Anyone have a decent recipe for this?, you know, it pours itself and you feel the hair growing on your chest as you drink it down.
Here's one I did as an extract before. Recipe is in all grain, as I can't find the original now. If I was to do it again, I'd probably simplify it a good bit. It's tasty but there's a lot in it:
Style: Imperial Stout
TYPE: All Grain
Taste: (30.0)
Recipe Specifications
--------------------------
Boil Size: 30.26 l
Post Boil Volume: 26.00 l
Batch Size (fermenter): 20.00 l
Bottling Volume: 19.00 l
Estimated OG: 1.079 SG
Estimated Color: 97.5 EBC
Estimated IBU: 82.8 IBUs
Brewhouse Efficiency: 62.00 %
Est Mash Efficiency: 77.5 %
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
6.957 kg Pale Malt (2 Row) US (3.9 EBC) Grain 1 80.9 %
0.515 kg Caramel/Crystal Malt -120L (236.4 EBC) Grain 2 6.0 %
0.344 kg Chocolate Malt (886.5 EBC) Grain 3 4.0 %
0.286 kg Black Barley (Stout) (985.0 EBC) Grain 4 3.3 %
0.271 kg Biscuit Malt (45.3 EBC) Grain 5 3.1 %
0.228 kg Black (Patent) Malt (985.0 EBC) Grain 6 2.7 %
84.09 g Cluster [7.00 %] - Boil 60.0 min Hop 7 72.0 IBUs
1.06 tsp Irish Moss (Boil 15.0 mins) Fining 8 -
13.85 g Centennial [10.00 %] - Boil 15.0 min Hop 9 4.5 IBUs
13.85 g Northern Brewer [8.50 %] - Boil 15.0 min Hop 10 3.8 IBUs
27.70 g Liberty [4.30 %] - Boil 2.0 min Hop 11 2.4 IBUs
1.1 pkg California Ale (White Labs #WLP001) [35. Yeast 12 -
14.81 g Liberty [4.30 %] - Dry Hop 50.0 Days Hop 13 0.0 IBUs
Mash Schedule: Single Infusion, Light Body, No Mash Out
Total Grain Weight: 8.601 kg
----------------------------
Name Description Step Temperature Step Time
Mash In Add 22.43 l of water at 72.8 C 65.6 C 75 min
Sparge: Batch sparge with 16.44 l water at 75.6 C
This scored 43 at this years NHC comp. Id have scored it 46 myself :D Massive beer but very very drinkable. Ignore all the volumes etc if you brew it as they're particular to my kit. The % ingredients is all you need to key into your own brew kit. Based on a famous RIS from the USA.
Recipe: Black Death RIS
Brewer: Thomas Delaney
Asst Brewer:
Style: Imperial Stout
TYPE: All Grain
Taste: (30.0)
Recipe Specifications
--------------------------
Boil Size: 58.25 l
Post Boil Volume: 52.00 l
Batch Size (fermenter): 40.00 l
Bottling Volume: 36.00 l
Estimated OG: 1.104 SG
Estimated Color: 93.8 EBC
Estimated IBU: 71.8 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 90.0 %
Boil Time: 75 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
15.01 kg Pale Malt (2 Row) UK (5.9 EBC) Grain 1 77.0 %
0.68 kg Oats, Malted (2.0 EBC) Grain 2 3.5 %
0.68 kg Special B Malt (354.6 EBC) Grain 3 3.5 %
0.68 kg Wheat Malt, Pale (Weyermann) (3.9 EBC) Grain 4 3.5 %
0.58 kg Carafa III (Weyermann) (1034.2 EBC) Grain 5 3.0 %
0.49 kg Aromatic Malt (51.2 EBC) Grain 6 2.5 %
0.39 kg Caramel/Crystal Malt - 40L (78.8 EBC) Grain 7 2.0 %
0.39 kg Roasted Barley (Simpsons) (1083.5 EBC) Grain 8 2.0 %
0.19 kg Black Malt (Simpsons) (1083.5 EBC) Grain 9 1.0 %
0.19 kg Caramel/Crystal Malt -120L (236.4 EBC) Grain 10 1.0 %
0.19 kg Chocolate Malt (Simpsons) (847.1 EBC) Grain 11 1.0 %
100.00 g Northern Brewer [8.50 %] - Boil 60.0 min Hop 12 30.2 IBUs
70.00 g Columbus (Tomahawk) [14.00 %] - Boil 60. Hop 13 34.8 IBUs
20.00 g Centennial [10.00 %] - Boil 15.0 min Hop 14 3.5 IBUs
