paulthenurse

Recipes 

We're doing it again. Yeager and I both swore that we wouldn't, we have such polar opposite brewing styles that we drive each other bat**** but the results speak for themselves. This beer is phenomenal. We've been told by MANY people that they like our version hands down better than the real Sam McCoy. Utopia Clone #1 (2009) was a Grand Slam. U2 (2010) was a two run dinger. It's not bad by any stretch of the imagination, it's fantastic. It's not quite a year old and it's still in a couple of 5 gallon whiskey casks, we haven't even bottled it yet. Barrel tastings have been done and everyone who try's it loves it. But it's not U1.

In a side by side tasting last week I poured for a dozen guys at our local home brew shop, The Witches Brew in Foxboro, MA. (Home of this years World Champion NE Patriots.) Everyone RAVED about the U2. Then I poured the U1 and the U2 faded into also ran status. The U1 is just that good.

So we're going back to the original. We don't need the boosted up hops that we added to U2. We're going back to the same grain bill and we've scaled up the recipe so that we get 13 gallons going into the fermenter. We ended up with a metric ass ton of yeast/trub in the original batch, and had a 20 + % loss. We want to end up with at least 10 full gallons.

We're planning to brew a little later in the winter this year, more towards the end of February because we both have other weekend commitments before then. A firm date will follow. As always, we're going to make a party of it. BBQ, Beer and Bull**** will all be there in abundance.

Anyways, here is the new/old recipe.


Size: 13.0 gal
Efficiency: 63.05%
Attenuation: 87.5%
Calories: 677.8 kcal per 12.0 fl oz

Original Gravity: 1.200 (1.026 - 1.120)
|================================|
Terminal Gravity: 1.025 (0.995 - 1.035)
|===================#============|
Color: 22.21 (1.0 - 50.0)
|==============#=================|
Alcohol: 24.11% (2.5% - 14.5%)
|================================|
Bitterness: 43.4 (0.0 - 100.0)
|==============#=================|

Ingredients:
78.0 lb English 2-row Pale
19.5 lb 6-Row Brewers Malt
3.9 lb 2-Row Caramel Malt 60L
3.9 lb Toasted Pale Malt
1.3 lb Melanoidin Malt
5.2 lb Munich 10L Malt
1.3 lb German Smoked
3.25 lb Maple Syrup
2.6 oz Spalt Spalter (4.8%) - added during boil, boiled 60 min
2.6 oz Tettnanger (4.5%) - added during boil, boiled 60 min
2.6 oz Hallertau (4.5%) - added during boil, boiled 15 min
2.6 oz Hallertau Mittelfruh (4.5%) - added during boil, boiled 1 min
5.2 ea White Labs WLP099 Super High Gravity Ale

Schedule:
Ambient Air: 50.0 °F
Source Water: 60.0 °F
Elevation: 0.0 m

00:03:00 Mash in - Liquor: 35.34 gal; Strike: 159.59 °F; Target: 145.0 °F

Notes
Four 15 Gallon Keggels As Mashtuns
1 12 Gal Keggel for hot water
1 12 gallon cooler for hot water
1 13.5 gal keggel for bewing
1 15.5 gal keggel for brewing
1 16.5 gal fermenter



If you are math challenged that is over 113 pounds of grain for a batch of beer. And it's worth EVERY penny.

Discuss,

PTN

HalfPint

Recipes 

Looks really awesome.

Now, how long is your boil and what size starter/aeration schedule do you use to get that baby down to 1.025? Also, do you sparge at all?

Did you guys have any trouble with the yeast stalling or anything on the last batch yall made?

IrregularPulse

Recipes 

This is so awesome. This is the kind of thing that makes me want to have a Home Brew Club. Just not something I can do by myself!

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Tap Room Hobo

I should have stuck to four fingers in Vegas. :o - marubozo

the_bird

Recipes 

Count me in, I'll make the trip down if you'll have me. Happy to lend my gear if needed.

First batch was awesome. I'm convinced the second batch will be, too, once you get a couple years' aging on it - was still pretty young when we sampled at Masstoberfest.

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Come join Yankee Ingenuity!

"I'm kind of toasted. But I looked at my watch and it's only 6:30 so I can't stop drinking yet." - Yooper's Bob
"Brown eye finally recovered after the abuse it endured in Ptown last weekend, but it took almost a full week." - Paulie
"no, he just doesn't speak 'stupid'. i, however, am fluent...." - motobrewer

HalfPint

Recipes 

Was it really hot when you tasted it?

DKershner

Recipes 

I thought you guys agreed on EC-1118 over WLP099. What is with the change back?

I could've just missed something though, hard to find the actual changes between the bickering.

__________________

the_bird

Recipes 

I'm going to ignore the innuendo and say that it wasn't hot in the least, but the added hops made it a little harsh. Both batches have been shockingly non-solventy.

__________________
Come join Yankee Ingenuity!

"I'm kind of toasted. But I looked at my watch and it's only 6:30 so I can't stop drinking yet." - Yooper's Bob
"Brown eye finally recovered after the abuse it endured in Ptown last weekend, but it took almost a full week." - Paulie
"no, he just doesn't speak 'stupid'. i, however, am fluent...." - motobrewer

HalfPint

Recipes 

Wow, that really is awesome. This is really a sweet project!

humann_brewing

Recipes 

holy S balls, I wish I could get in on that. I probably wouldn't make it home alive though

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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

paulthenurse

Recipes 

Well, you are certainly welcome to come out and join us. We make a day of it (not that we have a choice, it takes a LONG time to boil off 10 + gallons of beer) and it is great time. We brew in Yeagers garage so we're out of the elements.

And I'm NOT going to drive you home to Ipswich this year, Hippie. I've already told Yeager to stock up on blankets and Pop Tarts.

PTN