Home Brewing Knowledge Base


General Brewing

  • Homebrewing
    Discuss your brewing techniques, brewing styles, and any tips you might have. Use our community to ask about these things as well.
  • Bottling
    Tips and tricks to finding a home for your beer.
  • Equipment
    Show off your equipment, share tips on maintaining and sanitizing.
  • Terms
    Common home brewing terms and jargon for the new home brewer.

Recipes

  • Homebrew Recipes
    Share your recipes and comment on other's recipes that you try.
  • Beer Related Recipes
    Do you have a good recipe that uses beer (or wine)? Know of any good marinade's? Let us know about them here.

Alternative Brewing

  • Brewing Cider
    Techniques for brewing cider. Tips, tricks, questions, they all go here.
  • Wine
    The art of distilling wine. Discuss tricks to the trade, your successes (or failures), and the joy of distilling wine.
  • Mead
    A wine made from fermented honey and water. Discuss brewing this favorite of the Romans and Greeks.

Home Brewing Community

  • The Pub
    A place to discuss things not about brewing, beer, wine, etc. This is a place to get to know our other members outside of our shared enjoyment of home brewing.
  • Beer / Wine Talk
    Talk about your favorite beers and wines (and meads and ciders, etc) with other beer and wine lovers.

Brew Market

  • Selling Brewing Stuff
    Whether its equipment or ingredients, if you need to get rid of some of your brewing stuff, do it here.
  • Buying Brewing Stuff
    Why pay regular price when you can request what you need from our brewing community?

Home Brewing Products

  • Home Brewing Supplies
  • Home Brewing Kits
  • Home Brewing Recipe Book
  • Home Brewing Books


Home Brewing Articles


Pages: 1

RIS very similar to Great Divide's Oak Aged Yeti

At least I think it is. It has won many firsts and scored as high as a 47 once (SNERHC in september), but still has eluded a BOS.

15 gallon runoff, 90 minute boil, 13 gallon batch, 12 gallons into fermenters

OG: 1.103 FG: 1.030 ABV: 10.5% SRM: 50 IBUs: 54

28# Crisp Marris Otter 2 row
3# simpsons roasted barley
2# caramunich 45
1# crystal 120
1# dark wheat
1# pale chocolate malt
1# coffee malt
3# light DME
4# corn sugar

3oz magnum 60
2oz EKG 40

Mash 152, add dme and sugar at 15 minutes out
4 packs S-04, or cake from previous beer, ferment at 64 degrees
secondary on 2 oz of medium toast french oak cubes (per fermenter) for 3-4 weeks, or until desired intensity is just passed (will mellow to about 80% intensity with good age)
Very tasty after 6 months, incredible after its anniversary.



 

I threw some calculations into the calculator, and this is what I got for a partial mash.

7 gallon start, 5.5 gallon finish boil, 75% efficiency
OG: 1.104 FG: 1.030 SRM: 50 IBUs 54

partial mash:
2# mo 2 row
1.5# roasted barley
1# caramunich
.5# dark wheat
.5# crystal 120
.5# coffee malt

Add to boil:
2# corn sugar
10# light DME

1.25 oz magnum 60
1 oz EKG 40

I think there is enough 2 row to give any diastatic power to the wheat, and the rest of the grains are pretty much there for color/flavor or are crystal and already converted. i have no partial experience, but I think this would work fine. And sub in as much mo base malt as you can fit to replace some DME.

 

does this sound about right for the RIS yeti taste alike in mini mash form?

5 gal batch

9lb Extra Pale Liquid Extract
1lb 8oz roasted barley
1 lb caramunich 45
8oz coffee malt
8oz crystal 120L
8oz pale choc
2lb 4oz corn sugar
1lb 12oz light DME

3 oz magnum @ 60
2oz EKG @ 40

On the beer calc that i was using the SRMs didn't come out quite as dark but the OG was right on.

Thanks
ID

 

sorry didn't look to see that you had already posted a partial mash rec.   forgot to change the hops additions from a 12 gal batch to a 5 gal as well.

ID



 

Pages: 1

Post Your Reply





Search Home Brewing Knowledge Base
Custom Search