Author Topic: Putting together a RIS now for Christmas 2016 gifts  (Read 2330 times)

Offline dilluh98

  • Brewmaster
  • *****
  • Posts: 575
    • View Profile
Putting together a RIS now for Christmas 2016 gifts
« on: November 18, 2015, 10:35:12 PM »
I’ve never brewed one but I do like them on a rare occasion and I thought maybe I’d put the foresight into brewing one now that will be ready in a year or so to give as gifts to friends and family who enjoy beer. Opinions on recipe particulars? Length of secondary? When to bottle? What kind of mash efficiency should I expect? Yeast choices? Is a year generally too long? Not long enough?

Since I’m allowing myself a year to get this ready I’m all for trying some big bold flavors that’ll have time to mellow…

Offline Wort-H.O.G.

  • Official Poobah of No Life.
  • *
  • Posts: 4439
  • Play Nice
    • View Profile
    • Harvey's Brewhaus
Re: Putting together a RIS now for Christmas 2016 gifts
« Reply #1 on: November 18, 2015, 11:56:31 PM »
I’ve never brewed one but I do like them on a rare occasion and I thought maybe I’d put the foresight into brewing one now that will be ready in a year or so to give as gifts to friends and family who enjoy beer. Opinions on recipe particulars? Length of secondary? When to bottle? What kind of mash efficiency should I expect? Yeast choices? Is a year generally too long? Not long enough?

Since I’m allowing myself a year to get this ready I’m all for trying some big bold flavors that’ll have time to mellow…

hopefully Jon (hoosierbrew ) will chime in...his RIS is excellent.
Ken- Chagrin Falls, OH
CPT, U.S.Army
https://www.facebook.com/pages/Harveys-Brewhaus/405092862905115

http://braukaiser.com/wiki/index.php?title=The_Science_of_Mashing

Serving:        In Process:
Vienna IPA          O'Fest
Dort
Mead                 
Cider                         
Ger'merican Blonde
Amber Ale
Next:
Ger Pils
O'Fest

Offline HoosierBrew

  • Global Moderator
  • I must live here
  • *****
  • Posts: 13030
  • Indianapolis,IN
    • View Profile
Re: Putting together a RIS now for Christmas 2016 gifts
« Reply #2 on: November 19, 2015, 12:38:25 AM »
This is the last RIS I brewed. I've brewed some that were more in your face intense, but this one has a milder, more milk chocolate character. It's nice. The grist is a little busier than most beers I brew, but I think it works :

1.098OG
1.016ish FG
70ish IBU

77.7% 2 row
9.3% Munich
3% Roasted Barley
3% Chocolate Malt
2.3% Midnight Wheat
2.3% C60
2.3% c120

WY1450 Denny's Favorite

50ish IBU Galena - 60 min
20 IBU Willamette - 20 min

Mash 148F / 90 mins @ 5.6 pH

O2 - 90 seconds

Pitched @ 62F, held @ 64F for 10 days, ramped up slowly to 74F. In primary for 1 month, FG verified.



 To answer your questions, I feel it's a good idea to leave it in primary until you hit FG. Resist the urge to transfer to secondary, because if you remove the beer from the yeast too early, you'll end up with a stalled, overly sweet beer. Raising temp as I did is big in helping the beer attenuate down as mine did. As with any beer, verify that you're at FG before you bottle - ie., 2-3 identical readings 2-3 days apart each. I got 65% efficiency on this beer - not uncommon for efficiency to go down a bit on big beers. I totally love WY1450 for this beer - it attenuates really well but leaves a full, malty mouthfeel. If you can't find it, WY 1028 London works great for RIS, too. The beer would be great left for a year to age obviously, but this beer was dangerously good at 8-12 weeks old. Got better with time, of course. Good luck !
« Last Edit: November 19, 2015, 01:46:46 PM by HoosierBrew »
Jon H.

Offline dilluh98

  • Brewmaster
  • *****
  • Posts: 575
    • View Profile
Re: Putting together a RIS now for Christmas 2016 gifts
« Reply #3 on: November 19, 2015, 01:02:03 PM »
Wow, that's a lot of insight. Thanks so
much Hoosierbrew. I think I'll just follow this to a T.

