thoughts on Deschutes Abyss

[Haputanlas]

Plugged this into BeerSmith with typical Imperial Stout ratios of 80% base/toasted, 10% roasted, 10% crystal. I treated molasses as subbing for half the crystal, and I recommend you don't use more than about 5% molasses, as that stuff is strong!

% - Grain/Sugar - (approx. wt for 5 gal)
70% 2-row (14 lb)
5% Wheat Malt (1 lb)
5% Victory Malt (1 lb)
5% Roasted Barley (1 lb)
2.5% Patent Malt (.5 lb)
2.5% Black Malt (.5 lb)
2.5% Crystal 60 (.5 lb)
2.5% Crystal 120 (.5 lb)
5% Molasses (1 lb), boiled 10 minutes
?? Licorice, added at flameout

Single infusion Mash 154*F 60 minutes

To get percentages in software plug each % grain in pounds, set your expected efficiency, and then have your program scale down to 1.100 OG to get the proper weights.

They claim French oak and Bourbon barrels so I would do a 50/50 split in secondary for a week -

2 oz American Oak, Bourbon soaked
2 oz French Oak, Bourbon soaked

I agree with Nugget as bittering. Columbus gives a citrusy, piney, and slightly floral flavor and aroma used a late kettle and/or whirlpool equivalent additions, similar to Chinook, so I would add the Columbus later in the boil and use more to get the IBUs. Northern Brewer wouldn't be wasted anywhere in the brewery but a hopback I'll bet.

I'm going with:

1 oz Nugget 90
.5 oz Columbus 30
.5 oz Columbus 15
1 oz Northern Brewer 2

From experience I'll bet a big honkin' starter of Wyeast 1028 would tear through this in about 6 days and take it down to 1.018 or so if mashed at 154*F, that would be my choice of yeast for this brew. I use it at 65*F and it works like a champ every time. I would use a 2-3L starter on stir plate or a 4-6L starter fed pure O2 if not using a stir plate depending on the age of the smack pack. An aeration stone is a must for brewing a beer over 1.070 IMO, it's $50 well spent if you plan on brewing lots of big beers like I do.

Anyone attempted this with tasting notes?

Saccharomyces, great analysis by the way.

 

[dirty_martini]

Wow...without havent seen this thread, this abyss clone is oddly similar to the imperial stout recipe I was about to brew...however, im going to take the 5gal batch and split it into 2 2.5gal batches and ferment one with a belgian strain. Heres my recipe in comparison

65%eff
13lb 2-row (65%)
3lb Wheat (15%)
1lb crystal 90 (5%)
1lb Chocolate (5%)
.5lb carafa III (2.5%)
.5lb Roasted Barley (2.5%)
1lb D2 Candi Syrup

 

[scinerd3000]

was this ever brewed? I really wanna know how this came out...

 

[diatonic]

I've got to brew this. I'll post any changes I make to the recipe & provide tasting notes when it's ready.

 

[bela]

Does anyone know where I can pick up some Abyss? I live in the portland area.

Wife and i will be going to Deschutes this friday so hopefully we can find some there or some local stores.

I have the grain for what I think will be a pretty good recipe for this beer that I will brew this weekend.

thanks

 

[RDWHAHB]

It is only released once a year. I think we see it in November in CO.

 

[oregonparamedic]

Look for it at a qfc. I've found a few bottles there this late in the year in the past.

 

[bela]

qfc? do you know where any stores are in the porland area?
thanks

 

[oregonparamedic]

There's a few. Barnes and miller to the west. Broadway and 33rd in northeast. And burnside at 54th ish in southeast.

 

[bela]

Sweet! all be in the SE area tomarrow.

thank you

 

[ChshreCat]

I find them at Haggen grocery. It's the same company as Top Foods if there are any of those there.

 

[Reidman]

Does anyone know where I can pick up some Abyss? I live in the portland area.

Wife and i will be going to Deschutes this friday so hopefully we can find some there or some local stores.

I have the grain for what I think will be a pretty good recipe for this beer that I will brew this weekend.

thanks

Whole foods might have it and also check out John's Marketplace. I constantly find seasonal's in that place, some dated back a few years (pre-aged, my favorite).

 

[MoeFoties]

Hey everyone, I've perused this thread quite a few times hoping someone will finally post a few thoughts on the finished product after brewing the previously posted recipe. I happened to be checking out some food recipes on the Deschuttes website and stumbled upon a link where they outline the ingredients to The Abyss with homebrewers in mind (click here for the link). I'd LOVE to brew this beer, but I'd love even more to hear about others' experiences before doing so. Come on guys...Tell it!

