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Old 11-19-2008, 11:21 PM   #21
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I noticed you used 10 oz of 15% Alpha hop to get 178 IBU. How did you calculate that? My calculations show IBU should be 10 oz * .03 (percent utilization) * 0.15 (Alpha Units) * 7489 (standard calcuation value from Desiging Great Beers) / 10gallons * 1.412 corrected gravity. I get 475.94. Help!

Thanks! G

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Old 12-19-2008, 12:18 AM   #22
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Is a smack pack enough of a starter for this beer? I seriously doubt it but I never use liquid yeast because my LHBS sucks like a Hoover.

Edit:
Did you really mash this beast at 146 F for 60 min with no sparge?! Was that just to get the FG to 20?

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Last edited by eschatz; 12-19-2008 at 12:20 AM.
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Old 01-08-2009, 10:55 PM   #23
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How long did you leave this beast in the primary to ferment out to 1.020?

I am wanting to do a RIS for next winter and am thinking I will need to leave it in the primary for 2 months.

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Old 02-13-2009, 07:28 PM   #24
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Holy crap. Sorry for the necropost, but this looks to be pretty epic.

Unfortunately I am stuck doing Extract brews until I get out of my apartment and into a house which will be a year or two.

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Old 02-13-2009, 07:44 PM   #25
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Quote:
Originally Posted by ScottyT View Post
Holy crap. Sorry for the necropost, but this looks to be pretty epic.

Unfortunately I am stuck doing Extract brews until I get out of my apartment and into a house which will be a year or two.
This recipe is pretty easily converted to extract. Just replace the Pale malt with the equivalent amount of light extract and steep the rest of the grains. Ofcourse I have yet to find a source for Roasted Rye but using roasted barley would still make an epic stout.

Craig
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Old 02-16-2009, 03:04 PM   #26
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Quote:
Originally Posted by eulipion2 View Post
So I really screwed up with my batch of this, recovering only 2-3 gallons, not getting a hydrometer reading, etc. Stupid whole hops clogged my siphons. I did, however, pitch this onto a yeast cake, which started going at it almost instantly.

My question is this: I want to redo the batch, but probably won't be brewing anything else beforehand, so no yeast cake. Would two pouches of S-05 yeast be enough, or would 3 be better?

EDIT: I may be brewing a mild before it gets too cold. Would a mild make a large enough yeast cake for this beer?
Thanks!
Why not just use one pouch and make a biggg a$$ starter?

~M~
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Old 03-16-2009, 08:37 PM   #27
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Did anyone ever drink some of this -- and live to tell ??

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Old 03-19-2009, 12:15 AM   #28
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WLP099 Super High Gravity Ale Yeast looks much better suited than Wyeast 1272 because the Wyeast only has medium high alcohol tolerance. How did this turn out?

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Old 04-09-2009, 03:05 PM   #29
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I'm interested in how this has turned out for people. I'll be going to Dark Lord day (Three Floyds brewery) on the 25th. I imagine this recipe is similar to theirs.

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Old 04-11-2009, 12:59 PM   #30
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I've done a conversion of this recipe to a 5 gallon partial mash. This is my first time doing a conversion and I'd like to get this right. Can someone please take a look and comment?

Dark Night of the Soul Russian Imperial Stout

Converted this recipe to a partial mash and reduced to 5 gallons
Should make a starter for this recipe 3 days ahead of time.

__________________________________________

Recipe Type: Partial Mash
Yeast: Wyeast 1272
Yeast Starter: HUGE
Batch Size (Gallons): 5
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


Recipe Specifics
----------------
Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 24.00
Anticipated OG: 1.13245 Plato: 30.668
Anticipated SRM: 53.3
Anticipated IBU: 178.8
Brewhouse Efficiency: 75 %
Wort Boil Time: 90 Minutes

Ingredients
____________________
12.5 lbs. Light DME
1.25 lbs. Roasted Rye
1.00 lbs. Chocolate Malt
1.00 lbs. Crystal 150L
0.75 lbs. Special B Malt

5.00 oz. Columbus Pellet
WYeast 1272 American Ale II


Instructions:
Heat 6 gallons of water to 146.
Sock specialty grains and steep for 60 minutes.
Raise temp to 170. Remove grain sock.
Remove wort from fire and add DME and hops (in hop sock). Stir in well.
Boil for 60 minutes adding 1 teaspoon of Irish Moss or 1 Whirlfoc tablet 45 minutes in.
Cool, aerate, and pitch yeast accordingly. Bring to 5.25 gallons if necessary.
Ferment for 7 days or until complete @ 68 degrees.
Rack to secondary for 4 weeks @ 68 degrees.
Bottle and condition for 6 - 8 months.

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