Barrel Project
13-F Russian Imperial Stout
Author: NorthCountyBrewers
Date: 18/04/2013
(http://www.beertools.com/images/colors/37.jpg) (http://www.beertools.com/)
Size: 23.0 L
Efficiency: 68.0%
Attenuation: 70.0%
Original Gravity: 1.089 (1.075 - 1.115)
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Terminal Gravity: 1.022 (1.018 - 1.030)
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Color: 98.6 (30.0 - 40.0)
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Alcohol: 8.74% (8.0% - 12.0%)
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Bitterness: 69.0 (50.0 - 90.0)
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Ingredients:
2500 g Pale Ale Malt
2500 g Dry Malt Extract
1000 g Wheat Malt
500 g Chocolate Malt
500 g Crystal
500 g Roast Barley
500 g Barley Flaked
50 g Magnum (15.7%) - added during boil, boiled 60 min
1 ea US-05
What do you think about it?
Tried to keep it as simple as possible.
We should already have most of the ingredients.
Also, we can select different hops & yeasts.
Looking Good. Is 1 pack of US-05 enough?
Quote from: Will_D on April 18, 2013, 04:20:56 PM
Looking Good. Is 1 pack of US-05 enough?
No, for that gravity you'll need ~2, but there is a change that we'll use different yeast/slurry.
Lads thats the 5.5kg version - so it should fit into almost all mash-tuns.
What about swapping out the dme for grain? How much grain is equal to the 2.5kg of dme?
Quote from: nigel_c on April 18, 2013, 11:14:57 PM
What about swapping out the dme for grain? How much grain is equal to the 2.5kg of dme?
You'll need around 4.5kg to replace 2.5kg of dme.
Another thing, not sure how about you guys, but with big beers my brewhouse efficiency is usually lower by few points.
If you're having same problem please adjust recipe to compensate lower efficiency.
Nigel - whats you max capacity ? I can scale it up -
Lads,
Recipe looks great, I like round numbers (mild OCD)!
Can you advise on water quantities for mash and sparge?
Would 2.5L/kg for mash and 2x9L sparge get me to where I need to be?
This is where my process falls down, I never seem to comfortably hit 23L (usually lost to hop soakage in the boiler I think).
Quote from: ColMack on April 19, 2013, 09:56:08 AM
Would 2.5L/kg for mash and 2x9L sparge get me to where I need to be?
13.75l strike, 17.82l sparge, so you should be fine.
With 50g of hops soakage shoudn't be a problem.
Grand thanks. Now I just need to make the manifold for the new mash tun, and make a new bigger boiler!
Any Chance we could add in 25g Fuggles in the last 3 mins ?
I presume - we can use another standard bittering hop as long as we get the required IBU - (Just want to use up my current Stock)
Can't see any problems with extra hops :)
This Recipe Rocks - is there any point in the other clubs brewing anything when its always going to taste second best against ours ??
(Bring on the Trash talk !)
Btw. bought flaked barley today in health shop. Paid 3.50e for a kg.
Not the best price but it's good to know that you can get it in your local store if needed.
Fancy doing a co-op brew for this one ?? What I was thinking was - do it pre-red-shirt party.
9am start - finish around 2 - get the train to Connolly - jump in a taxi to B&C - by 3pm we have our feet up sipping nice cold beer ..
If we have 3-4 of us in the taxi it will be cheap.
Will need to run it by HQ though ...
Not sure if we'll have enought time. I'll need aprox 7h for it cause even with my mash tun will have to do it in two 'batches'. Sparge it once, put new grain, wait another hour and sparge it again.
As its also the main Gala Event of the rugby club calendar (ie. Presidents Ball) I will drive into the B&C from James' brew gig!
Can take 4!
I won't brew as I am ready to go myself but will be available with equipment (@Cahal!!) and help.
Suggest we invite the newer brewers as well!
I reckon group brew day is the way to go. What date is your red shirt day out on?
Quote from: nigel_c on April 21, 2013, 03:05:09 PM
I reckon group brew day is the way to go. What date is your red shirt day out on?
27th of April.
Well that counts me out for the group day. I have my pre marriage course that day. Fun.
Might have to hold off on that co-op brew day ..
Will - are you really driving ?
You can always leave your car at mine and we can jump on the train from there - and get a taxi up from connolly -
but its your call
Quote from: Partridge9 on April 21, 2013, 07:08:06 PM
Might have to hold off on that co-op brew day ..
When do we want to brew it? We need to pick a date for a brew day just to get all the batches on time.
Are we going to use the yeast James has or us05? Going to order the bits and pieces I need later.
Quote from: nigel_c on April 22, 2013, 09:53:49 AM
Are we going to use the yeast James has or us05? Going to order the bits and pieces I need later.
Still don't know :/ Placed an order today, and purchased us05 just in case.
If wont use them on stout will use them later with other brew.
I won't be free the next two weekends for brew day.im proberly going to miss the red top party as well :'(
Guys - I have a brew on at the moment - its that blood of revolution - was thinking of just firing mine on top of that ..
Was thinking of brewing next Saturday ..
but we need to synchronise alright .. should we wait two weeks ??
With regards to yeast -
WLP001 or US-05 -
I dont think there is any problem mixing the two - they are both very clean yeasts.
What do you guys think ??
