86: Soul Harvester Imperial Stout

Recipe Type: All Grain
Yeast: WLP090
Yeast Starter: 2.5L Starter
Batch Size (Gallons): 7
Original Gravity: 1.0
Final Gravity: 1.0
IBU: ~50?
Boiling Time (Minutes): 60
Color: ~DARK
Primary Fermentation (# of Days & Temp):
Secondary Fermentation (# of Days & Temp):

13# 2-row
9.25# Maris Otter
1.5# Roasted Barley
1.5# Chocolate Rye
1# Special B
1# flaked Barley
8oz C120
4oz DH Carafa III

3.5oz Northern Brewer – 60 min
2oz Northern Brewer – 15 min

1# Amber DME added to the boil

Used the 10-gal igloo cooler. Was originally shooting for 13# M-O , but we couldn’t fit the final 3.75# into the mash. Mash got nearly stuck almost immediately. With a bit of finagling, I was able to get a trickle through the recirculator, and with a bit of extra water was able to get the mash temps between 146° and 148° – this will be sufficient for our monster beer, and help it to dry right out, and maybe make up for whatever sugar was lost in the 3.75# M-O that didn’t make it into the mash.

took 9 gallons of wort to boil, yielded ~7.5 gallons of finished wort split between two carboys, and the final running of the mash, along with a separate mash for the 3.75# left-overs became a SMALL BEER!!

Batch 85 (Irish Red Ale) yielded an additional ~3/4 gallon, which I had pitched with S-04 into a gallon jug. That all (beer, yeast, and trub) were pitched into the small beer. I will never be able to recreate this, but whatever – I hope it’s good!

Posted March 21, 2020 by fbarrett in Uncategorized