Thanks to everyone who has contributed to this thread...I love this beer.

 

[weaselburner]

I know it's kind of an old thread but, if anyone's still working on cloning this guy, just thought i'd add that i was out at their brewery yesterday and when i read their info on Abyss, it also said they used some brewers licorice, vanilla bean, and cherry bark in the recipe. if anyone works out something tasty i'd love to hear about it. this would be a fun beer to try to recreate

 

[MoeFoties]

I still haven't attempted this one, but would love to brew it so that it's ready this coming Christmas. We need the breathe some new life into this thread and get to brewing it

 

[ocluke]

yeah, i brewed it and it came out AMAZING! i skipped out on the makers mark oak chips because i got lazy and just wanted to drink the damn beer. head and SRM are exactly like an abyss. needs more body though. you should put in more carapil if you want to make this beer.
might have bottled a little early, didnt check the FG because my hydrometer was broken but it has a huge rocky brownish red head that stays around forever. very spicy, too because i dry hopped with chinook about 3 weeks before bottling.

Which version of the recipe did you end up brewing? Did you really use 3# of molasses?! Any further thoughts from you or someone else who's actually attempted this beer? Cheers.

 

[poptarts]

Bringing back the dead thread!

Okay here is the recipe I have been formulating based on the current info on deschutes website, probably going to be brewing this at then end of this month or early December.

Type: All Grain
Batch Size (fermenter): 5.50 gal
Boil Size: 8.82 gal
Boil Time: 90 min
Final Bottling Volume: 5.50 gal
Brewhouse Efficiency: 65.00 %
Fermentation: Ale, Two Stage

Total Hops: 4 oz
Total Grains 23.45 lb :rockin:

EST OG: 1.101
EST FG: 1.019
EST IBU: 67
EST ABV: 10.9%

Prepare for Brewing

Create a yeast starter with 0.875 gal of wort (2l with 1.5l step, stir plate needed)


Clean and Prepare Brewing Equipment
Total Water Needed: 11.61 gal
Water Prep

1.00 Items Campten (Mash 0.0 mins) Water Agent 1 -

Mash or Steep Grains

Mash Ingredients Amt Name Type # %/IBU
10 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 2 42.6 %
7 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 3 29.9 %
1 lbs 4.0 oz Wheat - (Briess) (1.6 SRM) Grain 5 5.3 %
1 lbs 4.0 oz Chocolate Malt (350.0 SRM) Grain 4 5.3 %
1 lbs Roasted Barley (300.0 SRM) Grain 7 4.3 %
1 lbs Black (Patent) Malt (500.0 SRM) Grain 6 4.3 %
12.0 oz Belgian Debittered Black Malt (500.0 SRM) Grain 8 3.2 %

Mash Steps
Name Description Step Temperature Step Time
Mash In Add 7.47 gal of water at 165.4 F Mash at 150.5 F 90 min

Drain mash tun, Batch sparge with 1 steps (4.14gal) of 168.0 F water

Boil Wort

Collect to get boil volume of 8.82 gal
Estimated pre-boil gravity is 1.064 SG
Boil Ingredients

Amt Name Type # %/IBU
1.00 oz Nugget [13.00 %] - Boil 75.0 min Hop 9 40.6 IBUs
0.50 oz Millenium [14.25 %] - Boil 60.0 min Hop 10 21.3 IBUs
1 lbs 3.2 oz Molasses [Boil for15 min](80.0 SRM) Extract 11 4.9 %
1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 12 -
0.50 oz Northern Brewer [8.50 %] - Boil 10.0 min Hop 13 4.6 IBUs
0.50 oz Brewers Licorice (Boil 5.0 mins) Spice 14 -
0.50 oz Styrian Goldings [5.40 %] - Boil 2.0 min Hop 15 0.7 IBUs


Estimated Post Boil Vol: 5.82 gal and Est Post Boil Gravity: 1.101 SG
Cool and Prepare Fermentation

Cool wort to fermentation temperature
Transfer wort to fermenter
Add water to achieve final volume of 5.50 gal
Fermentation Ingredients
Amt Name Type # %/IBU
1.0 pkg Dry English Ale (White Labs #WLP007) [35.49 ml] Yeast 16 -

Primary Fermentation (14.00 days at 67.0 F ending at 67.0 F)
Secondary Fermentation (28.00 days at 67.0 F ending at 67.0 F)

