christo
12-15-2010, 10:18 PM
RIS
Luscious velvety chocolate coffee hop bomb! Got better with age.
Brewer: Christo
Beer: RIS
Style: Imperial Stout
Type: All grain
Size: 4 gallons
Color: 236 HCU
Bitterness: 85 IBU
OG: 1.089
FG: 1.020
Alcohol: 8.9% v/v (7.0% w/w)
Water: add 1/4 tsp of chalk
Grain:
9 lb. 6 oz. American 2-row
6 oz. American crystal 60L
6 oz. American chocolate
6 oz. American black patent
1 lb. Roasted barley
6 oz. Belgian Special B
Mash: 75% efficiency
150F
Boil: 70 minutes SG 1.071 5 gallons
11 oz. Light dry malt extract
4 oz. Corn sugar
IM at 15 min
Hops:
28.4g Magnum (13.6% AA, 55 min.)
37g Willamette (4.8% AA, 35 min.)
37g Willamette (4.8% AA, 15 min.)
28.4g Amarillo (aroma)
Yeast: S-05 yeast from APA cake
Log: 14 days at 64-65F primary. 28 days at 65F secondary. Dry hopped with 1/2 oz. each Amarillo & Cascade 14 days into secondary.
Carbonation: Bottled at 2.3 volumes.
Tasting: At bottling, beer is a tad hot still, but has incredible chocolate, coffee, & roast notes mixing with the boozy esters, and nice bitter hop kick (though no citrus notes as expected). Going to let age for a few months, but this one turned out nice.
At 6 months old and hotness is totally gone though there is an alcoholic punch to this one. While a nice beer that scored fairly well in comps (37), next time I think I'll bump the dark fruits and chocolate notes in the malt profile with additional Special B and Carafa to balance the substantial bitterness.
At 12 months had come into its own with a 40.5 in a competition last month. Only ding was to bump the Special B - I'll go double on each keeping the rest the same.
Luscious velvety chocolate coffee hop bomb! Got better with age.
Brewer: Christo
Beer: RIS
Style: Imperial Stout
Type: All grain
Size: 4 gallons
Color: 236 HCU
Bitterness: 85 IBU
OG: 1.089
FG: 1.020
Alcohol: 8.9% v/v (7.0% w/w)
Water: add 1/4 tsp of chalk
Grain:
9 lb. 6 oz. American 2-row
6 oz. American crystal 60L
6 oz. American chocolate
6 oz. American black patent
1 lb. Roasted barley
6 oz. Belgian Special B
Mash: 75% efficiency
150F
Boil: 70 minutes SG 1.071 5 gallons
11 oz. Light dry malt extract
4 oz. Corn sugar
IM at 15 min
Hops:
28.4g Magnum (13.6% AA, 55 min.)
37g Willamette (4.8% AA, 35 min.)
37g Willamette (4.8% AA, 15 min.)
28.4g Amarillo (aroma)
Yeast: S-05 yeast from APA cake
Log: 14 days at 64-65F primary. 28 days at 65F secondary. Dry hopped with 1/2 oz. each Amarillo & Cascade 14 days into secondary.
Carbonation: Bottled at 2.3 volumes.
Tasting: At bottling, beer is a tad hot still, but has incredible chocolate, coffee, & roast notes mixing with the boozy esters, and nice bitter hop kick (though no citrus notes as expected). Going to let age for a few months, but this one turned out nice.
At 6 months old and hotness is totally gone though there is an alcoholic punch to this one. While a nice beer that scored fairly well in comps (37), next time I think I'll bump the dark fruits and chocolate notes in the malt profile with additional Special B and Carafa to balance the substantial bitterness.
At 12 months had come into its own with a 40.5 in a competition last month. Only ding was to bump the Special B - I'll go double on each keeping the rest the same.