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Old 09-26-2009, 07:21 PM   #21
FastEddie
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Default Test Batch v1.0 Brewed...

Here is the recipe I went with for my first test batch. Brewed 9/19/2009:

5 gallons batch - extract with specialty grains.
90 minute boil

7.00 lb. (48.3%) Light LME
3.00 lb. (20.7%) Light DME
1.50 lb. (10.3%) Wheat DME
1.10 lb. (7.6%) Crystal 80L
.7 lb. (4.8%) German CaraPils
.6 lb. (4.1%) US Chocolate Malt (350L)
.6 lb. (4.1%) UK Chocolate Malt (450L)

Grains steeped at 150-158*F for 45 mins.

1.2 oz. US Galena (13%) for 90 mins.
.5 oz. US Cascade (5.7%) for 30 mins.
.5 oz. German Tetnanger (5.2%) for 5 mins.

4 oz. Dagoba cocao nibs added to boil for final 60 mins.

1 oz. each Sumatra & Ethiopian coffee (coarse grind) steeped in 1 C. COLD water for 3 hours and strained. All liquid added to boil for final 15 mins.

1/2 tsp. Irish Moss added to final 10 min. of boil.

Starter of WLP002 English Ale pitched at 72*F

Projected O.G.: 1.109
Actual O.G.: 1.107

Also: Combined .5 oz. french oak chips (med toast) with Woodford Reserve bourbon (enough to cover) to soak during primary for addition to final 10 days of conditioning.

The plan is to leave in primary for 21 days then rack off of trub to condition for an additional 14 days (final 10 days on bourbon soaked oak chips) before bottling.

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Old 11-03-2009, 05:48 PM   #22
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So how is this turning out Eddie.

I am planning on brewing a clone I came up with based on the interview by the BN guys.

I am torn on the coffee part and the group here may be able to help out. The website says that they use 100 lbs of coffee in their batches of Black Butte XXI, so who knows how big their batches are? Are they brewing 100 barrels at a time? More? Less? If it is 100 barrels that works out to 2.84oz per 5.5 gallon batch.


I am planning on having this in the primary for as long as possible, probably 2 months, then secondary on the coffee for a few days and bottle and stored until next year. 11.5% beer is going to need some aging.

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On tap: #79 Berliner Weisse 1.030 9/20/12, Flanders, Barleywine, Wild Blonde (1.045 blonde hopped up and fermented with WLP644), #80B rett Saison
Fermenting: #82 Galaxy IPA, #83 Black IPA
Aging: #67 Bareleywine 1.116 11/07/2012, Flanders 2 batches 1.056 and 1.060 12/12/11 and 3/26/12, Kriek, 1.052 12/11,

Last edited by humann_brewing; 11-03-2009 at 06:51 PM.
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Old 11-03-2009, 08:10 PM   #23
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Quote:
Originally Posted by humann_brewing View Post
So how is this turning out Eddie.
Funny you should ask. We just bottled this last night. It tasted absolutely amazing! I can't wait to taste it chilled, aged, and carbonated. Here is a brief overview of what I think about the recipe and process the first time around.

As far as the base of the recipe (grain and hop bill/schedule) which gives you a beautiful "double" Black Butte Porter -- and a fine brew in and of itself. We are 100% positive that it is spot on. After listening to the podcast (several times) of the "Can You Brew It" show that cloned a standard version of BBP and had a pretty substantial interview with one of the brewers at Deschute's, We know we have exactly the right start which needs no adjusting.

We were also satisfied with our method of adding the coffee. Instead of adding the grounds to the conditioning vessel, we simply did a cold infusion and added the liquid to the boil. The coffee flavor was very strong initially, however, after 6 weeks, it has mellowed out brilliantly. Won't change a thing about that process.

Finally, the oak chips soaked in bourbon (Woodford Reserve) for a few weeks... They sat on the beer a bit longer than we would have liked, but the flavor seems to be great! Subtle but there. We'll just have to see how it works out after a month in the bottle. Once the recipe is just right we probably will use cubes instead of chips for a more "barrel-like" flavor, but that is down the road. For now, the chips seem just fine.

