Imperial Stout Dark Night of the Soul Russian Imperial Stout

[Brewpastor]

Recipe Type

All Grain

Yeast

Wyeast 1272

Yeast Starter

HUGE

Batch Size (Gallons)

10

Original Gravity

1.1324

Final Gravity

1.020

Boiling Time (Minutes)

90

IBU

178

Color

void of light

Primary Fermentation (# of Days & Temp)

1 week

Secondary Fermentation (# of Days & Temp)

4 weeks

Additional Fermentation

eternity

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.

 

[sudsmonkey]

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?

 

[Vermicous]

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.

 

[uuurang]

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.

 

[glennduggin]

Could I do a 5 gallon batch by halving everything on the list?

 

[Brewsmith]

Yes. Everything but the yeast.

 

[IrregularPulse]

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

 

[510dat]

Has anyone tried this recipe? If so, how did it come out?

 

[eulipion2]

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

 

[Arneba28]

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

 

[Brewpastor]

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

I think you will probably do fine with a repitch. What was the OG of the original and were the IBUs? High alcohol and IBUs both have a reducing effect on yeasts attenuation.

 

[eulipion2]

I think you will probably do fine with a repitch. What was the OG of the original and were the IBUs? High alcohol and IBUs both have a reducing effect on yeasts attenuation.

The initial brew will be Rhoobarb's Damned Kids Oatmeal Stout, OG 1.070, 32.6 IBU.

 

[claphamsa]

how big of a started did you use for this?

Also looking on Wyeastes website, it says that 1272 only goes to 10% yet this looks to be 14.8% (or so someone posted last night in chat)

 

[eulipion2]

One more question, as I hope to brew this one in the upcoming weeks (I take a while to plan). Where can I get roasted rye? I asked this question in the Recipes/Ingredients forum a week or two ago without response, so I figure, why not ask the guy who's already made it.

 

[eulipion2]

So I really screwed up with my batch of this, recovering only 2-3 gallons, not getting a hydrometer reading, etc. Stupid whole hops clogged my siphons. I did, however, pitch this onto a yeast cake, which started going at it almost instantly.

My question is this: I want to redo the batch, but probably won't be brewing anything else beforehand, so no yeast cake. Would two pouches of S-05 yeast be enough, or would 3 be better?

EDIT: I may be brewing a mild before it gets too cold. Would a mild make a large enough yeast cake for this beer?
Thanks!

 

[forsberg]

I'm also looking for a steady supply of Roasted Rye. Any suggestions?

 

[eulipion2]

I used Weyermann's Chocolate Rye. Might not be the same as what BP used, but it should be okay.

 

[forsberg]

I'll give it a shot. Can't wait to try this recipe. Thanks for the suggestion.

 

[eschatz]

this is my Everest....

 

[eulipion2]

forsberg:
Have you tasted this with the Weyermann Chocolate Rye? I just opened a bottle, and it really lacked the roast character required for stout. I think the chocolate rye isn't a dark enough roast. Mine tasted like really dark chocolate! The alcohol was very well hidden, and the beer reminded me of Tommyknocker Cocoa Porter. Delicious, but very strong in flavor. Enjoyable, just not what I was expecting. Might try toasting the chocolate rye a little more in my oven next time, or using the chocolate rye and replacing the Belgian chocolate with roasted barley.

 

[gmckeeman]

I noticed you used 10 oz of 15% Alpha hop to get 178 IBU. How did you calculate that? My calculations show IBU should be 10 oz * .03 (percent utilization) * 0.15 (Alpha Units) * 7489 (standard calcuation value from Desiging Great Beers) / 10gallons * 1.412 corrected gravity. I get 475.94. Help!

Thanks! G

 

[eschatz]

Is a smack pack enough of a starter for this beer? I seriously doubt it but I never use liquid yeast because my LHBS sucks like a Hoover.

Edit:
Did you really mash this beast at 146 F for 60 min with no sparge?! Was that just to get the FG to 20?

 

[humann_brewing]

How long did you leave this beast in the primary to ferment out to 1.020?

I am wanting to do a RIS for next winter and am thinking I will need to leave it in the primary for 2 months.

 

[ScottyT]

Holy crap. Sorry for the necropost, but this looks to be pretty epic.

Unfortunately I am stuck doing Extract brews until I get out of my apartment and into a house which will be a year or two.

 

[CBBaron]

Holy crap. Sorry for the necropost, but this looks to be pretty epic.

Unfortunately I am stuck doing Extract brews until I get out of my apartment and into a house which will be a year or two.

This recipe is pretty easily converted to extract. Just replace the Pale malt with the equivalent amount of light extract and steep the rest of the grains. Ofcourse I have yet to find a source for Roasted Rye but using roasted barley would still make an epic stout.

Craig

 

[ftlstrings]

So I really screwed up with my batch of this, recovering only 2-3 gallons, not getting a hydrometer reading, etc. Stupid whole hops clogged my siphons. I did, however, pitch this onto a yeast cake, which started going at it almost instantly.

My question is this: I want to redo the batch, but probably won't be brewing anything else beforehand, so no yeast cake. Would two pouches of S-05 yeast be enough, or would 3 be better?

EDIT: I may be brewing a mild before it gets too cold. Would a mild make a large enough yeast cake for this beer?
Thanks!

Why not just use one pouch and make a biggg a$$ starter?

~M~

 

[LooyvilleLarry]

Did anyone ever drink some of this -- and live to tell ??

 

[crazyboy]

WLP099 Super High Gravity Ale Yeast looks much better suited than Wyeast 1272 because the Wyeast only has medium high alcohol tolerance. How did this turn out?

 

[conpewter]

I'm interested in how this has turned out for people. I'll be going to Dark Lord day (Three Floyds brewery) on the 25th. I imagine this recipe is similar to theirs.

 

[songstre]

I've done a conversion of this recipe to a 5 gallon partial mash. This is my first time doing a conversion and I'd like to get this right. Can someone please take a look and comment?

Dark Night of the Soul Russian Imperial Stout

Converted this recipe to a partial mash and reduced to 5 gallons
Should make a starter for this recipe 3 days ahead of time.

__________________________________________

Recipe Type: Partial Mash
Yeast: Wyeast 1272
Yeast Starter: HUGE
Batch Size (Gallons): 5
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


Recipe Specifics
----------------
Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 24.00
Anticipated OG: 1.13245 Plato: 30.668
Anticipated SRM: 53.3
Anticipated IBU: 178.8
Brewhouse Efficiency: 75 %
Wort Boil Time: 90 Minutes

Ingredients
____________________
12.5 lbs. Light DME
1.25 lbs. Roasted Rye
1.00 lbs. Chocolate Malt
1.00 lbs. Crystal 150L
0.75 lbs. Special B Malt

5.00 oz. Columbus Pellet
WYeast 1272 American Ale II


Instructions:
Heat 6 gallons of water to 146.
Sock specialty grains and steep for 60 minutes.
Raise temp to 170. Remove grain sock.
Remove wort from fire and add DME and hops (in hop sock). Stir in well.
Boil for 60 minutes adding 1 teaspoon of Irish Moss or 1 Whirlfoc tablet 45 minutes in.
Cool, aerate, and pitch yeast accordingly. Bring to 5.25 gallons if necessary.
Ferment for 7 days or until complete @ 68 degrees.
Rack to secondary for 4 weeks @ 68 degrees.
Bottle and condition for 6 - 8 months.