22.00 g Styrian Goldings [5.40 %] - Steep/Whirlp Hop 15 1.6 IBUs
22.00 g Willamette [5.50 %] - Steep/Whirlpool 3 Hop 16 1.7 IBUs
1.0 pkg Safale American (DCL/Fermentis #US-05) Yeast 17 -
Mash Schedule: Single Infusion, Light Body, No Mash Out
Total Grain Weight: 19.49 kg
----------------------------
Name Description Step Temperat Step Time
Mash In Add 50.84 l of water at 73.2 C 65.6 C 75 min
Sparge: Fly sparge with 28.93 l water at 75.6 C
Notes:
------
1026 FG on 5th October 2014 // kegged same day
-------------------------------------------------------------------------------------[/tt]
1 pack of yeast into 40L of that?!
How long was it aged for?
Actually did up a mock for a 12L batch based on those recipe %.
Mottley brew is going to love me when I send it in for crushing...
http://www.brewersfriend.com/homebrew/recipe/view/228968/ris
standard 11 different grains
Any reason why the SRM is low?
Ignore any of the yeast & water stuff. I never really edit any of that in beersmith. It was 60 or 70g of fresh US05 slurry in each carboy iirc. Plus a lot of pure O2 aeration. Its been in a cold corny since Oct 5th. SRM - ignore that too. Its black as night with a mocha head.
Quote from: auralabuse on March 26, 2015, 02:30:40 PM
Anyone have a decent recipe for this?, you know, it pours itself and you feel the hair growing on your chest as you drink it down.
Russian imperial porter recipe that we brewed for old whiskey barrel. Came 2nd in the barrel competition in 2014.
http://www.nationalhomebrewclub.com/forum/index.php/topic,2258.0.html
Shanna
Quote from: Shanna on March 29, 2015, 05:15:11 PM
Quote from: auralabuse on March 26, 2015, 02:30:40 PM
Anyone have a decent recipe for this?, you know, it pours itself and you feel the hair growing on your chest as you drink it down.
Russian imperial porter recipe that we brewed for old whiskey barrel. Came 2nd in the barrel competition in 2014.
http://www.nationalhomebrewclub.com/forum/index.php/topic,2258.0.html
Shanna
When you say we shanna, are you with a brewery?
Quote from: auralabuse on March 29, 2015, 05:59:22 PM
Quote from: Shanna on March 29, 2015, 05:15:11 PM
Quote from: auralabuse on March 26, 2015, 02:30:40 PM
Anyone have a decent recipe for this?, you know, it pours itself and you feel the hair growing on your chest as you drink it down.
Russian imperial porter recipe that we brewed for old whiskey barrel. Came 2nd in the barrel competition in 2014.
http://www.nationalhomebrewclub.com/forum/index.php/topic,2258.0.html
Shanna
When you say we shanna, are you with a brewery?
No perish the thought :) We as in 10 home brewers from around Dublin & Wicklow brewed 240 litres of the recipe and left it age in an old cask whiskey barrel for around 10 months.
Shanna
Quote from: Shanna on March 29, 2015, 06:17:31 PM
Quote from: auralabuse on March 29, 2015, 05:59:22 PM
Quote from: Shanna on March 29, 2015, 05:15:11 PM
Quote from: auralabuse on March 26, 2015, 02:30:40 PM
Anyone have a decent recipe for this?, you know, it pours itself and you feel the hair growing on your chest as you drink it down.
Russian imperial porter recipe that we brewed for old whiskey barrel. Came 2nd in the barrel competition in 2014.
http://www.nationalhomebrewclub.com/forum/index.php/topic,2258.0.html
Shanna
When you say we shanna, are you with a brewery?
