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RIS with Sponge Toffee (brewed Oct 8, 2019)

5433 g 2-row
1000 g flaked oats
907 g Maris Otter
437 g cookie malt
245 g chocolate
235 g black
235 g crystal 40
183 g crystal 120
175 g roast barley

Mash @ 152 for 60 min
75 min boil

1 oz Brewer’s gold @ 60 min
1 oz Magnum @ 60 min
300 g homemade sponge toffee (dissolved in wort) @ 15 min
1 oz Brewer’s gold @ 2 min
1 oz Columbus @ 2 min

Sponge toffee recipe:

2 1/2 cups white sugar
2/3 cup of corn syrup (I've used both white and dark and both were fine, but lately I've been using the white kind)
You can add a little bit of water as well if you like, I mostly just rinse out the corn syrup from the measuring cup.

Using a candy thermometer, in a large saucepan bring this to hard crack temp (300 degrees).
As soon as it hits 300, take it off the heat, and whisk in 2 tsp of vanilla.
Working quickly, whisk in 2 Tbsp baking soda... it will expand and fluff up very fast.

Pour this into a lasagna pan lined with parchment paper and lighlty greased, and let it cool for about 1.5 - 2 hrs.
Break into pieces and enjoy.

WARNING: it is super addictive.

It really is super easy to make.

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GCR wrote: ↑

Mon Nov 25, 2019 10:45 am

It really is super easy to make.

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That toffee was like crack!!!!! Sad it's all gone haha

I believe I had this on the BOS table at the Big Spruce comp and I was happy to see it in the exchange. It’s obviously a solid base beer, a little more on the roasty and dry side for a RIS, but at this ABV I think it works quite well. This has a better carb than what I remember at the comp, but it doesn’t have quite the same sponge toffee kick on the finish, which I miss because it was delightful. Is there a difference in batches here, or just age? Regardless, still a nice beer and I appreciate the share.

mumblecrunch wrote:I believe I had this on the BOS table at the Big Spruce comp and I was happy to see it in the exchange. It’s obviously a solid base beer, a little more on the roasty and dry side for a RIS, but at this ABV I think it works quite well. This has a better carb than what I remember at the comp, but it doesn’t have quite the same sponge toffee kick on the finish, which I miss because it was delightful. Is there a difference in batches here, or just age? Regardless, still a nice beer and I appreciate the share.

Thanks for the feedback it's essentially the same recipe, but using US-05 instead of Voss kveik. Ironically, this one actually has a little more sponge toffee in it than the other one! It also had a lower FG, so is a little higher ABV.

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I'm really liking this RIS. I find it a bit sweet and sticky but that is probably my imagination drooling about the sponge toffee. Lots of hops with a solid malt backbone. Well made with some nice chocolaty rich malt character. Thanks!

Had this last night. Was very enjoyable. Nice and roasty. Thanks!

Had this yesterday. I didn't notice the toffee too much, but this thing was epic.

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Thanks! I only have a couple of these left myself.. COVID has really done a number on my beer cellar.

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