Black Tuesday All-Grain Clone

Man, I missed that.. Looked through that whole thread too (I thought). I'm just glad to see that it doesn't call for 25 lbs of roasted barley! Wonder what yeast strain he uses? I guess we can wait to see if drewbage or someone else chimes in on this one.

 

Interesting - looks like netplaces got eliminated by About.com. (I had nothing to do with the site - my publisher put a transcription of the Everything Homebrewing Book on there. Apparently the publisher has also stopped printing new copies. Boo!)

Here's the completely insane recipe as printed in the book:

BlackWine IV

Malt/Grain/Sugar
12.00 pounds Domestic Two-Row Pale Malt
12.00 pounds Maris Otter Pale Malt
2.25 pounds Roasted Barley
1.00 pound Flaked Barley
1.00 pounds Flaked Oats
0.75 pounds Chocolate Malt
0.75 pounds Crystal 90L Malt
0.25 pounds Acidulated Malt
2.00 pounds Muscovado Sugar (see instructions for use)

Hops
0.50 ounce Northern Brewer (6.2 percent AA) Pellet—First Wort Hopped 0.50 ounce Mt Hood (5.4 percent AA) Pellet—First Wort Hopped
1.00 ounce Eroica (12.00 percent AA) Pellet—for 90 minutes
1.00 ounce Chinook (15.90 percent AA) Pellet—for 90 minutes
0.50 ounce Northern Brewer (6.2 percent AA) Pellet—for 30 minutes 0.50 ounce Eroica (12.00 percent AA) Pellet—for 5 minutes
0.50 ounce Mt Hood (5.4 percent AA) Pellet—for 5 minutes
2.0 ounce Mt Hood (4.3 percent AA) Whole—for 0 minutes

Other Ingredients
1 tablet Whirlfloc
1 tablespoon Yeast Nutrient
2 cups Organic Ground Coffee (added to the mash)

Yeast
Wyeast 1272 American Ale II—1 gallon+ Starter or Yeast Cake

Mash
Saccharification Rest 152°F 60 minutes

Sugar/Boil Instructions
Take the first gallon of run-off and mix in one pound of sugar. Boil until the total volume is approximately a half gallon. Add back to the run-off. Mix the remaining pound of sugar into the run-off before the boil begins

 

Thanks for posting! If I do attempt this, I'll have to figure out how to go about this mash in my 10-gal cooler – it's gonna be a squeeze. May have to keep a few pounds of dark DME on hand to crank up that OG if needed.

 

Jeez, what a freaking monster!! Definitely something to look into brewing!

 

It's a fun thing to tackle - when Johnny used to do it, I believe he used a 100 quart rectangular cooler because it was so much damn grain. Nowadays he goes and drives supercars in Germany instead of brewing. jerk.

 

@drewbage
Would you happen to know what size batch this was for this? So I can scal accordingly.

 

Sure - 5.5 gallons for that recipe as posted. Jonny tended to do it in 11 gallon runs.

 

For a recipe this large, are there any recommendations when it comes to the mash? I need almost 9.5 gallons to mash-in and almost 4 to batch sparge. Which i'm sure i'll have to boil off some wort prior to beginning my 90 min boil. I'm trying to maximize my process here, especially with a beer of this magnitude. Maybe i could brew this when it gets colder so i can cool the wort down really fast without wasting too much water. I'd be nice to be drinking this next year around this time.

 

Trying to remember if Jonny did this a no-sparge and I don't think he did - he did however do a 120 minute boil.