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
----------------
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
-----
WYeast 1272 American Ale II
Mash Schedule
-------------
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.
__________________ Before I learned to brew I was poor, sober and lonely. Now I am just poor.
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?
__________________
More like a sock monkey, really...
Last edited by sudsmonkey; 02-02-2007 at 01:18 AM.
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.
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.
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
__________________
On-Deck: Brews for friends' wedding, including Blue Moon clone, SN Pale Ale clone, Newcastle clone, Apricot ale, and Honey-Rosemary Saison. I must like these people. After that...
Dark Night of the Soul Russian Imperial Stout
Linear Mode
