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Old 09-15-2009, 08:10 PM   #11
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I'm thinking I'm going for 100+ IBUs when I attempt this. PTN's comments about needing more IBUs seem to jive with my thinking... that's a lot of malt for such a wee bit of hops. I'm thinking 3 ounces of summit for 90 minutes would do the trick. My summit is 18.4% AA.

My plan is to start with a barleywine wort and feed it DME until the primary strain no longer ferments it, then pitch 2 pkgs of EC-1118, feed it 4# of sugar, pitch 2 more packages of EC-1118, and feed it 4# of maple syrup to get to 1.200 OG equiv. Hopefully this will attenuate down to ~1.020.

I'm a wuss, I'll only be attempting 5 gallons.



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Old 09-16-2009, 04:45 PM   #12
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Go big or go home, Wuss!

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Old 11-09-2009, 03:28 PM   #13
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I know the next brew is a while away yet, but, after reading the last thread, I'd love to get involved. My 38qt mash tun, 10gal kettle, and famous cherry-cola barbecue sauce are all volunteered for the furtherance of the project.

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Old 11-09-2009, 03:35 PM   #14
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Paul, I hope you are planning to put some of this in one of those whiskey barrels!

My Imperial Stout I sampled again over the weekend, I'll be racking it at three weeks in the barrel. It's orgasmic... oak cubes simply can't compare to the magic of a real barrel.

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Old 11-09-2009, 11:40 PM   #15
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How in the WORLD did you guess what my plans are???????

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Old 11-09-2009, 11:45 PM   #16
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I know the next brew is a while away yet, but, after reading the last thread, I'd love to get involved. My 38qt mash tun, 10gal kettle, and famous cherry-cola barbecue sauce are all volunteered for the furtherance of the project.
Keep your eyes on the thread, we'll post more as the time gets closer.

We have kept pretty much on topic on this version of the WWOTTSAUC thread. Pretty unusual for us, we all love to brew but we really love to bust cajones. But if you look past all of the trash talking clutter that tends to accumulate you actually might find a kernal or two of useful information.

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Old 11-10-2009, 03:43 AM   #17
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Ok, here is the recipie that we used on Version #1.

Utopias Clone
23-A Specialty Beer
Author: PTN and Yeager1977

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

Schedule:
Ambient Air: 70.0 °F
Source Water: 60.0 °F
Elevation: 0.0 m

I'll wait for Yeager to chime in here but here is what I'm thinking for Mark II Mod 0...

Use a different yeast or yeasts? We had pretty good luck with the 099, do we mess with success? We pitched a few sachetts of 1118, a highly alcohol tolerant wine yeast part way thru.

More up front bittering? Boost up the initial charge of Spalt Spalter and Tettnanger to 3 oz each and add 2 oz of each to the mash?

Double the Rauch malt?

I think the best thing we can do for ourselves is to back of the 2 row and increase the 6 row by an equal or slightly larger amount. This stuff has a ton of unfermentable sugars, but we should make it as easy as possible for the yeasties to chew up what is chewable. (If we do this should we perhaps consider not increasing the 60 minute hops and just go with the Mash Hops?)

I just bought two of Sacc's corn whiskey barrels especially for the next brew. We need to have around 11 gallons (minimum) of fermented product going into the barrels. Thoughts?

PTN

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Old 11-10-2009, 04:30 AM   #18
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Use a different yeast or yeasts? We had pretty good luck with the 099, do we mess with success? We pitched a few sachetts of 1118, a highly alcohol tolerant wine yeast part way thru.
Not sure what the 099 buys you if you go with the 1118, I am planning to use WLP001 in mine and pitch 1118 when it dies off around 14-15% ABV. 1118 could ferment a dead hooker, it's a beast of a yeast.
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Old 11-10-2009, 05:05 AM   #19
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The 099 was our primary fermentor. I didn't want to use a wine yeast as our primary, I just added it when the 099 seemed to tucker out.

I haven't fermented a dead hooker in far too long, I need to scare one up just for old times sake.

Damn, now you got me reminiscing about the good old days.


Hey, this could be good, my brewing has mostly been done with wild, unpredicatble organisms lately. God only knows what sort of yeasts and fungus we'll find in a dead hooker!


PTN

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Old 11-10-2009, 12:37 PM   #20
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You know my story... the Contraption isn't mobile (especially since upgrading to the 45 gallon pots) so I can't brew on the go, or I would hop in and we could make a real batch.

I'm guessing I could swing through and mock your every move though. Maybe I'll host the webcast while you guys brew.



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