View previous topic :: View next topic |
Author |
Message |
Browningbuck
Joined: 26 Oct 2014 Posts: 26
|
Link Posted: Mon Nov 17, 2014 9:51 pm Post subject: |
|
|
foomench wrote: |
Did you think about running that through the grain bed again? |
we fly sparged it, so i had about 18gal of volume in the mash tun once we were at pre boil volume(instead of stopping the water pump we still had it going past the volume of the 5 gals we should have pumped in on the fly(normally we arent worried about having too much water, part of the distraction issue) . if i were to drain off what was left in the mash (i think thats about 13.2gals (4.8 gals absorbed by grain) and i tested the grav of what was in the mash tun after sparging while i was boiling and it was only 1.011 which isnt much sugar 26 g per L) i doubt running it over the grains would have yielded any more sugar.
i am very interested in hearing your thoughts though? hope the extra data helps.
|
|
Back to top |
|
|
Discdoc
Joined: 03 Nov 2013 Posts: 25 Location: Indianapolis, IN
|
Link Posted: Sun Nov 23, 2014 4:33 am Post subject: |
|
|
Any reviews or description of this RIS from someone who has made it?
|
|
Back to top |
|
|
kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11123 Location: Ottawa, Canada
Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter
|
|
Back to top |
|
|
foomench
Joined: 21 Feb 2012 Posts: 704 Location: Longmont, CO
Drinking: Pinot barrel aged quad
Working on: Flanders oude bruin in barrel, Flanders red fermenting to refill the barrel
|
Link Posted: Mon Nov 24, 2014 5:20 pm Post subject: |
|
|
Browningbuck wrote: | ... if i were to drain off what was left in the mash (i think thats about 13.2gals (4.8 gals absorbed by grain) and i tested the grav of what was in the mash tun after sparging while i was boiling and it was only 1.011 which isnt much sugar 26 g per L) i doubt running it over the grains would have yielded any more sugar.
i am very interested in hearing your thoughts though? hope the extra data helps. |
Yeah, that sugar is pretty low and if the tun is maxed out with water, that wouldn't have been easy. I don't think it would have been practical, but something to think about.
_________________ Brewery equipment photos (et al) here: https://picasaweb.google.com/114861423235799103704
|
|
Back to top |
|
|
Jerz
Joined: 17 Nov 2013 Posts: 235 Location: Canton, Georgia
Drinking: Rye IPA (brewed a year and a half ago)
Working on: ESB
|
Link Posted: Sat Jun 27, 2015 2:01 pm Post subject: |
|
|
This beer is ABSOLUTELY DELICIOUS!!! Love it! Thanks!
_________________ Jerz
Head Brewer and #1 Consumer
2dogsBrewing - Canton, GA
|
|
Back to top |
|
|
kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11123 Location: Ottawa, Canada
Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter
|
Link Posted: Sat Jun 27, 2015 2:19 pm Post subject: |
|
|
Glad you like it! I still have one keg left that I've been aging. It'll go on tap in the next ~12 months.
Kal
_________________ Our new shop with over 150 new products: shop.TheElectricBrewery.com
We ship worldwide and support our products and customers for life.
Purchasing through our affiliate links helps support our site at no extra cost to you. We thank you!
My basement/bar/brewery build 2.0
|
|
Back to top |
|
|
Jerz
Joined: 17 Nov 2013 Posts: 235 Location: Canton, Georgia
Drinking: Rye IPA (brewed a year and a half ago)
Working on: ESB
|
Link Posted: Sat Jun 27, 2015 4:20 pm Post subject: |
|
|
Excellent! I brewed this one on April 18, 2015 and carbed it with CO2 and just love the flavor. Definitely one of my all time favorite stouts and one that I will brew consistently along with the Kolsch...
_________________ Jerz
Head Brewer and #1 Consumer
2dogsBrewing - Canton, GA
|
|
Back to top |
|
|
joeg
Joined: 20 Nov 2013 Posts: 16 Location: PA
|
Link Posted: Sat Jan 09, 2016 1:21 pm Post subject: |
|
|
I know we want to get as many fermentables out of the mash as we can, so mashing in at 150 degrees will accomplish this.
How will this affect the mouth feel of the finished beer?
Will the 90 minute mash and 120 minute boil help in that area?
