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southside2234 · 09-08-2011, 07:13 PM

Going to brew it next week. Here's what I've come up with and plugged into beercalculus.hopville.com.

SRM=7
OG=1.094
FG=1.025
IBU= 64
ABV= 9.2%

12 lb pale liquid extract
9.5 oz crystal malt
9.5 oz honey malt

2 oz centennial (60 min)
1 oz vanguard (60)
2 oz glacier (20)
1.25 cascade (5)
2 oz crystal (5)
1 oz hallertau hersbruck (5)

dry hop 7 days: .75 cascade and 3 oz simcoe

The hops are those confirmed straight from Bell's. There are 7 different hops used, and I substituted either glacier or cascade for Amarillo I think because I couldn't find it available.

Let me know what y'all think...this is my first recipe building from scratch.

Should I add all of the LME at the beginning of the boil?

also adding 2.6 lbs of honey at flameout.

Btw, boiling with 3.5 gal, then adding the remaining 1.5 to the wort to get to a 5 gal batch.

**Hang Glider** · 09-08-2011, 07:40 PM

Quote:

Originally Posted by southside2234

Should I add all of the LME at the beginning of the boil?

Good luck - let us know how it turns out!

to answer the above - no.

it won't hurt at all, but the beer will turn out darker. Both LME and DME darken considerably when added "early" and your SRM of 7 will be closer to 12.

try 30 minutes in...mostly you're sterilizing it, and then binding with the hop acids, but the hop acids are already binding with the water molecules... (as I understand it)

southside2234 · 09-30-2011, 06:18 PM

Brewed it on 9/16 2 weeks ago and it's STILL fermenting. Was planning on racking to secondary today and dry hopping but looks like I'll have to wait a few more days. Hopefully that means I'll be able to reach the 10% abv, though.

booherbg · 12-15-2011, 11:08 PM

Ahh! It's driving me crazy! All of this talk over the past 2 years, and no one has really posted a good review of how it turned out!

You guys who brewed this in 2010 - how did it go? Have any left? Did it age well? How was the hop profile? Bitterness? Did it end up honey-like? We must know!

jdjtexas · 12-18-2011, 02:14 PM

South side... How did it turn out?? I'm curious to here your feedback

**Sleepyemt** · 12-18-2011, 07:30 PM

I'll try post better tasting notes, I'm pretty set with how the recipe has turned out. I don't know that I'd change anything

southside2234 · 12-21-2011, 04:44 PM

Well, I ran into some complications. Around the 3rd day of fermentation, it was so vigorous it actually pushed my blowoff stopper and hose out of the carboy and was shooting out like mount vesuvius. I caught it after maybe 15 min since I was constantly checking on it because the krausen was so large. I lost a lot of hops/beer, and ended up with about 27 bottles of beer with a 10.3% abv. color was a little dark, but this was extract so that was to be expected.

taste was quite off, had almost an orange sweetness too it. I'm thinking I was too heavy on the honey malt, but the beer never carbonated properly so I still can't judge the full taste of the beer.

Overall it was a hell of a learning experience and the first recipe I tried formulating on my own. If I did the brew again I'm sure I would get better results, I know so much more now than I did back in September and am not quite so naive.

Sorry, folks!

**Sleepyemt** · 12-26-2011, 05:09 PM

So Ive brewed several variations of this recipe and think I've figured a few things out. By no means am I an expert, but I think its surprisingly close. First you really need that finished gravity to be low, anything too high will still have a sweetness, when combined with all the late hopping flavor will give that orange sweetness flavor, IMO. I used a less attenuative yeast in one batch and finished way to high, giving the resulting orange sweetness that Southside mentions. you could get away with a little less honey malt, I upped the bittering hops. Secondly Ive done a batch with out honey, and just the honey malt, and couldn't tell any difference ... it would be up to the purist that say its not how Bells brews it. I also changed my mash temps to make sure it drys out. End results seemed to be no difference IMO.

So here's what I've settled on.

16 1/2lbs of 2 Row
.5 Lbs of Honey Malt
.5 lbs of caramel 10
1.5 of corn sugar

1 oz of hersbrucker FWH
1.5 oz of Glacier @60 min.
1 oz of Centennial @30 min.
1 oz. Amarillo @20 min.
1 oz. Hersbrucker @20 min.
1 oz Glacier @ 20 min.
1 oz Glacier @5 5 min.
Gypsum

Dry hop
3.25 Simcoe 8days
.75 Amarillo 8 days
I mashed at 150, O2, fermented with 2 packs of 05, went from 1.084 to 1.012

Surprisingly balanced, very smooth, just enough bitterness to balance the flavor. I dont have great tasting notes from that day... I did bring it by Brewmasters Warehouse for a little sampling, Everyone loved it! absolutely had the hopslam profile and taste. The biggest 2 things would be the dryness and and the dryhops IMO. I subbed glacier instead of the six diferent hops, just because of its clean profile.

Id love to hear feedback if anyone tries it....

southside2234 · 12-27-2011, 02:41 PM

How long did you leave in primary/secondary/bottles? Fermentation temp? I've done some more reading and 2 of the big things I missed that people keep mentioning are to ferment around 66, and let it sit in the secondary for around 2 months.

**Sleepyemt** · 12-27-2011, 04:11 PM

Fermented around 67 with a 1degree differential, then ramped it up slightly towards the end. I think about 2 weeks in primary, that included cold crashing. Then the Dryhop schedule, at about 60 degrees. Kegged, so no carbonation issues