We will change a few things next time however:

We'll probably double the amount of cocao nibs to a full half-pound. There was no noticeable presence of a chocolate flavor -- nothing. 8 oz. might be too much, but I'm willing to try it to see how it affects the flavor.

As mentioned in an earlier post, I would make sure that an adequate starter is pitched. We might even toy with pitching a WLP 002 starter AND a Wyeast 1028 at the same time. That gets the finishing gravity a little closer to what Deschutes finishes with.

We did have some stuck fermentation issues with this brew (again, mentioned earlier) that we resolved by adding a pack of Wyeast 1028. This seems to have done the trick as our FG was 1.030.

Based on the way the flavor of the beer developed over the 6+ weeks of fermenting and conditioning, I would leave on primary for a full 30 days and then move to a conditioning carboy for another 14 days on the bourbon soaked oak chips.

Here are some of the notes concerning the actual fermentation for those who care...

OG of 1.107

Very aggressive fermentation start within about 8 hours of pitch.

Readings at 7 and 14 days were both 1.035 (short of projected FG)

Racked to secondary at 14 days.

Added oak chips at day 28.

35 day reading was 1.035.

Added 1 "Smack Pack" of Wyeast 1028 (London Ale) on day 35.

Bottled on day 50. Primed with 3/4 cup priming sugar (corn).

FG 1.030.

Sorry for the long answer, hope it helps anyone else who wants to tackle this.
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Old 11-03-2009, 08:59 PM   #24
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Thanks for the info, I have been planning this one for a while now so I pretty much have everything in place already. Mine is looking pretty close to yours except for being all grain of course and I will be using big chunk of a WLP007 yeast cake to help out with the attenuation that is needed. I will be brewing it this weekend too in hopes to drink it over the 2010-2011 winter.

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On tap: #79 Berliner Weisse 1.030 9/20/12, Flanders, Barleywine, Wild Blonde (1.045 blonde hopped up and fermented with WLP644), #80B rett Saison
Fermenting: #82 Galaxy IPA, #83 Black IPA
Aging: #67 Bareleywine 1.116 11/07/2012, Flanders 2 batches 1.056 and 1.060 12/12/11 and 3/26/12, Kriek, 1.052 12/11,
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Old 11-10-2009, 03:01 AM   #25
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Brewed my version this weekend, ended up overshooting my gravity. I haven't nailed down my efficiency on biiiggg beers and didn't guess right.

Ended up at 1.120 temp corrected

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On tap: #79 Berliner Weisse 1.030 9/20/12, Flanders, Barleywine, Wild Blonde (1.045 blonde hopped up and fermented with WLP644), #80B rett Saison
Fermenting: #82 Galaxy IPA, #83 Black IPA
Aging: #67 Bareleywine 1.116 11/07/2012, Flanders 2 batches 1.056 and 1.060 12/12/11 and 3/26/12, Kriek, 1.052 12/11,
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Old 11-20-2009, 10:12 PM   #26
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I think this is finally getting close to terminal gravity after about 2 weeks. I haven't taken a hydrometer reading in a while but the brix conversion have it in the 1.020s somewhere I hope at least.

This thing is one crazy beast, I am not confident in it right now and am already thinking of a second attempt to have for next year too but we'll see how this turns out.

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On tap: #79 Berliner Weisse 1.030 9/20/12, Flanders, Barleywine, Wild Blonde (1.045 blonde hopped up and fermented with WLP644), #80B rett Saison
Fermenting: #82 Galaxy IPA, #83 Black IPA
Aging: #67 Bareleywine 1.116 11/07/2012, Flanders 2 batches 1.056 and 1.060 12/12/11 and 3/26/12, Kriek, 1.052 12/11,
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Old 11-21-2009, 12:58 AM   #27
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Humann Brewing.. do you mind posting your full allgrain recipe?

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Old 11-23-2009, 02:57 AM   #28
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Quote:
Originally Posted by kappajoe View Post
Humann Brewing.. do you mind posting your full allgrain recipe?
I was shooting for 1.113 gravity but ended up at 1.120 because I haven't nailed what my efficiency is with big beers like this.


