| Author |
Message |
    
Bierview
Advanced Member
Username: Bierview
Post Number: 602
Registered: 03-2003
Posted From: 67.83.206.9
| | Posted on Thursday, October 08, 2009 - 10:25 pm: | 
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Looking for a great recipe. Also, what is the shelf life for an Imperial? |
Bill Pierce
Moderator
Username: Billpierce
Post Number: 10768
Registered: 01-2002
Posted From: 24.141.103.148
| | Posted on Thursday, October 08, 2009 - 10:49 pm: |
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I'm fond of my take on North Coast Brewing's Old Rasputin, which has won its category in a couple of competitions:
ProMash Recipe Printout
Recipe : Rootin' Tootin' Rasputin (IS)
BJCP Style and Style Guidelines
-------------------------------
13-F Stout, Russian Imperial Stout
Min OG: 1.075 Max OG: 1.115
Min IBU: 50 Max IBU: 90
Min Clr: 30 Max Clr: 40 Color in SRM, Lovibond
Recipe Specifics
----------------
Batch Size (GAL): 5.25 Wort Size (GAL): 5.25
Total Grain (LBS): 17.38
Anticipated OG: 1.088 Plato: 21.04
Anticipated SRM: 51.9
Anticipated IBU: 81.8
System Efficiency: 75
Wort Boil Time: 120 Minutes
Formulas Used
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Color Formula Used: Morey
Hop IBU Formula Used: Tinseth
Tinseth Concentration Factor: 1.19
Additional Utilization Used For Pellet Hops: 5
Grain/Extract/Sugar
% Amount Name Origin Gravity SRM
-----------------------------------------------------------------------------
74.8 13.00 lbs. Pale Malt(2-row) America 1.036 2
8.6 1.50 lbs. Brown Malt Great Britain 1.032 70
4.3 0.75 lbs. Crystal 120L America 1.032 120
3.6 0.63 lbs. Chocolate Malt America 1.029 350
3.6 0.63 lbs. Roasted Barley America 1.028 450
2.9 0.50 lbs. Victory Malt America 1.034 25
2.2 0.38 lbs. Black Patent Malt America 1.028 525
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.38 oz. Cluster Pellet 7.00 28.7 105 min.
0.75 oz. Centennial Pellet 10.50 23.5 105 min.
1.50 oz. Liberty Pellet 4.00 12.7 30 min.
1.00 oz. Northern Brewer Pellet 8.00 16.9 30 min.
1.00 oz. Liberty Pellet 4.00 0.0 Dry Hop
Extras
Amount Name Type Time
--------------------------------------------------------------------------
1.00 Tsp Irish Moss Fining 15 Min.(boil)
Yeast
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Wyeast 1272 American Ale II (primary yeast cake from previous batch)
Danstar Nottingham dry yeast (bottling)
Mash Schedule
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Mash Type: Single Step
Qts Water Per LBS Grain: 1.25 Total Qts: 21.73
Saccharification Rest Temp : 152 Time: 90
Mash-out Rest Temp : 168 Time: 10
Sparge Temp : 170 Time: 45
Fermentation Schedule
---------------------
Primary Fermentation: 14 days at 65 F
Secondary Fermentation: 28 days at 65 F
Bottle Conditioning: 120 days at 60 F
As for the shelf life, I'd say at least three years or more. |
Greg Brewer
Member
Username: Greg_r
Post Number: 235
Registered: 03-2005
Posted From: 99.131.131.173
| | Posted on Friday, October 09, 2009 - 04:20 pm: |
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Brown malt had a very strong and distinctive flavor which I found objectionable in a robust porter I brewed. Perhaps Bill uses a more mellow variety. My favorite IS recipe is otherwise very similar to Bill's, if you swap out the brown for roasted barley. Lots of yeast is key or you can end up with syrup. |
Bill Pierce
Moderator
Username: Billpierce
Post Number: 10774
Registered: 01-2002
Posted From: 24.141.103.148
| | Posted on Friday, October 09, 2009 - 09:10 pm: |
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I once might have said the same as you, Greg, about brown malt. I once brewed a historical porter with a large percentage of brown malt and was not fond of it at all; it seemed very harsh. However, in the imperial stout recipe it greatly increased the flavor complexity and at less than 10 percent was not objectionable at all. |
Vance Barnes
Senior Member
Username: Vancebarnes
Post Number: 3834
Registered: 03-2003
Posted From: 66.32.159.31
| | Posted on Monday, October 12, 2009 - 12:21 am: |
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The only brown malt I've used is TF and I don't find it to have a odd flavor. Lb per lb I think that roasted barly will contribute a more harsh flovor than brown will. Like Bill says about th brown, moderation is key. |
ChriSto
Advanced Member
Username: Christo
Post Number: 601
Registered: 02-2006
Posted From: 216.176.226.154
| | Posted on Monday, October 12, 2009 - 11:48 am: |
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FWIW, here's my planned recipe for my next batch (note 4 gal recipe as that's all that fits in my mash tun):
Brewer: Christo
Beer: RIS
Style: Imperial Stout
Type: All grain
Size: 4 gallons
Color: 238 HCU
Bitterness: 85 IBU
OG: 1.090
FG: 1.022
Alcohol: 8.8% v/v (6.9% w/w)
Water: add 1/4 tsp of chalk
Grain:
9 lb. 6 oz. American 2-row
6 oz. American crystal 60L
6 oz. American chocolate
6 oz. American black patent
1 lb. Roasted barley
6 oz. Belgian Special B
Mash: 70% efficiency
150F
Boil: 75 minutes SG 1.072 5 gallons
1 lb. 8 oz. Light dry malt extract
IM at 15 min
Hops:
1 oz. Willamette (5.6% AA, 60 min.)
