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Russian Imperial Stout brew

Post #1 made 9 years ago
by Brew4me
Back in June I did a one-gallon experiment on a Russian Imperial Stout, which I then put in the basement and walked away. I know you all are say what just one gallon - hey I was experimenting and did not want to waste all that grain the first time around. Oh, and credits on the recipe go to the Brewing Classic Styles book (Zainasheff and Palmer)- great book, recipes adapt very well to BIAB - I know many on the site have it - if you don't you should.
As it is the brew turned out great - opened up two for the holidays - great strong coffee, chocolate taste, no burn going down but definitely a warmness in the gut - felt pretty good after just one bottle. I will be trying to leave two bottles for another 6 months to see how it changes. But, next June I will be making a larger batch.

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[center] Maggie's Imperial Stout - Batch 4[/center]

Recipe Overview

Brewer: Brew4Me
Style: Russian Imperial Stout
Source Recipe Link:
ABV: 9.5% (assumes any priming sugar used is diluted.)

Original Gravity (OG): 1.098
IBU's (Tinseth): 70
Bitterness to Gravity Ratio: 0.71
Colour: 135.4 EBC = 68.7 SRM

Kettle Efficiency (as in EIB and EAW): 74.2 %
Efficiency into Fermentor (EIF): 63.6 %

Note: This is a Pure BIAB (Full Volume Mash)

Times and Temperatures

Mash: 90 mins at 68 C = 154.4 F
Boil: 90 min
Ferment: 14 days at 19.5 C = 67.1 F

Volumes & Gravities
(Note that VAW below is the Volume at Flame-Out (VFO) less shrinkage.)
The, "Clear Brewing Terminology," thread at http://www.biabrewer.info/" onclick="window.open(this.href);return false;

Total Water Needed (TWN): 10.69 L = 2.82 G
Volume into Boil (VIB): 9.21 L = 2.43 G @ 1.058
Volume of Ambient Wort (VAW): 5.25 L = 1.39 G @ 1.098
Volume into Fermentor (VIF): 4.5 L = 1.19 G @ 1.098
Volume into Packaging (VIP): 4.17 L = 1.1 G @ 1.025 assuming apparent attenuation of 75 %

The Grain Bill (Also includes extracts, sugars and adjuncts)

Note: If extracts, sugars or adjuncts are not followed by an exclamation mark, go to http://www.biabrewer.info" onclick="window.open(this.href);return false; (needs link)

82.6% British Pale Ale Malt (6 EBC = 3 SRM) 1934 grams = 4.26 pounds
6.5% Black Roasted Barley 500L (1331.8 EBC = 676 SRM) 153 grams = 0.34 pounds
2.2% CaraMunich 60L (158.6 EBC = 80.5 SRM) 51 grams = 0.11 pounds
4.3% Special "B" 120L (318.7 EBC = 161.8 SRM) 101 grams = 0.22 pounds
2.2% Chocolate Malt 350L (932.5 EBC = 473.4 SRM) 51 grams = 0.11 pounds
2.2% Pale Chocolate Malt 200L (532.2 EBC = 270.2 SRM) 51 grams = 0.11 pounds

The Hop Bill (Based on Tinseth Formula)

58 IBU Horizon Pellets (11.2%AA) 16.5 grams = 0.582 ounces at 60 mins
10.7 IBU East Kent Goldings Pellets (5.7%AA) 16.5 grams = 0.583 ounces at 10 mins
1.3 IBU East Kent Goldings Pellets (5.5%AA) 17.1 grams = 0.604 ounces at 1 mins


Mash Steps
Mash Type: Pure BIAB (Full-Volume Mash): Saccharifiaction for 90 mins at 68 C = 154.4 F

Strike Water Needed (SWN): 10.9 L = 2.88 G 69.1 C = 156.3 F

Miscellaneous Ingredients
Chilling & Hop Management Methods
Fermentation & Conditioning
Fermentation: WLP001 - California Ale for 14 days at 19.5 C = 67.1 F
Req. Volumes of CO2: 2.5
Serving Temp: 12 C = 53.6 F
Condition for 180 days.

Special Instructions/Notes on this Beer
Use two Vials of WLP001 California Ale. Ferment at 68-73F. Store cool dark for at least 6 months.
Last edited by Brew4me on 29 Dec 2015, 09:31, edited 1 time in total.
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Post #2 made 9 years ago
by Rick
Very nice, I have an ris on deck myself and this recipe was very tempting for me to use. What was the FG for mashing 154?

