Sam Adams released the 2019 Utopia and I was not able to get one so I started thinking about a high ABV beer of my own.  Around the same the same time I saw 10 gallon rum barrel that had also been used for brandy, which got me thinking about a rum raisin stout.  Flipping through a book of clone recipes I found Three Floyds Brewing Dark Lords Imperial Stout that comes in at 15%.  The clone recipe called for two separate mashes with the first boiled for four hours.  To get to my target ABV I had to jack up the grain bill and add in a gallon of honey and maple syrup.  I expect to age this for a year.

Grain Bill

Mash 1:
35lbs Pale Malt Crisp
Boiled 4 hrs

Mash 2:
15lbs Pale Malt Crisp
1.7lbs Simpsons Golden Naked Oats Malt
10.2ozs Crisp crystal medium.
13.3ozs Briess caramel 120L
1.3lbs Crisp Pale Chocolate
1.1lbs Crisp Chocolate
14ozs Crisp Black
2lbs Flaked oats

After boiling mash 1 for 4 hours mash 2 is added along with hop shot and boiled for an hour.

Additional items:
4 packs of Wyeast 1056
4 packs White Labs WLP099
1 gallon of orange blossom honey
1 gallon of maple syrup
Red Star distillers yeast

Brewing Notes

The 1056 and WLP099 are used for the initial fermentation in a unitank with 50% of the honey and maple syrup added post krausen.  The plan is to use the rest of the honey and maple syrup to feed the Red Star distillers yeast in the oak barrel.

Ended up only boiling mash 1 for just over 3 hours versus the planned 4 hours.  My boil off calculations was slightly off.  Mash 1 was boiled down to # gallons and a SG of.  After mashing in the second mash I transferred # gallons and boiled the combined just over an hour to hit a SG of 1.2 and 10.75 gallons.  Instead of using the plate chiller I moved the hot wort to the unitank (Could not pump out the last half gallon or so) and cooled tank in walk-in over night and pitched the 1056 Sunday morning.  On brew day I made a starter with the WLP099 which I will pitch when I add some honey and syrup.

The table below was used to calculate SG for the combined brew.

Pre Boil Vol 10.42 4 2
Vol Post Boil 6.25 3.5 2 11.75
SG Post Boil 1.143 1.148 1.337
100% 53% 30% 17%
0.61 0.34 0.23
Combined SG 1.18 pre sg=post vol * post sg/pre vol
HR Boil Off Rate 88.900% 86=(6.25*post sg)/10.42
10.00 1hr post sg = 143
8.89 2hr
7.90 3hr
7.03 4hr
6.25 5hr

The table below shows calculations for primary fermentation in the unitank and half of the honey and maple syrup.

Vol Unitank 10.5 1 11.5
SG 1.200 1.337
% Total 91% 9% 100%
SG Contribution 1.096 0.116 1.212

The table below shows fermentation calculations for the rum barrel / secondary.  If we are able to ferment to 1.01 then the 1.224 will yield 28% ABV.

Vol Barrel 9 1 10
SG 1.212 1.337
% Total 90% 10% 100%
SG Contribution 1.091 0.134 1.224


In mash 1 I added 7g of gypsums and 4g of calcium chloride to bring the water profile to 54ppm Ca, 1ppm Mg, 38ppm Na, 74ppm Cl and 77ppm SO4.

In mash 2 I added #g of gypsums and #g of calcium chloride to bring the water profile to #ppm Ca, #ppm Mg, #ppm Na, #ppm Cl and #ppm SO4.