Extract/steeped grains
.875 lbs. American Chocolate Malt
2.625 lbs. Roasted Barley
1.75 lbs. American Black Patent
1.75 lbs. Crystal Malt 80°L
1.75 lbs. Belgian Cara-Pils
12 lbs. Northern Brewers Pale Liquid
3.3 lbs. Northern Brewers Amber Liquid
2.75 oz. Centennial (Whole, 10.00 %AA) boiled 45 min.
1.5 oz. Centennial (Whole, 10.00 %AA) boiled 30 min.
0.5 oz. Centennial (Whole, 10.00 %AA) boiled 5 min.
Yeast : WYeast 1084 Irish Ale (My IPA is sitting on it right now)
I might dry hop too, it will certainly be aging forever! |
This one was published in Zymurgy July/August 2003 (reprints available) from the article Brew the Best Beers in America. I haven’t brewed this one, but I have brewed the Double Cream stout and the Two Hearted Clone from the same article. The Double Cream stout was almost dead on in a side by side (I used a different yeast than the one recommended)
23 lb pale 2-row
1 lb flaked barley
1.5 lb roasted barley
1 lb black patent
1 lb 80 L crystal
.5 lb chocolate malt
3.3 lb amber malt extract
2.5 oz Centennial 10% 45 min
1.5 oz Centennial 10% 30 min
.5 oz Centennial 10% 0 min
mash at 150-152
Collect as much wort as practical and reduce by boiling to 5.5 gallons
Add extract at the beginning of the boil.
Ferment on a good yeast cake of any standard American or English ale strain. |
Originally posted by csbosox
Extract/steeped grains
.875 lbs. American Chocolate Malt
2.625 lbs. Roasted Barley
1.75 lbs. American Black Patent
1.75 lbs. Crystal Malt 80°L
1.75 lbs. Belgian Cara-Pils
12 lbs. Northern Brewers Pale Liquid
3.3 lbs. Northern Brewers Amber Liquid
2.75 oz. Centennial (Whole, 10.00 %AA) boiled 45 min.
1.5 oz. Centennial (Whole, 10.00 %AA) boiled 30 min.
0.5 oz. Centennial (Whole, 10.00 %AA) boiled 5 min.
Yeast : WYeast 1084 Irish Ale (My IPA is sitting on it right now)
I might dry hop too, it will certainly be aging forever!
If I were you, I’d start w/ Zymurgy’s and work from there. You have seem to have an awful lot of dark grains in that. Just my opinion.
Mike |
Originally posted by SpringsLicker
This one was published in Zymurgy July/August 2003 (reprints available) from the article Brew the Best Beers in America. I haven’t brewed this one, but I have brewed the Double Cream stout and the Two Hearted Clone from the same article. The Double Cream stout was almost dead on in a side by side (I used a different yeast than the one recommended)
23 lb pale 2-row
1 lb flaked barley
1.5 lb roasted barley
1 lb black patent
1 lb 80 L crystal
.5 lb chocolate malt
3.3 lb amber malt extract
2.5 oz Centennial 10% 45 min
1.5 oz Centennial 10% 30 min
.5 oz Centennial 10% 0 min
mash at 150-152
Collect as much wort as practical and reduce by boiling to 5.5 gallons
Add extract at the beginning of the boil.
Ferment on a good yeast cake of any standard American or English ale strain.
That looks like its for 10 gallons.
It will be vary expensive to brew that with extrct/steeping grains. |
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I started with the zymurgy recipe, but when I calculated it, it was going to be massive, 23lbs of pale 2, plus 3.3lbs of LME then another, what 5 lbs of other stuff, that is insane, has anyone ever made that? I converted the 23lbs of pale 2 twice, using different calculators, and it called for 17.25-18.5 lbs of LME and when I put that in the calculator, the beer had a SG of WAY too much. I upped the other grains 75% to compensate for steeping instead of mashing and I subbed carapils for flaked barley so I dont have to mash. I had a clone recipe of Old Rasputin for reference and this is a ton bigger, but the 23lbs seems off to me. Bells says the beer has a SG of 1.110 and this is right on target. |
I brewed an Expedition Stout clone based on a (different) recipe in Zymurgy from former Bell’s brewer Alec Mull. My version is scaled to 10.5 gallons and modified slightly. It turned out great.
22.00 lbs. Pale Malt(2-row)
4.00 lbs. Black Malt
4.00 lbs. Roasted Barley
2.00 lbs. Chocolate Malt
1.00 lbs. Flaked Barley
0.50 lbs. CaraMunich Malt
8.00 lbs. Generic DME - Light
4.50 oz. Centennial Pellet 45 min.
3.00 oz. Centennial Pellet 30 min.
0.50 oz. Centennial Pellet 0 min.
