Project: Mephistopheles

Evan! · 07-17-2007, 01:51 PM

One of my favorite imperial stouts is Avery's Mephistopheles. Unfortunately, it's $8 retail...even at $5.50 my cost, that's steep for a 12oz'er. So I'm gonna brew my own. Bliggety blam! I looked at the bottle last night, and it said they use turbinado sugar. I like Sucanat better than turbinado, so I'm going to use that. I checked their website and found out some good info: grain types and hop varieties used, OG, IBU. Unfortunately, it doesn't give you hop or grain percentages/schedules, and it doesn't mention Turbinado (oddly enough), leading me to believe that there could be other adjuncts in there that they're not telling me about. Oak? Molassas? Who knows. The website said they're small and friendly and like to help, so I sent them an e-mail with various questions about the recipe. Maybe they'll actually help me out. If not, I'm gonna call them and speak to 'em on the phone.

So here's my first attempt. The original Meph is listed at 16% ABV, so I figured I'd better use WLP099. Give me your thoughts (I know this is a pretty rare brew, so I'm not sure how many have had it, but...nonetheless.)

Mephistopheles

A ProMash Recipe Report

BJCP Style and Style Guidelines
-------------------------------

13-F Stout, Russian Imperial Stout

Min OG: 1.075 Max OG: 1.114
Min IBU: 50 Max IBU: 100
Min Clr: 30 Max Clr: 48 Color in SRM, Lovibond

Recipe Specifics
----------------

Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 22.75
Anticipated OG: 1.147 Plato: 33.64
Anticipated SRM: 53.9
Anticipated IBU: 107.4
Brewhouse Efficiency: 75 %
Wort Boil Time: 90 Minutes

Pre-Boil Amounts
----------------

Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 6.45 Gal
Pre-Boil Gravity: 1.114 SG 26.74 Plato

Formulas Used
-------------

Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used: Morey
Hop IBU Formula Used: Tinseth
Tinseth Concentration Factor: 1.30

Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %

Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
44.0 10.00 lbs. Gleneagle's Maris Otter Pale Great Britain 1.038 5
22.0 5.00 lbs. Generic LME - Extra Light Generic 1.035 7
17.6 4.00 lbs. Sucanat Generic 1.046 1
6.6 1.50 lbs. Aromatic Malt Belgium 1.036 25
4.4 1.00 lbs. Special B Malt Belgian 1.030 120
3.3 0.75 lbs. Roasted Barley Belgium 1.030 575
2.2 0.50 lbs. Debittered Black Patent Malt America 1.028 525

Potential represented as SG per pound per gallon.

Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
3.00 oz. Magnum Pellet 14.00 97.0 90 min.
1.00 oz. Goldings - E.K. Whole 6.00 7.1 20 min.
0.50 oz. Goldings - E.K. Whole 6.00 2.1 10 min.
0.50 oz. Goldings - E.K. Whole 6.00 1.2 5 min.

Yeast
-----

White Labs WLP099 Super High Gravity Ale

ColoradoXJ13 · 07-17-2007, 02:52 PM

I'll be there in a couple weeks for this

if you have any specific questions, Adam and the other brewers are always willing to talk, I can ask them stuff if you want. I bet they answer your e-mail though, Steve Breezely responded to my e-mail about their Wit yeast, and even offered me some yeast from their fermenter for the wit I was brewing.

Evan! · 07-17-2007, 03:25 PM

Cool, thanks...looks like a fun time. Special reserves? Vertical tastings? ARGH! Can I come?

If they don't answer my e-mail or phone call, I'll hit you with a few Q's to ask them. I'm most curious about the grain percentages, aroma/flavor hop schedule, adjuncts, and yeast selection (though I can't imagine using anything but WLP099).

Evan! · 07-18-2007, 12:27 PM

Blast! Looks like Adam's not too keen on sharing the specs with me

Quote:

Evan,
Glad you enjoy! There is sooooo much in the art and science of brewing Meph that we could write a book on it! We prefer to keep this one to ourselves, hope you understand. I will give you this though, oxygenate the crap outa the wort and over pitch your yeast at least 5 times more than on a normal beer. And then cross your fingers and hope for the best! Good brewing to ya and hope to see you at our tasting Room some day!
--
Adam Avery
President/Brewmaster
Avery Brewing Company

Yeah, I understand...just kinda sux.

landhoney · 07-18-2007, 04:50 PM

They didn't even email me back, I must not have been polite enough. Good luck on the brew, I haven't had it. If yours turns out well I'll might brew it though. My only thought is if 4# of sugar in an IS is too much? Probably not.

Evan! · 08-03-2007, 03:07 PM

I've amended the recipe a little bit. My WLP099 should be here soon (not sure when I might brew it though, maybe next weekend). My plan is to withhold 3 lbs of the LME and all the sucanat (only 3 lbs now instead of 4) from the boil. I'll make a medium-sized starter, then step it up several days later, and then step it up again. I need aLOT of yeast for this, even with the WLP099.

