| By BrewerBob on Oct 22nd 2008, 5:57 am | Permalink |
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I've reviewed my earlier journals that addressed some stout and porter issues looking for the missing "link" in beers such as Old Rasputin and I've found after much investigation and analysis and of course buying a myriad of books such as the Durdin Park aggregates that I finally cobbled together a Russian Imperial Stout. According to the style guidelines a RIS should have a presence of bittering, flavor and aroma hops. Personally, I think the stuff being sent from Burton on Trent to Catherin the Great of Russia had bittering and flavor. I personally think the 3-4 month journey subdued the aroma hops. I purposely did not involve any late hop additions or dry hops to this recipe but, feel free to experiment. I think I pretty much nailed the grain bill for those of you that love North Coast brewing Company's "Old Rasputin" as much as I do ....anyhoo this is a solid recipe and feel free to experiment with the aroma hop profile: Russian Imperial Stout - Tradional Old English A ProMash Recipe Report AHA 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): 5.50 Wort Size (Gal): 5.50 Total Grain (Lbs): 23.63 Anticipated OG: 1.115 Plato: 26.89 Anticipated SRM: 36.9 Anticipated IBU: 90.6 Brewhouse Efficiency: 71 % Wort Boil Time: 90 Minutes Pre-Boil Amounts ---------------- Evaporation Rate: 1.66 Gallons Per Hour Pre-Boil Wort Size: 7.99 Gal Pre-Boil Gravity: 1.079 SG 19.06 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: Tinseth Tinseth Concentration Factor: 1.30 Grain/Extract/Sugar % Amount Name Origin Potential SRM ----------------------------------------------------------------------------- 72.0 17.00 lbs. Pale Malt(2-row) Great Britain 1.036 3 8.5 2.00 lbs. Brown Malt Great Britain 1.032 70 8.5 2.00 lbs. Cane Sugar 1.047 0 8.5 2.00 lbs. Amber Malt Great Britain 1.032 35 2.6 0.63 lbs. Black Patent Malt Great Britain 1.027 525 Potential represented as SG per pound per gallon. Hops Amount Name Form Alpha IBU Boil Time ----------------------------------------------------------------------------- 5.50 oz. Fuggle Whole 2.97 39.0 90 min. 4.00 oz. Goldings - E.K. Whole 5.40 51.5 90 min. Yeast ----- White Labs WLP007 Dry English Ale Water Profile ------------- Profile: London Profile known for: Sweet Stout Calcium(Ca): 90.0 ppm Magnesium(Mg): 4.0 ppm Sodium(Na): 24.0 ppm Sulfate(SO4): 58.0 ppm Chloride(Cl): 18.0 ppm biCarbonate(HCO3): 123.0 ppm pH: 8.33 Mash Schedule ------------- Mash Type: Single Step Grain Lbs: 21.63 Water Qts: 28.00 - Before Additional Infusions Water Gal: 7.00 - Before Additional Infusions Qts Water Per Lbs Grain: 1.29 - Before Additional Infusions Saccharification Rest Temp : 150 Time: 90 Mash-out Rest Temp : 168 Time: 10 Sparge Temp : 180 Time: 45 Total Mash Volume Gal: 8.73 - Dough-In Infusion Only All temperature measurements are degrees Fahrenheit. |
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| By BrewerBob on May 19th 2005, 4:49 am | Permalink |
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Just wanted to thank N8 for providing and Tom Fries for dropping off that slurry of CL-50 for me . Tom and Terri were over at our Brewpub last Saturday and we sampled and enjoyed each others beers, food and company. N8, I sent up a box of beer to Denny that I think he is going to share with you and your cronies. Cheers, Bob |
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| By BrewerBob on Mar 11th 2004, 5:16 pm | Permalink |
| Cool...Thanks Denny | |
| By BrewerBob on Mar 11th 2004, 9:15 am | Permalink |
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Yeah Denny, I'm totally open for ideas on this common background flavor that I' detect with Old Rasputin and BBP among others. Maybe I jumped to conclusions being that my Stout with the licorice flavor faded way in the background to support my theory. Could be a combination of roasted malts...i.e. Black, Roasted etc in conjunction with heavy crystal malts ~120 L and/or Special B or all of the above in combinations. I can usually nail a recipe in three tries but, the above have eluded me for some time. I'm getting to the point of "ok lets stop chasing things and work on my own unique creations once again" Well, I just want everyone to know that I think this is a wonderful place and I'm really glad to be here hanging out with you guys. Although I monitor and post on RCB, it's nice to find "another place" to hang out. Bob |
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| By BrewerBob on Mar 9th 2004, 8:47 am | Permalink |
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I made an observation while tasting my cloned Old Rasputin Russian Imerial Stout. I feel that I may have found the missing link when I made similiar observations whilst tasting Black Butte Porter and Bison's Chocolate Stout. There was a common background flavor that I recognized and I beleive it to be Brewers Licorice. I have tried to clone the above beers many times but, something was always missing. Even though I thought I had the grain/hop bill nailed(which I can usually do in three brewing sessions) there was that certain ginasayqua(you know what I mean) missing. Then I brewed a semi-sweet stout and tossed in a whole Brewers Licorice stick. Upon tasting the completed beer I came to the conclusion that all of the beers that I had metioned previously had all the same Licorice profile. This is an ongoing experiment and I will post future results with cloned beers with licorice. |
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