DCL Yeast S-56 SafAle American Ale
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It really has ~2 lbs. black malt/5 gallons?  |
I don’t think it’s actually that much. With beer that big you might not get better than 50-55% efficiency, which even including all of the other grains puts you in the ballpark of 1.110-1.115. Unless you’ve done high grav beers before and know that you can consistently get 65% or better, in which case carry on. |
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Originally posted by csbosox
I started with the zymurgy recipe, but when I calculated it, it was going to be massive, 23lbs of pale 2, plus 3.3lbs of LME then another, what 5 lbs of other stuff, that is insane, has anyone ever made that? I converted the 23lbs of pale 2 twice, using different calculators, and it called for 17.25-18.5 lbs of LME and when I put that in the calculator, the beer had a SG of WAY too much. I upped the other grains 75% to compensate for steeping instead of mashing and I subbed carapils for flaked barley so I dont have to mash. I had a clone recipe of Old Rasputin for reference and this is a ton bigger, but the 23lbs seems off to me. Bells says the beer has a SG of 1.110 and this is right on target.
Something seems off. Compared to the Jul./Aug. Zymurgy recipe, you’ve got increased amounts of roasted barley (2.625 v. 1.5lb.), black patent (1.75 v. 1.0lb.), C-80 (1.75 v. 1.0lb.), and chocolate (.875 v. .5) in your recipe above. The Zymurgy recipe is already extremely heavy on the black malts so I wouldn’t recommend increasing them. Also, according to Promash, using 3.3 lbs. of amber LME (1.037 potential SG) and 9.3 lbs. pale LME (1.037 pot. SG) with the Zym. amounts of specialty malts should yield 1.110 OG for 5 gal. You may also consider pale DME instead of the LME and ajusting the amount accordingly.
I’d also be wary of reusing yeast from an IPA if it had a relatively high OG. This stout is huge. You’d be better off reusing the cake from a lower gravity beer, like a 1.050 pale ale, or just pitching a few packets of US-56. I wouldn’t use 1084 for this, but that’s my personal preference. Heavy aeration/oxygenation is also going to be required. I’d aerate/oxygenate twice. The second time about 6 hrs. after the initial aeration/oxygenation. |
Originally posted by SaveTheAles
Originally posted by csbosox
I started with the zymurgy recipe, but when I calculated it, it was going to be massive, 23lbs of pale 2, plus 3.3lbs of LME then another, what 5 lbs of other stuff, that is insane, has anyone ever made that? I converted the 23lbs of pale 2 twice, using different calculators, and it called for 17.25-18.5 lbs of LME and when I put that in the calculator, the beer had a SG of WAY too much. I upped the other grains 75% to compensate for steeping instead of mashing and I subbed carapils for flaked barley so I dont have to mash. I had a clone recipe of Old Rasputin for reference and this is a ton bigger, but the 23lbs seems off to me. Bells says the beer has a SG of 1.110 and this is right on target.
Something seems off. Compared to the Jul./Aug. Zymurgy recipe, you’ve got increased amounts of roasted barley (2.625 v. 1.5lb.), black patent (1.75 v. 1.0lb.), C-80 (1.75 v. 1.0lb.), and chocolate (.875 v. .5) in your recipe above. The Zymurgy recipe is already extremely heavy on the black malts so I wouldn’t recommend increasing them. Also, according to Promash, using 3.3 lbs. of amber LME (1.037 potential SG) and 9.3 lbs. pale LME (1.037 pot. SG) with the Zym. amounts of specialty malts should yield 1.110 OG for 5 gal. You may also consider pale DME instead of the LME and ajusting the amount accordingly.
I’d also be wary of reusing yeast from an IPA if it had a relatively high OG. This stout is huge. You’d be better off reusing the cake from a lower gravity beer, like a 1.050 pale ale, or just pitching a few packets of US-56. I wouldn’t use 1084 for this, but that’s my personal preference. Heavy aeration/oxygenation is also going to be required. I’d aerate/oxygenate twice. The second time about 6 hrs. after the initial aeration/oxygenation.
I upped the grains because I am steeping them instead of mashing, do you think I can scale it back to what the original recipe has? The IPA is a 1.080->1.022 so far, so my yeasties probably won’t work too well, would they? If not I will certainly pick out a different yeast, something with a little better attenuation. Thanks for all the input. |
OK, I have tweaked it a bit, with help from all over the place. The hop bill got a big increase too, hopefully not too much.
1.5 lbs. Roasted Barley
1.5 lbs. American Chocolate Malt
1.0 lbs. American Black Patent
1.0 lbs. Crystal Malt 80°L
1.0 lbs. Belgian Cara-Pils
3.3 lbs. Northern Brewers Amber Liquid
12.0 lbs. Northern Brewers Pale Liquid
4.0 oz. Centennial (Whole, 10.00 %AA) boiled 60 min.
4.0 oz. Centennial (Whole, 10.00 %AA) boiled 10 min.
BeerTools.com gives me 156 IBU’s and Beersmith 83.7. I ordered a couple of the 6lb LME’s off Northern Brewer for $13.50/each, and the 3.3 for $8.50, it isn’t cheap, but a lot better than $10-11 for a 3.3oz can here in town! I am kicking aound WLP001 Cali Ale, WLP007 Dry English Ale, WLP028 Edinburgh Scottish Ale, maybe Wy1056 American Ale. Any suggestions? |
