I'm planning on brewing my first RIS pretty soon and would greatly appreciate any feedback on the recipe. Since I love Stone Imperial Russian Stout I used the BYO clone recipe as a base and did some smaller changes.
Do you think this will make a good stout or would you change anything? Is there a reasonable amount of roasted malt in this recipe (amber, black and roasted barley)?
Recipe: RIS
Style: Imperial Stout
TYPE: All Grain
Do you think this will make a good stout or would you change anything? Is there a reasonable amount of roasted malt in this recipe (amber, black and roasted barley)?
Recipe: RIS
Style: Imperial Stout
TYPE: All Grain
Code:
Recipe Specifications
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Boil Size: 26,86 l
Post Boil Volume: 22,36 l
Batch Size (fermenter): 20,00 l (approx 5.25 gallons)
Bottling Volume: 18,50 l
Estimated OG: 1,099 SG
Estimated FG: 1,021 SG
Estimated ABV: 10,3 %
Estimated Color: 148,1 EBC
Estimated IBU: 82,1 IBUs
Brewhouse Efficiency: 68,00 %
Est Mash Efficiency: 73,1 %
Mash Temperature: 66,6 C (152 F)
Mash Time: 90 Minutes
Boil Time: 90 Minutes
Yeast Starter: Starter according to pitching calculators (probably around 3 l)
Ingredients:
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Amt Name Type # %/IBU
7,20 kg (15.8 lbs) Pale Malt (Weyermann) (6,5 EBC) Grain 1 76,8 %
0,80 kg (1.76 lbs) Amber Malt (43,3 EBC) Grain 2 8,5 %
0,57 kg (1.25 lbs) Black Malt (Thomas Fawcett) (1300,2 EBC) Grain 3 6,1 %
0,57 kg (1.25 lbs) Roasted Barley (Thomas Fawcett) (1199,7 Grain 4 6,1 %
0,23 kg (8.1 oz) Caramunich III (Weyermann) (139,9 EBC) Grain 5 2,5 %
42,00 g (1.48 oz) Warrior [16,00 %] - First Wort 90,0 min Hop 6 71,7 IBUs
42,00 g (1.48 oz) Challenger [7,50 %] - Boil 10,0 min Hop 9 10,4 IBUs
1,0 pkg London Ale Yeast (Wyeast Labs #1028) [12 Yeast 10 -