In the next couple of weeks Im going to brew a beer that needs to age for 6+ months. A winter warmer. I want something north of 8% abv. Preferably 10-12%. What does everyone recommend barleywine or RIS? Im open to pros/cons and recipes. I only have the carboy space for one and I will be brewing 6 gallons in a 10gal igloo cooler and bottle conditioning.
Barleywine or Russian Imperial Stout
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GenIke
Well-Known Member
RIS seems more wintery to me, but I think I would prefer the barley wine. I'm also looking at making my first really big beer to enjoy in the winter so I will be watching this thread.
HellBound
Well-Known Member
RIS for sure. Nothing screams warm in the winter like a hearty, thick and strong stout. Here's the recipe for one I just bottled. Tastes deliciously like Old Rasputin right now.
Style: Imperial Stout OG: 1.088
Type: All Grain FG: 1.021
Rating: 4.0 ABV: 8.78 %
Calories: 287 IBU's: 85.31
Efficiency: 80 % Boil Size: 5.88 Gal
Color: 49.6 SRM Batch Size: 5.00 Gal
Preboil OG: 1.082 Boil Time: 90 minutes
Fermentation Steps
Name Days / Temp
Primary 14 days @ 65.0°F
Secondary 28 days @ 65.0°F
Bottle/Keg 120 days @ 60.0°F
GRIST
13.00 lbs 74.76 % Pale Malt (2 Row) US 60 mins 1.036
1.50 lbs 8.63 % Brown Malt 60 mins 1.032
0.75 lbs 4.31 % C120L 60 mins 1.033
0.63 lbs 3.62 % Chocolate Malt 60 mins 1.028
0.63 lbs 3.62 % Roasted Barley 60 mins 1.025
0.50 lbs 2.88 % Victory Malt 60 mins 1.034
0.38 lbs 2.19 % Black (Patent) Malt 60 mins 1.025
Hops
1.75 ozs Cluster 90 mins
1.00 ozs Centennial 90 mins
1.25 ozs Liberty 30 mins
0.75 ozs Northern Brewer 30 mins
1.00 oz Liberty 10 days
2.00 pkg American Ale II Wyeast Labs 1272
Additions
Amount Name Time Stage
1.00 each Whirlfloc Tablet 15 mins Boil
Mash Profile
Light Body Temperature 75 min @ 150.0°F
Add 21.74 qt ( 1.25 qt/lb ) water @ 165.8°F
Carbonation
(none)
Notes
www.iBrewMaster.com Version: 2.820
Sent from my iPhone
Style: Imperial Stout OG: 1.088
Type: All Grain FG: 1.021
Rating: 4.0 ABV: 8.78 %
Calories: 287 IBU's: 85.31
Efficiency: 80 % Boil Size: 5.88 Gal
Color: 49.6 SRM Batch Size: 5.00 Gal
Preboil OG: 1.082 Boil Time: 90 minutes
Fermentation Steps
Name Days / Temp
Primary 14 days @ 65.0°F
Secondary 28 days @ 65.0°F
Bottle/Keg 120 days @ 60.0°F
GRIST
13.00 lbs 74.76 % Pale Malt (2 Row) US 60 mins 1.036
1.50 lbs 8.63 % Brown Malt 60 mins 1.032
0.75 lbs 4.31 % C120L 60 mins 1.033
0.63 lbs 3.62 % Chocolate Malt 60 mins 1.028
0.63 lbs 3.62 % Roasted Barley 60 mins 1.025
0.50 lbs 2.88 % Victory Malt 60 mins 1.034
0.38 lbs 2.19 % Black (Patent) Malt 60 mins 1.025
Hops
1.75 ozs Cluster 90 mins
1.00 ozs Centennial 90 mins
1.25 ozs Liberty 30 mins
0.75 ozs Northern Brewer 30 mins
1.00 oz Liberty 10 days
2.00 pkg American Ale II Wyeast Labs 1272
Additions
Amount Name Time Stage
1.00 each Whirlfloc Tablet 15 mins Boil
Mash Profile
Light Body Temperature 75 min @ 150.0°F
Add 21.74 qt ( 1.25 qt/lb ) water @ 165.8°F
Carbonation
(none)
Notes
www.iBrewMaster.com Version: 2.820
Sent from my iPhone
brewinginnc
Well-Known Member
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I am going to brew a ris and a wee heavy so my vote is ris
HellBound
Well-Known Member
Typo somehow. IIRC my actual pre-boil volume was like 7.25 I'd have to check my notes. The calc was set at a pre-set and it didn't change.
looneybomber
Well-Known Member
RIS. Bourbon and oak chips are your friend BTW! Extract or AG?
Andrikos
Well-Known Member
As most have said, brew both.
That's what I did and I'll be doing it each season (Spring -> so it's ready for the following winter).
Best of luck!
That's what I did and I'll be doing it each season (Spring -> so it's ready for the following winter).
Best of luck!
