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Old 01-22-2008, 10:57 PM   #1
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Default 9-9-9

It was suggested to me that we might want to look at our 9-9-9 brew soon. The thought was that it will be a big beer and so time would be nice. Also, it might be a kick to target brewing the beer on 8-8-8.

With that in mind, what about brewing a big, golden dopplebock? A nice 1.090 OG, 27 IBU (9+9+9), 9 srm? It would not reguire a ton of hops and could be easily done by extract brewers.

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Old 01-22-2008, 10:59 PM   #2
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I would up for that. I wanted to participate but was hesitant on the 8-8-8 because I'm not a huge fan of RIS.

I like one everyone once in awihle, but 5 gallons is a bit much stout for me.

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Old 01-22-2008, 11:14 PM   #3
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That sounds like a great idea! The only problem I see is the fermentation temperatures in mid-August. I guess I need yet another spare fridge in my garage!

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Old 01-22-2008, 11:16 PM   #4
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Count me in on this one for sure. I love me some Doppelbocks.

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Old 01-22-2008, 11:18 PM   #5
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Quote:
Originally Posted by Brewing Clamper
That sounds like a great idea! The only problem I see is the fermentation temperatures in mid-August. I guess I need yet another spare fridge in my garage!
I thought of that too, but really any style is going to have issues. An ale would be better suited, and a german ale yeast might work. But really I would say temperature controlled fermentation with a true bock yeast would be the way to go.
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Old 01-22-2008, 11:24 PM   #6
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Default I'm down..

So down. Love's me some Celebrator.

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Old 01-22-2008, 11:51 PM   #7
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Here is my thread related to the same digit brews.
http://www.homebrewtalk.com/showthread.php?t=50404

I suggest a Belgian Trippel for the 9-9-9 (because my logic was that 9's are divisible by 3). Regardless, I am onboard with whatever the consensus is.

I nominate Brewpastor as the official Same Digit Beer Guru.

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Old 01-23-2008, 12:02 AM   #8
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Quote:
Originally Posted by McKBrew
Here is my thread related to the same digit brews.
http://www.homebrewtalk.com/showthread.php?t=50404

I suggest a Belgian Trippel for the 9-9-9 (because my logic was that 9's are divisible by 3). Regardless, I am onboard with whatever the consensus is.

I nominate Brewpastor as the official Same Digit Beer Guru.
The thought about triples was they will come into play in the next few years when we get into the real double digits, but I am open to what folks want to brew.

My quick and dirty Golden Dopplebock recipe would be something like:

9-9-9 dopplebock

A ProMash Recipe Report

BJCP Style and Style Guidelines
-------------------------------
05-C Bock, Doppelbock
Min OG: 1.072 Max OG: 1.120
Min IBU: 16 Max IBU: 31
Min Clr: 6 Max Clr: 25 Color in SRM, Lovibond

Recipe Specifics
----------------
Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 18.50
Anticipated OG: 1.09061 Plato: 21.695
Anticipated SRM: 9.5
Anticipated IBU: 27.3
Brewhouse Efficiency: 65 %
Wort Boil Time: 60 Minutes

Pre-Boil Amounts
----------------
Evaporation Rate: 12.00 Percent Per Hour
Pre-Boil Wort Size: 5.68 Gal
Pre-Boil Gravity: 1.07974 SG 19.27 Plato

Formulas Used
-------------
Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.
Color Formula Used: Morey
Hop IBU Formula Used: Rager
Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %

Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
81.1 15.00 lbs. Pilsener Germany 1.03800 2
13.5 2.50 lbs. Munich Malt Germany 1.03700 8
2.7 0.50 lbs. Aromatic Malt Belgium 1.03600 25
2.7 0.50 lbs. Melanoidin Malt 1.03300 35
Potential represented as SG per pound per gallon.

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.50 oz. Hallertauer Pellet 4.00 24.6 60 min.
0.50 oz. Hallertauer Pellet 4.00 2.8 20 min.

Yeast
-----
White Labs WLP833 German Bock


Mash Schedule
-------------
Mash Type: Single Step
Grain Lbs: 18.50
Water Qts: 23.13 - Before Additional Infusions
Water Gal: 5.78 - Before Additional Infusions
Qts Water Per Lbs Grain: 1.25 - Before Additional Infusions
Saccharification Rest Temp : 153 Time: 75

Total Mash Volume Gal: 7.26 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
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Old 01-23-2008, 12:05 AM   #9
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I could be easily swayed. This will likely be my first brew after a bit of a hiatus. Doppelbocks and trippels both sound good at this point. I will commence lurking quietly in this thread to see how the conversation goes.

...as I recall...the last time BP posted a "quick and dirty recipe," we all just went ahead and brewed it!

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Old 01-23-2008, 12:06 AM   #10
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I think going with a lager a lot of people are gonna be out of this one.

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