Partigyle 1 -RIS

All Grain Recipe

Submitted By: quicktolearn (Shared)
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Batch Size: 5.02 galStyle: Imperial Stout (13F)
Boil Size: 8.01 galStyle Guide: BJCP 2008
Color: 5.9 SRMEquipment: Electric Urn (10 Gal/40 L) - BIAB
Bitterness: 55.0 IBUsBoil Time: 90 min
Est OG: 1.100 (23.9° P)Mash Profile: Single Infusion, Medium Body, No Mash Out
Est FG: 1.026 SG (6.6° P)Fermentation: Ale, Two Stage
ABV: 10.1%Taste Rating: 30.0

Amount Name Type #
18 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1
1 lbs Brown Sugar, Light [Boil] (8.0 SRM) Sugar 2
1.50 oz Columbus (Tomahawk) [14.0%] - Boil 60 min Hops 3
1.0 pkgs London Ale Yeast (Wyeast Labs #1028) Yeast 4

Taste Notes

Wort tastes like sweet black coffee, molasses, chocolate.


11/29/2013 First part of the partigyle that will be an RIS. I substituted pale malt to make the calculations in beersmith come out to the SG of the first runnings. Brown sugar added to 1.91 SG wort after the boil. Pitched on the yeast slurry harvested from the ESB made as a starter four days prior. Air pumped in at 12, 24, 36 hours. Temp controlled to 66°. Racked to secondary 12/16/2013 at 1.022. Taste at racking: aroma of alcohol and dark roast coffee, tastes sweet. 7/4/20 made a starter the day before with 170g DME/1700 ml water and split it between the RIS and Oatmeal Stout. Wort at 1.1 boiled down and adjusted back up to 1.1. Plenty of fermentable so left out the brown sugar. Nottingham yeast at 66°. Might add molasses for the brown sugar taste. Racked to secondary at 1.054. Repitched yeast. 1.05 at 8/18/20 but it tastes good. Added amylase and yeast energizer.

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