I am planning on brewing this weekend
Thanks for your help
|
|
Back to top |
|
|
TheGecko
Joined: 10 Mar 2014 Posts: 52
|
Link Posted: Sat Jan 09, 2016 1:55 pm Post subject: |
|
|
joeg wrote: | I know we want to get as many fermentables out of the mash as we can, so mashing in at 150 degrees will accomplish this.
How will this affect the mouth feel of the finished beer?
Will the 90 minute mash and 120 minute boil help in that area?
I am planning on brewing this weekend
Thanks for your help |
The 2 hour boil definitely thickens it up. Also, the high amount of dark/roasted malt provides some sugars that are less fermentable. I've made this recipe a couple times (including last Sunday), and couldn't be happier with it. This stuff ages like a champ, too. I usually put 5 gallons on nitro and 5 gallons in bombers to age.
_________________ Drew
|
|
Back to top |
|
|
kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11123 Location: Ottawa, Canada
Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter
|
Link Posted: Sat Jan 09, 2016 3:27 pm Post subject: |
|
|
We mash at 150F to ensure that we attenuate the beer far enough. Yeast attenuates a certain percentage so all other things being equal, two beers with different starting gravities will finish at different gravities. The higher starting gravity beer will finish at a higher gravity too. If the starting gravity is very high (such as this one) you want to mash low to ensure the beer's not overly sweet.
This one finished in the low 1.020's because the starting gravity was at 1.100. If the starting gravity had been 1.050, it would have probably finished around 1.010 and may be to dry for the style, so you'd mash that beer higher to give the same sweetness/dryness balance.
That said, mouthfeel's also about the ingredients too.
We mash long because of the relatively low mash temp. The lower the mash temp, the longer it takes for the starches to convert.
The long boil helps bring the efficiency back up a bit given that it's going to be lower due to the high gravity. This was asked earlier in the thread here: http://www.theelectricbrewery.com/forum/viewtopic.php?p=306523#306523
Good luck with the brew!
I have some on tap on nitro too - it's over a year old and it's fantastic!
Kal
_________________ Our new shop with over 150 new products: shop.TheElectricBrewery.com
We ship worldwide and support our products and customers for life.
Purchasing through our affiliate links helps support our site at no extra cost to you. We thank you!
My basement/bar/brewery build 2.0
|
|
Back to top |
|
|
joeg
Joined: 20 Nov 2013 Posts: 16 Location: PA
|
Link Posted: Sat Jan 09, 2016 10:11 pm Post subject: |
|
|
Thanks for the replies
This one sounds great. its going to be a long 3 to 6 months before serving
|
|
Back to top |
|
|
kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11123 Location: Ottawa, Canada
Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter
|
Link Posted: Sat Jan 09, 2016 11:44 pm Post subject: |
|
|
FWIW, I found mine was phenomenal after only a month.
Kal
_________________ Our new shop with over 150 new products: shop.TheElectricBrewery.com
We ship worldwide and support our products and customers for life.
Purchasing through our affiliate links helps support our site at no extra cost to you. We thank you!
My basement/bar/brewery build 2.0
|
|
Back to top |
|
|
TheGecko
Joined: 10 Mar 2014 Posts: 52
|
Link Posted: Mon Jan 11, 2016 4:55 am Post subject: |
|
|
kal wrote: | FWIW, I found mine was phenomenal after only a month.
Kal |
Agreed. Never would've believed this beer is ready to drink after 1 month, but with a close eye on fermentation temp, I've found it is. Brew it up you guys!
_________________ Drew
|
|
Back to top |
|
|
huaco
Joined: 05 Apr 2012 Posts: 1506 Location: Burleson Texas
|
Link Posted: Mon Jan 11, 2016 3:09 pm Post subject: |
|
|
TheGecko wrote: | kal wrote: | FWIW, I found mine was phenomenal after only a month.
Kal |
Agreed. Never would've believed this beer is ready to drink after 1 month, but with a close eye on fermentation temp, I've found it is. Brew it up you guys! |
Old Rasputen is bottled only 3 weeks after production. Of course, they've nailed down their process on this beer quite well I should say. It's a wonderful RIS.
|
|
Back to top |
|
|
kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11123 Location: Ottawa, Canada
Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter
|
Link Posted: Tue Sep 27, 2016 6:28 pm Post subject: |
|
|
Slight update to the recipe:
*After racking to the brite tank (secondary), I like to mimic a bourbon barrel aged taste by adding two ounces of American medium toast oak cubes that were soaked in bourbon for a few weeks directly into the brite tank with the beer. These get left in for ~21 days at room temperature and then the beer is kegged (taken off the oak). The resulting beer after a few months of aging is a subtle toasted oak/bourbon flavour as you would get with bourbon barrel aging without all the complexities of barrel management. More information on using oak in beer.