My order is placed but i wont be able to brew till the weekend. If we can all brew around then its all good i reckon. A few days extra in primary or secondary will never hurt.
Cahal wont be able to brew for the next two week so,
what about a brew day on the 11th of May?
Saturdays aren't great for me. Work lost of them. Can do any Sunday.
Quote from: nigel_c on April 23, 2013, 12:55:29 AM
My order is placed but i wont be able to brew till the weekend. If we can all brew around then its all good i reckon. A few days extra in primary or secondary will never hurt.
I would prefer to brew sooner rather than later.. ..
Quote from: Jacob on April 23, 2013, 08:04:24 AM
Cahal wont be able to brew for the next two week so,
what about a brew day on the 11th of May?
Should be able to get mine done this sunday,just would'nt be able to get away for a brew day.
What are we using yeast wise us 05 ?
Also planning to brew the weekend. I only have 05 and wheat yeast.
Quote from: Partridge9 on April 22, 2013, 10:35:06 PM
With regards to yeast -
WLP001 or US-05 -
I'll be also brewing with us05
Quote from: Jacob on April 24, 2013, 08:19:47 AM
I'll be also brewing with us05
What size starter do you recommend and how long to keep it on stir plate?
Not sure if going to prepare any. Will use 2 sachets instead.
Also looking at the numbers you would need 3.5l starter :/
Apparently 23g of dried yeast ..
4 Litre starter
or pitch on trub.
You will need a Blow off.
Keep temp at 18C if you can manage it.
I have a great podcast on my phone - I cant find it online - its one of the first BYO.
If you're going to prepare a starter you'll know when its ready when the head disappear.
So at present I intend to follow the original recipe:
Ingredients:
2500 g Pale Ale Malt
2500 g Dry Malt Extract Substitute Pale LME
1000 g Wheat Malt
500 g Chocolate Malt
500 g Crystal
500 g Roast Barley
500 g Barley Flaked
50 g Magnum (15.7%) - added during boil, boiled 60 min
2 ea US-05 or I have trub from IPA
Will_D, won't you need to increase the malt a bit to make up for the difference between LME and DME?
I'm using 1.5L of LME (thanks ColmR) and Hopville tells me I need to add an extra 2Kg of pale malt to make up the difference. It's going to be tight in the 33L mash tun. Is this right?
Figures based on 22L, 65% efficiency and 1.087 OG.
Ingredients:
4500 g Pale Ale Malt
1500 g Pale LME
1000 g Wheat Malt
500 g Chocolate Malt
500 g Crystal
500 g Roast Barley
500 g Barley Flaked
55 g Magnum (14.2%) - added during boil, boiled 60 min
2 ea US-05
So mash temps. We mash at 68? Keep the body up on this bad boy.
Quote from: nigel_c on April 24, 2013, 02:18:41 PM
So mash temps. We mash at 68? Keep the body up on this bad boy.
+1
Barrel size
http://nationalhomebrewclub.com/forum/index.php/topic,851.msg26599.html#msg26599
180 Litre - so we need 9 .. or 8 + someone brewing 40 ..
@Nigel - I agree 68C - this will improve body and allow a little brewing sugar if required (max 400g)
@Colm - you could add 400g Dextrose to knock down you grain-bill - if your mashtun is too full your efficiency will dive.
I think fermentation temp is important - if you ferment at 20C it will rise to 22C go mental (from what Ive heard) this will also produce those nasty Alco phenols -if you can keep it at 18C you are laughing.
I will try to get that podcast - its very good.
Found it - uploaded it here for 24 hours.
http://www.keane-family.com/Russian%20Imperial%20Stout%20-%20The%20Jamil%20S.mp3
Ok I'll brew 27l ... who's going to cover remaining 2-3l ?
Quote from: ColMack on April 24, 2013, 12:28:42 PM
Will_D, won't you need to increase the malt a bit to make up for the difference between LME and DME?
I'm using 1.5L of LME (thanks ColmR) and Hopville tells me I need to add an extra 2Kg of pale malt to make up the difference. It's going to be tight in the 33L mash tun. Is this right?
Sorry Yes I will use 3 kg of LME and adjust as needed! May get a bit more than 22.5 L
Quote from: Jacob on April 24, 2013, 08:21:45 PM
Ok I'll brew 27l ... who's going to cover remaining 2-3l ?
I can only get to 22 litres with my setup .... sorry
No Problem at all!
We will fill the F****r
Quote from: Will_D on April 24, 2013, 08:48:23 PM
No Problem at all!
We will fill the F****r
That's the spirit :)
Have just posted this:
http://nationalhomebrewclub.com/forum/index.php/topic,2236.0.html
I can get 25 L easy on mine if that will help.
Quote from: Partridge9 on April 24, 2013, 08:10:45 PM
I will try to get that podcast - its very good.
Found it - uploaded it here for 24 hours.
http://www.keane-family.com/Russian%20Imperial%20Stout%20-%20The%20Jamil%20S.mp3
Interesting podcast. Listening with a bottle of my own imperial stout.
its good but .......falling........ asleep.......... listening
I cracked open a bottle of this for the first time in a few months over the weekend and it really is coming good. Mellowing out nicely and less alcohol heat off it. Actually rather easy drinking for such a hefty brew. Hows everybody's haul looking? Remember we need to keep a few bottles to send off with the BW to our generous patron.