Cedar Rapids Brewing Society

Hey all,

Well the votes are in for the beer style for the Templeton Rye barrel brew. The club has selected a RIS to be barrel aged.

Now comes the recipe selection for the brew. So please post your recipes here for the consideration and voting. The recipe does not have to be an original recipe or all grain. The recipe can be one that you found in a Brew-your-own, Zymurgy, off the internet, or out of a book. It can be all grain or extract. It can contain adjucts or just about anything else as long as it falls reasonably under Catagory 13F: Russian Imperial Stout.

Please post them here as soon as possible as again we are trying to get this to barrel as soon as possible to avoid possible molding of the barrel. So please dig out your recipes as soon as you can and post, as I would like to get voting started within the next week or two.

One thing, please give the posted recipe a name, this will be essental when voting for the recipe choices.

I hope to see many recipe submissions, as this will be in part a face of the club as we will serve this at many different festivities and represent the club with it.

Again if you have any questions, please post them here or send them to the 2011 Cabnit and I am sure the Cabnit will answer them as soon as possible.

Thank you,

Jeremy Orchuk
The "ex-secretary"

As I type this I am not sure it is that good of an idea but thought I would throw it out for discussion. What if we brew whatever standard RIS we want, not necessarily the same recipe and then blend them all together in the barrel. Sounded cool to me at first but then I thought some RIS's may not blend well or play nice together. I will look for some recipes to post.

Spiced Imperial Stout
Russian Imperial Stout


Type: All Grain
Date: 8/14/2004
Batch Size: 5.00 gal
Brewer: Fred Bonjour
Boil Size: 6.41 gal Asst Brewer:
Boil Time: 60 min Equipment: Brew Pot (30 Qt) and Igloo Cooler (10 Gal)
Taste Rating(out of 50): 38.0 Brewhouse Efficiency: 62.00
Taste Notes: Brewed Aug 14, Great in November, needed time but worth it. My 2004 Christmas beer

Ingredients

Amount Item Type % or IBU
16.00 lb Pale Ale Malt 2-Row (Briess) (3.5 SRM) Grain 79.01 %
1.00 lb Roasted Barley (Briess) (300.0 SRM) Grain 4.94 %
0.75 lb Caramel Malt - 80L 6-Row (Briess) (80.0 SRM) Grain 3.70 %
0.75 lb Chocolate (Briess) (350.0 SRM) Grain 3.70 %
0.50 lb Caramel/Crystal Malt -120L (120.0 SRM) Grain 2.47 %
0.25 lb Special B Malt (180.0 SRM) Grain 1.23 %
2.00 oz Pearle [7.80 %] (60 min) Hops 43.3 IBU
1.00 oz Fuggles [4.50 %] (Dry Hop 3 days) Hops -
1.00 tsp Cloves (Boil 45.0 min) Misc
2.00 tsp Alspice (Boil 45.0 min) Misc
3.00 items Orange Peel, Sweet (Boil 45.0 min) Misc
6.00 items Cinnamon Stick (Boil 45.0 min) Misc
6.00 oz Ginger Root (Boil 45.0 min) Misc
1.00 lb Honey (1.0 SRM) Sugar 4.94 %
1 Pkgs Belgian Strong Ale (Wyeast Labs #1388) Yeast-Ale



Beer Profile

Est Original Gravity: 1.093 SG
Measured Original Gravity: 1.093 SG
Est Final Gravity: 1.022 SG Measured Final Gravity: 1.008 SG
Estimated Alcohol by Vol: 9.38 % Actual Alcohol by Vol: 11.15 %
Bitterness: 43.3 IBU Calories: 425 cal/pint
Est Color: 47.8 SRM Color: Color


Mash Profile

Mash Name: Infusion 153 Total Grain Weight: 19.25 lb
Sparge Water: 1.76 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: TRUE Mash PH: 5.4 PH

Infusion 153 Step Time Name Description Step Temp
40 min Mash Add 28.88 qt of water at 166.5 F 153.0 F



Mash Notes:
Carbonation and Storage

Carbonation Type: Kegged (Forced CO2) Volumes of CO2: 2.4
Pressure/Weight: 8.2 PSI Carbonation Used:
Keg/Bottling Temperature: 34.0 F Age for: 56.0 days
Storage Temperature: 34.0 F

Notes

A great Holiday beer, Spicing was noticable, but not overpowering
Created with BeerSmith

This is the recipe that won the Baltic Porter contest last year. Everyone that has tasted it agrees it tastes more like a RIS than a baltic porter, though. It's gotten better over the last year.