Once the wort is cooled, I'll agitate it heavily. Then I'll aerate it for 60 minutes with my aeration kit. I'll pitch the yeast and hope for the best. After 3 or 4 days of fermentation, I'll break the sucanat/LME into 3 parts. I'll boil one part for 15 mins, then add it to the fermenter. Then I'll repeat this process two more times with several days in between. This should keep the maximum gravity in the fermenter from getting too high, hopefully allowing the WLP099 to reach the target 16% ABV.

Once all is said and done, I'll rack to secondary and add some oak chips that have been soaked in bourbon & a tiny bit of espresso for a week.

If anyone has anything to add or change in this whole plan, PLEASE don't be shy. Oh, and last but not least, here is the latest recipe. I really need help determining whether my roasted grains are in the right proportions. I'm using the grains that the Avery website says are used in the original Meph, but they don't say in what proportions. So, please...help me out here. I've ruined a stout or two by using too much dark roasted grain. Thanks!

Mephistopheles

A ProMash Recipe Report

BJCP Style and Style Guidelines
-------------------------------

13-F Stout, Russian Imperial Stout

Min OG: 1.075 Max OG: 1.114
Min IBU: 50 Max IBU: 100
Min Clr: 30 Max Clr: 48 Color in SRM, Lovibond

Recipe Specifics
----------------

Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 23.25
Anticipated OG: 1.146 Plato: 33.53
Anticipated SRM: 53.7
Anticipated IBU: 107.8
Brewhouse Efficiency: 75 %
Wort Boil Time: 90 Minutes

Pre-Boil Amounts
----------------

Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 6.45 Gal
Pre-Boil Gravity: 1.113 SG 26.66 Plato

Formulas Used
-------------

Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used: Morey
Hop IBU Formula Used: Tinseth
Tinseth Concentration Factor: 1.30

Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %

Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
51.6 12.00 lbs. Gleneagle's Maris Otter Pale Great Britain 1.038 5
12.9 3.00 lbs. Generic LME - Extra Light Generic 1.035 7
12.9 3.00 lbs. Sucanat Generic 1.046 1
8.6 2.00 lbs. Generic LME - Extra Light Generic 1.035 7
4.3 1.00 lbs. Aromatic Malt Belgium 1.036 25
4.3 1.00 lbs. Special B Malt Belgian 1.030 120
3.2 0.75 lbs. Roasted Barley Belgium 1.030 575
2.2 0.50 lbs. Black Patent Malt America 1.028 525

Potential represented as SG per pound per gallon.

Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
3.00 oz. Magnum Pellet 14.00 97.3 90 min.
1.00 oz. Goldings - E.K. Whole 6.00 7.2 20 min.
0.50 oz. Goldings - E.K. Whole 6.00 2.1 10 min.
0.50 oz. Goldings - E.K. Whole 6.00 1.2 5 min.

Extras

Amount Name Type Time
--------------------------------------------------------------------------
1.50 Oz Oak Cubes - American, House To Other 7 Days(fermenter)
2.00 Tsp Irish Moss Fining 15 Min.(boil)
3.00 Tsp Gypsum Powder Other 90 Min.(boil)

Yeast
-----

White Labs WLP099 Super High Gravity Ale

Mash Schedule
-------------

Mash Type: Multi Step

Grain Lbs: 15.25
Water Qts: 19.06 - Before Additional Infusions
Water Gal: 4.76 - Before Additional Infusions

Qts Water Per Lbs Grain: 1.25 - Before Additional Infusions

Acid Rest Temp : 0 Time: 0
Protein Rest Temp : 0 Time: 0
Intermediate Rest Temp : 133 Time: 25
Saccharification Rest Temp : 152 Time: 50
Mash-out Rest Temp : 158 Time: 20
Sparge Temp : 170 Time: 10

Total Mash Volume Gal: 5.99 - Dough-In Infusion Only

All temperature measurements are degrees Fahrenheit.

Notes
-----

-Make 1L starter 4 days before brew; step up at 3 & then 2 days; cold-crash and decant starter liquid before pitching.

-Withhold sucanat & LME additions from primary boil; once fermentation has been underway for several days, boil 1/3 of the sucanat & LME and add solution to the fermenter. Repeat with the final two thirds (in 1/3 increments) several days apart.

Glibbidy · 08-03-2007, 03:31 PM

Godspeed my son!
My only concern is that you are using enough yeast. Consider ramping it up to 1/2 gallon if you have the means. This is a behemoth of beer.

Evan! · 08-03-2007, 03:35 PM

Quote:

Originally Posted by Glibbidy

Godspeed my son!
My only concern is that you are using enough yeast. Consider ramping it up to gallon if you have the means. This is a behemoth of beer.

Yeah, I'm going to ramp it up three times, hopefully ending up with a gallon of wort/beer---but I'll definitely be decanting the liquid off before pitching.

Do the roasted/black/special B proportions sound good to you?

ColoradoXJ13 · 08-03-2007, 04:27 PM

i have no idea on recipe, but if you want to send me a bottle, I'd be happy to drink it and I might even buy a Meph to compare it to. I have had their Samale (which I hate) but I think I might like Meph.

Evan! · 08-03-2007, 05:51 PM

Samael and Meph are very different.

So...still no help on the roasted malt proportions? Anyone?