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Old 10-18-2007, 05:38 PM   #1
Evan!
 
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Recipe Type: Partial Mash   
Yeast: WLP099   
Yeast Starter: 2L, stepped up over 6 days   
Batch Size (Gallons): 5.5   
Original Gravity: 1.147   
Final Gravity: 1.037   
IBU: 107.4   
Boiling Time (Minutes): 300   
Color: 70.5   
Primary Fermentation (# of Days & Temp): 8 days @ 68f   
Secondary Fermentation (# of Days & Temp): 20 days @ 68f   

Mephistopheles

A ProMash Recipe Report

BJCP Style and Style Guidelines
-------------------------------

13-F Stout, Russian Imperial Stout

Min OG: 1.075 Max OG: 1.114
Min IBU: 50 Max IBU: 100
Min Clr: 30 Max Clr: 48 Color in SRM, Lovibond

Recipe Specifics
----------------

Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 24.13
Anticipated OG: 1.146 Plato: 33.46
Anticipated SRM: 65.3
Anticipated IBU: 105.7
Brewhouse Efficiency: 83 %
Wort Boil Time: 180 Minutes

Pre-Boil Amounts
----------------

Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 10.00 Gal
Pre-Boil Gravity: 1.080 SG 19.40 Plato

Formulas Used
-------------

Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used: Morey
Hop IBU Formula Used: Tinseth
Tinseth Concentration Factor: 1.30


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
56.0 13.50 lbs. Gleneagle's Maris Otter Pale Great Britain 1.038 5
6.2 1.50 lbs. Roasted Barley Belgium 1.030 575
8.3 2.00 lbs. Corn Sugar Generic 1.046 0
8.3 2.00 lbs. Turbinado Sugar Generic 1.046 0
8.3 2.00 lbs. Generic LME - Extra Light Generic 1.035 7
6.7 1.63 lbs. Aromatic Malt Belgium 1.036 25
4.1 1.00 lbs. Special B Malt Belgian 1.030 120
2.1 0.50 lbs. Black Patent Malt America 1.028 525

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
3.00 oz. Northern Brewer Whole 6.50 37.4 90 min.
2.00 oz. Warrior Whole 14.50 55.7 90 min.
1.00 oz. Goldings - E.K. Whole 6.00 6.5 20 min.
1.00 oz. Goldings - E.K. Whole 6.00 3.9 10 min.
1.00 oz. Goldings - E.K. Whole 6.00 2.1 5 min.


Extras

Amount Name Type Time
--------------------------------------------------------------------------
1.50 Oz Oak Cubes - American, House To Other 7 Days(fermenter)
2.00 Tsp Irish Moss Fining 15 Min.(boil)
3.00 Tsp Gypsum Powder Other 90 Min.(boil)


Yeast
-----

White Labs WLP099 Super High Gravity Ale


Water Profile
-------------

Profile:
Profile known for:

Calcium(Ca): 0.0 ppm
Magnesium(Mg): 0.0 ppm
Sodium(Na): 0.0 ppm
Sulfate(SO4): 0.0 ppm
Chloride(Cl): 0.0 ppm
biCarbonate(HCO3): 0.0 ppm

pH: 0.00


Mash Schedule
-------------

Mash Type: Multi Step

Grain Lbs: 18.13
Water Qts: 19.06 - Before Additional Infusions
Water Gal: 4.76 - Before Additional Infusions

Qts Water Per Lbs Grain: 1.05 - Before Additional Infusions

Acid Rest Temp : 0 Time: 0
Protein Rest Temp : 0 Time: 0
Intermediate Rest Temp : 133 Time: 25
Saccharification Rest Temp : 152 Time: 50
Mash-out Rest Temp : 158 Time: 20
Sparge Temp : 170 Time: 10


Total Mash Volume Gal: 6.22 - Dough-In Infusion Only

All temperature measurements are degrees Fahrenheit.



Notes
-----

-Make 1L starter 4 days before brew; step up at 3 & then 2 days; cold-crash and decant starter liquid before pitching.

-Withhold sucanat & LME additions from primary boil; once fermentation has been underway for several days, boil 1/3 of the sucanat & LME and add solution to the fermenter. Repeat with the final two thirds (in 1/3 increments) several days apart.

-Soak oak cubes in bourbon and 3/4 cups espresso for 7 days during primary fermentation.
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.planned:
•Scottish 80/- •Sweet Stout •Roggenbier
.primary | bright:
98: Moss Hollow Soured '09 72: Oude Kriek 99: B-Weisse 102: Brett'd BDSA 104: Feat of Strength Helles Bock 105: Merkin Brown
.on tap | kegged:
XX: Moss Hollow Springs Sparkling Water 95: Gott Mit Uns German Pils 91b: Brown Willie's Oaked Abbey Ale 103: Merkin Stout
98: Yorkshire Special 100: Maple Porter 89: Cidre Saison 101: Steffiweizen '09 (#3)

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Old 10-18-2007, 05:41 PM   #2
c.n.budz
 
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I was following your other thread on this. I'm guessing it turned out well?
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Old 10-18-2007, 05:46 PM   #3
Evan!
 
