Russian Imperial Stout (RIS) Recipe and the second runnings Porter

Here is the Russian Imperial Stout (RIS) recipe we used.  I have been using some version of this recipe for 6 years.  

5 gallon batch size
14 lbs American 2 row Pale Malt
1.5 lbs Roasted Barley
1.5 lbs Chocolate Malt
1 lbs Belgian 2 row Pale Malt
1 lbs Biscuit Malt
1 lbs Wheat Malt
1 lbs light Munich Malt
1 lbs Flaked Oats
0.5 lbs CaraMunich 60 L
0.5 lbs Black Patent Malt
0.5 lbs Special B Malt


11.5 HBUs Fuggle pellet hops @ 60 mins

12 HBUs Perle pellet hops @ 60 mins

21 HBUs Magnum pellet hops @ 60 mins

1 oz EKG pellet hops @ 10 mins

0.5 oz Ahtanum plug @ 0 mins
0.65 oz homegrown Cascade whole hops @ 0 min

1 wyeast 1968 pack - This is the london ESB yeast.  One of my favorites.

1 tsp Irish moss

carbon filtered tap water

5.2 mash buffer


We have found that there is extra sugar, flavor, and color left, we make a porter with the seconds.  This is in style 12.  This one is for the benefit, so we will be rebrewing the style later.


2-4 lbs DME as needed to beef up the starting gravity


8.7 HBUs Magnum pellet hops @ 60 mins
1 oz EKG pellet hops @  10 mins

1 wyeast 1318 pack.  I went with the London Ale yeast, since Fermentations only had one 1968.  I could have gone and propogated the ESB up, but sometimes I am lazy.

1 tsp Irish moss

carbon filtered tap water

Lambic recipe

Here is the plambic recipe we used.

5 gallon batch size
5 lbs Belgian Pale Malt
2 lbs German White Wheat Malt
1 lb Flaked White Wheat
1 lb rice hulls

4 oz 10+ years aged Hallertua whole hops @ 60 mins
Special Thanks to P dub

1 wyeast 1056 pack
1 yeast cake from Upstream lambic
1 bag of funky wood chips from Russian River

1 tsp Irish moss

carbon filtered tap water

5.2 mash buffer