KingBrianI

Recipes 

Are you sure the smokiness is coming from rauchmalt and not the whiskey barrels? I've never tried the real thing but it seems that the barrels would definitely add some smoke.

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Primary: Traditional Mead, Apfelwein, Traquair House Wee Heavy Clone, Murphy's Irish Stout Clone, Hobgoblin Clone
Secondary: Empty
Conditioning: 999 Barley Wine, Maris Otter/Challenger SMaSH, American Special Bitter
Drinking: Hobgoblin Clone, English Oatmeal Mild, Cream of Three Crops Ale, Chocolate Stout, Common Room ESB, Verfluchte Gute Hefeweizen, EF Clone, Haus Pale Ale

paulthenurse

Recipes 

It's certainly added by both. I agree with what the_bird said, at the low level we're using teh rausch, why bother. I'll proably boost that and the crystal up to 5# each.

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Because something is happening here
And you don't know what it is,
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eschatz

Recipes 

Jesus! I could dig up about a thousand threads of people *****footing around about this clone but I've never heard of anyone with the juevos to actually go the distance. This is a homebrew I would actually, dare I say (no whammy, no whammy, no moderate), pay for a bottle of... Seriously though, YOU HAVE TO KEEP US INFORMED ABOUT THIS ONE. Full pics of the whole process. I don't know anyone on this forum with any experience with beers this big. This would definitely be a great addition to the forum and brewing in general. Good Luck!

I'm subscribing and watching closely!

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play the bass, brew the beer

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Saccharomyces

Recipes 

Yep yep sounds quite epic. I can't imagine brewing more than a few gallons of the stuff.

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Dos Amigos Brewing

[How to Calculate Mash Efficiency | Do I Need a Yeast Starter? | My Ghetto Fermentation Chamber]

Anthony_Lopez

Recipes 

Hey Paul- When are you planning on brewing this? I'd definitely be interested to help you out even if you guys just wanted a "go-fer" around... I'd even be the photographer for something this "epic" I've been meaning to meet up with you over the last year...

Shoot me a PM!

PS- subscribed!

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You can't be a real country unless you have a beer and an airline - it helps if you have some kind of a football team, or some nuclear weapons, but at the very least you need a beer.
--Frank Zappa

Cheap and Easy Stirplate

the_bird

Recipes 

Hell, I might drive down to see this! The_Wife's been wanting a trip to Boston...

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FERMENTING: Taddy Porter (JZ)
RECENT BREWS: "Tell Me How My (American Smoked Stout) Taste?", Amarllo APA

Come join Yankee Ingenuity!

Calico Jack

Recipes 

X2 (as in vials also!)
definitely step up the starter BIG TIME.

crazy massholes!

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on tap: Centennial dry-hopped pale ale
primary: Porter
primary: Wheat wine
primary: Pale Ale
secondary: Belgian dark strong w/brett

KingBrianI

Recipes 

whoa now! 5 lbs of crystal will be way too much. with as high a starting gravity as you'll have, it will never dry out to anything less than disgustingly sweet. Hell, without the crystal you'll be hard pressed to get below 1.050 I would imagine. I'd limit the crystal by weight, and not persentage of total grain, according to what you would have in a normal gravity beer of 10 gallons, say 2 lbs max.

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Primary: Traditional Mead, Apfelwein, Traquair House Wee Heavy Clone, Murphy's Irish Stout Clone, Hobgoblin Clone
Secondary: Empty
Conditioning: 999 Barley Wine, Maris Otter/Challenger SMaSH, American Special Bitter
Drinking: Hobgoblin Clone, English Oatmeal Mild, Cream of Three Crops Ale, Chocolate Stout, Common Room ESB, Verfluchte Gute Hefeweizen, EF Clone, Haus Pale Ale

Orangevango

Recipes 

Remember, wine yeast can not ferment malt sugars; many of them also will kill a beer yeast when pitched. Pitch the Ale yeast first and the champagne when the ale yeast is done.

Pete08

Recipes 

You may want to investigate Evan!'s Meph project.