Lee

========================

The Grand Inquisitor
13-F Russian Imperial Stout
Author: Dr Paulsen

Size: 7 gal
Efficiency: 80%
Attenuation: 75.0%

Original Gravity: 1.109 (1.075 - 1.115)
Terminal Gravity: 1.027 (1.018 - 1.030)
Color: 38.76 (30.0 - 40.0)
Alcohol: 10.88% (8.0% - 12.0%)
Bitterness: 68.7 (50.0 - 90.0)

Mash: Single Infusion at 150F
Boil: 120 mins


Ingredients:
16.5 lb Belgian Pale
1 lb Demerara Sugar
1.0 lb Dark Wheat Malt
1.5 lb Rye Malt
1 lb Amber
0.5 lb Caramunich® TYPE I
0.5 lb Caramunich® TYPE III
0.5 lb Crystal 75
0.5 lb Caramel Malt 120L
0.5 lb Special B - Caramel malt
1 lb Brown
1 lb Pale Chocolate Malt
1 lb Simpson's Chocolate Malt
1 lb Roasted Barley
1 oz Magnum (12.1%) - added during boil, boiled 75 min
1 oz Horizon (11.9%) - added during boil, boiled 75 min
1 oz East Kent Goldings (5.0%) - added during boil, boiled 30 min
1 oz East Kent Goldings (5.0%) - added during boil, boiled 15 min
1.0 ea Servomyces - added during boil, boiled 15 min
1.0 ea Whirlfloc Tablets (Irish moss) - added during boil, boiled 15 min
4.0 L Starter - White Labs WLP001 - California Ale

This is one I've been looking at on Homebrewtalk.com for a while now. Its stickied in their Stout recipe section, with a 5 star rating. This is scaled for a 10 gallon batch, but can easily be halved for a 5 gallon. It was named Dark Night of the Soul by HBT member Brewpastor. I really don't have an opinion on the name, so it can stay as that for the time being unless someone else has a suggestion. Link: http://www.homebrewtalk.com/f68/dark-ni ... out-21088/

Recipe Type: All Grain
Yeast: Wyeast 1272
Yeast Starter: HUGE
Batch Size (Gallons): 10
Original Gravity: 1.1324
Final Gravity: 1.020
IBU: 178
Boiling Time (Minutes): 90
Color: void of light
Primary Fermentation (# of Days & Temp): 1 week
Additional Fermentation: eternity
Secondary Fermentation (# of Days & Temp): 4 weeks

Dark Night of the Soul
A ProMash Recipe Report
Recipe Specifics
----------------
Batch Size (Gal): 10.00 Wort Size (Gal): 10.00
Total Grain (Lbs): 48.00
Anticipated OG: 1.13245 Plato: 30.668
Anticipated SRM: 53.3
Anticipated IBU: 178.8
Brewhouse Efficiency: 75 %
Wort Boil Time: 90 Minutes

Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
83.3 40.00 lbs. Pale Malt(2-row) Great Britain 1.03800 3
5.2 2.50 lbs. Roasted Rye France 1.03000 95
4.2 2.00 lbs. Chocolate Malt Belgium 1.03000 500
4.2 2.00 lbs. Crystal 150L Great Britain 1.03300 150
3.1 1.50 lbs. Special B Malt Belgian 1.03000 120
Potential represented as SG per pound per gallon.

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
10.00 oz. Columbus Pellet 15.00 178.8 60 min.

Yeast
-----
WYeast 1272 American Ale II

Mash Schedule
-------------
Mash Type: Single Step
Grain Lbs: 48.00
Water Qts: 60.00 - Before Additional Infusions
Water Gal: 15.00 - Before Additional Infusions
Qts Water Per Lbs Grain: 1.25 - Before Additional Infusions
Saccharification Rest Temp : 146 Time: 60
Mash-out Rest Temp : 0 Time: 0
Sparge Temp : 0 Time: 0

Total Mash Volume Gal: 18.84 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.

