The Shadow of Mordor (RIS)

This is the biggest beer we’ve ever made. Nearly 50 pounds of grain, just over half a pound of potent hops, and a 14 hour brew day. We started at 10 AM and didn’t finish until just past midnight.

Our mash tun was too small to fit all of the grain and water at once, so we had to split the mash into two separate batches. Once the first batch was done, we drained it off, started the boil, and then started all over again with the second mash. We collected about 23 gallons of wort in total, and it took 8 hours to boil that down to the 10 gallons we needed.

Style: Russian Imperial Stout
Batch Volume (Gallons): 10
Boil Time: 8 hours
Yeast Starter: Yes
Target Gravity: 1.134 original
                        1.020 final

Actual Gravity: 1.134 original
                        1.022 final
Attenuation: 65%
ABV: 15.1
Estimated IBU: 150

Fermentables:

40 lbs. 2 Row (Maris Otter)
2.5 lbs Rye Malt
2 lbs. Crystal 150 L
2 lbs Belgian Chocolate Malt
1.5 lbs Special B
4 oz Black Patent
4 oz. Roasted Barley

Hops:

90 min. 6 oz Nugget 13% AA
90 min. 3 oz Pacific Gem 16.3% AA
10 min. 1 oz Pacific Gem 16.3% AA

Adjuncts:

1 tsp yeast nutrient

Yeast:
4 L starters, 2 vials of yeast per, decanted
California
California V

Brewing Notes:
Mashed at 146F for one hour, ~24 lbs of grain at a time.
Wort has the consistency of maple syrup!
Pacific Gem blackberry and wood notes really come through, I hope some of that stays through the aging process.

Fermentation Notes:
We split the beer into four 6.5 gallon carboys, for fear of explosive yeast activity. Each carboy got a vigorous shake to boost oxygen levels needed for healthy yeast growth. Still using ambient room temps unfortunately, 68 to 72 F. Still considering adding fruit or oak to half of the batch…

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