Struck fermentation with high gravity stout

call it a dark lord clone and be done with it! Also you're up above 15% abv with that bad boy…not sure you want to go much north of there…http://www.brewersfriend.com/abv-calculator/
use alternate method to calculate abv…it takes the effects of ethanol into account when taking standard gravity readings.

 

I'm just curious, if the 007 went further than you expected it to go, what was your original plan to finish?

 

You're done. And I am surprised you got that low.

Edit, what was your grain bill like?

 

Your other option on brew day was to add some top off water to achieve your 10 gallons. Needless to say that 'ship has sailed' but this is something you could do in the future if this situation happens again.

I would suggest that another 'lesson learned' is no drinking on brew day.

Cheers!

 

I have done a few big stouts, and most of my yeast dies out around 12 to 15% abv. You are probably at fg. You could throw some wlp001 or us05 at it, but i doubt anything will happen. Maybe @stealth has some wisdom, but I would bottle it up.

 

You are done, son.

I have made similar "mistakes" and started a weizenbock at 1.160. It hit FG60 and could not get it down further no matter what I did. That included adding raging starter of WLP099, Brett, whatever.

Ended up bottling it. Tasty, but gave me the hershey squirts.

Proceed as intended. Buy some Charmin.

 

Like some others said, do some vanilla, coffee, cocoa and bourbon aging and call it a Dark Lord clone, or some variation and get the next #1 rated beer here.

 

Too much boil off isn't the worst problem. You could have topped off at least some of the volume with water. 10 gallons of this wort would have been at 1.090. Is that what you were shooting for? I'm not saying you should have topped off with 4 gallons of water- you would sacrifice too much flavor. But you could have added 2 gallons of water to achieve a 1.110 original gravity.

 

You got the 007 to go about as far as you can expect it to. At this point you can try pitching a healthy oxygenated starter of WLP099 with some nutrients and energizer and cross your fingers, or you can dilute the wort and pitch wlp099 to finish it. I don't think that would affect the flavor TOO much if you say, dilute to 10% - you can also 'back sweeten' with malto to get some body back too if it gets too thin.

Or freeze concentrate it and have some awesome RIS eisbock/liquor.

 

You can also pitch a packet of EC-1118 (tolerant up to 18%) champagne yeast and a little nutrient if you still want it to drop a couple points without any additional flavors from yeast, but personally i think that thickness and body of beer would make a killer Dark Lord clone after some cocoa ave vanilla like everyone else is saying.

 

It's too dry for dark lord...

 

brew and ferment a very dry, smaller stout and blend into two 5 gallon batches then take one batch and do some treatments on it.

 

I could be wrong, but as I understand, champagne yeast really only eat simple sugars. They do work in hostile environments. Those two combos are what make them a good candidate to bottle big beers with but I don't think they'll eat any complex sugar chains, which is probably all you have left at this point.

Next time you want a beer in this ballpark, check out some of the info on 120 Minute or Bruery Incremental Feedings. I used that for a "Black Tuesday" -esque clone back in November. Basically, brew a big beer around 1.100-1.120 and let the yeast go to work. As fermentation begins to close, begin pulling off samples, mixing in dextrose and adding it back. You'll be able to get several pounds of dextrose in and the yeast will continue munching on those simple sugars. I got my calculated OG up to 1.152 and FG of 1.030 (I used 007 and 099 yeast).

Good luck!