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So far, so good. The difficult part is carbonating it. I've been keeping it in the warm room and shaking up all the bottles here and there, trying to get everything to ferment out okay and give me more carbo. But it tastes just absolutely awesome.
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Aristocratic Ales, Lascivious Lagers


.planned:
•Scottish 80/- •Sweet Stout •Roggenbier
.primary | bright:
98: Moss Hollow Soured '09 72: Oude Kriek 99: B-Weisse 102: Brett'd BDSA 104: Feat of Strength Helles Bock 105: Merkin Brown
.on tap | kegged:
XX: Moss Hollow Springs Sparkling Water 95: Gott Mit Uns German Pils 91b: Brown Willie's Oaked Abbey Ale 103: Merkin Stout
98: Yorkshire Special 100: Maple Porter 89: Cidre Saison 101: Steffiweizen '09 (#3)

 
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Old 11-27-2007, 07:34 AM   #4
fightguy
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Jul 2007
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I wish I knew how to make this with extract
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Old 11-27-2007, 02:37 PM   #5
Evan!
 
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Quote:
Originally Posted by fightguy
I wish I knew how to make this with extract
It's pretty simple, actually. Keep the recipe basically the same, steep the specialty grains rather than mashing them, and sub 9.5 lbs of DME or 12.5 lbs of LME for the Maris Otter. It gets expensive, given the cost of extract, but that's how you do it.
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MOSS HOLLOW BREWING CO.
Aristocratic Ales, Lascivious Lagers


.planned:
•Scottish 80/- •Sweet Stout •Roggenbier
.primary | bright:
98: Moss Hollow Soured '09 72: Oude Kriek 99: B-Weisse 102: Brett'd BDSA 104: Feat of Strength Helles Bock 105: Merkin Brown
.on tap | kegged:
XX: Moss Hollow Springs Sparkling Water 95: Gott Mit Uns German Pils 91b: Brown Willie's Oaked Abbey Ale 103: Merkin Stout
98: Yorkshire Special 100: Maple Porter 89: Cidre Saison 101: Steffiweizen '09 (#3)

 
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Old 11-27-2007, 04:33 PM   #6
ColoradoXJ13
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Dec 2006
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Evan!, FYI for next time, one of the brewers/employees at Avery brings his dog to the same dog park that I go to, he let it leak that they use Wyeast 3787 for Mephistophiles, among other beers they brew (Salvation and the Reverend). He said that with the dark malts, it combines to create a cherry/plum flavor that is present in Meph. Personally, I have not tried meph (going to the release party for the 2007 batch next week!), but I did just do a Russian Imperial Stout with 3787, the OG was 1.080, it is down to about 1.024 right now and still going, I expect it to get to about 1.018 or so if I get the max 78% attenutation out of it. It can handle up to 12% ABV, and I bet it can go higher if it is used by Avery for Meph. at 15% ABV or so. Right now, the flavors the strain has produced in my stout are very interesting, I am getting some cherry, apricot, and a little bananna (the last of which I know fades with aging).

 
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Old 11-27-2007, 04:43 PM   #7
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Quote:
Originally Posted by ColoradoXJ13
Evan!, FYI for next time, one of the brewers/employees at Avery brings his dog to the same dog park that I go to, he let it leak that they use Wyeast 3787 for Mephistophiles, among other beers they brew (Salvation and the Reverend). He said that with the dark malts, it combines to create a cherry/plum flavor that is present in Meph. Personally, I have not tried meph (going to the release party for the 2007 batch next week!), but I did just do a Russian Imperial Stout with 3787, the OG was 1.080, it is down to about 1.024 right now and still going, I expect it to get to about 1.018 or so if I get the max 78% attenutation out of it. It can handle up to 12% ABV, and I bet it can go higher if it is used by Avery for Meph. at 15% ABV or so. Right now, the flavors the strain has produced in my stout are very interesting, I am getting some cherry, apricot, and a little bananna (the last of which I know fades with aging).
That's interesting. Thanks for the info
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Old 06-05-2010, 02:17 AM   #8
Sleepyemt
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Evan,
Any update on this one since its had time to age? Sorry to dig up an old thread, But I'm really curious as to where it stands or if anything you'd change?

Thanks
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Old 11-30-2010, 05:07 PM   #9
blizzard
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Reviving the dead here to ask if anyone can think of a good parti-gyle to come out of this. A dubbel maybe? I'm gonna brew it up when i get my 3787 ready. Thanks for the input all, and thanks to evan for creating this beast. -b!

 
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Old 12-06-2010, 01:19 AM   #10
chefmike
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Dec 2007
north Georgia
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be more like a mild I would think. 6 lbs of that sugar is not in the mash, and there is a lot of dark grain in there.

But I love a good mild!
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