philiphirz
Member
I spent this morning messing around trying to guess at the recipe for Surly Darkness. I would appreciate any feedback or tips that you can provide. It has been a couple of years since I have had Surly Darkness which makes this task that much tougher, but fortunately there is some good information on the Surly website.
This is the info I started with from the Surly Website:
STYLE: Russian Imperial Stout/American Double Stout
MALT: Pale Ale, Golden Promise , Crystal, Dark Crystal, Oats, Black, Chocolate, Roast
SUGAR: Belgian Dark Candi Sugar
HOPS: Columbus, Amarillo, Simcoe
YEAST: English Ale
OG: 29° Plato
ABV: 9.8 % v/v
COLOR: 55 ºSRM
IBU: 85
The OG is crazy high at 1.125 meaning that the FG should be around 1.030 given the 9.8% ABV specified. This combined with the oats makes for a ridiculously full and creamy mouthfeel. I made the assumption that the malts are listed in order of percentage within the recipe. I have no idea if that is correct, but it seemed like a reasonable enough starting point.
The recipe was designed using ProMash. I assumed a 6 gallon batch size and 70% efficiency since I am used to looking at recipes in that format thanks to the Brewing Classic Styles book. When I brew this I will probably scale it back and do a 3 gallon batch so I can fit all of the grains in my mash tun.
Thanks for the feedback,
Phil
13-F Surly Darkness
A ProMash Recipe Report
Recipe Specifics
----------------
Batch Size (Gal): 6.00 Wort Size (Gal): 6.00
Total Grain (Lbs): 29.00
Anticipated OG: 1.125 Plato: 29.19
Anticipated SRM: 54.7
Anticipated IBU: 84.4
Brewhouse Efficiency: 70 %
Wort Boil Time: 90 Minutes
Pre-Boil Amounts
----------------
Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 7.74 Gal
Pre-Boil Gravity: 1.097 SG 23.14 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: Rager
Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
37.9 11.00 lbs. Pale Malt(2-row) USA 1.037 2
37.9 11.00 lbs. Pale Malt (Golden Promise) UK 1.037 2
5.2 1.50 lbs. Crystal 40L USA 1.034 40
5.2 1.50 lbs. Crystal 120L UK 1.033 120
5.2 1.50 lbs. Flaked Oats USA 1.033 2
1.7 0.50 lbs. Black Patent Malt USA 1.028 525
1.7 0.50 lbs. Chocolate Malt USA 1.029 350
1.7 0.50 lbs. Roasted Barley USA 1.033 300
3.4 1.00 lbs. Candi Sugar (dark) Generic 1.046 275
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.50 oz. Columbus Pellet 14.50 71.3 90 min.
1.00 oz. Amarillo Gold Pellet 9.00 5.4 10 min.
1.00 oz. Simcoe Pellet 13.00 7.7 10 min.
Yeast
-----
White Labs WLP002 English Ale
Mash Schedule
-------------
Mash Type: Single Step
Grain Lbs: 28.00
Water Qts: 36.40 - Before Additional Infusions
Water Gal: 9.10 - Before Additional Infusions
Qts Water Per Lbs Grain: 1.30 - Before Additional Infusions
Saccharification Rest Temp : 152 Time: 60
Mash-out Rest Temp : 168 Time: 10
Sparge Temp : 170 Time: 60
Total Mash Volume Gal: 11.34 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
Notes
-----
OG: 1.125
FG: 1.030
Ferment with 450 billion yeast cells.
Ferment at 68 F.
Carbonate to 2 to 2.5 volumes.
Store for 6 months before serving.
This is the info I started with from the Surly Website:
STYLE: Russian Imperial Stout/American Double Stout
MALT: Pale Ale, Golden Promise , Crystal, Dark Crystal, Oats, Black, Chocolate, Roast
SUGAR: Belgian Dark Candi Sugar
HOPS: Columbus, Amarillo, Simcoe
YEAST: English Ale
OG: 29° Plato
ABV: 9.8 % v/v
COLOR: 55 ºSRM
IBU: 85
The OG is crazy high at 1.125 meaning that the FG should be around 1.030 given the 9.8% ABV specified. This combined with the oats makes for a ridiculously full and creamy mouthfeel. I made the assumption that the malts are listed in order of percentage within the recipe. I have no idea if that is correct, but it seemed like a reasonable enough starting point.
The recipe was designed using ProMash. I assumed a 6 gallon batch size and 70% efficiency since I am used to looking at recipes in that format thanks to the Brewing Classic Styles book. When I brew this I will probably scale it back and do a 3 gallon batch so I can fit all of the grains in my mash tun.
Thanks for the feedback,
Phil
13-F Surly Darkness
A ProMash Recipe Report
Recipe Specifics
----------------
Batch Size (Gal): 6.00 Wort Size (Gal): 6.00
Total Grain (Lbs): 29.00
Anticipated OG: 1.125 Plato: 29.19
Anticipated SRM: 54.7
Anticipated IBU: 84.4
Brewhouse Efficiency: 70 %
Wort Boil Time: 90 Minutes
Pre-Boil Amounts
----------------
Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 7.74 Gal
Pre-Boil Gravity: 1.097 SG 23.14 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: Rager
Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
37.9 11.00 lbs. Pale Malt(2-row) USA 1.037 2
37.9 11.00 lbs. Pale Malt (Golden Promise) UK 1.037 2
5.2 1.50 lbs. Crystal 40L USA 1.034 40
5.2 1.50 lbs. Crystal 120L UK 1.033 120
5.2 1.50 lbs. Flaked Oats USA 1.033 2
1.7 0.50 lbs. Black Patent Malt USA 1.028 525
1.7 0.50 lbs. Chocolate Malt USA 1.029 350
1.7 0.50 lbs. Roasted Barley USA 1.033 300
3.4 1.00 lbs. Candi Sugar (dark) Generic 1.046 275
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.50 oz. Columbus Pellet 14.50 71.3 90 min.
1.00 oz. Amarillo Gold Pellet 9.00 5.4 10 min.
1.00 oz. Simcoe Pellet 13.00 7.7 10 min.
Yeast
-----
White Labs WLP002 English Ale
Mash Schedule
-------------
Mash Type: Single Step
Grain Lbs: 28.00
Water Qts: 36.40 - Before Additional Infusions
Water Gal: 9.10 - Before Additional Infusions
Qts Water Per Lbs Grain: 1.30 - Before Additional Infusions
Saccharification Rest Temp : 152 Time: 60
Mash-out Rest Temp : 168 Time: 10
Sparge Temp : 170 Time: 60
Total Mash Volume Gal: 11.34 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
Notes
-----
OG: 1.125
FG: 1.030
Ferment with 450 billion yeast cells.
Ferment at 68 F.
Carbonate to 2 to 2.5 volumes.
Store for 6 months before serving.