humann_brewing

Recipes 

So I did a little taste tasting on the original and my notes are this.

Light carbonation

copper in color

Lots of aroma going on

Like a caramel smell to it

some residual sweetness

no lacing of the drinking glass

So it really seems like there is either a lot of crystal or the higher lovibond crystals give more of a caramel taste which I am thinking is the case. Is that a high lovibond crystal like 120, maybe some munich or caramunich in it to add more body?

__________________
On tap: Batch 1 Flanders Red, experimental sour 1.072 > 1.000, #70 Simple, gone complex pale 1.063 4/5/13, #71 French IPA, American IPA with spanish cedar and fermented with 3711 1.059>1.008
Fermenting: #72 Flower power saison 1.053>1.004 with lavender and jasmine
Aging: #67 Bareleywine 1.116 11/07/2012, Flanders 2 batches 1.056 and 1.060 12/12/11 and 3/26/12, Smoked Porter 1.063 10/11, pepper RIS 1.088 7/11, Kriek, 1.052 12/11, RYE IPA sour experiment 8/12, Berliner Weisse 1.030 9/20/12

humann_brewing

Recipes 

Well here is what I will be trying as a Jolly Roger inspired recipe

Recipe Specifications
--------------------------
Batch Size: 5.50 gal
Boil Size: 7.20 gal
Estimated OG: 1.085 SG
Estimated Color: 17.8 SRM
Estimated IBU: 78.0 IBU
Brewhouse Efficiency: 81.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
13.75 lb Great Western 2 Row (2.0 SRM) Grain 87.30 %
1.00 lb Caramel/Crystal Malt -120L (120.0 SRM) Grain 6.35 %
1.00 lb Caramunich Malt (56.0 SRM) Grain 6.35 %
1.50 oz Chinook [13.00 %] (90 min) Hops 54.1 IBU
1.00 oz Chinook [13.00 %] (Dry Hop 14 days) Hops -
0.50 oz Chinook [13.00 %] (30 min) Hops 12.9 IBU
1.00 oz Cascade [5.50 %] (30 min) Hops 11.0 IBU
1.00 oz Chinook [13.00 %] (0 min) Hops -
1.00 oz Cascade [5.50 %] (0 min) Hops -
1 Pkgs Dry English Ale (White Labs #WLP007) [StarYeast-Ale


Mash Schedule: Single Infusion, Light Body, Batch Sparge
Total Grain Weight: 15.75 lb
----------------------------
Single Infusion, Light Body, Batch Sparge
Step Time Name Description Step Temp
60 min Mash In Add 19.69 qt of water at 163.7 F 152.0 F


I will need to get 81% attenuation out of this yeast which should be easy.

__________________
On tap: Batch 1 Flanders Red, experimental sour 1.072 > 1.000, #70 Simple, gone complex pale 1.063 4/5/13, #71 French IPA, American IPA with spanish cedar and fermented with 3711 1.059>1.008
Fermenting: #72 Flower power saison 1.053>1.004 with lavender and jasmine
Aging: #67 Bareleywine 1.116 11/07/2012, Flanders 2 batches 1.056 and 1.060 12/12/11 and 3/26/12, Smoked Porter 1.063 10/11, pepper RIS 1.088 7/11, Kriek, 1.052 12/11, RYE IPA sour experiment 8/12, Berliner Weisse 1.030 9/20/12

humann_brewing

Recipes 

Brewing this tomorrow. Wish me luck, not sure how this will turn out.

__________________
On tap: Batch 1 Flanders Red, experimental sour 1.072 > 1.000, #70 Simple, gone complex pale 1.063 4/5/13, #71 French IPA, American IPA with spanish cedar and fermented with 3711 1.059>1.008
Fermenting: #72 Flower power saison 1.053>1.004 with lavender and jasmine
Aging: #67 Bareleywine 1.116 11/07/2012, Flanders 2 batches 1.056 and 1.060 12/12/11 and 3/26/12, Smoked Porter 1.063 10/11, pepper RIS 1.088 7/11, Kriek, 1.052 12/11, RYE IPA sour experiment 8/12, Berliner Weisse 1.030 9/20/12

MeSoThirsty

Recipes 

Good luck, I hope you've nailed the recipe. My favorite winter beer is Jolly Roger, IMO nothing can touch it. I moved from Seattle a few years back and DAMN how I do miss this beer...

UnaBonger

Recipes 

Let us know how it turns out... Ive never had nor heard of this brew, but if it compelled you to work this long on a clone it's gotta be worth trying!

humann_brewing

Recipes 

I hope it goes well, this is certainly a great beer but they don't distribute very far at all so I can't get it now.

