Monday, November 10, 2014

Classic RIS

I’ve got it in my head to make a run at NHC gold medals in the next few years.  I’ve reworked a few recipes, have some processes down pat which score well in competitions and therefore I want to see how they do on the national level.  Looking at my NHC Gold Medal Winning spreadsheet, I drew inspiration for a classic RIS.  The winning recipes in the past few years have had ~80% Maris Otter as the base malt.  Roasted grains tended to be a blend of chocolate, roast barley, black and dark crystal malts.  To incorporate all of these I added all 5 roast/specialty grains to my grain bill to hopefully develop some complexity.  I leaned slightly more on the crystal grains than the roast malts hopefully to stay away from an ashy taste.

Classic RIS

2.5 Gallons

8 lb Maris Otter (84%)
0.4 lb C60 (4%)
0.4 lb C120 (4%)
0.25 lb Chocolate (3%)
0.25 lb Roasted Barley (3%)
0.25 lb Black Malt (3%)

0.5 oz Chinook (60 min)
0.25 EKG (45 min)
0.25 EKG (30 min)
0.25 EKG (15 min)
0.25 EKG (5 min)

Mashed at 152F for 60 minutes.  Sparged hot at 168F.  Boiled for 90 minutes. 

OG: 1.097
FG: 1.027
ABV: 9.2%
IBU: 55

Florence, SC water with additions

Ca: 72 ppm
Mg: 1 ppm
Na: 61 ppm
Cl: 79 ppm
SO4: 84 ppm
HCO3: 145 ppm

Mash pH: 5.46

Thames Valley yeast.  2 L starter then 1.5 L starter.  Wort aerated for 70 seconds.

11/8/14: Brew day.  Preboil OG high at 1.074.  Post boil high at 1.103.  Mash pH low at 5.2.
12/13/14:  Tasted the first bottle.  Still a little muddled.  Some fruit.  I"m hoping time will help meld this together.  It is clean and the alcohol is a background note.