[Mike-Ale]

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!!

[HoosierBrew]

Try 1450 or 1028 @ 148-149F for 90 mins. Makes a nice beer.

[Stevie]

+1

For yeast, I like 007

[PAYCHECK]

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.

[markpotts]

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.

[HoosierBrew]

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.

[mabrungard]

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.