saq

Recipes 

KingBrianI

Recipes 

How many volumes are you guys carbonating to? I can't remember if we've discussed it yet. I think I'll aim for 3 volumes unless someone tells me otherwise.

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I'm too lazy and have too many beers going to keep updating this!

juvinious

Recipes 

It's in the first thread at the bottom:

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My keezer project.
Primary: Empty
Conditioning: Arrogant Bastard Clone
Kegged: Empty
Bottled: Dunkelweizen | Pyment | JOAM | Strawberry Melomel

saq

Recipes 

2.8 volumes might also be acceptable. Its hard to estimate, take your pick and we'll let the judging rule out.

KingBrianI

Recipes 

Cool, also, how much yeast are you guys gonna add back at bottling? I saved a little bit I skimmed off at high krausen before the sugar additions. I'll probably make a small starter with it to get it going again and make sure it's healthy, then pitch a small amount of that and save the rest. But how much?

__________________
I'm too lazy and have too many beers going to keep updating this!

Jeepnbrew

Recipes 

Not sure about the yeast, I didn't save any from the original. But I am thinking of washing the yeast when I transfer to secondary for the lagering for the next 8 weeks. So I will have some on hand to try a couple different versions of this beer...

I'm interested in what tasting notes are from everyone around day 7.

saq

Recipes 

Did a little bit of taste testing today with my girlfriend, since I got these new awesome Carbonator Caps and I can force carbonate a small amount at a time.

My 9 week old (now "finished") New World recipe tasted pretty killer! MUCH more interesting than when I tasted it about 3 weeks ago where it seemed kind of boring and lifeless compared to the traditional recipe & the real deal. I think its much closer to the real deal than the traditional now.

My 7 week old Traditional recipe was interesting, with some major burnt banana ester going on and a little bit of alcohol burn in the background. Super carmelly action, probably from putting the belgian candi syrup in the boil at the start, a little biscuity aroma, but practically no chocolate. The color is getting closer too.

With my remaining samples I did a 3-1 mix of new world & traditional and it tasted amazing. I think the lesson for me here is two-fold.
1: The monks probably use a decoction or two in the mash.
2: They use VERY dark sugar with some roasty/burnt characteristics, when it blends in with the rest of the beer it probably gives some of the chocolate flavors.

I highly recommend the Carbonator Cap btw. I'm bringing 20oz of my westy blend and 20oz of The Minstrel in water bottles to the park for bocce and they will stay pressurized.

saq

Recipes 

I had a glass of the new world recipe yesterday after it was fully chilled and carboned in the keg. It is drinking mighty nice! The chocolate flavors have really developed significantly, and also strangely in the traditional! I'm going to chill & carb the traditional before too long so I'll get a good comparison.

In a related note, who wants to start a Cuvee De Tomme clone? Cuvee De Tomme is their quadrupel, Judgement Day, which is then taken and put in a bourbon barrel with some of the bugs from their sours like duck duck gooze, with sour cherries added as well. The end result is an absolutely amazing beer which IMO is one of the best I've ever had.

I'm thinking I take my revised Westvleteren 12 traditional recipe (darker sugar, double decoction) and add a sour blend like WLP655, roeselare or wyeast 3278 to it, some sour cherry juice and aging it with some bourbon char and letting it sit down for a year or so.

Anyone else down for the next project and wants to go the distance?

KingBrianI

Recipes 

Alright, I've never had the real thing, but my clone is great. I tried it back to back with a westmalle dubbel and preferred mine. It's very interesting in how it is dry, but has the sweetness of the candi syrup, with the rich caramel flavor and slight chocolate roasty flavors making an appearance in the finish. I'm excited to put a few of these away to age for a while!

__________________
I'm too lazy and have too many beers going to keep updating this!

saq

Recipes 

Due to a grain mishap at the LHBS, I wasn't able to brew Hopinator v4 today as planned so I decided to call an audible and brew The Pious v3 as I had just gotten in my D2 dark candi syrup.

Here is the runsheet. *** The original post for this recipe got subsumed for my Cuvee De Tomme project, the real The Pious #3 recipe has been updated below (minor adjustment)

Recipe Specifications
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Batch Size: 5.50 gal
Boil Size: 8.27 gal
Estimated OG: 1.092 SG
Estimated Color: 33.8 SRM
Estimated IBU: 35.2 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 90 Minutes

Ingredients:
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Amount Item Type % or IBU
8.00 lb Pale Malt (2 Row) Bel (3.0 SRM) Grain 42.11 %
8.00 lb Pilsner (2 Row) Bel (2.0 SRM) Grain 42.11 %
1.00 oz Northern Brewer [8.50 %] (90 min) Hops 25.7 IBU
1.00 oz Styrian Goldings [4.10 %] (20 min) Hops 7.0 IBU
0.50 oz Hallertauer Hersbrucker [2.80 %] (20 min)Hops 2.4 IBU
3.00 lb Dark 2 Belgian Candi Syrup (160.0 SRM) Sugar 15.79 %
1 Pkgs Abbey Ale (White Labs #WLP530) Yeast-Ale
1lbs sugar added to beginning of boil, 1lbs added to last 5, 1lbs added in secondary.

Mash Schedule: Decoction Mash, Double
Total Grain Weight: 16.00 lb
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Decoction Mash, Double
Step Time Name Description Step Temp
10 min Protein Rest Add 32.00 qt of water at 137.5 F 132.0 F
30 min Saccharification Decoct 8.79 qt of mash and boil it 151.0 F
30 min Saccharification Decoct 4.85 qt of mash and boil it 159.0 F