Treacle in a RIS

[roadhouse]

Anybody tried this? Thinking about adding a can when I make it in a couple weeks.

[Mad Scientist]

I do not see why not....what were you thinking for the recipe?

[Cosmic Charlie]

I bought a 1 lb can for my Old Ale, but only used half of it. The rest is in my fridge, waiting to go in my next RIS.

[roadhouse]

It's looking like this... I'm aiming for something really dark that's nice and thick.

Amount Item Type % or IBU
1 lbs Treacle (100.0 SRM) Extract 4.00 %
19 lbs Pale Malt, Maris Otter (3.5 SRM) Grain 76.00 %
1 lbs 8.0 oz Roasted Barley (500.0 SRM) Grain 6.00 %
1 lbs Caramel/Crystal Malt - 80L (80.0 SRM) Grain 4.00 %
1 lbs Coffee Malt (150.0 SRM) Grain 4.00 %
8.0 oz Barley, Flaked (1.7 SRM) Grain 2.00 %
8.0 oz Chocolate Malt (450.0 SRM) Grain 2.00 %
8.0 oz Oats, Flaked (1.0 SRM) Grain 2.00 %
3.00 oz Simcoe [13.00 %] (90 min) Hops 81.3 IBU
1.00 oz Perle [8.20 %] (45 min) Hops 16.3 IBU
2.00 oz Fuggles [2.70 %] (15 min) Hops 5.8 IBU
1 Pkgs British Ale (Wyeast Labs #1098) Yeast-Ale

Est Original Gravity: 1.118 SG
Est Final Gravity: 1.028 SG
Estimated Alcohol by Vol: 11.83 %
Bitterness: 103.4 IBU
Est Color: 65.8 SRM

[Mad Scientist]

Wow...23.5 lbs of grain, have fun mashing that....mashes that big are a chore...plan on collecting alot of wort the kettle and boiling it down. BTW, I think the fuggles might be lost in all that wonderful roasty flavor, you may want to re-assess. Also, a little coffee malt goes a real long way, just FYI....

edit: I might eliminate the flaked barley and just go with the oats, and if you really want to boost the gravity, you can add more teacle if you like. Make sure that your yeast can ferment this monster to completion...you Wyeast 1098 will ferment out to 10% at 75 attenuation, at that point, you're still going ot be too sweet. Maybe somethhing that will ferment to 80% attenuation or greater. That or you will be pitching something else to bring the gravity down.

[roadhouse]

I made a Brown Ale a week ago with the 1098, a Porter today that I just pitched on the 1098 and then I am planning on pitching the RIS on that cake. I am planning on a 2 hour boil. Beersmith calculated those SG and FG numbers and ABV at 74% attenuation. I forgot to mention it is a 5.5 gallon batch, maybe that is why the different numbers. I'm just hoping that the 1098 can tolerate the high alcohol content. This is gonna be my Christmas present to myself and friends, since it might finally be ready by then!

[Mad Scientist]

My xmas ale went into primary 3 weeks ago at 1.101 I'll check the gravity in a few days...it was at 1.028 when I checked it after a week

[Mill Rat]

I've had good results with White Labs 007 in RIS. I've startered it and given it a training batch or four before slamming the yeast cake with the monster, though.

[markaberrant]

If you are estimating 74% efficiency, have you ever made a beer this big on your equipment and know that you can hit it? For my setup (I do 90 minute boils, and boil off 2 gallons in that time, which is a slightly higher evaporation rate than average), I would assume 60-65% for a grain bill of that size. Using 60-65%, you would be around 1.097 to 1.105, which is a lot more realistic in terms of what that 1098 yeast is going to be able to handle. Whatever you do, I would shoot for nothing higher than 1.100 with that yeast.

As for the hops, I would change the bittering hops to 2oz Simcoe and 1oz Perle, both at 60 minutes. 2oz of fuggles at 15 minutes is absolute overkill. 1oz around 5 minutes or at flameout would be reasonable.

Good luck, making big beers can be a lot of fun! Let us know how it goes.

[Mad Scientist]

My xmas ale went into primary 3 weeks ago at 1.101 I'll check the gravity in a few days...it was at 1.028 when I checked it after a week

Well, I finally racked this to secondary the other day, gravity was at 1.018...attenuation of 82%!! And the 1.101 was an unadjusted hydrometer reading :)