2018 Russian Imperial Stout Barrel Fill

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(Christian Paumi)
2018 Russian Imperial Stout Barrel Fill

Funny I posted a message in last years RIS Forum and then realized there was not a forum for this years fill, so here it is. For all those contributing to the 2018 Russian Imperial Stout please feel free to post questions and recipes. Las year I know the discussion was as to wether to use US-05 yeast for recipe and I believe they posted yes. So I added the following information. Thanks all!

Fermentation temperature
For a fermentation temp I suggest about 66 if we use US-05. I use this yeast a lot and have tried almost every temp under the sun and I think it really shines when wet towel held around 66. I used it in our pilot system at EKU with temp control as well and I really have liked the results. It will struggle as the alcohol approaches 10+% though, but most yeast will. It's a beast. I suggest a double pitch at a minimum with a good pitch of yeast nutrient on day 2. We should treat the fermentation a little like a mead in this case. Thoughts?


(Christian Paumi)
Last years recipe posted by Ben Shelton - starting point?

Here's a starting place to begin discussions on a RIS recipe

19lbs british pale ale malt
1.5lbs roated barley
1 lb special b
1/2 lb caramel 60l
1/2 lb chocolate malt 350l
1/2 lb carafa1 200l

1.5oz Magnum @ 60minutes
2oz Kent Goldings @ 10 min
2oz Kent goldings @ 1 minute

Mash @ 152 for 60 minutes



updated 2/9/17

(Jason Murray)
Batch Size

What's the batch size on Ben's recipe above? I'll need to scale it to get to my allotted barrel fill amount

(Harck Pickett)
hpickett's picture
Looks like the same delicious

Looks like the same delicious beer we brewed last year, and that is A-OK with me!

(Harck Pickett)
hpickett's picture
2015 recipe

Here’s the 2015 recipe that has also garnered multiple awards.
Thanks to John Spicer for the recipe!

2015 Bourbon barrel RIS
Imperial Stout (13 F)
Est Original Gravity: 1.099 SG
Est Final Gravity: 1.024 SG
Estimated Alcohol by Vol: 10.1 %
Bitterness: 76.8 IBUs
17 lbs Pale Malt (2 Row) Bel (3.0 SRM) Grain 1 80.0 %
1 lbs 8.0 oz Roasted Barley (300.0 SRM) Grain 2 7.1 %
1 lbs Oats, Flaked (1.0 SRM) Grain 3 4.7 %
12.0 oz Chocolate Malt (450.0 SRM) Grain 4 3.5 %
8.0 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 5 2.4 %
8.0 oz Special B Malt (180.0 SRM) Grain 6 2.4 %
2.00 oz Columbus (Tomahawk) [14.00 %] - Boil 60.0 min Hop 7 60.3 IBUs
2.00 oz Goldings, East Kent [5.00 %] - Boil 30.0 min Hop 8 16.5 IBUs

(Jason Murray)
Batch Size

Assuming this is a 5 gallon recipe, correct?

(Christian Paumi)
Columbus Hops?

How was the Columbus hops in this recipe? In general I am not usually a huge fan? Since it is all at the 60 min addition I am assuming it doesn't really impart to much beyond bitter to the flavor. True? Otherwise I really like the recipe. I am a huge fan of flaked oat additions to this style.

(John Spicer)
jspicer's picture
Columbus Hops

The Columbus hops were a cheap and easy way to get about 60 IBU into this recipe (total was about 77 IBU). I personally only use Columbus for bittering and only on really bitter beers (IPAs, etc.). Almost all of Columbus's flavor qualities (resin/pine, etc.) are boiled off in a 60 minute boil (assuming a robust boil).

That being said, Magnum or Warrior would be good substitutes and would potentially reduce a harshness that some detect in Columbus.

(Christian Paumi)
Mash Temperature and Yeast

What was the Mash temp? and what yeast did you end up using? I would think US-04 or Irish Ale yeast from White labs would work well.

(Ryan Harding)
My pick

I like the 2015 version because of the flaked oats, fits in my mash tun, it has won many medals including BOS, and I have most of the ingredients already. Shellfish on my part, but I am cool with last year's as well.

Yes. It is a 5 gal recipe, but we can only put in 4 gal.

If you plan on doing 5 gal maybe you can add other things in the last gal? I think it might be cool to do some variations.

(Jason Elmore)
jelmore's picture

I'm on the 2015 bandwagon. Fine with whatever hop subs. Let's lock n load it though, clock's ticking and grass mowing season approaches, ha.

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