Recipe Specifications
--------------------------
Batch Size: 5.40 gal
Boil Size: 7.34 gal
Estimated OG: 1.120 SG
Estimated Color: 37.3 SRM
Estimated IBU: 56.7 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
18.00 lb Great Western 2 Row (2.0 SRM) Grain 76.79 %
2.36 lb White Wheat Malt (2.4 SRM) Grain 10.07 %
1.17 lb Caramel/Crystal Malt - 75L (75.0 SRM) Grain 5.01 %
0.71 lb Cara-Pils/Dextrine (2.0 SRM) Grain 3.02 %
0.60 lb Chocolate Malt UK (412.0 SRM) Grain 2.56 %
0.60 lb Chocolate Malt US (350.0 SRM) Grain 2.56 %
1.75 oz Galena [13.00 %] (90 min) Hops 51.1 IBU
0.50 oz Cascade [5.75 %] (30 min) Hops 4.6 IBU
0.50 oz Tettnang [4.50 %] (5 min) Hops 0.9 IBU
2.66 oz Coffee (Secondary 3.0 days) Misc
8.00 oz Theo Cacao Nibs (Boil 5.0 min) Misc
1 Pkgs Dry English Ale (White Labs #WLP007) [StarYeast-Ale


Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 23.44 lb
----------------------------
Single Infusion, Medium Body, Batch Sparge
Step Time Name Description Step Temp
60 min Mash In Add 28.00 qt of water at 165.3 F 152.0 F


Notes:
------
CA of 129
First Wort 1.101
Pre boil 7.5g @ 1.090
og 1.120
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On tap: #79 Berliner Weisse 1.030 9/20/12, Flanders, Barleywine, Wild Blonde (1.045 blonde hopped up and fermented with WLP644), #80B rett Saison
Fermenting: #82 Galaxy IPA, #83 Black IPA
Aging: #67 Bareleywine 1.116 11/07/2012, Flanders 2 batches 1.056 and 1.060 12/12/11 and 3/26/12, Kriek, 1.052 12/11,
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Old 11-23-2009, 04:09 PM   #29
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I emailed the brewer and he mentioned a couple of key things. I messed up on the chocolate addition but here is what he said.



The chocolate was coco nibs (raw chocolate) that we started to add to the boil slowly 15 minutes before knock out. We added this at a rate of 1# / bbl (so about 2.6 oz for a 5 gal batch- I would go 4 oz).

The coffee is added post fermentation. What I would do is take a 1/2 pound blend of whole bean Ethiopian and Sumatran and course grind it. I would then stir in a 1/4 gallon of cold water and let it steep at a cold temperature for 24 hours. This will provide a true coffee flavor without the head killing oils. Strain off the cold press coffee. You should recover around 16 oz of liquid. Add this to your brew prior to carbonation.

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On tap: #79 Berliner Weisse 1.030 9/20/12, Flanders, Barleywine, Wild Blonde (1.045 blonde hopped up and fermented with WLP644), #80B rett Saison
Fermenting: #82 Galaxy IPA, #83 Black IPA
Aging: #67 Bareleywine 1.116 11/07/2012, Flanders 2 batches 1.056 and 1.060 12/12/11 and 3/26/12, Kriek, 1.052 12/11,
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Old 12-30-2009, 03:10 PM   #30
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So I bottled this last night, added the cold pressed coffee in the bottling bucket. Gravity was 1.025 which works out to a ABV of 12.66. It is about 8 weeks old now. I want to get these carbed up quickly while the yeast is still alive and my house is never above 65 so they are in my chest freezer with a light heater.

The gravity sample tasted great, I also drank a bit of what was left in the bucket. Still has that alcohol bite to it but it is really young. This should be a great beer for the years to come. I may do a second attempt next fall after tasting this batch.

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On tap: #79 Berliner Weisse 1.030 9/20/12, Flanders, Barleywine, Wild Blonde (1.045 blonde hopped up and fermented with WLP644), #80B rett Saison
Fermenting: #82 Galaxy IPA, #83 Black IPA
Aging: #67 Bareleywine 1.116 11/07/2012, Flanders 2 batches 1.056 and 1.060 12/12/11 and 3/26/12, Kriek, 1.052 12/11,
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