the end product. I've never used Abby yeast for my RISs. curious how that comes out. Good luck woth your new adventure!

Hey thanks for the guidance! I'm not going to brew this for another week or two, just wanted to post the recipe in advance so I can dial it in with help from folks who have experience with the style. I chose a Belgian yeast strain with the intention of fermenting at room temp and I generally like Belgian yeast character. I've been approaching this so far in a similar way to HG trappist ales, dubbels and tripels, but that doesn't seem quite right. Can you share your typical yeast choice along with fermentation regimen?

I was down at the Goose Island taproom on Fulton yesterday and tried several of their barrel aged beers, the bourbon county stout was amazing. I really want to learn how to turn out imperial stouts that smooth. They also had a couple of outstanding sours that have me wanting to try my hand at cloning those too. I have so much to learn!

 

[ThirstyPawsHB]

Hey thanks for the guidance! I'm not going to brew this for another week or two, just wanted to post the recipe in advance so I can dial it in with help from folks who have experience with the style. I chose a Belgian yeast strain with the intention of fermenting at room temp and I generally like Belgian yeast character. I've been approaching this so far in a similar way to HG trappist ales, dubbels and tripels, but that doesn't seem quite right. Can you share your typical yeast choice along with fermentation regimen?

I was down at the Goose Island taproom on Fulton yesterday and tried several of their barrel aged beers, the bourbon county stout was amazing. I really want to learn how to turn out imperial stouts that smooth. They also had a couple of outstanding sours that have me wanting to try my hand at cloning those too. I have so much to learn!

I've honed in on Safale-04. Done 1056 and 05 a bit also..some Im forgetting. 04 isn't too good out of the gate but 4 months down the road it's awesome. I usually brew a 6% porter to build a yeast cake up for my RISs at around 11%. 04 will end around 1.028 which is where I seem to like the RISs with my SG around 1.105 or so.

Your correct about BCBS...best Budwiser ever! [emoji39]

 

[Oldskewl]

FWIW, I brewed this a couple years ago and it turned out very good. I too like the character of Belgian yeasts. I also bottled some of it on bourbon. Thought this recipe might give you some insight.

https://cdn.shopify.com/s/files/1/2785/6868/t/3/assets/AG-MustacheEnvy-1526974648862.pdf

 

[Hwk-I-St8]

I brewed my attempt at a Bourbon County clone in January. It was based on a kit recipe I saw...can't remember where. It turned out spectacular, though it's fighting me with force carbonation.

I did a bunch of research on late mash additions for the dark malts, also cold steeping them separately, etc. Ultimately, I read an article that talked about keeping the pH higher than you would for a pale ale or IPA. I put together a water profile in Bru'n Water and targeted a pH of 5.5. Then I just mashed it all together as I would any other beer. It turned out smooth and tasty with an amazing mouthfeel (due in part, I'm sure, on the 3 hour boil). My OG was 1.128, FG was 1.030 (I was hoping to finish around 1.035). I also mashed warmer...about 157.

I'd be happy to share the recipe if you want to compare to yours.

 

[Jayjay1976]

....I'd be happy to share the recipe if you want to compare to yours.

Thanks for adding to the discussion, I'd love to see the recipe please!

 

[Hwk-I-St8]

Amount Fermentable PPG °L Bill %
17 lb American - Pale 2-Row 37 1.8 67.3%
5 lb American - Munich - Light 10L 33 10 19.8%
1.5 lb American - Roasted Barley 33 300 5.9%
1 lb American - Chocolate 29 350 4%
0.5 lb American - Caramel / Crystal 60L 34 60 2%
0.25 lb American - Black Malt 28 500 1%


Amount Variety Type AA Use Time IBU
1 oz Millenium Pellet 16.3 Boil 60 min 46.27
1 oz Millenium Pellet 16.6 Boil 40 min 41.36

 

[Jayjay1976]

I'm brewing a 1.060 Belgian stout today with 1762 to build up a yeast cake for the RIS. This is my first experience with dark roasted malts and it smells amazing. Mashing out now.

