Partigyle 1 -RIS
All Grain Recipe
Submitted By: quicktolearn (Shared)
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Batch Size: 5.02 gal | Style: Imperial Stout (13F) |
Boil Size: 8.01 gal | Style Guide: BJCP 2008 |
Color: 5.9 SRM | Equipment: Electric Urn (10 Gal/40 L) - BIAB |
Bitterness: 55.0 IBUs | Boil 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 |
Ingredients
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.Notes
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.This Recipe Has Not Been Rated