0.6 oz. Magnum (13.2% AA, 60 min.)
1 oz. Willamette (5.6% AA, 40 min.)
1 oz. Willamette (5.6% AA, 20 min.)
1 oz. Liberty (aroma)
Yeast: 1056 from big yeast cake |
Bierview
Advanced Member
Username: Bierview
Post Number: 603
Registered: 03-2003
Posted From: 67.85.0.212
| | Posted on Tuesday, October 13, 2009 - 12:00 pm: |
|
Bill,
I see you recipe calls for Danstar Nottingham dry yeast at bottling. I found a package in the refrigerator that has been opened and resealed with tape and stored in a re-sealable baggie in the refrigerator. The expiration is 5/2009. Also found an unopened Red Star champagne yeast that I purchased in Jan 2008 with that date on the package as well. Should I dump them? |
Bill Pierce
Moderator
Username: Billpierce
Post Number: 10789
Registered: 01-2002
Posted From: 24.141.103.148
| | Posted on Tuesday, October 13, 2009 - 01:55 pm: |
|
I'm not overly concerned about the expiration date for dry yeast that has been stored in the refrigerator. Nor do I worry about highly attenuative yeast (such as champagne yeast) drying out the beer too much when added at bottling. My experience is that the bottling yeast is happy to ferment the easily digestible priming sugar and leave the more complex sugars in the beer alone.
I pitch additional yeast at bottling for strong (O.G. above about 1.070) beers and those that have spent more than about six weeks in secondary. I figure it's quick and easy insurance.
(Message edited by BillPierce on October 13, 2009) |
Joakim Ruud
Senior Member
Username: Joques
Post Number: 1613
Registered: 10-2005
Posted From: 84.208.79.179
| | Posted on Tuesday, October 13, 2009 - 02:10 pm: |
|
They do say that champagne or wine yeast will happily digest any and all simple sugars, but can't digest any of the trisaccharides or higher. So they have a higher tolerance and will mow through priming sugar (for instance), but won't affect the dextrins at all.
There was a show about this on TBN, with a guy they called the yeast whisperer. Should be searchable on the website. |
Tom Meier
Advanced Member
Username: Brewdawg96
Post Number: 925
Registered: 03-2003
Posted From: 207.98.189.111
| | Posted on Wednesday, October 14, 2009 - 04:40 am: |
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I just cracked open my last bottle this past weekend at Music City Brewoff's club night. It is a beverage best shared. This recipe was developed for a barrel aged RIS that won a BOS at Music City Brewoff in 2006.
I have brewed this 5.5 gal version with success using US-05. I don't think the rauchmalt is necessary, it was just leftovers or something.
The centennials are noticeable in the first year.. If you want to drink it young, I'd go with a high AA english or german hop.
Pitch in the 60's and ferment warmer; you want a little warm ferment character in this style. 70-72F for 1056.
Jack Ass Stout
A ProMash Recipe Report
Recipe Specifics
----------------
Batch Size (Gal): 5.50
Wort Size (Gal): 5.50
Total Grain (Lbs): 21.50
Anticipated OG: 1.120 Plato: 28.04
Anticipated SRM: 69.4
Anticipated IBU: 110.8
Brewhouse Efficiency: 73 %
Wort Boil Time: 60 Minutes
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
25.6 5.50 lbs. Muntons DME - Light England 1.046 5
1.4 0.30 lbs. Smoked(Bamberg) Weyermann 1.037 9
56.3 12.10 lbs. Pale Malt(2-row) America 1.036 2
3.7 0.80 lbs. Black Patent Malt Great Britain 1.027 525
5.6 1.20 lbs. Roasted Barley Great Britain 1.029 575
2.8 0.60 lbs. Chocolate Malt Great Britain 1.034 475
2.3 0.50 lbs. Caramel Pils Malt Belgium 1.034 2
2.3 0.50 lbs. CaraMunich Malt Belgium 1.033 75
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
3.50 oz. Centennial Whole 10.50 110.8 60 min.
Extras
Amount Name Type Time
--------------------------------------------------------------------------
0.02 Oz Irish Moss Fining 15 Min.(boil)
0.20 Tsp Wyeast Nutriet Other 10 Min.(boil)
Yeast
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WYeast 1056 Amercan Ale/Chico |
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