Imperial Stout Dark Night of the Soul Russian Imperial Stout - Home Brew Forums
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Old 02-01-2007, 10:26 PM   #1
Beer, not rocket science
Brewpastor's Avatar
Feb 2006
Corrales, New Mexico
Posts: 4,574
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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

% 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.

Amount Name Form Alpha IBU Boil Time
10.00 oz. Columbus Pellet 15.00 178.8 60 min.

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.
Before I learned to brew I was poor, sober and lonely. Now I am just poor.

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Old 02-02-2007, 01:15 AM   #2
sudsmonkey's Avatar
May 2005
Deepest, darkest Eastern NC
Posts: 1,238
Liked 5 Times on 5 Posts

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?
More like a sock monkey, really...

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Old 05-01-2007, 03:05 AM   #3
Vermicous's Avatar
May 2006
Dover, NH
Posts: 554
Liked 3 Times on 3 Posts

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.
I'm like a chocoholic, but for booze.

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Old 05-01-2007, 03:33 AM   #4
Mar 2007
madison, wi
Posts: 301
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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.

"Labor is prior to, and independent of, capital. Capital is only the fruit of labor, and could never have existed if labor had not first existed. Labor is the superior of capital, and deserves much the higher consideration." Lincoln's First Annual Message to Congress, December 3, 1861.

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Old 12-20-2007, 05:52 AM   #5
Nov 2007
Denver, CO
Posts: 13

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
Brewsmith's Avatar
Aug 2005
Torrance, CA
Posts: 6,252
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Yes. Everything but the yeast.
Fermenting:#160 Apollo/Calypso Pale Ale
Kegged:#153 Old Helicon Barleywine 2013, #157 Irish Red, #158 Mosaic IPA, #159 Bravo/Delta ESB
Up Next:Brown Porter, American Stout, Imperial Stout
My Recipes
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Old 02-15-2008, 09:21 PM   #7
Hobby Collector
IrregularPulse's Avatar
Nov 2007
Posts: 52,072
Liked 3594 Times on 3395 Posts

14.8% Holy cow. Any Extract version or would that just ruin this?
Tap Room Hobo

I should have stuck to four fingers in Vegas.

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Old 06-29-2008, 05:17 AM   #8
Jun 2008
Posts: 1

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's Avatar
Sep 2006
Hawley, PA
Posts: 1,696
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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?

Primary: Carrot Brown Ale; Session Black IPA
Kegged: Smoked Porter;
Bottled: Witbier; Belgian Golden Strong; Quad; Saison; Norwegian Farmhouse Ale

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Old 07-01-2008, 03:43 AM   #10
Arneba28's Avatar
Feb 2008
Amherst, Western New York
Posts: 2,193
Liked 17 Times on 12 Posts

Is this ready to drink yet, or does it need another decade to mellow.
My Kegerator Project

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