One question. Do you think pure O2 is necessary for a beer like this or can I just increase time on the mix stir. I plan on building up a yeast with 'SNS' method that's been through a few generations of lower gravity beers.

Offline HoosierBrew

  • Global Moderator
  • I must live here
  • *****
  • Posts: 13030
  • Indianapolis,IN
    • View Profile
Re: Putting together a RIS now for Christmas 2016 gifts
« Reply #4 on: November 19, 2015, 01:06:58 PM »
Wow, that's a lot of insight. Thanks so
much Hoosierbrew. I think I'll just follow this to a T.

One question. Do you think pure O2 is necessary for a beer like this or can I just increase time on the mix stir. I plan on building up a yeast with 'SNS' method that's been through a few generations of lower gravity beers.

Actually, I used to use O2 on my big beers, but on this one I used my mix stir and got the attenuation as advertised. So you'll do well with the mix stir.

Edit - I posted before I realized I'd stopped using O2 before brewing this one.
« Last Edit: November 19, 2015, 01:10:26 PM by HoosierBrew »
Jon H.

Offline AmandaK

  • Senior Brewmaster
  • ******
  • Posts: 1850
  • Redbird Brewhouse
    • View Profile
Re: Putting together a RIS now for Christmas 2016 gifts
« Reply #5 on: November 19, 2015, 01:40:46 PM »
Saving... ;)
Amanda Burkemper
KC Bier Meisters Education Director
BJCP Assistant Education Director
BJCP Master/Mead

Redbird Brewhouse - There's Always a Project
Our Homebrewed Wedding, AHA Article

Offline blatz

  • Official Poobah of No Life.
  • *
  • Posts: 3440
  • Paul Blatz - Jupiter, FL
    • View Profile
Re: Putting together a RIS now for Christmas 2016 gifts
« Reply #6 on: November 19, 2015, 02:30:10 PM »
looks good Jon!  little low on the gravity, lol  ;D

all personal preferences - the one I just made, i put some oats in.  i prefer to use dark munich and use special B as the crystal malt to try and tease out some of the dark fruit character.

i use 001 because that's what i usually have rolling, but i agree that 1028 and 1450 make phenomenal, if not better, RIS.



The happiest people don’t necessarily have the best of everything; they just make the best of everything they have.

BJCP National: F0281

Offline HoosierBrew

  • Global Moderator
  • I must live here
  • *****
  • Posts: 13030
  • Indianapolis,IN
    • View Profile
Re: Putting together a RIS now for Christmas 2016 gifts
« Reply #7 on: November 19, 2015, 02:33:41 PM »
looks good Jon!  little low on the gravity, lol  ;D

all personal preferences - the one I just made, i put some oats in.  i prefer to use dark munich and use special B as the crystal malt to try and tease out some of the dark fruit character.

i use 001 because that's what i usually have rolling, but i agree that 1028 and 1450 make phenomenal, if not better, RIS.






Yeah, it's a 'session RIS'.  ;D   I've used Special B in it before and love it. Oats too (big oat fan). I just like to tinker each time.
Jon H.

Offline fmader

  • Senior Brewmaster
  • ******
  • Posts: 1675
    • View Profile
Re: Putting together a RIS now for Christmas 2016 gifts
« Reply #8 on: November 19, 2015, 03:55:06 PM »
HoosierBrew helped me put this one together back towards the beginning of the year. It turned out great. I just brewed it again last weekend with Maris Otter instead of two-row and WLP 028 instead of 013.

OG = 1.090
90 minute mash @ 148
Target mash pH = 5.5

85% Pale Two Row
5% Caramel/Crystal 80L
4% Roasted Barley
3% Chocolate
2% Black Patent
1% Special B

60 minute = 1.5 oz Nugget
10 minute = 1.5 oz Cascade and 1.5 oz Willamette

WLP 013 London Ale Yeast

Fermentation temp was 63ish for a couple of weeks then slowly raise up.

Jon is the man with recipe tinkering and insight!
« Last Edit: November 19, 2015, 03:58:40 PM by fmader »
Frank

Offline HoosierBrew

  • Global Moderator
  • I must live here
  • *****
  • Posts: 13030
  • Indianapolis,IN
    • View Profile
Re: Putting together a RIS now for Christmas 2016 gifts
« Reply #9 on: November 19, 2015, 04:07:47 PM »
HoosierBrew helped me put this one together back towards the beginning of the year. It turned out great. I just brewed it again last weekend with Maris Otter instead of two-row and WLP 028 instead of 013.