Secondary Ingredients
Amt Name Type # %/IBU
1.00 oz Cherry Bark (Secondary 14.0 days) Flavor 17 -


Dry Hop and Prepare for Bottling/Kegging
Dry Hop/Bottling Ingredients
Amt Name Type # %/IBU
0.50 oz Styrian Goldings [5.40 %] - Dry Hop 14.0 Days Hop 20 0.0 IBUs
0.50 oz Northern Brewer [8.50 %] - Dry Hop 14.0 Days Hop 19 0.0 IBUs
0.50 oz Millenium [14.25 %] - Dry Hop 14.0 Days Hop 18 0.0 IBUs
4.00 oz Vinalla Extract (Bottling 0.0 mins) Flavor 21 -

Let me know what you think of it, or if anyone wants to join me on this craziness

 

[ocluke]

Bringing back the dead thread!

Okay here is the recipe I have been formulating based on the current info on deschutes website, probably going to be brewing this at then end of this month or early December.

Secondary Ingredients
Amt Name Type # %/IBU
1.00 oz Cherry Bark (Secondary 14.0 days) Flavor 17 -


Dry Hop and Prepare for Bottling/Kegging
Dry Hop/Bottling Ingredients
Amt Name Type # %/IBU
0.50 oz Styrian Goldings [5.40 %] - Dry Hop 14.0 Days Hop 20 0.0 IBUs
0.50 oz Northern Brewer [8.50 %] - Dry Hop 14.0 Days Hop 19 0.0 IBUs
0.50 oz Millenium [14.25 %] - Dry Hop 14.0 Days Hop 18 0.0 IBUs
4.00 oz Vinalla Extract (Bottling 0.0 mins) Flavor 21 -

Let me know what you think of it, or if anyone wants to join me on this craziness

I'd be interested in hearing how you formulated this recipe. I know that Deschutes gives the ingredients on their website, but they give very little that would help with knowing how much of each ingredient is added (the dark malts and adjuncts, in particular). Have you emailed them to see if you can get any more details from the brewers? Any particular reason you are dry hopping this beer? Lastly, 4 oz of vanilla extract sounds very, very high. My initial thought without hearing quantities from Deschutes would be to add a vanilla bean or two into the secondary with the oak, or cutting back your extract to reflect about the same amount of infusion.

 

[poptarts]

Got the ingredients from their website as you suggested. Didn't get any other info from the brewery. I've never used cherry bark in beer or anything else for that matter so I just guessed on how to use it since i couldn't find any info online about it. But they say it is in there so I figured I would treat it similar to oak cubes. As for the hops not sure actually, looking at peoples tasting notes no one really mentions hops in the smell so i might adjust my boiling times for hops and add the dry hop additions to the late boil instead since you have a valid point there. I will be bottling a beer with 4oz of vanilla some time this week so I will see how much it is, but you are probably right that does sound like it might be a bit heavy. Thanks for the inputs ill do a little more research and tweak this monster a bit.

 

[stpug]

1 lbs 4.0 oz Chocolate Malt (350.0 SRM) Grain 4 5.3 %
1 lbs Roasted Barley (300.0 SRM) Grain 7 4.3 %
1 lbs Black (Patent) Malt (500.0 SRM) Grain 6 4.3 %
12.0 oz Belgian Debittered Black Malt (500.0 SRM) Grain 8 3.2 %

I've never had this beer but would certainly try it if I come across it.

The quotes section above is what has me concerned. That seems like an AWFUL lot of very roasted grains - 4 pounds to be precise!! I'd have reservations on just a single pound of roasted OR black patent; let alone a pound of both plus 2 more pounds of chocolate and debittered black.

Edit: I guess maybe that's why they call it "The Abyss"

I think they could have called it "Black Hole" as well

 

[poptarts]

Yea i go back and forth on that as well. Its under 20% specialty grain. There are several stouts out there that use just as much if not more so I think it will be okay, but nothing positive. All the tasting notes I can find everyone is saying its massive chocolate and dark roast smell so it has to come form somewhere right?

 

[stpug]

Yea i go back and forth on that as well. Its under 20% specialty grain. There are several stouts out there that use just as much if not more so I think it will be okay, but nothing positive. All the tasting notes I can find everyone is saying its massive chocolate and dark roast smell so it has to come form somewhere right?

When I look at your recipe, it's more to do with how much dark roasted grain there is per batch size. Generally speaking, I do consider "specialty grain" vs "overall grain bill" but when it comes to dark roasted grain I think of it in terms of quantity per batch size.

