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02-01-2007, 09:26 PM
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#1
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Beer, not rocket science
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Join Date: Feb 2006
Location: Corrales, New Mexico
Posts: 4,569
Liked 19 Times on 19 Posts
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Dark Night of the Soul Russian Imperial Stout
Recipe Type: All Grain
Yeast: Wyeast 1272
Yeast Starter: HUGE
Batch Size (Gallons): 10
Original Gravity: 1.1324
Final Gravity: 1.020
IBU: 178
Boiling Time (Minutes): 90
Color: void of light
Primary Fermentation (# of Days & Temp): 1 week
Additional Fermentation: eternity
Secondary Fermentation (# of Days & Temp): 4 weeks
Dark Night of the Soul
A ProMash Recipe Report
Recipe Specifics
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Batch Size (Gal): 10.00 Wort Size (Gal): 10.00
Total Grain (Lbs): 48.00
Anticipated OG: 1.13245 Plato: 30.668
Anticipated SRM: 53.3
Anticipated IBU: 178.8
Brewhouse Efficiency: 75 %
Wort Boil Time: 90 Minutes
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
83.3 40.00 lbs. Pale Malt(2-row) Great Britain 1.03800 3
5.2 2.50 lbs. Roasted Rye France 1.03000 95
4.2 2.00 lbs. Chocolate Malt Belgium 1.03000 500
4.2 2.00 lbs. Crystal 150L Great Britain 1.03300 150
3.1 1.50 lbs. Special B Malt Belgian 1.03000 120
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
10.00 oz. Columbus Pellet 15.00 178.8 60 min.
Yeast
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WYeast 1272 American Ale II
Mash Schedule
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Mash Type: Single Step
Grain Lbs: 48.00
Water Qts: 60.00 - Before Additional Infusions
Water Gal: 15.00 - Before Additional Infusions
Qts Water Per Lbs Grain: 1.25 - Before Additional Infusions
Saccharification Rest Temp : 146 Time: 60
Mash-out Rest Temp : 0 Time: 0
Sparge Temp : 0 Time: 0
Total Mash Volume Gal: 18.84 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit. |
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__________________
Before I learned to brew I was poor, sober and lonely. Now I am just poor.
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02-02-2007, 12:15 AM
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#2
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Join Date: May 2005
Location: Deepest, darkest Eastern NC
Posts: 1,281
Liked 2 Times on 2 Posts
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48 lbs of grain!!!!! I'd need a lauter tun... the size of yours! I'm kinda looking at this recipe as my own personal Everest. This stout is fundamentally badass on so many different levels. If you weren't a man of the Cloth, I'd be leery of it. Thank you in advance for posting this one!
What would the estimated FG be?
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More like a sock monkey, really...
Last edited by sudsmonkey; 02-02-2007 at 12:18 AM.
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05-01-2007, 03:05 AM
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#3
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Feedback Score: 0 reviews
Join Date: May 2006
Location: Dover, NH
Posts: 558
Liked 2 Times on 2 Posts
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After looking at this recipe with anticipation, I will be brewing it this weekend.
Since my mashtun is too small, I am going to convert this to a partial mash. Do to lack of selection, I will be substituting American pale malt for the british pale and galenas for the columbus. I am crossing my fingers that this will balance well.
__________________
I'm like a chocoholic, but for booze.
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05-01-2007, 03:33 AM
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#4
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Join Date: Mar 2007
Location: madison, wi
Posts: 305
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Wow! Well, I was wondering if wyeast 1272 could handle high alcohol, just made a old ale O.G. 1.082 with it. If the imperial stout works I guess that answers my worries.
__________________
"Labor is prior to, and independent of, capital. Capital is only the fruit of labor, and could never have existed if labor had not first existed. Labor is the superior of capital, and deserves much the higher consideration." Lincoln's First Annual Message to Congress, December 3, 1861.
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12-20-2007, 04:52 AM
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#5
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Join Date: Nov 2007
Location: Denver, CO
Posts: 13
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5 gallon batch
Could I do a 5 gallon batch by halving everything on the list?
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12-20-2007, 06:13 AM
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#6
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Join Date: Aug 2005
Location: Torrance, CA
Posts: 6,256
Liked 13 Times on 13 Posts
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Yes. Everything but the yeast.
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02-15-2008, 08:21 PM
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#7
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Hobby Collector
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Join Date: Nov 2007
Location: Southern Ohio
Posts: 36,844
Liked 1965 Times on 1945 Posts
Likes Given: 67
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14.8% Holy cow. Any Extract version or would that just ruin this?
__________________
Tap Room Hobo
I should have stuck to four fingers in Vegas. :o - marubozo
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06-29-2008, 05:17 AM
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#8
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Join Date: Jun 2008
Posts: 1
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Has anyone tried this recipe? If so, how did it come out?
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07-01-2008, 03:37 AM
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#9
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Feedback Score: 0 reviews
Join Date: Sep 2006
Location: Richmond, VA
Posts: 720
Liked 14 Times on 13 Posts
Likes Given: 1
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BP (or anyone else),
I've been looking at brewing this on the yeast cake of another brew. Do you think if I used dry yeast for the initial brew (Safale-US 56/US 5) I could still ferment dry, or would I be left with a lower ABV and too much sweetness?
Thanks
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07-01-2008, 03:43 AM
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#10
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Brew it, Smoke it, Cook it
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Join Date: Feb 2008
Location: Amherst
Posts: 2,227
Liked 11 Times on 6 Posts
Likes Given: 6
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Is this ready to drink yet, or does it need another decade to mellow.
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