Hi i was wondering if anyone has succesfully created a Dechuttes "The Abyss" Clone? Or if anyone has come up with a reasonable recipe from a reliable source? If so could you please list the Recipe along with your experiences? Thanks
Anyone Succesffuly create an Dechuttes Abyss Clone?
- Thread starter HHH23
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dwarven_stout
Well-Known Member
Haven't done it myself, but this thread might give you some info:
https://www.homebrewtalk.com/f12/thoughts-deschutes-abyss-108227/
https://www.homebrewtalk.com/f12/thoughts-deschutes-abyss-108227/
kind of 
But I get to try this beer for the first time tomorrow. I can't wait!
But I get to try this beer for the first time tomorrow. I can't wait!
TimBrewz
Well-Known Member
OK, super old thread, but I have formulated this recipe: It is derived from Obsidian Stout recipe, scaled up and adding molasses to the boil and bourbon soaked oak cubes to secondary. I may use WLP 007 yeast- Dry English Ale instead of Wyeast 1056 as it attenuates better and I have it going already.
he Abyss sorta
13-F Russian Imperial Stout
Author: Tim
Date: 3/3/10
Size: 6.0 gal
Efficiency: 75.0%
Attenuation: 75.0%
Calories: 343.57 kcal per 12.0 fl oz
Original Gravity: 1.102 (1.075 - 1.115)
Terminal Gravity: 1.025 (1.018 - 1.030)
Color: 38.93 (30.0 - 40.0)
Alcohol: 10.18% (8.0% - 12.0%)
Bitterness: 66.1 (50.0 - 90.0)
Ingredients:
17.0 lb Great Western Pale Ale Malt
1 lb Black Malt
1.0 lb Black Barley
.66 lb American Caramel 120°L
.66 lb Caramel Malt 60L (Organic)
0.66 lb 2-Row Carapils® Malt
0.66 lb Victory® Malt
0.66 lb White Wheat Malt
0.25 lb Roasted Barley
1.0 lb Molasses
1.25 oz Magnum (14.0%) - added during boil, boiled 90 min
1.5 oz Willamette (5.6%) - added during boil, boiled 30 min
1.0 oz Northern Brewer (8.0%) - added during boil, boiled 5 min
Yeast Cake: WYeast 1968 London ESB Ale
20 Oak Wood Cubes soaked in bourbon - added dry to secondary fermenter
Schedule:
Ambient Air: 70.0 °F
Source Water: 60.0 °F
Elevation: 0.0 m
Results generated by BeerTools Pro 1.5.3
he Abyss sorta
13-F Russian Imperial Stout
Author: Tim
Date: 3/3/10
Size: 6.0 gal
Efficiency: 75.0%
Attenuation: 75.0%
Calories: 343.57 kcal per 12.0 fl oz
Original Gravity: 1.102 (1.075 - 1.115)
Terminal Gravity: 1.025 (1.018 - 1.030)
Color: 38.93 (30.0 - 40.0)
Alcohol: 10.18% (8.0% - 12.0%)
Bitterness: 66.1 (50.0 - 90.0)
Ingredients:
17.0 lb Great Western Pale Ale Malt
1 lb Black Malt
1.0 lb Black Barley
.66 lb American Caramel 120°L
.66 lb Caramel Malt 60L (Organic)
0.66 lb 2-Row Carapils® Malt
0.66 lb Victory® Malt
0.66 lb White Wheat Malt
0.25 lb Roasted Barley
1.0 lb Molasses
1.25 oz Magnum (14.0%) - added during boil, boiled 90 min
1.5 oz Willamette (5.6%) - added during boil, boiled 30 min
1.0 oz Northern Brewer (8.0%) - added during boil, boiled 5 min
Yeast Cake: WYeast 1968 London ESB Ale
20 Oak Wood Cubes soaked in bourbon - added dry to secondary fermenter
Schedule:
Ambient Air: 70.0 °F
Source Water: 60.0 °F
Elevation: 0.0 m
Results generated by BeerTools Pro 1.5.3
Got Trub?
Well-Known Member
The only Deschutes beer I haven't liked. Tasted like I was licking the creosote off of pilings...
GT
GT
ocluke
Well-Known Member
I'd be interested in hearing how this turned out, if you have any thoughts on the recipe, and what you'd change next time? I know this is an old thread, but I've found many threads of people putting together recipes, but so far I haven't found much feedback after tasting the goods (likely because of how much time goes by between brewing it and tasting it).
Thanks in advance.
TimBrewz
Well-Known Member
This beer was a bit disappointing. It showed promise, and if I recall, the major issue was the charcoal-like flavor from all that black malt. If I were to do this beer again, I would sub out a portion of the roast barley for some carafa III to lessen the harshness. I did use WLP 007 and it certainly was up to the task of fermenting this beer, my FG was 1.020- that may be too dry for the abyss?
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