No perish the thought :) We as in 10 home brewers from around Dublin & Wicklow brewed 240 litres of the recipe and left it age in an old cask whiskey barrel for around 10 months.
Shanna
Ah ok, I thought a whiskey barrel was bringing it to the next level. Tried a few of the whiskey and bourbon barrel aged stouts, amazing flavour
Quote from: Hop Bomb on March 29, 2015, 05:01:03 PM
Ignore any of the yeast & water stuff. I never really edit any of that in beersmith. It was 60 or 70g of fresh US05 slurry in each carboy iirc. Plus a lot of pure O2 aeration. Its been in a cold corny since Oct 5th. SRM - ignore that too. Its black as night with a mocha head.
75 or 60min boil? It says 60min for hop additions.
Quote from: Hop Bomb on March 29, 2015, 05:01:03 PM
Ignore any of the yeast & water stuff. I never really edit any of that in beersmith. It was 60 or 70g of fresh US05 slurry in each carboy iirc. Plus a lot of pure O2 aeration. Its been in a cold corny since Oct 5th. SRM - ignore that too. Its black as night with a mocha head.
Was that the one I tried at your house? If so, it is fuckin AWESOME
I just ordered ingredients for this:
FOUNDERS KBS CLONE
5 US Gallons
FERMENTABLES:
13.25 lbs pale malt
1.5 lbs flaked oats
.75 lb roasted barley
.75 lb Belgian choc. malt
.50 lb Belgian debittered black malt
.5 lb 120L crystal malt
HOPS
1.0 oz Nugget 13% aa (60 mins)
1.25 oz Willamette 5% aa (25 mins)
1.75 oz Willamette 5% aa (10 mins)
2.5 oz Belgian bittersweet chocolate (15 mins)
1.5 oz unsweetened cocoa nibs (15 mins)
2.0 oz ground Sumatran coffee (flameout)
2.0 oz cold-brewed Kona coffee (secondary)
YEAST
American or California Ale yeast
DIRECTIONS
Boil Time 90 mins
IBU. 73
SRM 60
Specific gravity 1.092
Assumed Efficiency 75%
Infusion Mash at 155F for 60 mins. Add Hops, chocolate, and coffee as specified. Ferment for 2 weeks at 65F. Soak .25 oz French Oak chips in one cup Kentucky Bourbon for 2 days. Soak ground kona coffee in 1 cup boiled, cooled water and leave overnight, covered in refrigerator. Strain out grounds and add cold coffee and bourbon, with wood chips to secondary. Rack fermented stout into this mixture and condition in secondary at 55-60F for 2-6 mos.
Quote from: CARA on March 30, 2015, 01:52:09 PM
Quote from: Hop Bomb on March 29, 2015, 05:01:03 PM
Ignore any of the yeast & water stuff. I never really edit any of that in beersmith. It was 60 or 70g of fresh US05 slurry in each carboy iirc. Plus a lot of pure O2 aeration. Its been in a cold corny since Oct 5th. SRM - ignore that too. Its black as night with a mocha head.
Was that the one I tried at your house? If so, it is fuckin AWESOME
Yip thats the same beer. Cheers.
75 min boil on my kit. 90 min boil if you dont own a blichmann burner. (i get a very vigorous boil & evaporation)
Quote from: Hop Bomb on April 01, 2015, 02:06:23 PM
I would've thought the hop present would be quite muted in this but you've alot of different types hops listed in your recipe and you're whirlpooling hops. Is there a noticible hop character to this recipe. Do you reckon the outcome would be much different with different hops kept to the same IBU?
Quote the Bible err I mean the BJCP style guide:
"Hop Aroma can be low to quite aggresive"
Flavour: "Medium-Low to High hop flavour (any variety)"
Not very specific are they!!
Traditionally this is a massively hopped strong beer as it needed to be preserved for the long trip to the tzars. The high fg balances the hops to really round it out, once it matures.
Historically many of these were undrinkable before 12 months, due to high hop rates and the dark grain character.
I didnt tap this beer until it was 7 months old. It was rough as fuck after primary going to keg but it aged wonderfully.