gmckeeman

Recipes 

eschatz

Recipes 

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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play the bass, brew the beer

What's tappening? :D

humann_brewing

Recipes 

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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On tap: Batch 1 Flanders Red, experimental sour 1.072 > 1.000, #70 Simple, gone complex pale 1.063 4/5/13, #71 French IPA, American IPA with spanish cedar and fermented with 3711 1.059>1.008
Fermenting: #72 Flower power saison 1.053>1.004 with lavender and jasmine
Aging: #67 Bareleywine 1.116 11/07/2012, Flanders 2 batches 1.056 and 1.060 12/12/11 and 3/26/12, Smoked Porter 1.063 10/11, pepper RIS 1.088 7/11, Kriek, 1.052 12/11, RYE IPA sour experiment 8/12, Berliner Weisse 1.030 9/20/12

ScottyT

Recipes 

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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I BREW THE BEER I DRINK!

CBBaron

Recipes 

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

ftlstrings

Recipes 

Why not just use one pouch and make a biggg a$$ starter?

~M~

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"I asked God for a bike, but I know God doesn't work that way. So I stole a bike and asked for forgiveness."

LooyvilleLarry

Recipes 

Did anyone ever drink some of this -- and live to tell ??

crazyboy

Recipes 

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?

conpewter

Recipes 

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.

__________________
"People should not be afraid of their governments. Governments should be afraid of their people." - V

Primary: Nothin
Secondary: Shady Lord RIS, Water to Barleywine, Pumpkin wine, burnt mead
Kegged: Crappy infected mild
Bottles: Apfelwein, 999 Barleywine, Oatmeal Stout, Robust Porter, Robust smoked porter, Simcoe Smash

songstre

Recipes 

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.

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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
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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.