Mephistopheles' Soulstone - Beer Recipe - Brewer's Friend

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Mephistopheles' Soulstone

446 calories 35.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Russian Imperial Stout
Boil Time: 90 min
Batch Size: 12 gallons (ending kettle volume)
Pre Boil Size: 14 gallons
Pre Boil Gravity: 1.115 (recipe based estimate)
Efficiency: 72% (ending kettle)
Source: Dustin
Calories: 446 calories (Per 12oz)
Carbs: 35.8 g (Per 12oz)
Created: Sunday February 10th 2019
1.134
1.021
14.9%
112.5
50.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
26.10 lb US - Pale 2-Row26.1 lb Pale 2-Row 37 1.8 46%
6.30 lb Belgian - Special B6.3 lb Special B 34 115 11.1%
6.62 lb American - Roasted Barley6.62 lb Roasted Barley 33 300 11.7%
4.32 lb American - Black Malt4.32 lb Black Malt 28 500 7.6%
3.15 lb Aromatic Malt3.15 lb Aromatic Malt 35 20 5.5%
6.40 lb Dry Malt Extract - Light6.4 lb Dry Malt Extract - Light 42 4 11.3%
3.90 lb Corn Sugar - Dextrose3.9 lb Corn Sugar - Dextrose 42 0.5 6.9%
56.79 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
6 oz Bravo6 oz Bravo Hops Pellet 14.5 Boil 60 min 77.03 45.5%
3.60 oz Bravo3.6 oz Bravo Hops Pellet 14.5 Boil 30 min 35.52 27.3%
3.60 oz Sterling3.6 oz Sterling Hops Pellet 6.2 Boil 0 min 27.3%
13.20 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
20 g fermaid o Other Primary 0 min.
 
Yeast
White Labs - Monastary Ale Yeast WLP500
Amount:
18 Each
Cost:
Attenuation (custom):
80.5%
Flocculation:
Medium
Optimum Temp:
65 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 493 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Fly Sparge -- 149 °F 75 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 14.75 gal (58.98 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 2.75 gal (10.98 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 18.25 gal (72.99 qt). Suggest reducing initial water volume to 8.28 gal (33.12 qt) and adding 6.25 gal (24.99 qt) sparge/top-off. 14.53 58.1  
Strike water volume at mash thickness of 1.25 qt/lb 14.53 58.1  
Mash volume with grains 18.25 73  
Grain absorption losses -5.81 -23.2  
Remaining sparge water volume 4.73 18.9  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.8 3.2  
Pre boil volume (equipment estimates 14.75 g | 59 qt) 14 56  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.5 -2  
Post boil volume (equipment estimates 11.26 g | 45 qt) 12 48  
Estimated amount in fermentor 12 48  
Total: 19.26 77
Equipment Profile Used: System Default
 
Notes

This recipe is based on Avery's, discontinued, Mephistopheles. However, Mephistopheles lies in wait, within his soulstone. For this beer contains the soul of Mephistopheles. Black as the soul of the demon lord. While this soulstone exists, Mephistopheles cannot be destroyed.

https://blog.averybrewing.com/mephistopheles-homebrew-38068c7e53c0

Recipe modified for my system and my process.

Add extract and simple sugar at 60 min mark on the boil.

Note: need to look up yeast nutrient additions for big beers. I have fermaid o in stock at home. May need to copy other big beer oxygenation schedules to get the yeast to eat enough sugar.

Aerate with pure O2 for 120 seconds at 1 L/min to target roughly 14 ppm dissolved O2.

Aerate again at 12 hours for 70 seconds at 1 L/min to target an additional 9 ppm. (recommended in Yeast book, page 84)

Target 40M cells per mL per yeast book's instructions on pitching high gravity beers. A 7 liter starter (constant stir) at 1.036 gravity with 100 B cells will result in approx 1107 B cells.

Start fermentation at 66°F ramp to 77°F @ 1.074 specific gravity. According to the Avery blog, it usually takes about 48 hours to reach 1.074

Age on bourbon soaked oak cubes until desired oakiness is reached. Drain bourbon before adding cubes to beer. It's extremely easy to overdo the bourbon flavor. You can always dose bourbon at the end if you want more bourbon flavor.

Consider adding vanilla, coffee, cocoa, coconut, or other great stout additions. I don't think peppers would work with the belgian yeast flavors.

If you aren’t able to get that much sugar out of the mash you may boil for longer and/or add a 50/50 mix of DME and Dextrose Corn Sugar to the boil to hit your OG target.

Original recipe uses wyeast 3787

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  • Last Updated: 2021-07-22 23:41 UTC