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Old 09-15-2010, 06:12 PM   #81
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LOL.... Yeah, we'll see.

Though I have to say Hercule Poirot could swing a might cane on someone's toe.
That IS spicy!

Oh, I also think Special B is a good idea. Perhaps it will give the Belgians the upper hand feeling more like home. Oh, and for the added complexity too.
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Old 09-15-2010, 06:27 PM   #82
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That IS spicy!

Oh, I also think Special B is a good idea. Perhaps it will give the Belgians the upper hand feeling more like home. Oh, and for the added complexity too.
Think I should simply split the victory in half and go with 2.25 # of each then?
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Old 09-15-2010, 06:34 PM   #83
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Pretty wild, eh?
Yes it is, yes it is

This thread has me thinking Imperial....I'm not a fan of barleywines, so I probably should start tinkering with an IIIIIIPA
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Old 09-15-2010, 06:35 PM   #84
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Yes it is, yes it is

This thread has me thinking Imperial....I'm not a fan of barleywines, so I probably should start tinkering with an IIIIIIPA
Awesome!!!!!!
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Old 09-15-2010, 06:40 PM   #85
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Yes it is, yes it is

This thread has me thinking Imperial....I'm not a fan of barleywines, so I probably should start tinkering with an IIIIIIPA
I made a concept recipe and I called the style 'BWIPA' pronounced Bweepah.
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Old 09-15-2010, 06:41 PM   #86
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I made a concept recipe and I called the style 'BWIPA' pronounced Bweepah.
Big Weird IPA?
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Old 09-15-2010, 06:41 PM   #87
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Think I should simply split the victory in half and go with 2.25 # of each then?
That would work for me, I wouldn't suggest any more specialty grains, so it would have to come from one of the two and the victory seems like the likely suspect.

2.25lb sounds so big for special B, but I guess nothing about this beer is small.
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Old 09-15-2010, 06:43 PM   #88
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Big Weird IPA?
Well, Barleywine IPA, but your's works too.

Basically very similar to a Barleywine, but with less specialty grains and is dry hopped liberally AFTER the aging period is complete. I have the recipe around here somewhere...
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Old 09-15-2010, 06:47 PM   #89
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Looks like this may be it...

Quote:
Revvy's 50th Birthday or Memorial Barleywine.

Brew Type: All Grain Date: 9/14/2010
Style: American Barleywine Brewer: Revvy
Batch Size: 5.25 gal Assistant Brewer: The HBT gang
Boil Volume: 6.32 gal Boil Time: 90 min
Brewhouse Efficiency: 75.00 %

Ingredients Amount Item Type % or IBU
1 lbs Rice Hulls (0.0 SRM) Adjunct 3.42 %
18 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 61.54 %
3 lbs Briess Carabrown® Malt (55.0 SRM) Grain 10.26 %
2 lbs 4.0 oz Special B Malt (180.0 SRM) Grain 7.69 %
2 lbs 4.0 oz Victory Malt (25.0 SRM) Grain 7.69 %

0.55 oz Galena [13.00 %] (90 min) (First Wort Hop) Hops 15.2 IBU
0.55 oz Centennial [10.00 %] (90 min) (First Wort Hop) Hops 11.7 IBU
0.55 oz Warrior [15.00 %] (90 min) (First Wort Hop) Hops 17.6 IBU
0.55 oz Cascade [5.50 %] (90 min) (First Wort Hop) Hops 6.4 IBU

1.66 oz Galena [13.00 %] (90 min) Hops 41.6 IBU
0.55 oz Cascade [5.50 %] (90 min) Hops 5.9 IBU
0.55 oz Warrior [15.00 %] (90 min) Hops 16.0 IBU

0.28 oz Centennial [10.00 %] (60 min) Hops 5.0 IBU
0.55 oz Centennial [10.00 %] (30 min) Hops 7.7 IBU

0.55 oz Cascade [5.50 %] (30 min) Hops 4.2 IBU
0.55 oz Cascade [5.50 %] (15 min) Hops 2.7 IBU

1.00 tsp Yeast Energizer (Boil 75.0 min) Misc
1.00 tsp Yeast Nutrient (Boil 75.0 min) Misc
1 lbs 8.0 oz Honey (1.0 SRM) Sugar 5.13 %
1 lbs 4.0 oz Sugar, Table (Sucrose) (1.0 SRM) Sugar 4.27 %

2 Pkgs California Ale (White Labs #WLP001) Yeast-Ale
1 Pkgs California Ale (White Labs #WLP001) Yeast-Ale (after 1 week)
2 Pkgs Trappist Ale (White Labs #WLP500) [Starter 35 ml] [Add to Secondary] Yeast-Ale

Beer Profile Estimated Original Gravity: 1.150 SG (1.080-1.120 SG) Measured Original Gravity: 1.010 SG
Estimated Final Gravity: 1.032 SG (1.016-1.030 SG) Measured Final Gravity: 1.005 SG
Estimated Color: 41.3 SRM (10.0-19.0 SRM)
Bitterness: 150.0 IBU (50.0-120.0 IBU)
Estimated Alcohol by Volume: 15.73 %


Mash Profile Name: Single Infusion, Medium Body, Batch Sparge
Sparge Water: 1.72 gal


Name Description Step Temp Step Time
Mash In Add 33.13 qt of water at 148


Mash Notes
Simple single infusion mash for use with most modern well modified grains (about 95% of the time).


Notes
Do a decotion of about a gallon or so.
Starter made from 2 tubes Cali Ale on Brewday. 1-2 tubes in starter a week later. Add the Belgian to Secondary (Made with 1/2 gallon of reserved wort.
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Old 09-15-2010, 06:52 PM   #90
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I like it, although I would lose the rice hulls if you can. Not sure what you are mashing in, but I am thinking room is going to be at a premium.

Also, just a thought that crossed my mind as I read it, but what about instead of making a starter with the belgian yeast and adding it in, you actually blended instead. As in, you reserve more wort (maybe a gal or two) and actually ferment it separately and mix the two when ferments are complete.

The thinking would be a more successful spicy yeast flavor introduction. Plus, then you wouldn't have to worry about a really violent ferment since your containers would be oversized for the primary.

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