Russian Imperial Stout 20/03/14

Update 14/09/2014 – Gold medal winning beer in the 2014 uknhc Stout category

The fore runner to the barrel project, just wanted to check efficiencies before committing too two 120L brews. General thoughts were for a big stout at around 10% with lots of body, not overly sweet and with a nice warming alcohol without being in any way hot.

Having got a fair few brews in on the system i have come to the conclusion brewing all grain beyond an OG of 1.080 is just not really worth it from an efficiency point of view. Up to an OG of 1.070 i can get a mash efficiency of 75%+ so this is the limit i now work to, beyond this dried or liquid extract or simple sugars really is the way forward. The key with this approach is to use the freshest extract you can find, and avoid old liquid extract like the plague!

So for a batch size of 50L with an OG of 1.102 here is the recipe – based of a recipe from Brewing Classic Styles, but just a bit bigger on all fronts!

Ingredients
Amt Name Type # %/IBU
12.77 kg Pale Malt (2 Row) UK (4.0 EBC) 55.3 %
1.92 kg Roasted Barley (1100.0 EBC)  8.3 %
1.36 kg Special B Malt (300.0 EBC) G 5.9 %
0.68 kg Chocolate Malt (1000.0 EBC) 2.9 %
0.68 kg Pale Chocolate Malt (500.0 EBC)  2.9 %
0.68 kg Weyermann Caramunich 3 Malt (110.3 EBC)  2.9 %
0.50 kg Wheat Malt, Bel (3.9 EBC)  2.2 %
4.52 kg Extra Light Dry Extract (5.9 EBC) Dry Extract 19.6 %
110.09 g Magnum [14.00 %] – Boil 60.0 min 80.8 IBUs
150.00 g Goldings, East Kent [5.00 %] – Boil 10.0 min 7.9 IBUs
150.00 g Goldings, East Kent [5.00 %] – Aroma Steep 30.0 min 0.0 IBUs
5.0 pkg Safale American (DCL/Fermentis #US-05) [50.28 ml]

Without the extract it comes in at OG 1.070, and then it made up to 1.102 with the use of DME.

This was a stepped mash using the RIMS system, mashing in at 63deg, with scharification at 68deg for 60min before mashing out at 75deg. My morebeer ultimate sparge arm got its first outing on this brew and i have to admit it worked fantastically well, far better than my usual tube but in to the mashtun for the RIMS and the spinning arm for the sparge!

ultimate sparge

The mash was followed by a 90min boil with extract being added at the start of boil, protofloc and yeast nutrient being added at 10 min to go.

Not the best pic but the OG is just over 1.100 so right on the money!

RIS OG

Once in the fermenter and cooled to 17deg, the wort was oxygenated and re-hydrated US-05 was pitched.

28/03/14 – gravity is down to 1.030 and still bubbling along slowly, i expect it to drop maybe another 1-2 points in the next few days. Its going to be conditioned in the conical at 12 deg for 5 weeks before being bottled with a small amount of priming sugar. I’m hopeing this will condition nicely over the coming years, the plan being to enter this beer into the UKNHC for the next few years to track its progress.

Update 14/09/2014 – Gold medal winning beer in the 2014 uknhc Stout category

 

 

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