Author Topic: Help with a RIS  (Read 1368 times)

Offline Lynux

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Help with a RIS
« on: February 01, 2010, 10:47:06 AM »
First attempt at this style, any suggestions are welcome.  I'm more concerned about the grain bill than the hopping schedule.

Please note it's only a 3 gallon batch...

Amount Item Type % or IBU
9.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 70.59 %
1.00 lb Barley, Flaked (1.7 SRM) Grain 7.84 %
1.00 lb Munich I (Weyermann) (7.1 SRM) Grain 7.84 %
0.75 lb Roasted Barley (Thomas Fawcett) (609.0 SRM) Grain 5.88 %
0.50 lb Caramel/Crystal Malt -120L (120.0 SRM) Grain 3.92 %
0.50 lb Chocolate Malt (Thomas Fawcett) (508.0 SRM) Grain 3.92 %

0.75 oz Columbus (Tomahawk) [14.00 %] (60 min) Hops 49.7 IBU
0.50 oz Chinook [13.00 %] (30 min) Hops 23.7 IBU
1.00 oz Centennial [9.00 %] (10 min) Hops 13.9 IBU
1.00 oz Centennial [9.00 %] (1 min) Hops 1.7 IBU
1.00 oz Centennial [9.00 %] (Dry Hop 14 days) Hops - 

SafAle US-05 (DCL Yeast) Yeast-Ale

Est Original Gravity: 1.099 SG
Est Final Gravity: 1.023
Estimated Alcohol by Vol: 9.96 % 
Bitterness: 88.9 IBU
Est Color: 68.7 SRM
A good brew will quench the parched soul

Offline hamiltont

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Re: Help with a RIS
« Reply #1 on: February 01, 2010, 01:02:25 PM »
Still the same answer  ;)

This is just my opinion so take it with a grain of salt...

Amount Item Type % or IBU
10.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain
0.50 lb Barley, Flaked (1.7 SRM) Grain
0.50 lb Munich I (Weyermann) (7.1 SRM) Grain
0.25 lb Roasted Barley (Thomas Fawcett) (609.0 SRM) Grain
0.25 lb Caramel/Crystal Malt -120L (120.0 SRM) Grain
0.50 lb Chocolate Malt (Thomas Fawcett) (508.0 SRM) Grain
0.25 lb White Wheat
0.125 lb Special B

0.75 oz Columbus (Tomahawk) [14.00 %] (90 min) Hops 49.7 IBU
0.50 oz Chinook [13.00 %] (30 min) Hops 23.7 IBU
1.00 oz Centennial [9.00 %] (10 min) Hops 13.9 IBU
1.00 oz Centennial [9.00 %] (1 min) Hops 1.7 IBU
1.00 oz Centennial [9.00 %] (Dry Hop 14 days) Hops -

SafAle US-05 (DCL Yeast) Yeast-Ale

90 minute Boil
If Homebrew & BBQ aren't the answer, then you're askin' the wrong questions... Cheers!!!

Offline Lynux

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Re: Help with a RIS
« Reply #2 on: February 01, 2010, 03:25:05 PM »
I wasn't ignoring you I promise!  lol...

Have you made an imperial stout with a similar grain bill?
A good brew will quench the parched soul

Offline hamiltont

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Re: Help with a RIS
« Reply #3 on: February 01, 2010, 03:45:50 PM »
I wasn't ignoring you I promise!  lol...

Have you made an imperial stout with a similar grain bill?
 I know you weren't ignoring me.  Just funnin' !  ;D  Yes I've brewed a similar RIS (less the flaked barley but that sounds good), and it's very good!!  I used different hops but your hop schedule looks okay to me.
If Homebrew & BBQ aren't the answer, then you're askin' the wrong questions... Cheers!!!

Offline Lynux

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Re: Help with a RIS
« Reply #4 on: February 02, 2010, 09:33:07 AM »
Right on!

I like all the suggestions but I'm concerned about the roasted barley.  I made 3 gallons of dry stout with half a pound and it wasn't quite roasty enough for me.  Also, I don't have any wheat malt on hand so that's out.

I wanted a hop schedule with some bite so that's why the Chinook are in there at 30 min.

I think I'm going to do something like this:

10.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain
0.50 lb Barley, Flaked (1.7 SRM) Grain
0.50 lb Munich I (Weyermann) (7.1 SRM) Grain
0.50 lb Roasted Barley (Thomas Fawcett) (609.0 SRM) Grain
0.25 lb Caramel/Crystal Malt -120L (120.0 SRM) Grain
0.50 lb Chocolate Malt (Thomas Fawcett) (508.0 SRM) Grain
0.125 lb Special B
A good brew will quench the parched soul

Offline hamiltont

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Re: Help with a RIS
« Reply #5 on: February 02, 2010, 09:40:41 AM »
Looks really good!!  Please post an update in a few months.
If Homebrew & BBQ aren't the answer, then you're askin' the wrong questions... Cheers!!!

Offline redbeerman

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Re: Help with a RIS
« Reply #6 on: February 02, 2010, 10:34:31 AM »
Looks fine to me.  I used oatmeal instead of flaked barley in mine and no dark crystal instead I used 80L and some molasses.  There may be some flavor differences, but your recipe looks fine to me.  Just age it for about 6 months. ;D
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