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Going to brew up a RIS on Sunday, here's my starting point:


Imperial Stout
Boil Time: 90 min
Brewhouse Efficiency: 70.00 %
Est Original Gravity: 1.130 SG
Est Final Gravity: 1.024 SG
Estimated Alcohol by Vol: 14.3 %
Bitterness: 127.5 IBUs
Est Color: 98.5 SRM

Ingredients
Amt Name Type # %/IBU
Pale Malt (2 Row) US (2.0 SRM) 36.3 %
Roasted Barley (Thomas Fawcett) (609.0 SRM) 9.0 %
Barley, Flaked (Thomas Fawcett) (2.0 SRM) 4.5 %
Caramel/Crystal Malt - 60L (60.0 SRM) 4.5 %
Chocolate Malt (450.0 SRM) 3.9 %
Pale Chocolate Malt (200.0 SRM) 3.9 %
Oats, Flaked (1.0 SRM) 3.2 %
Special B Malt (180.0 SRM) 1.9 %
Black (Patent) Malt (500.0 SRM) 1.3 %
Pale Liquid Extract (8.0 SRM) 22.4 %
Molasses (80.0 SRM) 4.5 %
Honey (1.0 SRM) Sugar 14 4.5 %
Magnum [14.00 %] - Boil 60.0 min 127.5 IBUs
Nottingham Yeast
1 Oak Spiral
3 Vanilla Beans

Mash 154.0 F 90 min

My Plan is to add the molasses and honey after most of the fermentation had died down. Thoughts/Comments?

Honey is a waste, you'll never taste it in that beer.

Looks good, though I'd be shocked if you get the predicted ~80% attenuation based on that grain bill/mash temperature/OG. My guess would be a much higher terminal gravity and a bit sweet (even with all those IBUs).

Further to that, I'm not sure you want that much attenuation.

the 80% is just what beersmith gives me. I'm gonna dump it on a yeast cake and feed it O2, I just had a barleywine go from 1.100 to 1.014 doing the same thing so who knows what will happen

LiverDance wrote: the 80% is just what beersmith gives me. I'm gonna dump it on a yeast cake and feed it O2, I just had a barleywine go from 1.100 to 1.014 doing the same thing so who knows what will happen

Do you rack directly on top of the yeast cake in the fermenter?

That's my plan

I have no doubts. The magic basement turns out nothing but gold. It will be amazing in a year or so.

don't be giving away my secrets

Update: The intial OG ended up being 1.113 due to some efficiency issues, I checked the FG last night and it's sitting at 1.030 so that looks to be about 71% attenuation. I also dumped in 90 grams of course ground coffee last night and will rack the beer off that and onto some oak tomorrow evening.

That sounds good.

You know it's going to be a good beer when you have to clean the outside of your primary too

Man, that sounds really good. An RIS is definitely on my list of projects (along with a barley wine) but I think it's something I'm going to hold off on until the fall when I've got my numbers completely dialled in on all this new all grain gear.

LiverDance wrote:You know it's going to be a good beer when you have to clean the outside of your primary too

Agreed!

The last RIS I attempted had me cleaning the outside of the primary.... and the wall, ceiling, multiple towels, and the floor after the airlock blew off. Lesson learned!

LiverDance wrote:Update: The intial OG ended up being 1.113 due to some efficiency issues, I checked the FG last night and it's sitting at 1.030 so that looks to be about 71% attenuation. I also dumped in 90 grams of course ground coffee last night and will rack the beer off that and onto some oak tomorrow evening.

Hey Brian, was this just 90grams of coffee grounds, not mixed nor brewed?

Yeah, I got that from listening to the wake and bake can you brew it episode. The recomendation was "14.6 grams of course coffee per gallon rack onto coffee in secondary for 48hrs." All I did was throw the coffee in my primary for the last 48hrs before I transfered to secondary to age it on oak.

Cool ill have to try that sometime.

Brewed almost the exact same beer, and it's been bottle conditioning for 3 weeks. Cracked a bottle on Saturday night, and holy syrupy, oaky coffee bombs! I've labelled, waxed, and foiled this bad boy. I won't be touching another bottle for a year (or at least 2 more weeks