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**CSI** · 05-10-2011, 11:11 PM

saq, gio, Tall,

I've set up 3 - 2lb orders for D-180 for this clone trial based on your existing profiles. saq, this should get to you before your move.

Cheers!

Tall_Yotie · 05-10-2011, 11:25 PM

Quote:

Originally Posted by Since_Uuz_Up

kappa,

Your order went out today Priority. Should be 3 days to you. BTW, I like your take on the recipe. Looking forward to the taste trials.

Tall,

It looks like we have 4 recipes in all. saq, gio, Tall, and Kappa. This is going to be a great trial.

And your recipe SUU, unless you are counting yours and mine as the same!

**CSI** · 05-11-2011, 12:02 AM

Quote:

Originally Posted by Tall_Yotie

And your recipe SUU, unless you are counting yours and mine as the same!

I have to say, kappa has me doubting. What a fantastic label that was. I'm going to take a day and think about this and confer with better brewers than myself. Definitely going to stay with at least 1lb D-180, will likely stay with the spices from oldsock and Tall. The Dingeman's Pils is a lock and may go with only Belgian Pils. The dark malt is in play. gio makes a good point on too much of good thing. I don't want to make anything having a porter/stout back-palate. We can get both coffee and chocolate malt. Last but not least is the cane sugar. We'll probably go with Jaggary. Not sure how much just yet.

I'll rework this recipe and have it up in the AM tomorrow.

That makes 5 recipes in all I think. Tall, our recipes will be close but even subtle differences will make them unique.

BTW, anybody want to be famous? If you take a BJCP 1st place using our syrups we'll put your mug and ribbon in Zymurgy magazine this Fall! (full 1/2 page ad).

Tall_Yotie · 05-11-2011, 12:40 AM

Quote:

Originally Posted by Since_Uuz_Up

I have to say, kappa has me doubting. What a fantastic label that was. I'm going to take a day and think about this and confer with better brewers than myself. Definitely going to stay with at least 1lb D-180, will likely stay with the spices from oldsock and Tall. The Dingeman's Pils is a lock and may go with only Belgian Pils. The dark malt is in play. gio makes a good point on too much of good thing. I don't want to make anything having a porter/stout back-palate. We can get both coffee and chocolate malt. Last but not least is the cane sugar. We'll probably go with Jaggary. Not sure how much just yet.

I'll rework this recipe and have it up in the AM tomorrow.

That makes 5 recipes in all I think. Tall, our recipes will be close but even subtle differences will make them.

BTW, anybody want to be famous? If you take a BJCP 1st place using our syrups we'll put your mug and ribbon in Zymurgy magazine this Fall! (full 1/2 page ad).

Sounds good to me! I was also worried that too dark of malts would lead to it being stout-esque. I am going to work on the recipe a bit more. Was going to check out the LHBS, but my wife is sick so I am taking care of her.

kappajoe · 05-11-2011, 12:55 AM

What are we thinking for mash temp?? I have used T-58 yeast a few times and gotten between 75-80% attenuation (without using sugar)...
2# of sugar plus flake corn will definitely help with attenuation once the yeast gets going, so should we use a mash temp around 156-158F to keep it around this range?
I think 76-77% is what I will be shooting for.

Tall_Yotie · 05-11-2011, 01:39 AM

I was concerned about it ending too low myself. I think 156 minimum. If following the stats that were in the image with the label, we want 70%, or 75% if going from other sources. This is an area I don't have much experience in (%AA at high temps) so I would be tempted to say 158.

What was the range of mash temps you used with the T-58 that got that attenuation?

kappajoe · 05-11-2011, 02:02 AM

149-154F was the range...
basically playing around with witbier recipes and this yeast.
If our beer OG is 1100... according to Beertools, 77% atten. would give us 10%abv.
FG would be around 1.024

Tall_Yotie · 05-11-2011, 02:15 AM

So....

Your graphic show FG of 1030
It also states ABV 10% (no decimal accuracy)
Other sources seem to say FG 1025

So I think I am going to aim for 1030 to 1025; wide range, but that way I can feel safe with it and be happy wherever it ends up.

Seems 156F would work best. Oldsock used 155, though his low FG may have been a fluke. SO I am going to aim at 156, but if I hit 157 I will keep it there.

**CSI** · 05-11-2011, 02:56 AM

Here's where we're at on our recipe evolution (version 1.3). Over 1/2 lb of chocolate malt may create an almost Porter-like palate so we're backing off and using a light roast coffee malt, (Franco-Belges Coffee Malt), to be our dark malt flavor carrier. Also, D-180 will be carrying its own weight in back-palate coffee and chocolate flavors. I like oldsock's concept of adjusting the spice percentages in real time by adding a sterile spice tea to the fermenter. We'll start low and then increase the spices if needed. Hopefully this will cut down the batches needed to get a reasonably accurate clone.

SRM: 34
OG: 1.101
FG: 1.025
IBU: 24

16.0 Dingeman's Belgian Pilsner
0.50 Castle Belgian Special "B"
0.20 Franco-Belges Kiln Coffee Malt
0.15 Fawcett Pale Chocolate Malt
0.10 Carafa II
0.25 Flaked Maize
1.00 D-180 Candi Syrup
0.50 Jaggary

(all spices pre-steeped as a tea and added at flame-out)
3g Coriander seed
5g Orange Peel
1g Cinnamon
1g Thyme

Bramling Cross 2.00 oz (60 min)
Hallaertau Mittelfruh 1.00 oz (15 min)

4 packs - T-58 (Jamil's calculator)

Tall_Yotie · 05-11-2011, 10:17 PM

Seems my brewing might be delayed. I didn't specify a PayPal shipping address for the syrup, so it is going to a default address that I only visit occasionally weekends. Depending on how long shipping takes, I may be brewing the following weekend and not this one. We shall see.

But i have a recipe nailed down, will post it once I confirm the LHBS has the grains I want!