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Old 11-10-2009, 12:39 PM   #21
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Oh... and how 'bout splurging the extra three bucks and tossing some rice hulls in there this year??



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Old 11-10-2009, 01:39 PM   #22
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I haven't fermented a dead hooker in far too long, I need to scare one up just for old times sake.
I'm sure there are a few spares in the basement at work if you ask around. Maybe they'll trade one for a 6-pack of the finished product.

Wonder if BeerSmith considers 'em an adjunct?

Ahem. Anyway, I'm doubting if you get any smoke character at all out of the amount of smoked malt you used. Couldn't hurt to up the percentage a bit if you want more of that character. Considering the attenuation you guys saw I can't find any nits to pick.

I know I wouldn't need rice hulls for this in my mash tun, but as I recall you guys used keggles so they probably would help due to the configuration.


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Old 11-10-2009, 02:08 PM   #23
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So I was thinking about this a bit after reading Paul's posts, after I cleaned my work desk of the snot and coffee that came out of my nose and gave me second degree burns in my sinuses....

I like the idea of adding more hops, and I agree with the additions. I think we should stick with the 099 but give it a lighter starter this time, not a barley wine.... Also We need to remember we added 2 lbs of maple syrup 2 weeks into fermentation and then another 2 lbs 4 weeks into fermentation.

we had 12 gallons of fermentables last year with a yield of just over 9 due to a yeast cake that was six inches thick. We need 11-12 gallons of beer so that we have 1-2 gallons to top off the barrels with.

We did not get a good efficiency last year because of 2 undersized mashtuns that kept getting stuck during the sparge. This year we will use three mashtuns. I agree with increasing the six row slightly, but if we need more liquid we need to increase the 2row by about 10%. So I suggest we add slightly more 2row and spread the mashes out between the three tuns. We will use pauls 2 kegs and my cooler. My coller can hold about 28lbs of grain and liquid, and paus can do about 30-32 each so we should be good there.

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Old 11-10-2009, 02:10 PM   #24
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I agree rice hulls this year!!! And CB: A webcast could be fun!

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Old 11-10-2009, 02:14 PM   #25
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So here is the output of a modified recipe from beer tools. I did not add hops to the mash.... I just don't care for that idea, instead I upped the bittering hops to 4oz each

Utopias #2 Clone
23-A Specialty Beer
Author: PTN and Yeager1977
Date: 1/10/09

Size: 13.0 gal
Efficiency: 63.05%
Attenuation: 87.5%
Calories: 622.72 kcal per 12.0 fl oz

Original Gravity: 1.184 (1.026 - 1.120)
Terminal Gravity: 1.023 (0.995 - 1.035)
Color: 21.11 (1.0 - 50.0)
Alcohol: 22.1% (2.5% - 14.5%)
Bitterness: 60.0 (0.0 - 100.0)

Ingredients:
70.0 lb English 2-row Pale
20.0 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
2.0 lb German Smoked
4 lb Maple Syrup
4.0 oz Spalt Spalter (4.8%) - added during boil, boiled 60 min
4.0 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: 50.0 °F
Source Water: 60.0 °F
Elevation: 0.0 m

00:03:00 Mash in - Liquor: 32.19 gal; Strike: 159.59 °F; Target: 145.0 °F

Notes
Two 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


Results generated by BeerTools Pro 1.5.3

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Old 11-10-2009, 02:17 PM   #26
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Originally Posted by yeager1977 View Post
I like the idea of adding more hops, and I agree with the additions. I think we should stick with the 099 but give it a lighter starter this time, not a barley wine.... Also We need to remember we added 2 lbs of maple syrup 2 weeks into fermentation and then another 2 lbs 4 weeks into fermentation.
Yep, really need to step those maple syrup additions like you did before, adding O2 at each addition also probably helps. For a really really high gravity brew, I would start with a 2L 1.040 starter and pitch that into 5 gallons at 1.065. 1.065 seems to be the recommended starter gravity for really high gravity beers, it makes a good tradeoff between yeast health (lower osmotic pressure and lower alcohol than your Barleywine) while still providing enough brix to get a higher cell count. Plus the yeast are more acclimated to starting in a higher gravity than the 1.028-ish plates they were cultured on while getting back rubs from illegal immigrants.
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Old 12-02-2009, 03:41 PM   #27
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I will be following this thread like a hawk when you 2 get a finalized recipe. Im going to do a variation of it scaled down to 2 gallons. i just aquired two 5 liter oak barrels from OakBarrelsLTD.com medium toast im wondering if i should throw a green whiskey based spirit in them right now so i can mellow out the barrel for when the beer is ready to age in it... any thoughts


Thanks
Paul

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Old 12-03-2009, 02:40 AM   #28
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I bought two of Saccs barrels for this years batch of Utopia. We're going to put the recipie below in the barrels till mid-March or so when the Utopia will be ready to go in them. Should be a nice enough beer in it's own right and will keep the barrels happy till then.



Barley Barrel Brew
--------------------------------------------------------------------------

General
--------------------------------------------------------------------------
Category: Strong Ale
Subcategory: American Barleywine
Recipe Type: All Grain
Batch Size: 5.5 gal.
Volume Boiled: 7.5 gal.
Mash Efficiency: 75 %
Total Grain/Extract: 22.00 lbs.
Total Hops: 7.0 oz.
Calories (12 fl. oz.): 424.5
Cost to Brew: $78.20 (USD)
Cost per Bottle (12 fl. oz.): $1.33 (USD)

Ingredients
--------------------------------------------------------------------------
16 lbs. Maris Otter Pale
1 lbs. Brown
3 lbs. German Smoked
.5 lbs. Belgian Special B
1.5 lbs. 2-Row Caramel Malt 80L
3 oz. East Kent Goldings (Whole, 5.00 %AA) boiled 90 minutes.
2 oz. East Kent Goldings (Whole, 5.00 %AA) boiled 30 minutes.
2 oz. Hallertau (Whole, 4.50 %AA) boiled 10 minutes.
Yeast: Manchester

Notes
--------------------------------------------------------------------------


Vital Statistics
--------------------------------------------------------------------------
Original Gravity: 1.105
Terminal Gravity: 1.023
Color: 23.53 SRM
Bitterness: 81.9 IBU
Alcohol (%volume): 11.0 %

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Last edited by paulthenurse; 12-03-2009 at 02:55 AM. Reason: Yeast was listed incorrectly as Notty, we're going to use Manchester.
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Old 12-03-2009, 03:06 AM   #29
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Chris,

I do want to bump up the smoked malt this year. Whatever we got from it was not even noticable to me. I'd like to see that as a more prominant player, to help balance the residual sweetness, add complexity, etc. I don't want to end up with 10 gallons of 'Essence of Marlboro' but I do want to see some more of that flavor in there.

PTN

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Old 12-03-2009, 03:21 AM   #30
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hehe, this talk of ridiculous beer makes me ... or maybe its the apfelwein



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