Homebrew: Son of Vlad RIS

This year I’m taking a more seasonal approach to my brewing, trying to brew and drink my homebrews when they’re traditionally or commonly made and enjoyed. First up is a Russian Imperial Stout (RIS) that I intend to age until the temperatures drop next autumn. Last June I brewed a RIS that I named Vlad, and it has matured into a delicious and warming beverage for a cold winter’s night. In making Son of Vlad, I increased the grain bill from 14.5 lbs. to 16.5 lbs. to raise the original gravity (OG, a measure of the amount of fermentable material for the yeast to convert into alcohol and carbon dioxide).

Transferring a Russian Imperial Stout to secondary fermentation

When I transferred Son of Vlad from primary fermentation to secondary to get it off the trub (the gunk at the bottom of the fermenter consisting mainly of dead/dormant yeast and other detritus), I took a gravity reading to see how well the yeast had done their job. Before primary fermentation, the OG was 1.067, which was below normal for a RIS. After nearly two weeks, the gravity had dropped to 1.013, which translates to about 7% alcohol by volume (ABV).

Hydrometer reading for Son of Vlad RIS

I’ll leave it in secondary fermentation for a while, then bottle it and cellar it until next fall, opening the occasional bottle for quality assurance purposes 🙂

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
5.3 gal 90 min 61.2 IBUs 43.3 SRM 1.078 SG 1.016 SG 8.2 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
Imperial Stout 13 F 1.075 - 1.115 1.018 - 1.03 50 - 90 30 - 40 1.8 - 2.6 8 - 12 %

Fermentables

Name Amount %
Pale Malt (2 Row) UK 12 lbs 72.73
Barley, Flaked 1.5 lbs 9.09
Black Barley (Stout) 1.5 lbs 9.09
Caramel/Crystal Malt - 40L 1.5 lbs 9.09

Hops

Name Amount Time Use Form Alpha %
Centennial 2 oz 60 min Boil Pellet 10
Cascade 1 oz 10 min Boil Pellet 5.5

Yeast

Name Lab Attenuation Temperature
California Ale (WLP001) White Labs 77% 68°F - 73°F

BeerXML file for Son of Vlad RIS

 

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