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Old 06-13-2012, 03:32 AM   #1
grssmnperez
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Default Red Star Champagne Yeast Barleywine

Here is the recipe, someone please let me know if this will work......Ale-Pocalypse 2012

Style: Specialty Beer OG: 1.117
Type: Partial Mash FG: 1.023
Rating: 0.0 ABV: 12.31 %
Calories: 378 IBU's: 67.09
Efficiency: 65 % Boil Size: 3.00 Gal
Color: * 24.1 SRM Batch Size: 5.00 Gal
Boil Time: 60 minutes

Fermentation Steps
Name Days / Temp
Primary 21 days @ 68.0°F
Secondary 14 days @ 68.0°F
Bottle/Keg 180 days @ 64.0°F

Grains & Adjuncts
Amount Percentage Name Time Gravity
12.00 lbs 64.86 % Munton's Light LME 60 mins 1.037
2.00 lbs 10.81 % Caramel/Crystal Malt - 80L 60 mins 1.034
1.50 lbs 8.11 % Maize, Flaked 60 mins 1.037
1.00 lbs 5.41 % Briess Rye Malt 60 mins 1.035
1.00 lbs 5.41 % Briess Barley, Flaked 60 mins 1.035
1.00 lbs 5.41 % Cara-Pils/Dextrine 60 mins 1.033

Hops
Amount Name Time
4.00 ozs Simcoe 60 mins

Yeasts
Amount Name Laboratory / ID
3.0 pkg Red Star Pasteur Champagne Yeast

Additions
Amount Name Time Stage
12.00 oz Light Toast American Oak Chips Soaked in Whiskey 14 days Secondary

Mash Profile
Medium Body Infusion 60 min @ 154.0°F
Add 8.12 qt ( 1.25 qt/lb ) water @ 167.4°F

Carbonation
Amount Type Beer Temp CO2 Vols
2.50 oz Table Sugar - Bottle Carbonation 64.0°F 1.90



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Old 06-13-2012, 05:00 AM   #2
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why champagne yeast? and that's a lot of specialty grain. i'd assume you would be left with a rather high FG



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Old 06-13-2012, 05:14 AM   #3
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The og after i only had room for 1 gallon of water (added) was 1.120. I pitched all 3 yeast pkg at 75f. But i cant keep the temps high enough in my fridge (controller is on the way) its in the mid 50's. What should i do? Cold and slow or bring it into the house @ 64f at night fluctuating to 70f during the day?

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Old 06-13-2012, 05:16 AM   #4
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Quote:
Originally Posted by grssmnperez
The og after i only had room for 1 gallon of water (added) was 1.120. I pitched all 3 yeast pkg at 75f. But i cant keep the temps high enough in my fridge (controller is on the way) its in the mid 50's. What should i do? Cold and slow or bring it into the house @ 64f at night fluctuating to 70f during the day?
Im
In san antonio tx and its been over 100f for the past few days so its getting hard to control ambient temps in the house lately.
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Old 06-13-2012, 05:24 AM   #5
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well red star champagne yeast is "best" between 15 and 30 C. so thats 59-86F. sounds like you could keep it in your house..

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Old 06-13-2012, 05:32 AM   #6
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Good i just didnt want ti crash it so i just brought it in and i am placing it in a cool dark closet.

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Old 06-13-2012, 05:34 AM   #7
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OP, are you being serious when you say you're making a champagne-yeast-only barleywine?

i'm no expert on the matter, but everything i've read says that champagne yeast can only digest simple sugars. they can't break down maltose, so you'll end up with a very high FG since the yeast can't chomp on most of the sugars in your wort. you need to get some ale yeast in there.

peanut gallery, please chime in here...

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Old 06-13-2012, 05:52 AM   #8
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I have a hard time getting a low FG on big beers with just a little crystal and base malt

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Old 06-13-2012, 05:58 AM   #9
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Quote:
Originally Posted by sweetcell
OP, are you being serious when you say you're making a champagne-yeast-only barleywine?

i'm no expert on the matter, but everything i've read says that champagne yeast can only digest simple sugars. they can't break down maltose, so you'll end up with a very high FG since the yeast can't chomp on most of the sugars in your wort. you need to get some ale yeast in there.

peanut gallery, please chime in here...
Its so hot i worry about transporting liquid yeast (WL super HG) in the car for the 40minute ride home from the lhbs. Any suggestions on what else to pitch that will make it home in 100f plus temps and when i should pitch it sine i already have all 3 going pretty wild and it has only been about 24hours?
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Old 06-13-2012, 06:34 AM   #10
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for the ride home from the store bring a cooler with a few ice packs. that should keep it cool enough.

a saison yeast is what you want: http://www.wyeastlab.com/rw_yeaststrain_detail.cfm?ID=60, same as WLP565. if you can, keep it under 80 for the first few days (search for "swamp cooler") then let it float up to ambient temp. this strain needs to get over 90*F, eventually, to finish up. just don't start out at 90 if you can help it.



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Drinking: a chocolate oatmeal stout, a belgian imperial stout, a Vertical Epic 09.09.09 clone
Fermenting: a split-batch belgian blond/saison
Aging: an oud bruin, a BDSA/Dubbel thingy, a soured Saison, my "Wild Oats" brett/sour, and some other stuff i can't think of at the moment...
Up next: who knows. maybe providing links to recipes for the above beers.
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