vBORIS

[CarlosM]

Hey guys, this is a Vanilla Bourbon Oaked RIS I plan on brewing sometime in October, so any tips or modicfictaions will be greatly appreciated.

I would also like a good mash schedule for it and I am batch sparger.

Thank you


SIDENOTE: How should I go around with the oak chips and bourbon
vBORIS
13-F Russian Imperial Stout
Author: Carlos Martinez
Date: 9/15/08

Size: 5.0 gal
Efficiency: 75.0%
Attenuation: 75.0%
Calories: 624.89 kcal per 22 fl oz

Original Gravity: 1.101 (1.075 - 1.095)
Terminal Gravity: 1.025 (1.018 - 1.030)
Color: 37.24 (30.0 - 40.0)
Alcohol: 10.09% (8.0% - 12.0%)
Bitterness: 118.0 (50.0 - 90.0)

Ingredients:
17.0 lb Standard 2-Row
1.25 lb Roasted Barley
.375 lb American Chocolate Malt
.375 lb Crystal 75
2.0 oz Bravo (13.5%) - added during boil, boiled 60 min
1.0 oz Fuggle (4.7%) - added during boil, boiled 30 min
.5 oz Fuggle (4.7%) - added during boil, boiled 15 min
.5 oz Fuggle (4.7%) - added during boil, boiled 0.0 min
1.0 tsp Irish Moss - added during boil, boiled 15 min
1.0 tbsp 5.2 pH Stabilizer - added during mash
1.0 tsp Wyeast Nutrient - added during boil, boiled 15 min
1.0 ea WYeast 1056 American Ale
4.0 oz US Oak Cubes - added dry to secondary fermenter
0 L Makers Mark Bourbon Whiskey - added dry to secondary fermenter
1 ea Vanilla (whole bean) - added dry to secondary fermenter

Schedule:
Ambient Air: 70.0 °F
Source Water: 60.0 °F
Elevation: 0.0 m


Results generated by BeerTools Pro 1.5.0

 

[Nanobru]

Soak the oak chips in Makers Mark for a few days to a week. Also think about splitting the bean down the middle just before you add it to the fermenter. I had one of these at Stones 12th Anv. Spent half my tickets on it. Make sure you let it sit as long as you can.

 

[CarlosM]

Oh, dude Its aging for a minimum of a year. Should I just use enough makers mark to submerge the cubes?

 

[Nanobru]

Just enough to submerge with a little more to allow for absorption.

 

[CarlosM]

any one have an idea of how much alcohol will be added after the bourbon has been added.


its already gonna be around 10% so any ideas are more than welcome

I also added .5lb of flaked oats which might be substituted with quick oats or maybe even flaked rye

I also plan to split the bean and soak that in the makers mark and soak the cubes in the vanilla bourbon.

 

[CarlosM]

anyone have any other tips? Its getting close he dead line im ordering the specialty malts

 

[Nanobru]

As long as you do not add the alcohol that the wood chips is soaking in, into the fermenter, the additional amount of alcohol will be trivial. I must warn you though, taste the beer every few days, or at least every week to monitor the bourbon flavor. Even though your beer will age for a year, the possibility of your final product tasting like cough syrup is still present.