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Old 02-01-2007, 10:26 PM   #1
Brewpastor
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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.
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Old 02-02-2007, 01:15 AM   #2
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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?
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Old 05-01-2007, 03:05 AM   #3
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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.
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Old 05-01-2007, 03:33 AM   #4
uuurang
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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.
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Old 12-20-2007, 05:52 AM   #5
glennduggin
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Could I do a 5 gallon batch by halving everything on the list?

 
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Old 12-20-2007, 07:13 AM   #6
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Yes. Everything but the yeast.
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Old 02-15-2008, 09:21 PM   #7
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14.8% Holy cow. Any Extract version or would that just ruin this?
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Old 06-29-2008, 05:17 AM   #8
510dat
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Has anyone tried this recipe? If so, how did it come out?

 
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Old 07-01-2008, 03:37 AM   #9
eulipion2
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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
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Old 07-01-2008, 03:43 AM   #10
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Is this ready to drink yet, or does it need another decade to mellow.
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