They brewery has moved though and said that their new production capacity may allow them to go to more markets like California, so I am keeping my finger crossed. The crappy part is that Fresno is like an empty void for good selection on beer. There is not a single good store that has a descent selection other than bevmo that only carries the most popular selection from a few select breweries. It is impossible to get Russian River or specialty stuff from even Sierra Nevada here which the brewery is less than 5 hours away. Alright vent over

__________________
On tap: Batch 1 Flanders Red, experimental sour 1.072 > 1.000, #70 Simple, gone complex pale 1.063 4/5/13, #71 French IPA, American IPA with spanish cedar and fermented with 3711 1.059>1.008
Fermenting: #72 Flower power saison 1.053>1.004 with lavender and jasmine
Aging: #67 Bareleywine 1.116 11/07/2012, Flanders 2 batches 1.056 and 1.060 12/12/11 and 3/26/12, Smoked Porter 1.063 10/11, pepper RIS 1.088 7/11, Kriek, 1.052 12/11, RYE IPA sour experiment 8/12, Berliner Weisse 1.030 9/20/12

humann_brewing

Recipes 

Changing one more time... I think.

After reading the descriptions on the crystal at Great Westerns site, I am going with C75 instead of 120 which will have more caramel taste instead of toffee. This will also lower the SRM to more of the copper color which was needed. I also lowered the percentages by about 1.5% each on the caramunich and crystal so it goes 90, 5, 5 2-row, caramunich and crystal.

__________________
On tap: Batch 1 Flanders Red, experimental sour 1.072 > 1.000, #70 Simple, gone complex pale 1.063 4/5/13, #71 French IPA, American IPA with spanish cedar and fermented with 3711 1.059>1.008
Fermenting: #72 Flower power saison 1.053>1.004 with lavender and jasmine
Aging: #67 Bareleywine 1.116 11/07/2012, Flanders 2 batches 1.056 and 1.060 12/12/11 and 3/26/12, Smoked Porter 1.063 10/11, pepper RIS 1.088 7/11, Kriek, 1.052 12/11, RYE IPA sour experiment 8/12, Berliner Weisse 1.030 9/20/12

humann_brewing

Recipes 

Well I got this brew done, came in 1 point low on the gravity and did a slighty different hop scedule, my Chinooks were only 11.5% so I did 1.75oz at 90 and .75 at 30 which should add about 10 ibus too bring it up to about 87

__________________
On tap: Batch 1 Flanders Red, experimental sour 1.072 > 1.000, #70 Simple, gone complex pale 1.063 4/5/13, #71 French IPA, American IPA with spanish cedar and fermented with 3711 1.059>1.008
Fermenting: #72 Flower power saison 1.053>1.004 with lavender and jasmine
Aging: #67 Bareleywine 1.116 11/07/2012, Flanders 2 batches 1.056 and 1.060 12/12/11 and 3/26/12, Smoked Porter 1.063 10/11, pepper RIS 1.088 7/11, Kriek, 1.052 12/11, RYE IPA sour experiment 8/12, Berliner Weisse 1.030 9/20/12

humann_brewing

Recipes 

I decided to check the brix on this beer. I didn't take a brix reading on brewday so I used the morebeer excel sheet to calculate the brix reading but if it is accurate and I am not sure about that because it would convert to 1.011. I was shooting for 1.015 but I think my mash temp dropped a few degrees during the mash and may have created more fermentable wort. I have also never used WLP007 but man that stuff is a attenuater and fast too. 1.084 to 1.011

Oh yeah and the squirt tasted pretty good too but man this is going to need some aging at 9.6%, this may be a 2010 Christmas beer after all.

I am going to hold out as long as possible in the primary 6 weeks hopefully and then dry hop just before bottling/kegging.

__________________
On tap: Batch 1 Flanders Red, experimental sour 1.072 > 1.000, #70 Simple, gone complex pale 1.063 4/5/13, #71 French IPA, American IPA with spanish cedar and fermented with 3711 1.059>1.008
Fermenting: #72 Flower power saison 1.053>1.004 with lavender and jasmine
Aging: #67 Bareleywine 1.116 11/07/2012, Flanders 2 batches 1.056 and 1.060 12/12/11 and 3/26/12, Smoked Porter 1.063 10/11, pepper RIS 1.088 7/11, Kriek, 1.052 12/11, RYE IPA sour experiment 8/12, Berliner Weisse 1.030 9/20/12

humann_brewing

Recipes 

If the gravity is in fact at 1.011, I am thinking of trying to back sweeten this a little with Malto Dextrin. How much do you think I should add to a 5 gallon batch to make it seem like it is a 1.015 beer. Doesn't seem like it would take much for that amount.

__________________
On tap: Batch 1 Flanders Red, experimental sour 1.072 > 1.000, #70 Simple, gone complex pale 1.063 4/5/13, #71 French IPA, American IPA with spanish cedar and fermented with 3711 1.059>1.008
Fermenting: #72 Flower power saison 1.053>1.004 with lavender and jasmine
Aging: #67 Bareleywine 1.116 11/07/2012, Flanders 2 batches 1.056 and 1.060 12/12/11 and 3/26/12, Smoked Porter 1.063 10/11, pepper RIS 1.088 7/11, Kriek, 1.052 12/11, RYE IPA sour experiment 8/12, Berliner Weisse 1.030 9/20/12