Ryan_PA
Well-Known Member
The poll is funny. What homebrewer would choose to brew later rather than sooner?
DeathBrewer said:88.89% for drink day! lol
Brewing Clamper said:Yeah, I'm the only one that chose the latter date, but I'm obviously out-voted here. Still, it's not like you can't brew anything else in the mean time.
Originally posted by Brewpastor
Folks who had my RIS in Denver, what do you think?
DeathBrewer said:so far it looks like drink day...so if it works out that way, what does this mean for brewing? should we just brew any day we want? for instance, if i wait a month after everyone else has brewed, mine won't age as long, but we open the same time?
or is it important that we all brew the same day/weekend?
does it matter?
Evan! said:I say we choose a brew date too...if 8/8/8 is gonna be the drinkin date, then we should all brew on the same date too.
Brewpastor said:Brew 1-1-8 and drink 8-8-8
Brewpastor said:Brew 1-1-8 and drink 8-8-8
DeathBrewer said:i second the need for a partial mash and extract
olllllo said:I'm not a mathlete. I'll wait for the answer and fudge showing my work.
rpucci said:I'm in when the extract/PM versions are out....
Brewpastor said:Brew 1-1-8 and drink 8-8-8
McKBrew said:Might not be able to make that brew date exactly. I'm probably not going to be in any condition to brew on 1-1-08.
Ryanh1801 said:looks good, I like the special B in the grain bill. One question though. I have yet to ever find Crystal 75, what is a substation for this?
16D. Stout, Foreign Extra Stout Extract
Color
Stats
OG 1.089
FG 1.022
IBU 88
ABV 8.6 %
SRM 50
Specifics
Boil Volume 6 gallons
Batch Size 6 gallons
Yeast 75% AA
Style Comparison
Low High
OG 1.050 1.089 1.075
FG 1.010 1.022 1.017
IBU 35 88 70
SRM 50 35+
ABV 5 8.6 7.5
Fermentables
% Weight Weight (lbs) Grain Gravity Points Color
65.5 % 12.13 Light Malt Extract Syrup 68.7 4.0
13.0 % 2.40 Dark Malt Extract Syrup 13.6 32.0
10.8 % 2.00 Roasted Barley 3.2 150.0
5.4 % 1.00 British Crystal 70-80L 1.9 12.5
5.4 % 1.00 American Chocolate 1.6 58.3
18.53 89.0
Hops
% Wt Weight (oz) Hop Form AA% AAU Boil Time Utilization IBU
33.3 % 3.50 Galena Whole/Plug 13.0 45.5 33 0.131 74.4
33.3 % 3.50 Goldings Whole/Plug 4.4 15.4 10 0.059 11.3
33.3 % 3.50 Goldings Whole/Plug 4.4 15.4 2 0.014 2.6
10.50 88.3
landhoney said:Looks awesome Brewpastor, thanks for putting that together and so quickly.
If you don't mind my asking how did you come up with this recipe or other recipes? Could you go through your process a bit?
BP what would you think about making this a 90 min boil and using more EKG to boost the IBU to 88 I mean you cant add to much EKGBrewpastor said:5 gallon all-grain make-up:
8-8-8 Russian Imperial Stout 5 gallon recipe
A ProMash Recipe Report
BJCP Style and Style Guidelines
13-F Stout, Russian Imperial Stout
Min OG: 1.075 Max OG: 1.114
Min IBU: 50 Max IBU: 100
Min Clr: 30 Max Clr: 48 Color in SRM, Lovibond
Recipe Specifics
Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 17.40
Anticipated OG: 1.08851 Plato: 21.230
Anticipated SRM: 57.6
Anticipated IBU: 82.5
Brewhouse Efficiency: 70 %
Wort Boil Time: 60 Minutes
Pre-Boil Amounts
Evaporation Rate: 12.00 Percent Per Hour
Pre-Boil Wort Size: 5.68 Gal
Pre-Boil Gravity: 1.07789 SG 18.85 Plato
Formulas Used
Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.
Color Formula Used: Morey
Hop IBU Formula Used: Rager
Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
76.6 13.33 lbs. Pale Malt(2-row) Great Britain 1.03800 3
7.2 1.25 lbs. Roasted Barley America 1.02800 450
5.7 1.00 lbs. Special B Malt Belgian 1.03000 120
1.9 0.33 lbs. Crystal 120L America 1.03300 120
1.9 0.33 lbs. Crystal 75L Great Britian 1.03400 75
1.9 0.33 lbs. CaraMunich Malt Belgium 1.03300 75
1.9 0.33 lbs. Chocolate Malt America 1.02900 350
2.9 0.50 lbs. Chocolate malt light Great Britain 1.03600 200
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
1.50 oz. Horizon Pellet 12.69 78.6 60 min.
1.00 oz. Goldings - E.K. Pellet 4.75 3.9 10 min.
1.50 oz. Goldings - E.K. Pellet 4.75 0.0 0 min.
Yeast
WYeast 1056 Amercan Ale/Chico
Mash Schedule
Mash Type: Single Step
Grain Lbs: 17.40
Water Qts: 27.30 - Before Additional Infusions
Water Gal: 6.82 - Before Additional Infusions
Qts Water Per Lbs Grain: 1.57 - Before Additional Infusions
Saccharification Rest Temp : 154 Time: 60
Mash-out Rest Temp : 168 Time: 10
Sparge Temp : 170 Time: 60
Total Mash Volume Gal: 8.22 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
Jaybird said:BP what would you think about making this a 90 min boil and using more EKG to boost the IBU to 88 I mean you cant add to much EKG
JJ
Brewpastor said:These are just my first thoughts. I am sure others will jump in and offer their thoughts as well.
mrfocus said:So I would be better off putting in little Dark LME? I may ask the LHBS what they put in it.
The yeasts that are readily available are Safale S-04, Safale US-56, Safale T-58 and Saflager S-23. From this website, I'm not sure which qualities I am looking for. There is also Nottingham yeast available.
What are your opinions on Centennial (9.5% AA), Chinook (12.1%) and Northern Brewer (9.9%) to replace the Galena I had in my version of the recipe.