[dilluh98]

No dice there, either. How about de-bittered black malt?

[brewinhard]

De-bittered black malt would also be a wise choice instead of midnight wheat.  Almost the same as dehusked carafa.

[brewinhard]

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)

Man, that recipe looks right up my alley for an in your face malty, coffee, chocolate, dark fruit roast bomb.
What does that recipe typically finish at gravity wise?

[HoosierBrew]

De-bittered black malt would also be a wise choice instead of midnight wheat.  Almost the same as dehusked carafa.

Yeah, Blackprinz would work great as well.

[blatz]

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)

Man, that recipe looks right up my alley for an in your face malty, coffee, chocolate, dark fruit roast bomb.
What does that recipe typically finish at gravity wise?

the one i just made finished at 1.032-3

[braufessor]

Something that I did with my RIS last year that worked great is that rather than brew one batch with a huge grain bill, and crappy efficiency........ I brewed two batches of beer with "big" grain bills.

I brewed the exact same grain bill twice.

16lbs total in each grain bill.

First mash, I ran off  4 gallons into my boil kettle and started boiling.  I ran an additional 3 gallons off into a 5 gallon bucket.

While I boiled the first 4 gallons down, I did a second mash.  Ran another 4 gallons into the already boiling wort.  Ran another 3 gallons off into a 5 gallon bucket.

I use the 2 sets of first runnings to boil into a 1.120 wort for the RIS.  I used the second runnings collected in buckets to pour into a second pot and boil - used the second runnings to basically make a black lager..... used German Lager X yeast.  I added pound or two of Pilsner DME.... but ended up with about a 1.050 second wort.  The second runnings Black lager was spectacular.   

I got MUCH better efficiency out of doing 2 mashes than I ever would have gotten out of one.

Don't get me wrong, it was an ass-kicker of a brew day.  But, I ended up with about 7 gallons of really good RIS and I ended up with 5 gallons of a wonderful black lager.

Will be doing it again this February.

[brewinhard]

Cool.  That is a lot of work. Worth it if both beers come out good.

[PORTERHAUS]

I brewed a RIS last spring but I kind of missed the mark. The recipe from BCS was my base, it was more Porter like than Stout. Just didn't have enough roast kick to it or the rich dark intense character. I would like to try again come spring. I'll be keeping an eye on this thread.

[dilluh98]

One final question before I brew this today... Office 365 is choking on Brun Water v1_16 and not allowing me to select a water profile. Can someone (HoosierBrew, maybe?) give me the ppm values for a RIS. The recipe I am using, HoosierBrew posted on the first page.

Thanks in advance.

[coolman26]

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 !

I like the 1450 in there.  Going to put this one in the recipe bank.

[HoosierBrew]

One final question before I brew this today... Office 365 is choking on Brun Water v1_16 and not allowing me to select a water profile. Can someone (HoosierBrew, maybe?) give me the ppm values for a RIS. The recipe I am using, HoosierBrew posted on the first page.

Thanks in advance.

I used Black Balanced in Brunwater, mashed @ 5.6 pH.



EDIT -  Sorry for misreading your question. I used :   67.1 ppm SO4, 58.8 ppm Cl2 (60 ppm Ca total), with with 5.63 g baking soda in the mash to raise pH to 5.6.  And it was a 5.5 gallon batch by the way.

[dilluh98]

Thanks HoosierBrew. I ended up guessing a bit on the levels and got close to what you just posted so all is good. Brew day went smoothly. Had the mash efficiency set at 60% for the recipe and hit 59% so not too bad, prediction-wise. Pitched a boatload of freshly harvested, 3rd-generation WY1450 this morning after 90 seconds of mix-stir @ 65 F. Should be rocking and rolling when I get home from work based on the previous pitch of this yeast.

[HoosierBrew]

Thanks HoosierBrew. I ended up guessing a bit on the levels and got close to what you just posted so all is good. Brew day went smoothly. Had the mash efficiency set at 60% for the recipe and hit 59% so not too bad, prediction-wise. Pitched a boatload of freshly harvested, 3rd-generation WY1450 this morning after 90 seconds of mix-stir @ 65 F. Should be rocking and rolling when I get home from work based on the previous pitch of this yeast.

Should be good !

[dilluh98]

Just a quick update on this one. OG was 1.095 and five weeks later FG was 1.015 (about 10 days at 65F and the remainder was a slow rise into the low 70s). Bottled it up and letting it ride till next winter (I will open one at around 6 months just because). I've never brewed a RIS before so I was expecting the worst from the hydrometer sample (hot, alcoholic, syrupy, etc) but it was not offenseive at all as is. My wife's quote after tasting the hydrometer sample, "damn... I am excited for that." For sure a bit hot but not overwhelming and in no way cloyingly sweet. Really looking forward to how this changes over the next 10 months before I gift it to friends.

Thanks again for all the help on this HooiserBrew. I envision this being a yearly tradition from now on.

[HoosierBrew]

Awesome!