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Old 01-28-2009, 03:04 AM   #1
flyangler18
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Default VSS 9097 Old Ale

I wanted to take advantage of the Wyeast High Gravity VSS (PC 9097) release, so I put on my thinking cap and cobbled together a recipe for an Old Ale.

Here are the specs for the Wyeast 9097:

Quote:
Wyeast 9097-PC Old Ale Blend
Beer Styles: English Barleywine, English Strong Ale, Old Ale
Profile: To bring you a bit of English brewing heritage we developed the “Old Ale” blend, including an attenuative ale strain and a Brettanomyces strain, which will ferment well in dark worts and produce beers with nice fruitiness. Complex estery characters will emerge with age. Pie cherry and sourness will evolve from the Brettanomyces along with distinct horsey characteristics.

Alc. Tolerance 12%
Flocculation medium
Attenuation 75-80%
Temperature Range 68-75°F (20-24°C)
BeerXML file attached.

13 lbs Maris Otter
6 oz Dark Crystal
3 oz Black Patent
12 oz Blackstrap Molasses
2 lbs light DME*
1.8 oz Challenger (60 minutes)

OG: 1.085
FG: 1.017
IBU: 55

Mash at 152° for 60 minutes.

*I'm using my 5 gallon MLT so I have to make up some gravity points with extract, plus I have some hanging around that needs to be used up while it's still fresh; even with a stiff mash at 1qt/lb, I'm maxing out my MLT.


File Type: xml Old Ale-1.xml (4.1 KB, 53 views)
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Old 01-28-2009, 11:40 AM   #2
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Wish I could help, but I have no idea what to do with your XML file, so I can't see your recipe. Well, I can see it; I just can't make what's in it make sense.

Cheers!

Bob



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Old 01-28-2009, 11:45 AM   #3
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Oops, OP edited.

Jason

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Old 01-28-2009, 12:45 PM   #4
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Okay, that's better. (Tangentially, if someone wants to clue me in on BeerXML I'm all ears.)

The recipe looks fine! Your finished gravity will depend on your yeast management and mash profile; don't be surprised if you end up around 1020. Build a good starter, that's for sure. You need around 300 billion cells to pitch. If you build a starter until you get about 200ml of pure slurry, that'll get you the appropriate pitch. And don't forget to aerate excessively well.

Cheers!

Bob

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Old 01-28-2009, 12:57 PM   #5
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I too am planning to make an Old Ale while that strain is availible. Actually, looking at your recipe mine looks very similar but with more crystal and no black patent...let us know how it turns out.

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Old 01-28-2009, 01:03 PM   #6
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Quote:
Originally Posted by Tonedef131 View Post
I too am planning to make an Old Ale while that strain is availible. Actually, looking at your recipe mine looks very similar but with more crystal and no black patent...let us know how it turns out.
Sure will! I just placed an order for my yeast last evening, so I'll be brewing this next weekend.
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Old 01-28-2009, 01:05 PM   #7
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I got some too...I'm looking forward to getting a range of experiences out of this as the beer ages and the brett really starts kicking in. I noticed with the last release they dropped the VSS and now go with the PC "private collection" moniker.

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Old 01-28-2009, 01:08 PM   #8
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Quote:
Originally Posted by NQ3X View Post
Okay, that's better. (Tangentially, if someone wants to clue me in on BeerXML I'm all ears.)

The recipe looks fine! Your finished gravity will depend on your yeast management and mash profile; don't be surprised if you end up around 1020. Build a good starter, that's for sure. You need around 300 billion cells to pitch. If you build a starter until you get about 200ml of pure slurry, that'll get you the appropriate pitch. And don't forget to aerate excessively well.

Cheers!

Bob
I'd actually expect it to finish under 1.010 with the Brett and all
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Old 01-28-2009, 01:11 PM   #9
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I smell a swap cookin'!



I'm already thinking about one potential adjustment to my recipe, as I have some Galena whole hops coming.

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Old 01-28-2009, 01:26 PM   #10
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Quote:
Originally Posted by PseudoChef View Post
I'd actually expect it to finish under 1.010 with the Brett and all
Aye! This blend holds some interesting prospects.


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