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Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > thoughts on Deschutes Abyss
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Old 04-20-2009, 05:10 AM   #11
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sorry for the double post but i found an interesting article on the beer that gave a little more info about the abyss...


Beer of the Week: Deschutes Abyss - Bottoms Up - Beer and wine in the Bay Area and beyond

"vanilla beans, cherry bark, bourbon barrels, and blackstrap molasses."

"northern brewer, millenium and nugget for hops"

sweet.

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Old 04-21-2009, 08:01 AM   #12
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Another double post, but i think i've gotten the grain bill straitened out some;

here are the final results of everything.

Name: Fur Burger

14# Belgian Pale srm 3.4
2# Black patent srm 500
2# Black roasted srm 500
1# Crystal 60L
1# Crystal 120L
0.75# Wheat malt srm 4
1# Victory malt srm 25
1 stick brewer's licorice SRM unknown
3# Molasses SRM APPX 50
=21.75 LBS grain
=107.1 SRM
1.180 @ 100% efficiency
1.123 @ 68.1% efficiency

Hops:
Nugget 1oz 90 minutes 13% AA
Columbus 0.5oz 60 minutes 14% AA
Northern Brewer 1oz 5 minutes 4% AA
IBU's = 54...actual on abyss is 51

Yeast: WY1272 American Ale II
FILTHY big starter

Mash:
Pre boil target: 7gal
water to grist: 1.5
Target temp: 154*F for 60 minutes
Grain Absorb. .1x21.75=2.175

Strike water vol. 8.16 gal @ 166.1
first runnings: 3.50 *TREE FIDDY!*

Sparge: Fly sparge
Water volume 5 gallons @ 168*F
should take 1 hour.

Total Water: 8.16+5=13.16 Gallons

In Secondary:
4oz French Medium roast oak chips aged in maker's mark for 2 months.

Name: Fur Burger

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Old 04-21-2009, 12:44 PM   #13
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Plugged this into BeerSmith with typical Imperial Stout ratios of 80% base/toasted, 10% roasted, 10% crystal. I treated molasses as subbing for half the crystal, and I recommend you don't use more than about 5% molasses, as that stuff is strong!

% - Grain/Sugar - (approx. wt for 5 gal)
70% 2-row (14 lb)
5% Wheat Malt (1 lb)
5% Victory Malt (1 lb)
5% Roasted Barley (1 lb)
2.5% Patent Malt (.5 lb)
2.5% Black Malt (.5 lb)
2.5% Crystal 60 (.5 lb)
2.5% Crystal 120 (.5 lb)
5% Molasses (1 lb), boiled 10 minutes
?? Licorice, added at flameout

Single infusion Mash 154*F 60 minutes

To get percentages in software plug each % grain in pounds, set your expected efficiency, and then have your program scale down to 1.100 OG to get the proper weights.

They claim French oak and Bourbon barrels so I would do a 50/50 split in secondary for a week -

2 oz American Oak, Bourbon soaked
2 oz French Oak, Bourbon soaked

I agree with Nugget as bittering. Columbus gives a citrusy, piney, and slightly floral flavor and aroma used a late kettle and/or whirlpool equivalent additions, similar to Chinook, so I would add the Columbus later in the boil and use more to get the IBUs. Northern Brewer wouldn't be wasted anywhere in the brewery but a hopback I'll bet.

I'm going with:

1 oz Nugget 90
.5 oz Columbus 30
.5 oz Columbus 15
1 oz Northern Brewer 2

From experience I'll bet a big honkin' starter of Wyeast 1028 would tear through this in about 6 days and take it down to 1.018 or so if mashed at 154*F, that would be my choice of yeast for this brew. I use it at 65*F and it works like a champ every time. I would use a 2-3L starter on stir plate or a 4-6L starter fed pure O2 if not using a stir plate depending on the age of the smack pack. An aeration stone is a must for brewing a beer over 1.070 IMO, it's $50 well spent if you plan on brewing lots of big beers like I do.

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Old 04-21-2009, 05:47 PM   #14
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an article i read on the abyss said that they used northern, so i was lied to? sweet. thanks for all the help and numbers bro.

the hop schedule u gave me adds a couple more IBU's to the mix, but do those times give it a more 'abyss-ey' taste? from what i could recall it was mostly bittering hops. but then again its been a while.

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Old 04-21-2009, 10:56 PM   #15
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I like this discussion, I'm thinking of brewing up an Imperial Stout soon, but I'm thinking bigger like Dark Lord ish.

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Old 04-21-2009, 11:51 PM   #16
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i just tried making dark lord but the srm was way way way off from what i wanted for some reason....im pretty new to designing my own all grain recipes so thats definately what went wrong. just be warned, dark lord is a massive massive brew and it was about 29lbs of grain to make that beast.

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Old 09-06-2009, 04:41 AM   #17
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So, anyone try brewing this?

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Old 09-07-2009, 02:16 AM   #18
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yeah, i brewed it and it came out AMAZING! i skipped out on the makers mark oak chips because i got lazy and just wanted to drink the damn beer. head and SRM are exactly like an abyss. needs more body though. you should put in more carapil if you want to make this beer.
might have bottled a little early, didnt check the FG because my hydrometer was broken but it has a huge rocky brownish red head that stays around forever. very spicy, too because i dry hopped with chinook about 3 weeks before bottling.

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Old 11-15-2009, 08:37 PM   #19
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Does Anyone Have Any Ideas On How To Make A Malt Extract Version Of This?? Thank You

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Old 11-15-2009, 08:46 PM   #20
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Quote:
Originally Posted by HHH23 View Post
Does Anyone Have Any Ideas On How To Make A Malt Extract Version Of This?? Thank You
I don't think you're going to be able to do it all extract. Gonna have to at least do a partial mash, but that's not hard to do.
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