Soaking American medium toast oak cubes in bourbon.
I have some on tap at the moment that is nearly 2 years old and there's still a subtle bourbon/oak taste to it. Fantastic!
Kal
_________________ Our new shop with over 150 new products: shop.TheElectricBrewery.com
We ship worldwide and support our products and customers for life.
Purchasing through our affiliate links helps support our site at no extra cost to you. We thank you!
My basement/bar/brewery build 2.0
Last edited by kal on Fri Oct 14, 2016 3:20 pm; edited 1 time in total
|
|
Back to top |
|
|
itsnotrequired
Joined: 15 Sep 2015 Posts: 177 Location: central wi
|
Link Posted: Thu Sep 29, 2016 1:35 pm Post subject: |
|
|
kal, the instructions state to rack to secondary, cold crash, add gelatin. let clear for 2-3 days and then keg. how does the oak soak play into this? seems like you transfer to secondary, soak on oak for a few weeks and then cold crash/gelatin/keg. is this correct?
|
|
Back to top |
|
|
kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11123 Location: Ottawa, Canada
Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter
|
Link Posted: Thu Sep 29, 2016 8:57 pm Post subject: |
|
|
itsnotrequired wrote: | kal, the instructions state to rack to secondary, cold crash, add gelatin. let clear for 2-3 days and then keg. how does the oak soak play into this? seems like you transfer to secondary, soak on oak for a few weeks and then cold crash/gelatin/keg. is this correct? |
Correct! Though keep in mind there's no right or wrong way to do this. Some have even fermented in oak barrels or added oak to the primary.
First time I did this (2 years ago) I had already kegged up the beer and wanted to try one of the kegs with a subtle bourbon/oak taste so I put the ounce of oak cubes in one of these and dangled it in the keg for ~3 weeks at room temp: http://www.theelectricbrewery.com/Stainless-Steel-Dry-Hopper-for-Kegs
Kal
_________________ Our new shop with over 150 new products: shop.TheElectricBrewery.com
We ship worldwide and support our products and customers for life.
Purchasing through our affiliate links helps support our site at no extra cost to you. We thank you!
My basement/bar/brewery build 2.0
|
|
Back to top |
|
|
Walts Malt
Joined: 27 Sep 2013 Posts: 119 Location: Farmington, MN
Drinking: Two Hearted Clone
Working on: Planning my Fall Brewing Schedule
|
Link Posted: Tue Oct 04, 2016 1:04 am Post subject: |
|
|
I have this beer next in line to brew and had a question. Has anyone had problems with US-05 (or equivalent) stalling out in a beer this big? I'm going to make a pretty large starter with a couple of packs of yeast and decant before pitching, but thought I would see if there were any other tips to make sure it ferments out.
|
|
Back to top |
|
|
kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11123 Location: Ottawa, Canada
Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter
|
Link Posted: Tue Oct 04, 2016 1:36 am Post subject: |
|
|
No need to make a starter if you pitch the recommended amount of yeast. You should be fine. Good luck with the brew!
Kal
_________________ Our new shop with over 150 new products: shop.TheElectricBrewery.com
We ship worldwide and support our products and customers for life.
Purchasing through our affiliate links helps support our site at no extra cost to you. We thank you!
My basement/bar/brewery build 2.0
|
|
Back to top |
|
|
itsnotrequired
Joined: 15 Sep 2015 Posts: 177 Location: central wi
|
Link Posted: Tue Oct 04, 2016 12:35 pm Post subject: |
|
|
i have this one fermenting away right now, 10 gallon batch. due to the amount of yeast required, i built two starters, one for each carboy. i used a fresh pack of wyeast 1056 for each starter. pitched last saturday afternoon, lots of activity for the first few days, definitely use a blowoff tube. after nine days, the airlock is still popping about once every two-three seconds. i haven't taken a gravity reading yet but it would seem it is fermenting away just fine.
|
|
Back to top |
|
|
|
|