 

[Jayjay1976]

Cooling now, just dipped below 90. Figured a 1.060 stout wouldn't stress the yeast out too bad in preparation to pitch the RIS on it. Im going to oak this batch in secondary with some bourbon-soaked chips, what brand boubon should I use?

 

[jturman35]

Have you brewed this yet? I've done 50 RISs and learned a few things. 1st I'd almost double the choc/RstBrly and get it more to the 10% range at least otherwise I'd be more a strong stout. Also, Ive learnd to mash with only 25% darks for the first 20min, then add the rest for about another 20min. Mashing too long with a lot of darks will add tannins in the end product. I've never used Abby yeast for my RISs. curious how that comes out. Good luck woth your new adventure!

Only 50 RIS!! Is this the Gordon Strong technique where he runs the wort through the dark grains into the boil kettle?

I have done one RIS Old Rasputin clone and ended up being one of the best beers I have brewed. I’d like to try making a Porter to build my yeast cake. Are you guys pitching directly on the cake?

 

[Jayjay1976]

Only 50 RIS!! Is this the Gordon Strong technique where he runs the wort through the dark grains into the boil kettle?

I have done one RIS Old Rasputin clone and ended up being one of the best beers I have brewed. I’d like to try making a Porter to build my yeast cake. Are you guys pitching directly on the cake?

Fwiw, i'll transfer the yeast cake to a freshly sanitized fermenter and drain my chilled RIS onto it. Old Rasputin is an excellent beer, please share your recipe if you would!

 

[Oldskewl]

Cooling now, just dipped below 90. Figured a 1.060 stout wouldn't stress the yeast out too bad in preparation to pitch the RIS on it. Im going to oak this batch in secondary with some bourbon-soaked chips, what brand boubon should I use?

I like to use Makers Mark.

 

[jturman35]

This is the Old Rasputin recipe I used from the Brew Guru app. Really came out smooth compared to the original but really good!

1.094
1.023

14lb Pale Malt
1lb Crystal 40
1lb crystal 120
.5lb chocolate
.5lb brown malt
.25lb roasted barley

2oz Cluster 60min
1oz Northern brewer 2 min
1oz Centennial 2 min

2 packs US05

 

[Jayjay1976]

This is the Old Rasputin recipe I used from the Brew Guru app. Really came out smooth compared to the original but really good!

1.094
1.023

14lb Pale Malt
1lb Crystal 40
1lb crystal 120
.5lb chocolate
.5lb brown malt
.25lb roasted barley

2oz Cluster 60min
1oz Northern brewer 2 min
1oz Centennial 2 min

2 packs US05

Thank you!!!

 

[GoeHaarden]

This is the Old Rasputin recipe I used from the Brew Guru app. Really came out smooth compared to the original but really good!

1.094
1.023

14lb Pale Malt
1lb Crystal 40
1lb crystal 120
.5lb chocolate
.5lb brown malt
.25lb roasted barley

2oz Cluster 60min
1oz Northern brewer 2 min
1oz Centennial 2 min

2 packs US05

Yes. Thanks for this. Was that target OG, or what you hit? How long did you age this?

 

[jturman35]

OG was 1.094, however my FG stalled at 1.030 not 1.024.

The majority of this is still in the keg. Brewed back on May 20th. So it’s still young at two months. I am not sure why 2 packs of US05 couldn’t bring this down to 1.023, but it got stuck at 1.030. When I brew again I may up the roasted barley a hair. This was my first RIS.

Even though I have only been brewing 1yr I managed about 20 brews under my belt my first year. Nothing more satisfying than making a beer better than 70% of most commercial beers out there!!!

 

[Northern_Brewer]

I chose a Belgian yeast strain with the intention of fermenting at room temp and I generally like Belgian yeast character. I've been approaching this so far in a similar way to HG trappist ales, dubbels and tripels, but that doesn't seem quite right.

Assuming 1762 is similar to WLP540, it's not a Belgian yeast strain, at least not in the sense of being POF+. After the German army "restructured" the Rochefort brewery in WWII, Chimay helped them get back on their feet but the Chimay yeast never really took to Rochefort. So Rochefort raided the Palm yeast bank and ended up with a POF- British yeast that's a distant cousin of Ringwood and Nottingham, but which over the years has obviously become adapted to high-ABV dark beers.