I just looked over a few stout recipes on the board. I did not note the percentage of dark roasted grain, but DID notice the poundage per 5-5.5 gallon batches. I did not see any go above 2.5 lbs of dark roasted grain.

I'm no expert but would hate to see you blow a 24lb grainbill because it came out too ashy and astringent.

 

[poptarts]

Okay here is the current updated recipe after your input and reviewing tasting notes from others online, thanks for the input so far guys
Recipe: The Abyss TYPE: All Grain
Style: American-Style Imperial Stout
---RECIPE SPECIFICATIONS-----------------------------------------------
SRM: 64.1 SRM
IBU: 63.5 IBUs Tinseth
OG: 1.100 SG
FG: 1.019 SG
Est ABV: 10.9 %
EE%: 65.00 % Batch: 5.50 gal Boil: 8.82 gal BT: 90 Mins

---WATER CHEMISTRY ADDITIONS----------------

Amt Name Type # %/IBU
1.00 Items Campten (Mash 0.0 mins) Water Agent 1 -

Total Grain Weight: 23 lbs 7.2 oz Total Hops: 3.50 oz oz.
---MASH/STEEP PROCESS------MASH PH:5.20 ------
>>>>>>>>>>-ADD WATER CHEMICALS BEFORE GRAINS!!<<<<<<<
Amt Name Type # %/IBU
18 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 2 76.8 %
1 lbs 4.0 oz Wheat (1.6 SRM) Grain 4 5.3 %
1 lbs 4.0 oz Chocolate Malt (350.0 SRM) Grain 3 5.3 %
12.0 oz Belgian Debittered Black Malt (500.0 SRM Grain 5 3.2 %
8.0 oz Roasted Barley (300.0 SRM) Grain 7 2.1 %
8.0 oz Black (Patent) Malt (500.0 SRM) Grain 6 2.1 %


Name Description Step Temperat Step Time
Mash In Add 7.15 gal of water at 165.6 F 150.5 F 90 min

---SPARGE PROCESS---
>>>>>>>>>>-RECYCLE FIRST RUNNINGS & VERIFY GRAIN/MLT TEMPS: 72.0 F/72.0 F
>>>>>>>>>>-ADD BOIL CHEMICALS BEFORE FWH
Drain mash tun, Batch sparge with 1 steps (4.34gal) of 168.0 F water

---BOIL PROCESS-----------------------------
Est Pre_Boil Gravity: 1.064 SG Est OG: 1.100 SG
Amt Name Type # %/IBU
1.00 oz Nugget [13.00 %] - Boil 60.0 min Hop 8 38.9 IBUs
1 lbs 3.2 oz Molasses [Boil for15 min](80.0 SRM) Extract 9 5.1 %
1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 10 -
1.00 oz Millenium [14.25 %] - Boil 10.0 min Hop 11 15.4 IBUs
1.00 oz Northern Brewer [8.50 %] - Boil 10.0 min Hop 12 9.2 IBUs
0.50 oz Brewers Licorice (Boil 5.0 mins) Spice 13 -
0.50 oz Styrian Goldings [5.40 %] - Boil 0.0 min Hop 14 0.0 IBUs


---FERM PROCESS-----------------------------
1.0 pkg Dry English Ale (White Labs #WLP007) [35.49 ml] with .875 Gallon Starter 2 step with stir plate 2L + 1.5L

Primary Start: 14.00 Days at 67.0 F
Secondary Start: 28.00 Days at 67.0 F

---SECONDARY INGREDIENTS---------------

1.00 oz Cherry Bark (Secondary 14.0 days) Flavor
2.00 Items Vanilla Beans (Secondary ) Flavor

 

[stpug]

I terms of dark roast grain, I like that much more. It's still very heavy but I suspect that it is supposed to be with a beer called "The Abyss"

I look forward to how this beer turns out. You can be darn sure that if I see one on a shelf one day I'll be certain to snag it

 

[poptarts]

Just priced out a cart on NB 72$ and I still need to source the cherry bark. I cant wait to get this recipe solidified and get a brew day set on this beast. Thinking on adding a few oak cubes to secondary as well since parts of it are aged in oak barrels.