OG = 1.090
90 minute mash @ 148
Target mash pH = 5.5

85% Pale Two Row
5% Caramel/Crystal 80L
4% Roasted Barley
3% Chocolate
2% Black Patent
1% Special B

60 minute = 1.5 oz Nugget
10 minute = 1.5 oz Cascade and 1.5 oz Willamette

WLP 013 London Ale Yeast

Fermentation temp was 63ish for a couple of weeks then slowly raise up.

Jon is the man with recipe tinkering and insight!



Forgot about that one, Frank !  It's a little roastier than the other, but it's tasty.
Jon H.

Offline Wesbrau

  • Cellarman
  • **
  • Posts: 40
    • View Profile
Re: Putting together a RIS now for Christmas 2016 gifts
« Reply #10 on: November 19, 2015, 06:59:59 PM »
Get ready for a little shameless bragging here, but there's a nice recipe my buddies and I used that appears in the Zymurgy issue with the 2015 NHC winners.   We brewed that beer in 2013 and make one every year in March.  This year's brew added oats (about 10%, replacing base malt to keep gravity the same) and switched to WLP 028.  It's still young now at about 8 months, but already very drinkable.  I think I prefer it to 001 in this style.  Just mash low, as you likely won't get as much attenuation with 028. 
Wes

Offline dilluh98

  • Brewmaster
  • *****
  • Posts: 575
    • View Profile
Re: Putting together a RIS now for Christmas 2016 gifts
« Reply #11 on: November 19, 2015, 08:29:05 PM »
Thanks for all the replies. Looks like I'm going to have to save a bunch of these under the "ideas" folder for the next few years.

Offline blatz

  • Official Poobah of No Life.
  • *
  • Posts: 3440
  • Paul Blatz - Jupiter, FL
    • View Profile
Re: Putting together a RIS now for Christmas 2016 gifts
« Reply #12 on: November 20, 2015, 03:46:28 PM »
12 gal
OG: 1.112
IBUs: 70-75
ABV:10.5-11.5%

32#   2 Row              65.64%
8#   Dark Munich      16.41%
1#    Pale Chocolate      2.05%
1.5#   Crisp Chocolate      3.08%
1.5#   Roasted              3.08%
1.25#Black Patent      2.56%
2#   Oats                      4.10%
1.5#   Special B              3.08%
1.25#Sugar      

3.5oz Magnum 12.2% at 60 min

1.5oz each Centennial and Columbus @ 30 and flameout.

001 Yeast

90 min mash at 148 (although I FUBARed it with a jam in my herms so I got 145 for about 30, 148 remaining 60)
« Last Edit: November 20, 2015, 03:52:26 PM by blatz »
The happiest people don’t necessarily have the best of everything; they just make the best of everything they have.

BJCP National: F0281

Offline dilluh98

  • Brewmaster
  • *****
  • Posts: 575
    • View Profile
Re: Putting together a RIS now for Christmas 2016 gifts
« Reply #13 on: December 30, 2015, 07:08:24 PM »
Hope to get some quick advice before heading off to the LHBS. Looking over the recipe below (direct from HoosierBrew), my LHBS does not carry midnight/roasted wheat. They do carry a caramel wheat (40-50L). Ideas for substitution or rearranging this recipe a touch?

------
This is the last RIS I brewed. I've brewed some that were more in your face intense, but this one has a milder, more milk chocolate character. It's nice. The grist is a little busier than most beers I brew, but I think it works :

1.098OG
1.016ish FG
70ish IBU

77.7% 2 row
9.3% Munich
3% Roasted Barley
3% Chocolate Malt
2.3% Midnight Wheat
2.3% C60
2.3% c120

WY1450 Denny's Favorite

50ish IBU Galena - 60 min
20 IBU Willamette - 20 min

Offline HoosierBrew

  • Global Moderator
  • I must live here
  • *****
  • Posts: 13030
  • Indianapolis,IN
    • View Profile
Re: Putting together a RIS now for Christmas 2016 gifts
« Reply #14 on: December 30, 2015, 07:09:40 PM »
Carafa III would sub in just fine.
Jon H.