Anybody else want to throw a recipe in for this. I am wanting to close this thread soon and begin the vote. So if you want your recipe considered for voting please get it up soon.

Here is the recipe Dave and I created and have brewed every year for the past 4 years. It has been a great recipe.

ILuvCoeds3 - (imperial Stout)

Recipe Specifics
----------------
Batch Size (Gal): 10.00 Wort Size (Gal): 10.00
Total Grain (Lbs): 37.50
Anticipated OG: 1.106 Plato: 24.99
Anticipated SRM: 49.4
Anticipated IBU: 80.5
Brewhouse Efficiency: 75 %
Wort Boil Time: 90 Minutes

Pre-Boil Amounts
----------------
Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 12.90 Gal
Pre-Boil Gravity: 1.082 SG 19.75 Plato
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
64.0 24.00 lbs. Pale Malt(2-row) America 1.036 2
4.0 1.50 lbs. Chocolate Malt America 1.029 350
5.3 2.00 lbs. Flaked Oats America 1.033 2
5.3 2.00 lbs. Roasted Barley America 1.028 450
2.7 1.00 lbs. Crystal 120 English 1.034 120
5.3 2.00 lbs. Victory Malt America 1.034 25
2.7 1.00 lbs. Flaked Barley America 1.032 2
10.7 4.00 lbs. Beet Sugar Generic 1.046 0

Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.50 oz. Goldings - E.K. Pellet 5.00 3.9 15 min.
2.00 oz. Goldings - E.K. Pellet 5.00 9.8 30 min.
1.75 oz. Centennial Pellet 8.50 28.7 60 min.
1.50 oz. Chinook Pellet 12.00 38.1 90 min.

Yeast
-----
WYeast 1056 Amercan Ale/Chico
Mash Schedule
-------------
Saccharification Rest Temp : 156 Time: 90
Mash-out Rest Temp : 170 Time: 0
Sparge Temp : 170 Time: 60

Notes
-----
Add 1.5 ozs of brewers licorice, 2lbs lactose and 4lbs of beet or cane sugar to the boil. Crush the brewers licorice.

Here is my recipe just to round things out.

Fourth Horseman of the Apocolypse - (imperial Stout)
Jeremy Orchuk
(BrewHound)

Recipe Specifics
----------------
Batch Size (Gal): 10.00 Wort Size (Gal): 10.00
Total Grain (Lbs): 31.3
Anticipated OG: 1.110
Anticipated SRM: 39.8
Anticipated IBU: 71.5
Brewhouse Efficiency: 70 %
Wort Boil Time: 60 Minutes

Pre-Boil Amounts
----------------
Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 12.75 Gal
Pre-Boil Gravity: 1.062 SG
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
58.7 24.81 lbs. Pale Malt(2-row) America
4.8 2.00 lbs. Belgian Special B
4.8 2.00 lbs. Caramel 40L
2.4 1.00 lbs. Chocolate Malt
2.4 1.00 lbs. Victory Malt
1.2 0.51 lbs. Roasted Barley
13.8 5.81 lbs. Dried Malt Extract
4.8 2.00 lbs. Treacle - Sugar
4.8 2.00 lbs. Dark Candi Syrup - Sugar
2.4 1.00 lbs. Sucrose - Sugar

Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
4.93 oz. Cluster Pellet 7.5% 60 min. - 61.4 IBU
1.97 oz. Northern Brewer Pellet 8.0% 5 min. - 4.9 IBU
0.99 oz. UK Golding 5.5% 5 min. - 1.7 IBU
0.99 oz. Hallertauer 5.0% 5 min. - 1.5 IBU

Yeast
-----
WYeast 1056 Amercan Ale/Chico
Mash Schedule
-------------
Saccharification Rest Temp : 151 Time: 60
Mash-out Rest Temp : 170 Time: 0
Sparge Temp : 170 Time: 60

Notes
-----