 

[poptarts]

With a few more tweaks and oak cubes

Recipe: The Abyss
Style: American-Style Imperial Stout
TYPE: All Grain

Recipe Specifications
--------------------------
Boil Size: 8.82 gal
Post Boil Volume: 5.82 gal
Batch Size (fermenter): 5.50 gal
Bottling Volume: 5 gal
Estimated OG: 1.100 SG
Estimated FG: 1.019
Estimated Color: 62.6 SRM
Estimated IBU: 65.2 IBUs
Brewhouse Efficiency: 65.00 %
Est Mash Efficiency: 66.3 %
Boil Time: 90 Minutes
Total Grain Weight: 23 lbs 5.8 oz

Ingredients:
------------
Amt Name Type # %/IBU
0.50 Items Campten (Mash 0.0 mins) Water Agent 1 -

Mash In Add 7.15 gal of water at 165.6 F 150.5 F 90 min

18 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 2 77.1 %
1 lbs 8.0 oz Chocolate Malt (350.0 SRM) Grain 3 6.4 %
1 lbs 4.0 oz Wheat (1.6 SRM) Grain 4 5.4 %
4.0 oz Black (Patent) Malt (500.0 SRM) Grain 6 2.1 %
8.0 oz Roasted Barley (300.0 SRM) Grain 7 2.1 %
12.0 oz Belgian Debittered Black Malt (500.0 SRM Grain 5 2.1 %

1.00 oz Nugget [13.00 %] - Boil 60.0 min Hop 8 39.0 IBUs
1 lbs 1.8 oz (12 fl oz ) Molasses [Boil for15 min](80.0 SRM) Extract 9 4.8 %
1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 10 -
0.50 tsp Yeast Nutrient (Boil 15.0 mins) Other 11 -
0.25 tsp Yeast Energizer (Boil 15.0 mins) Other 12 -
.5 Stick Brewers Licorice (Boil 15.0 mins) Spice 13 -
1.00 oz Northern Brewer [8.50 %] - Boil 10.0 min Hop 15 9.3 IBUs
1.00 oz Millenium [14.25 %] - Boil 10.0 min Hop 14 15.5 IBUs
1.00 oz Styrian Goldings [5.40 %] - Boil 2.0 min Hop 16 1.4 IBUs

1.0 pkg Dry English Ale (White Labs #WLP007) Yeast 17 (.875 Gal Starter with stir plate, 2 step)

2.00 Items Vinalla Beans (Secondary 0.0 mins) Flavor 20 -
0.50 oz Cherry Bark (Secondary 14.0 days) Flavor 19 -
1.00 oz French Oak Cubes (Secondary 14.0 days) Flavor 18 -

 

[poptarts]

Found a lot of info that will once again require me to tweak my recipe

They do 50 barrels so they make 1575 gallons per batch

"Unwrapping individual sticks of licorice isn't a big deal until the brew requires nine boxes with 40 sticks per box."

9 boxes * 40 count licorice stick
360 licorice sticks per 1575 gallons
.22857 sticks per gallon ~ 1 stick per 5 gallons


"Just before knock out a "late" addition of Nugget hops (intended to impart aroma rather than bitterness) is thrown in as well as 120 pounds of my all-time favorite ingredient Black Strap Molasses! "
Nugget is their aroma not bitter like I had previously figured.

10 Gallons of molasses per 1575 gallons of wort
4 fl oz per 5 gallons

Other notes, the do a dual mash, might just be because the grain bill is so crazy large, cant really see why it would make a difference. But with this I now have the exact amount of licorice and molasses and know that nugget isn't bittering hop.

 

[ocluke]

Found a lot of info that will once again require me to tweak my recipe

They do 50 barrels so they make 1575 gallons per batch

Great find! Later in the article he states,
"The first half of the second brew (did I forget to mention this was a double date) has finished in the mash tun and needs to be dropped to the lauter tun."

I'm wondering if the molasses and licorice quantities quoted are for the entire 100 barrels, rather than for each 50 barrel brew, considering this is a double batch that likely gets tossed into one fermentor (with each batch receiving two mashes)? He talks about unwrapping 9 boxes of 40 sticks per box for the entire brew, which would lead me to believe that the licorice quantity is for the entire 100 barrel batch. Later, he mentions tossing in 120 lbs of black strap molasses into the boil kettle, which would lead me to believe that is the quantity for each 50 barrel brew.

To further confound things, this article written in 2008 mentions that they do a 500 barrel batch of The Abyss. It's quite possible that they put in an extra zero in there and that in 2008 they were doing 50 barrels of the beer, but even for back then that seems light considering the stores down here in Southern California get it every year, not to mention the entire Pacific Northwest.

