Author Topic: Mash temp for RIS  (Read 852 times)

Offline Mike-Ale

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Mash temp for RIS
« on: April 21, 2016, 11:58:25 PM »
Starting to research a recipe for a RIS. I've read different schools of thought on mash temps anywhere from 146-154. Also wondering what yeast people have found success with. I want to brew one in the next month or so and let it age on the keg until Christmas. Any recipe advice will be gladly accepted!  Thanks!!

Offline HoosierBrew

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Re: Mash temp for RIS
« Reply #1 on: April 22, 2016, 12:20:07 AM »
Try 1450 or 1028 @ 148-149F for 90 mins. Makes a nice beer.
Jon H.

Offline Stevie

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Re: Mash temp for RIS
« Reply #2 on: April 22, 2016, 12:33:08 AM »
+1

For yeast, I like 007

Offline PAYCHECK

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Re: Mash temp for RIS
« Reply #3 on: April 28, 2016, 10:25:39 PM »
Try 1450 or 1028 @ 148-149F for 90 mins. Makes a nice beer.

On top of mashing temperature of 154 deg. I also make sure when I brew IPA's that I make sure my PH is at 5.5, As well I love the WLP001 as I like my IPA's to have a slightly higher ABV of around 6.8%

I get a crisp, well rounded IPA.  Good luck.
Brewing is all I ever think about!

Offline markpotts

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Re: Mash temp for RIS
« Reply #4 on: April 29, 2016, 11:40:43 AM »
I would mash at 62 degrees C.....so 143-144 in your money.
I would also include 5% of a simple sugar.
Both of these will help with attenuation and prevent the beer being too sweet.
I usually use 2 packs of Nottingham when I brew a RIS.
Yorkshire, England

Offline HoosierBrew

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Re: Mash temp for RIS
« Reply #5 on: April 29, 2016, 11:44:02 AM »
On top of mashing temperature of 154 deg. I also make sure when I brew IPA's that I make sure my PH is at 5.5, As well I love the WLP001 as I like my IPA's to have a slightly higher ABV of around 6.8%

I get a crisp, well rounded IPA.  Good luck.



This thread is about mash temps for RIS (Russian Imperial Stout) though.
Jon H.

Offline mabrungard

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Re: Mash temp for RIS
« Reply #6 on: April 29, 2016, 12:56:48 PM »
A long rest in the 140's F is needed to help make a wort that is fermentable. A mashout step in the upper 160's F is necessary to get more of the fermentable content out of the bed. You would see at least 2 to 3 Brix increase from a mashout step in a big beer that was mashed at this low temp. I feel that its worth it here.
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