Given that RIS is a British style in the first place, it's a very appropriate combination - just don't go thinking it's Belgian.

 

[Jayjay1976]

Assuming 1762 is similar to WLP540, it's not a Belgian yeast strain, at least not in the sense of being POF+. After the German army "restructured" the Rochefort brewery in WWII, Chimay helped them get back on their feet but the Chimay yeast never really took to Rochefort. So Rochefort raided the Palm yeast bank and ended up with a POF- British yeast that's a distant cousin of Ringwood and Nottingham, but which over the years has obviously become adapted to high-ABV dark beers.

Given that RIS is a British style in the first place, it's a very appropriate combination - just don't go thinking it's Belgian.

Wow thanks, that's fascinating! Where can I read about stuff like this? What does POF mean?

 

[toddo97]

This is the Old Rasputin recipe I used from the Brew Guru app. Really came out smooth compared to the original but really good!

1.094
1.023

14lb Pale Malt
1lb Crystal 40
1lb crystal 120
.5lb chocolate
.5lb brown malt
.25lb roasted barley

2oz Cluster 60min
1oz Northern brewer 2 min
1oz Centennial 2 min

2 packs US05

This is on my short list of fall/winter batches--thanks!

 

[Manufacturedevolution]

Wow thanks, that's fascinating! Where can I read about stuff like this? What does POF mean?

http://allaboutbeer.com/article/the-family-tree-of-yeast/

Phenolic Off Flavor Positive (POF+) yeasts and Phenolic Off Flavor Negative (POF-) yeasts.

 

[Jayjay1976]

My 1.060 yeast starter stout is 2 weeks old today; in preparation for secondary I've soaked 2oz oak chips in knob creek and smoked some maple syrup over pecan wood. I doubt much of the maple flavor will make it into the beer, so I'm going to add half of it today with the bourbon, and hopefully in a week or two the ABV will be high enough to inhibit further fermentation when I add the second half of the syrup, preserving some maple flavor for the bottle.

Today I'm going to rack the beer off the yeast cake onto the goodies, and since I didn't manage to get the ingredients together for the RIS together this week, I'll save the yeast cake in sanitized grolsch bottles until next Sunday.

 

[Jayjay1976]

Will this sort of higher ABV stout carb up/condition okay if bottled with priming sugar or will I need to pitch a separate yeast as well?

 

[FatDragon]

I haven't had trouble bottle conditioning beers of this magnitude, with a sample size of five or six batches above 10% ABV, but a bit of conditioning yeast or champagne yeast at bottling time (or a day before if you're afraid it'll eat more than just the priming sugar) wouldn't hurt if you're worried.

 

[Oldskewl]

Should carb up fine if you don’t let it sit too long. I would try to keep it under 2 months total fermentation. Last one I did had a 3 week primary and 3 week secondary.

 

[Jayjay1976]

Brewing my Sweet Daddy Vlad today, I cold steeped 1.75 lb of dark grains overnight in 3 liters of water, the result was black as night and as thick as motor oil. After squeezing out the grain bags I dunk sparged them in 500ml of fresh water and added to the pre-boil wort. The taste of the cold brew was rich and roasty without the acidic bite so I hope this will require less aging. It also had considerable body due to dextrines and coated the back of a spoon like maple syrup, but with very little apparent sweetness. To compensate for the slight decrease in efficiency due to the cold steeping I added .75 lb of swaen coffee malt 190L to the mash. Pre-boil volume is 7.75 gallons @ 1.070. I'm going to boil until I have 5.5 gallons, let's see where the FG lands.

 

[Jayjay1976]

Ended up at 1.106. This was the most chaotic brew day I've ever had, lots of variables and by far the largest grain bill I've ever attempted. My new fb seemed to expand my mash capacity by a bunch, then i ran into a vacuum problem which resulted in some grain in my recirc system. I panicked and expected a big rip in my grain bag, but though I had 1/2 cup of grain get through, I couldnt find a hole to account for it.