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Old 01-29-2006, 07:19 PM   #31
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Quote:
Originally Posted by Sam75
I've never seen Phoenix hops for sale anywhere. Got a source?

I'm liking the grain bill, though. Brown sugar might be interesting.

I think the yeast is going to be the sticking point in this recipe.
Phoenix Hops:

hopsdirect
midwestsupplies

They seem awfully pricey--but it might be worth it (especially if we use the name I suggested) , but we can easily sub in a similar hop. I usually ahve trouble with configuring hops--so please guys, add suggestions.


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Old 01-29-2006, 07:33 PM   #32
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That yeast (007) attenuates 75-80%. This stuff will be pretty hot. I'm tempted to suggest going with something a little less powerful.

One problem with the WLP320 I suggested is that it doesn't flocculate well. We don't want this beer to be cloudy. (Although my honey wheat came out nice and clear)

Maybe an alt yeast? I think we'll have plenty of hoppiness, so that an alt yeast will balance it out nicely. I've never used one myself, though. A scottish ale yeast might be nice, too.

Just throwing out ideas....I'm eager to hear others' suggestions!



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Old 01-29-2006, 07:52 PM   #33
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Quote:
Originally Posted by Sam75
That yeast (007) attenuates 75-80%. This stuff will be pretty hot. I'm tempted to suggest going with something a little less powerful.

One problem with the WLP320 I suggested is that it doesn't flocculate well. We don't want this beer to be cloudy. (Although my honey wheat came out nice and clear)

Maybe an alt yeast? I think we'll have plenty of hoppiness, so that an alt yeast will balance it out nicely. I've never used one myself, though. A scottish ale yeast might be nice, too.

Just throwing out ideas....I'm eager to hear others' suggestions!
I'm wondering about yeast too. I'm half tempted to try an experiment that is mentioned on Stone's website regarduing one of the Vertical Epic recipes....splitting the batch and fermenting half with Stone's house yeast (have no idea what an equivalent for that is), and a trappist strain, then mixing them together after primary. Finished product = some phenols going and then a cleaner strain along with it. It might be a PITA, but it might be REALLY kick-ass too.

Need more input....
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Old 01-29-2006, 07:55 PM   #34
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Quote:
Originally Posted by Dude
...but we can easily sub in a similar hop. I usually ahve trouble with configuring hops--so please guys, add suggestions.
Northern Brewer?
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Old 01-29-2006, 08:01 PM   #35
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I like the idea of the scottish and red, but think maybe 6 ounces of smoked malt would be good? and to add to the 666 idea bump the Og up to about 1.080 and make that bad boy like a 220/. Play with the old saying "ez'er for a rich man to pass through the eye of a needle then it is to get into heaven, 220/ is plenty rich may as well enjoy it in hell.

carbonate it at maybe 2.5 volumes to help bring some of the hops out if it more?

and I like the idea of the oak chips

maybe WLP028 or Wyeast 1728 instead of the english dry

IBU's are way to high for me, I'd probably want to stay more down to 35 thats the high end of the heavy scottish style

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Old 01-29-2006, 11:35 PM   #36
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Lots of good suggestions so far!

I like the suggestions of it being a red, and using WLP028 yeast. I added .50 German Smoke Malt, and changed the 30 & 15 minute additions to Northern Brewer. Challenger could be used as well. Ive never used Phoenix, so Im not sure what to expect from them.

After adding the Smoke and Northern Brewer, I came up with:

Original Gravity 1.079
Terminal Gravity 1.015
Color 22.49 °SRM
Bitterness 61.0 IBU
Alcohol (%volume) 8.4 %

Pumbaa wanted lower IBU's, but liked the oak chips idea. Sam said to use an Alt style yeast, and WLP007 definately wouldnt fit, but WLP028 would be okay.

How about getting some parameters set on the recipe...

Original Gravity
IBU's
Color
AV

Also, a consensus on the grain.

Base Malt:
Specialty Malt:
Adjuncts:


How about everyone posting their thoughts on the above? I'll go first...

Original Gravity - 1.060 to 1.075
IBU's - 35 to 55
Color - 20 to 27
AV - 7.5% to 8.5%

Base Malt:
2 Row

Specialty Malt: Rye
Munich
Wheat
Crystal
Special B
Smoke
Adjuncts: Flaked Rye
Brown sugar

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Last edited by Tony; 01-29-2006 at 11:37 PM.
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Old 01-29-2006, 11:50 PM   #37
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i just saw this post but i'm thinking something like a barley wine maybe. but that also could be because i just got a nice book on barley wines and its got me all jittery for a barley wine!!!! i think it needs to have a big hop flavor and aroma. i've never used rye before so i don't know what it imparts on the brew.

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Old 01-29-2006, 11:54 PM   #38
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Wow, looks like I'm a bit late to the party

I'll have to look over some stuff before I can make more suggestions, but it looks good so far. Ill give a nod to keeping the hops under control. For something that is going to have as many flavors flying around, we're going to have to be careful to keep this thing balanced out. That said, it's going to need some decent bitterness to keep it from becoming a train wreak, so somewhere in the upper 40's sounds right.

I've been looking for an excuse to work some black pepper into a recipe. Sound good to anyone else?

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Old 01-30-2006, 12:26 AM   #39
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Original Gravity - 1.080 to 1.095
IBU's - 35 to 40
Color - 12 to 14 (much darker and your into brown country)
AV - around 10%

Not doing all grains yet so cant really be a huge help with the base malts and stuff but would thinkmaybe some

  • roasted barely
  • peat malt or self smoked malt (oak chips for smoking)
  • darker crystal malt (25L and up)
  • carapils (just something I always seem to use)
  • flaked rye (was mentioned above and why the h3ll not )
  • honey vs brown sugar to bump up the ABV and not have a 20lbs grain bill
  • more oak chips, I just like the idea
The Wee heavy I made I used 3lbs of honey and it turned out REAL nice after ageing. I havent used any other sugars other then honey and malt so I'll admit I am ignorant about them

I use wheat malt to prime also, dunno if it really adds anything other then protiens for head retention

I'm at work right now so cant use promash for amounts will TRY to do it tomarrow AFTER I get that damn blueberry wheat bottled
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Old 01-30-2006, 01:09 AM   #40
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Quote:
Originally Posted by Pumbaa
Color - 12 to 14 (much darker and your into brown country)
AV - around 10%
You're right on that Pumbaa, good catch. I think the Special B would take us into the brown range, and using Crystal 120L would give it the red color we want.

Also using either light or dark brown sugar will give it too dark a color, so honey or another neutral color sugar would keep it in the right color range.

What else?


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