[HopDen]

I would appreciate some input/opinions on this RIS recipe I'm formulating.

Here goes:  Pale Malt 74.6%
                  Flaked Barley 9.8%
                  Roasted Barley (300 SRM) 3%
                  C-120 2.2%
                  Chocolate Malt (340 SRM) 2.2%
                  Brown Malt (65 SRM) 1.9%
                  Sugar,Table 3.7%
                  Candi Syrup, D-180 2.5%

I've never used table sugar before, doing so to raise ABV. Is there a better option?

OG: 1.102
Color 36.4
Est. ABV 10%
I think I want the ABV higher, thats the reason for the table sugar. I'm going to barrel age this for a year and want the higher ABV.

Opinions on the D-180. Looking for that dark stone fruit influence. Not to sure that 2lbs is enough. Adding at whirlpool.

Mash@154
Boil 90


Thanks for any input!!

[Robert]

Table sugar is fine for just adding fermentables, as would be dextrose.  Less refined cane sugars will add flavor complexity too, but I gather you're getting just what you want on that front from the candi syrup.   

Another option to raise the gravity when you've run out of room in the mash tun is DME.  If you want to maintain the body and flavor of a malt wort.

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[kramerog]

The caramel 120 should provide some dark fruit character too so I think you'll e OK.  You could also switch the C-120 to Special B to get even more dark fruit. 

Big beers can finish too sweet and heavy for my liking, if some sugar isn't used.

[Kevin]

I always go for simplicity whenever possible. Here is a recipe from beer historian, Ron Pattinson straight out of his brew log collection and based on the recipe from Courage brewery in 1914.

http://barclayperkins.blogspot.com/2012/02/lets-brew-wednesday-1914-courage.html

[HopDen]

The caramel 120 should provide some dark fruit character too so I think you'll e OK.  You could also switch the C-120 to Special B to get even more dark fruit. 

Big beers can finish too sweet and heavy for my liking, if some sugar isn't used.

I'm not familiar with Special B, having never used it.
Would a substitution be 1:1?

[HopDen]

I always go for simplicity whenever possible. Here is a recipe from beer historian, Ron Pattinson straight out of his brew log collection and based on the recipe from Courage brewery in 1914.

http://barclayperkins.blogspot.com/2012/02/lets-brew-wednesday-1914-courage.html

That certainly is simplistic grain bill!
I will keep that book marked for a possible brew.

Thanks!

[Robert]

I always go for simplicity whenever possible. Here is a recipe from beer historian, Ron Pattinson straight out of his brew log collection and based on the recipe from Courage brewery in 1914.

http://barclayperkins.blogspot.com/2012/02/lets-brew-wednesday-1914-courage.html

That certainly is simplistic grain bill!
I will keep that book marked for a possible brew.

Thanks!

I've recently done some Ron Pattinson-based porter using just pale, brown and black malt.  The brown is the characteristic flavor of London porter and stout,  and somehow, dark fruit shows up in there.  No idea how.  Even though I'd probably add brewing sugars more often than not going forward, it's worth doing a simple, historical recipe like that just to get an idea what the fundamental flavors should be.

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[BrewBama]

I always go for simplicity whenever possible. Here is a recipe from beer historian, Ron Pattinson straight out of his brew log collection and based on the recipe from Courage brewery in 1914.

http://barclayperkins.blogspot.com/2012/02/lets-brew-wednesday-1914-courage.html

I also appreciate simplicity. Producing something more complex than the sum of the parts.

This is a great recipe.  ...with A LOT of Black Malt.


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[kramerog]

The caramel 120 should provide some dark fruit character too so I think you'll e OK.  You could also switch the C-120 to Special B to get even more dark fruit. 

Big beers can finish too sweet and heavy for my liking, if some sugar isn't used.

I'm not familiar with Special B, having never used it.
Would a substitution be 1:1?

Yes to keep OG and FG about same.

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[Kevin]

I always go for simplicity whenever possible. Here is a recipe from beer historian, Ron Pattinson straight out of his brew log collection and based on the recipe from Courage brewery in 1914.

http://barclayperkins.blogspot.com/2012/02/lets-brew-wednesday-1914-courage.html

That certainly is simplistic grain bill!
I will keep that book marked for a possible brew.

Thanks!

I've recently done some Ron Pattinson-based porter using just pale, brown and black malt.  The brown is the characteristic flavor of London porter and stout,  and somehow, dark fruit shows up in there.  No idea how.  Even though I'd probably add brewing sugars more often than not going forward, it's worth doing a simple, historical recipe like that just to get an idea what the fundamental flavors should be.

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It also serves as a base that you can add on to.

[Iliff Ave]

I would appreciate some input/opinions on this RIS recipe I'm formulating.

Here goes:  Pale Malt 74.6%
                  Flaked Barley 9.8%
                  Roasted Barley (300 SRM) 3%
                  C-120 2.2%
                  Chocolate Malt (340 SRM) 2.2%
                  Brown Malt (65 SRM) 1.9%
                  Sugar,Table 3.7%
                  Candi Syrup, D-180 2.5%

After a similar post for a recent Imperial Porter I did, I agree on the notes about simplicity as well.

I agree on Special B for the dark stone fruit you are going for but 120 will do some of that as well.

I would say that Brown malt is a great malt but probably won't do much at that percentage. I would either up it considerably or remove it completely.

[Robert]

^^^^
Agree on brown malt.  At 10-15% it contributes a distinctive flavor.  Probably don't need to exceed that.