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Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Bathory Bathtub Ale
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Old 04-17-2009, 02:15 AM   #1
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Default Bathory Bathtub Ale

Ok, thataintchicken (in his ultimate genius) came up with this name for a beer, and I want to brew it.

If it came from the metalheads thread, you know it's gonna be good

I already have a Blood Ale. That's an amber ale, tho...not the way I want to go.

Something malty and sweet, about 6-7% alcohol, with a rich red color.

I was actually thinking of adding hibiscus for color and a bit of flavor:

Hibiscus tea - Wikipedia, the free encyclopedia

I've actually never tasted jamaica...has anyone ever tried hibiscus in a drink? What's it like?

I was thinking I would just do a hibiscus tea and add it at flameout.

Suggestions and discussion welcome while I formulate a recipe!

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Old 04-17-2009, 02:26 AM   #2
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When I lived in Salinas, I would always have that flavor of soda with my mexican food if I wasn't drinking beer.
That said,
Jamaica would be awesome.

I love that flavor and have used it for BBQ sauces.
The sweetness it would add could potentially overpower any hops.
which in a way... would be bloody good.

I'm thinking Saaz @60 Mt Hood @30 Vanguard @ 5 Jamaica Syrup at flameout.

I'm grain stupid... not enough experience there..... but hops and weird.. I think I have that covered.

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Old 04-17-2009, 02:34 AM   #3
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That's an interesting hop schedule. I've found saaz can be too soft when used for bittering.

I love me some mt. hood and saaz, tho. We'll see what I have on hand. I also have mt. hood growing this year so I could use some homegrown next year, too

I was planning to brew something tomorrow using my EKG. I'm itching for this one, but I think I'll wait for more feedback and a solid recipe.

Glad to hear the jamaica will work. I wonder how fermentable the sugar is?

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Old 04-17-2009, 02:38 AM   #4
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My buddy just said we should throw blood sausages in the mash.

It's on.

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Old 04-17-2009, 02:40 AM   #5
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the syrup might have preservatives which may impede fermentation.
A tea would give a softer flavor.

Saaz as bittering may not be the greatest -- but Mt. Hood will give a bit of the noble characteristics to the brew. I heart Mt. Hood BTW.

one could get freaky and use Yakima Cluster -- EKG's would be pretty interesting as well.

I say use what you have, turn up the music and let chaos take the brew where it wants to go.

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Old 04-17-2009, 09:24 AM   #6
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This is what I'm thinking of so far...it's not really a belgian dubbel, I just kinda used that for style guidelines in regard to sweetness.

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Bathory Bathtub Ale

A ProMash Recipe Report

BJCP Style and Style Guidelines
-------------------------------

18-B Belgian Strong Ale, Belgian Dubbel

Min OG: 1.062 Max OG: 1.075
Min IBU: 15 Max IBU: 25
Min Clr: 10 Max Clr: 14 Color in SRM, Lovibond

Recipe Specifics
----------------

Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 12.94
Anticipated OG: 1.064 Plato: 15.74
Anticipated SRM: 14.9
Anticipated IBU: 27.2
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes

Pre-Boil Amounts
----------------

Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 6.47 Gal
Pre-Boil Gravity: 1.055 SG 13.49 Plato


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
50.2 6.50 lbs. Pale Malt(2-row) America 1.036 2
15.5 2.00 lbs. Munich Malt Germany 1.037 8
15.5 2.00 lbs. Vienna Malt Germany 1.037 3
15.5 2.00 lbs. Wheat Malt America 1.038 2
1.9 0.25 lbs. Chocolate Malt America 1.029 350
1.0 0.13 lbs. Aromatic Malt Belgium 1.036 25
0.5 0.06 lbs. Carafa II Germany 1.030 450

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
0.50 oz. Saaz (Czech) Pellet Pellet 2.50 4.7 First WH
0.75 oz. Mt. Hood Whole 6.50 18.5 60 min.
1.00 oz. Goldings - E.K. Whole 5.20 4.0 10 min.


Extras

Amount Name Type Time
--------------------------------------------------------------------------
1.00 Unit(s)Whirfloc Fining 15 Min.(boil)


Yeast
-----

White Labs WLP001 California Ale


Mash Schedule
-------------

Mash Type: Single Step

Grain Lbs: 12.94
Water Qts: 18.00 - Before Additional Infusions
Water Gal: 4.50 - Before Additional Infusions

Qts Water Per Lbs Grain: 1.39 - Before Additional Infusions

Saccharification Rest Temp : 150 Time: 60
Mash-out Rest Temp : 168 Time: 10
Sparge Temp : 170 Time: 20


Total Mash Volume Gal: 5.54 - Dough-In Infusion Only

All temperature measurements are degrees Fahrenheit.



Notes
-----

Blood Sausage in the Mash. then dinner.

Hibiscus Tea at Flameout.
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Old 04-17-2009, 04:32 PM   #7
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If you name it after Bathory you'll catch AIDS from drinking it.

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Old 04-17-2009, 04:39 PM   #8
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Possibly...there definitely has to be some blood in there. I was going to slit my wrists, until my buddy came up with that wonderful blood sausage idea.

Look, I found a label!

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Old 04-17-2009, 04:41 PM   #9
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Thats hot.

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Old 04-18-2009, 02:43 AM   #10
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heh heh

i've had the Venom Song " Countess Bathory" stuck in my head all day.

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Ginger, how long should I boil these crab legs for? I want them to fall off the bone just like Texas pork ribs. - Ace Club

I'm a meat hunter. - AZ_IPA

Their new commercial sounds lime the crazy fiat music.- Zuljin
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