 

[poptarts]

Yea I feel like the molasses calculation comes out correct 4 fl oz per 5 gallons seems good and if it were for both batches i Feel like 2 fl oz per 5 gallons seems pretty light for a stout of this nature. The licorice i can see going back and forth. If it was for both batches then it would be about half a stick per 5 gallon batch and that is a very normal amount as were 1 stick is on the heavy side, but ive never used it so I don't know how heavy and how much it will shine through with all the other stuff in this beer. something to think about and ponder for sure. In other news its going to start distribution on the 18th so hoping i can snag a couple of bottles so i can try it side by side with mine. I changed standard 2 row to be marris otter based on this pdf, that says the use Northwest pale malt and that is basically marris otter.

New recipe based on above findings!

The Abyss
American-Style Imperial Stout
Type: All Grain Date: 12/7/2013
Batch Size (fermenter): 5.50 gal
Boil Size: 8.82 gal
Boil Time: 90 min
Final Bottling Volume: 5.50 gal
Brewhouse Efficiency: 65.00 %
SRM: 58.4 SRM
IBU: 66.5 IBUs Tinseth
OG: 1.101 SG
FG: 1.019 SG
Fermentation: Ale, Two Stage

Prepare for Brewing
Create a yeast starter with 0.88 gal of wort

Clean and Prepare Brewing Equipment
Total Water Needed: 11.55 gal

Water Prep
0.50 Items Campten (Mash 0.0 mins) Water Agent

Mash Ingredients
19 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 2 82.1 %
1 lbs 4.0 oz Chocolate Malt (350.0 SRM) Grain 3 5.4 %
1 lbs Wheat (1.6 SRM) Grain 4 4.3 %
12.0 oz Belgian Debittered Black Malt (500.0 SRM) Grain 5 3.2 %
8.0 oz Roasted Barley (300.0 SRM) Grain 6 2.2 %
4.0 oz Black (Patent) Malt (500.0 SRM) Grain 7 1.1 %

Mash Steps
Mash In Add 7.31 gal of water at 165.5 F 150.5 F 90 min
Drain mash tun, Batch sparge with 1 steps (4.24gal) of 168.0 F water

Boil Wort 90 min
Collect water to achieve boil volume of 8.82 gal
Estimated pre-boil gravity is 1.064 SG

Boil Ingredients
1.00 oz Millenium [14.25 %] - Boil 60.0 min Hop 8 42.4 IBUs
1.00 oz Northern Brewer [8.50 %] - Boil 30.0 min Hop 9 19.4 IBUs
1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 10 -
0.50 tsp Yeast Nutrient (Boil 15.0 mins) Other 11 -
0.25 tsp Yeast Energizer (Boil 15.0 mins) Other 12 -
0.50 Items Brewers Licorice (Boil 15.0 mins) Spice 13 -
6.1 oz (4 fl oz ) Molasses [Boil for2 min](80.0 SRM) Extract 14 1.6 %
1.00 oz Styrian Goldings [5.40 %] - Boil 2.0 min Hop 16 1.4 IBUs
1.00 oz Nugget [13.00 %] - Boil 2.0 min Hop 15 3.3 IBUs


Estimated Post Boil Vol: 5.82 gal
Est Post Boil Gravity: 1.101 SG

Cool and Prepare Fermentation
Cool wort to fermentation temperature
Transfer wort to fermenter
Add water to achieve final volume of 5.50 gal
Fermentation Ingredients

1.0 pkg Dry English Ale (White Labs #WLP007) [35.49 ml] Yeast (From massive starter (.875 Gal))
(Target: 1.101 SG)
(Target: 5.50 gal)

Fermentation
12/7/2013 - Primary Fermentation (14.00 days at 65.0 F ending at 65.0 F)
12/21/2013 - Secondary Fermentation (28.00 days at 65.0 F ending at 65.0 F)

Secondary Ingredients
1.00 oz French Oak Cubes (Secondary 14.0 days) Flavor 18 -
0.50 oz Cherry Bark (Secondary 14.0 days) Flavor 19 -
2.00 Items Vinalla Beans (Secondary 0.0 mins) Flavor 20 -

(Estimate: 1.019 SG)

Date Bottled/Kegged: 1/18/2014 - Carbonation: Bottle with 3.93 oz Table Sugar
Age beer for 300.00 days at 65.0 F
11/14/2014 - Drink and enjoy!

 

[poptarts]

Should be getting the real thing soon if they ship it up here. Will grab a few so I can compare when I brew this.