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Mephistopheles' Soulstone

445.36 calories 34.99 g 12 oz
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: 65% (ending kettle)
Source: Dustin
Calories: (Per 12oz)
Carbs: (Per 12oz)
Created Sunday February 10th 2019
Amount Fermentable Cost PPG °L Bill %
29 lb American - Pale 2-Row29 lb Pale 2-Row 37 1.8 46.2%
7 lb Belgian - Special B7 lb Special B 34 115 11.2%
6.25 lb American - Roasted Barley6.25 lb Roasted Barley 33 300 10%
4.80 lb American - Black Malt4.8 lb Black Malt 28 500 7.6%
3.50 lb American - Aromatic Malt3.5 lb Aromatic Malt 35 20 5.6%
8 lb Liquid Malt Extract - Light8 lb Liquid Malt Extract - Light 35 4 12.7%
4.20 lb Corn Sugar - Dextrose4.2 lb Corn Sugar - Dextrose 42 0.5 6.7%
62.75 lb / 0.00
Amount Variety Cost Type AA Use Time IBU Bill %
6 oz Bravo6 oz Bravo Hops Pellet 14.5 Boil 60 min 76.84 45.5%
3.60 oz Bravo3.6 oz Bravo Hops Pellet 14.5 Boil 30 min 35.43 27.3%
3.60 oz Sterling3.6 oz Sterling Hops Pellet 6.2 Boil 0 min 27.3%
13.2 oz / 0.00
Mash Guidelines
Amount Description Type Temp Time
Fly Sparge 149 °F 75 min
Starting Mash Thickness: 1.25 qt/lb
Other Ingredients
Amount Name Cost Type Use Time
20 g fermaid o Other Primary 0 min.
White Labs - Trappist Ale Yeast WLP500
18 Each
Attenuation (custom):
Optimum Temp:
65 - 72 °F
Fermentation Temp:
Pitch Rate:
0.35 (M cells / ml / ° P) 493 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
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

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.

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

Last Updated and Sharing
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  • Public: Yup, Shared
  • Last Updated: 2020-06-16 07:06 UTC
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