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Old 10-06-2012, 02:37 PM   #11
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Perhaps the graveyard SMASH could be done w/ the second runnnings / partigyle fashion...at least a small batch, I would think there will be something left in the grains after the Monster Mash???

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Old 10-06-2012, 05:53 PM   #12
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MedicMang what have you decided? I am very interested in this brew, what hops? How monster will this mash be?
I'm planning on doing the same thing with Munich and hop TBD.
I really haven't decided yet. I know i am going to use Vienna as my grain, mostly because i have a 50 lb bag. So I might make it huge just for fun and use like 25 lbs. I have a 72 Qt. cooler to mash in. I've been doing 5 gallon batches in it, so it will be fun to use more of the dead space that I usually have. In terms of the hops, I have 1 lb bags of like 10 different kinds of hops. So I'm kinda up in the air about it. Others in this post suggested Fuggles and Willamette. I haven't done enough experiments with all my hops to make a decision on what hops give off what flavors and smells. I was kinda hoping some more people would chime in on hop suggestions. Good luck with yours! Keep me posted on how well it goes. Are you planning on doing it on Halloween?
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Old 10-06-2012, 08:21 PM   #13
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All I have to say is good luck on getting a 15% beer ready to drink by the time Halloween rolls around.

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Old 10-06-2012, 09:13 PM   #14
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All I have to say is good luck on getting a 15% beer ready to drink by the time Halloween rolls around.
Nah mang. I'm going to BREW it on Halloween. I want to drink it next Halloween.
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Old 10-07-2012, 05:03 AM   #15
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Ahhh sorry my reading comprehension sucks!

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Old 10-08-2012, 04:30 AM   #16
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I've decided to do Vienna and willamette. If I were to use 25 lbs. what kind of hop schedule would anyone suggest. I have a full lb of willamettes so don't worry about how much to use. Bring it!

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Old 10-08-2012, 06:32 PM   #17
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Are you planning on doing it on Halloween?
Yes I am! Ill post my final rundown on here before then. I have a 40 Qt. so the mash will be a bit less monster! I want to do somewhere around 20# light munich single rest and definitely first wort hop the rest is up to inspirations of the night.

Willamette is sounding good im deciding between it and cascade and summit for my hop.

my schedule just by ramdom thoughts in my head on the fly
2-3 oz. FWH or Bittering
1oz. at 30min
1oz. at 10min
1 at 5min
1 at 0min

if you are gonna age this beer, which we know you are, it may not be worth it to "waste" hops on aroma additions. possibly

2oz. at each time 60, 30, 10.
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Old 10-10-2012, 05:45 PM   #18
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That makes sense about the aroma hop additions. What kind of yeast should I use? What can stand up to that kind of alcohol content? Am I able to just pitch two packs of Safale 05?

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Old 10-10-2012, 06:06 PM   #19
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Quote:
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That makes sense about the aroma hop additions. What kind of yeast should I use? What can stand up to that kind of alcohol content? Am I able to just pitch two packs of Safale 05?
http://www.whitelabs.com/gravity.html

This if you can find it. For aroma, you can always bulk age your brew and then dry hop the whole thing a week before bottling.
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Old 10-15-2012, 01:08 PM   #20
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Quote:
Originally Posted by MedicMang
That makes sense about the aroma hop additions. What kind of yeast should I use? What can stand up to that kind of alcohol content? Am I able to just pitch two packs of Safale 05?
I'm gonna try WLP-007 for this baby to take advantage of the higher attenuation. I have a barleywine going and I'd like this one to finish a little more dry (relatively speaking). I did some checking on here and lots say to shoot for mid sixties for temp. Now I have to pull the trigger on the hops . . . . . . . Crap.
I'm also planning on 10 to 11% which is well in for this yeast.
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