I want to use a traditional british strain and max out attentuation as much as possible for it, so I have my mash temp down w/ 13% of dextrose in there as well (advice I found from Matt Webster of Lost Abbey for Serpent Stout). Chico strain is definitely more practical, but I like a challenge. I'll more than likely go with wlp001/us05 as you did if it proves to be inconsistent.
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Post #3 made 9 years ago
by Brew4me
ouch - I did not notice that I failed to put the FG into my spreadsheet. Even worse my notebook is empty on this whole brew. Did I even brew it?... Perhaps I was having some RIS while I brewed?
Well I am embarrassed to say I don't have the final number - I know it was close and the RIS as I stated is pretty darn good. All I can say is that in May/June I currently plan to use the same recipe but of larger quantity.

I haven't tried the Serpent's Stout - but it is now on my radar - likely seasonal so I will be out looking now. I went with the liquid yeast figuring it would be healthiest to attack a RIS - but have used US-05 with consistent good results (and it is cheaper).
Let me know which way you go on your recipe - based on what I hear perhaps I will tweak my next RIS brew...
B4M
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Post #4 made 9 years ago
by Rick
Brew4me wrote:ouch - I did not notice that I failed to put the FG into my spreadsheet. Even worse my notebook is empty on this whole brew. Did I even brew it?... Perhaps I was having some RIS while I brewed?
Well I am embarrassed to say I don't have the final number - I know it was close and the RIS as I stated is pretty darn good. All I can say is that in May/June I currently plan to use the same recipe but of larger quantity.

I haven't tried the Serpent's Stout - but it is now on my radar - likely seasonal so I will be out looking now. I went with the liquid yeast figuring it would be healthiest to attack a RIS - but have used US-05 with consistent good results (and it is cheaper).
Let me know which way you go on your recipe - based on what I hear perhaps I will tweak my next RIS brew...
B4M
Of course! I'll share tasting notes, and if mine is lacking is something that yours has ... i'll maybe switch over to a slightly modified BCS recipe.

I'm pretty aggressive(or stupid?), so I plan to make 9 gallons to "test" the base recipe. After that I'm going to brew more to fill a used bourbon barrel and age it for about 3-4 mos before bottling/cellaring for another few mos/years.

No worries on the FG, I was just curious. It's not like we can ever count on repeating that part of the process. Chico would be the easiest way to hit 11% ABV, but I'm willing to compromise a little to get a little more traditional yeast character.

Serpent's Stout has a target FG of about 1.016 from 1.101(11%ABV), and I've gotten to 1.020 (from 1.092) by mashing 152 (w/ no sugar) with wy1028 in my Old Ale. Really though, I'll be happy with anything under 1.025 as 10%ABV is the minimum target for me. Ramble ramble, should be brewing it within the next couple weeks.
Last edited by Rick on 30 Dec 2015, 01:58, edited 1 time in total.
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Post #5 made 9 years ago
by Brew4me
Brewed the Lost Abby Imperial Stout that Rick introduced me to. Thanks again Rick for the help and advice!
3.4 gallons stove top (12.8L) VIF
Reached 1.018 FG from 1.092 OG - very happy with that.
Apparent Attenuation of ~79% - about 10%ABV
90 minute mash at 148 F (64.5 C)
Used Wyeast 1028 London ale - very slow start almost 48 hours then it kicked into high (very high) gear for over a week of healthy bubbling - after 3 days of quietness I sampled the FG.

I used a blow off tube to a dish of sanitizer sitting in a bucket (the bucket was a last minute thought) when the yeast party finally started, the yeast went flying... thanks to last minute thoughts... :argh:

Great roast coffee smell, early taste very positive. :thumbs:

Will be bottling this weekend and look to store in basement for a couple of months (if I can keep my hands off it).

If anyone has some tricks for holding the carbonation I would love to hear. I was wondering if I over carbonate (say from 2 to 2.5 or 3) would the carbonation remain longer and at the right level - I am looking to store for 6 months plus.


Pete
Last edited by Brew4me on 18 Jun 2016, 20:38, edited 1 time in total.
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Post #7 made 9 years ago
by Brew4me
hi oldgit,
No oak chip - I am not that big on oak flavoring in the brew. Had an overpowered brew once so now I pass.
Pete
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Russian Imperial Stout brew

Post #8 made 9 years ago
by Contrarian
I've used oak dominos in a few brews and in the right measure they can add some nice notes to a RIS.

If you are worried about overdoing it you can steep the oak in vodka or similar to make a tincture and then add that gradually to the beer until you get the desired taste.

I have a RIS at the moment from May last year and it is really starting to develop nicely, will be even better in a years time!

Must be time to brew another one!
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