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Russian Imperial Stout (Bourbon barrel aged)
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Browningbuck



Joined: 26 Oct 2014
Posts: 26



PostLink    Posted: Mon Nov 17, 2014 9:51 pm    Post subject: Reply with quote


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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.
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Discdoc



Joined: 03 Nov 2013
Posts: 25
Location: Indianapolis, IN


PostLink    Posted: Sun Nov 23, 2014 4:33 am    Post subject: Reply with quote

Any reviews or description of this RIS from someone who has made it?
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kal
Forum Administrator


Joined: 12 Dec 2010
Posts: 10209
Location: Ottawa, Canada

Drinking: German Lager, Electric Hop Candy Jr, Scottish 70/-, Cali Common, Maibock, Helles, Russian Imperial Stout, Black Butte Porter

Working on: Weizen


PostLink    Posted: Sun Nov 23, 2014 5:13 am    Post subject: Reply with quote

Discdoc wrote:
Any reviews or description of this RIS from someone who has made it?


There's one about ~5 posts back:

http://www.theelectricbrewery.com/forum/viewtopic.php?p=307363#307363

You can also refer to the original recipe and my description there.
Kal

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foomench



Joined: 21 Feb 2012
Posts: 710
Location: Longmont, CO

Drinking: Pinot barrel aged quad

Working on: Flanders oude bruin in barrel, Flanders red fermenting to refill the barrel


PostLink    Posted: Mon Nov 24, 2014 5:20 pm    Post subject: Reply with quote

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.

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Jerz



Joined: 17 Nov 2013
Posts: 205
Location: Canton, Georgia

Drinking: Centennial IPA, Oktoberfest, Dry Stout...

Working on: Kolsch, Rye IPA


PostLink    Posted: Sat Jun 27, 2015 2:01 pm    Post subject: Reply with quote

This beer is ABSOLUTELY DELICIOUS!!! Love it! Thanks!
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kal
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Joined: 12 Dec 2010
Posts: 10209
Location: Ottawa, Canada

Drinking: German Lager, Electric Hop Candy Jr, Scottish 70/-, Cali Common, Maibock, Helles, Russian Imperial Stout, Black Butte Porter

Working on: Weizen


PostLink    Posted: Sat Jun 27, 2015 2:19 pm    Post subject: Reply with quote

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

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Jerz



Joined: 17 Nov 2013
Posts: 205
Location: Canton, Georgia

Drinking: Centennial IPA, Oktoberfest, Dry Stout...

Working on: Kolsch, Rye IPA


PostLink    Posted: Sat Jun 27, 2015 4:20 pm    Post subject: Reply with quote

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...
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joeg



Joined: 20 Nov 2013
Posts: 16
Location: PA


PostLink    Posted: Sat Jan 09, 2016 1:21 pm    Post subject: Reply with quote

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
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TheGecko



Joined: 10 Mar 2014
Posts: 52



PostLink    Posted: Sat Jan 09, 2016 1:55 pm    Post subject: Reply with quote

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.

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Drew
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kal
Forum Administrator


Joined: 12 Dec 2010
Posts: 10209
Location: Ottawa, Canada

Drinking: German Lager, Electric Hop Candy Jr, Scottish 70/-, Cali Common, Maibock, Helles, Russian Imperial Stout, Black Butte Porter

Working on: Weizen


PostLink    Posted: Sat Jan 09, 2016 3:27 pm    Post subject: Reply with quote

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

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joeg



Joined: 20 Nov 2013
Posts: 16
Location: PA


PostLink    Posted: Sat Jan 09, 2016 10:11 pm    Post subject: Reply with quote

Thanks for the replies
This one sounds great. its going to be a long 3 to 6 months before serving
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kal
Forum Administrator


Joined: 12 Dec 2010
Posts: 10209
Location: Ottawa, Canada

Drinking: German Lager, Electric Hop Candy Jr, Scottish 70/-, Cali Common, Maibock, Helles, Russian Imperial Stout, Black Butte Porter

Working on: Weizen


PostLink    Posted: Sat Jan 09, 2016 11:44 pm    Post subject: Reply with quote

FWIW, I found mine was phenomenal after only a month.

Kal

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TheGecko



Joined: 10 Mar 2014
Posts: 52



PostLink    Posted: Mon Jan 11, 2016 4:55 am    Post subject: Reply with quote

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!

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Drew
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huaco



Joined: 05 Apr 2012
Posts: 1508
Location: Burleson Texas


PostLink    Posted: Mon Jan 11, 2016 3:09 pm    Post subject: Reply with quote

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.
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kal
Forum Administrator


Joined: 12 Dec 2010
Posts: 10209
Location: Ottawa, Canada

Drinking: German Lager, Electric Hop Candy Jr, Scottish 70/-, Cali Common, Maibock, Helles, Russian Imperial Stout, Black Butte Porter

Working on: Weizen


PostLink    Posted: Tue Sep 27, 2016 6:28 pm    Post subject: Reply with quote

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

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Last edited by kal on Fri Oct 14, 2016 3:20 pm; edited 1 time in total
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itsnotrequired



Joined: 15 Sep 2015
Posts: 169
Location: central wi


PostLink    Posted: Thu Sep 29, 2016 1:35 pm    Post subject: Reply with quote

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?
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kal
Forum Administrator


Joined: 12 Dec 2010
Posts: 10209
Location: Ottawa, Canada

Drinking: German Lager, Electric Hop Candy Jr, Scottish 70/-, Cali Common, Maibock, Helles, Russian Imperial Stout, Black Butte Porter

Working on: Weizen


PostLink    Posted: Thu Sep 29, 2016 8:57 pm    Post subject: Reply with quote

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

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Walts Malt



Joined: 27 Sep 2013
Posts: 85
Location: Farmington, MN

Drinking: Quad, RIS, Electric Pale Ale (Session), Belgian IPA, Kolsch, IIPA


PostLink    Posted: Tue Oct 04, 2016 1:04 am    Post subject: Reply with quote

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.
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kal
Forum Administrator


Joined: 12 Dec 2010
Posts: 10209
Location: Ottawa, Canada

Drinking: German Lager, Electric Hop Candy Jr, Scottish 70/-, Cali Common, Maibock, Helles, Russian Imperial Stout, Black Butte Porter

Working on: Weizen


PostLink    Posted: Tue Oct 04, 2016 1:36 am    Post subject: Reply with quote

No need to make a starter if you pitch the recommended amount of yeast. You should be fine. Good luck with the brew!

Kal

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Our new shop with over 150 new products: shop.TheElectricBrewery.com
Purchasing through our affiliate links helps support our site at no extra cost to you. We thank you!
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itsnotrequired



Joined: 15 Sep 2015
Posts: 169
Location: central wi


PostLink    Posted: Tue Oct 04, 2016 12:35 pm    Post subject: Reply with quote

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.
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