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Old 11-15-2009, 08:30 PM   #1
HHH23
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Nov 2009
Portland
Posts: 15


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

 
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Old 11-16-2009, 03:05 AM   #2
dwarven_stout
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Apr 2009
Boise, ID
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Haven't done it myself, but this thread might give you some info:
http://www.homebrewtalk.com/f12/thou...-abyss-108227/

 
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Old 11-16-2009, 03:31 AM   #3
HHH23
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Nov 2009
Portland
Posts: 15

Thanks, i already read that one though. I was just hoping to find a more direct answer.....

 
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Old 11-16-2009, 03:37 AM   #4
Jaybird
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kind of But I get to try this beer for the first time tomorrow. I can't wait!
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Old 11-16-2009, 04:14 AM   #5
HHH23
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Nov 2009
Portland
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LOL, you'll love it im sure, most of the world does. Still hoping for a promising clone recipe....

 
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Old 07-29-2010, 12:36 AM   #6
TimBrewz
 
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Feb 2008
Portland, OR
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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

 
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Old 07-29-2010, 01:25 AM   #7
Got Trub?
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Apr 2007
Washington State
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The only Deschutes beer I haven't liked. Tasted like I was licking the creosote off of pilings...

GT

 
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Old 10-13-2012, 08:49 PM   #8
ocluke
 
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Aug 2010
Orange County, CA
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Quote:
Originally Posted by TimBrewz View Post
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
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.

 
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Old 10-13-2012, 09:18 PM   #9
TimBrewz
 
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Feb 2008
Portland, OR
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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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