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Old 05-11-2010, 09:05 PM   #11
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Originally Posted by DrawTap88 View Post
My dubble just got done conditioning. Tasted awesome.
"Tasted"? Past tense? You mean it's gone ALREADY!?!
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Old 05-11-2010, 09:20 PM   #12
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Look in the latest issue of BYO. Jamail's Strict Observance Tripel, the same one he published in the Brewing Classic Styles, is in there. Super simple. Mine is still fermenting away after 11 days.

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Old 05-11-2010, 09:43 PM   #13
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I just racked the following onto some Brett for added funk. It's a Black Diamond Brewing Winter Ale clone from BrewYourOwn.

6.6# amber LME
1# dark candy sugar (the recipe called for 1.25#)
1# special B malt
.5# aromatic malt
.5# caravienna
.25# chocolate malt

.5oz Magnum @ 75 minutes
.25oz Hallertauer @ 10 minutes
.25oz Tettnanger @ 10 minutes

I used wyeast 3787.

The book said I'd get an OG of 1.067, I got 1.060 for whatever reason. IBUs are 33.6. SG 1.014, but I expect mine to become much lower thanks to the Brett L I racked onto.

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Old 05-12-2010, 12:06 AM   #14
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Here is the recipe I have for Avery's "The Reverend"...

http://www.highgravitybrew.com/docs/TheReverend.pdf
and...
http://www.averybrewing.com/
and...
http://www.averybrewing.com/index2.html


...for which I suspect is the same/similar for "Salvation" except scaled down in the specialty grains department, but who knows... I guess it's an extract/steeping recipe, although it also calls for a sparging of the specialty grains after steeping.

It also calls for Belgian Candi Sugar. I see Randy Mosher (Radical Brewing)now says the Belgian Candi is a waste of money as plain white or beet sugar (boiled to crystalize) will have the same effects. But the Salvation label itself from Avery indicates they still use it.

I discovered Avery beers in a place called "Mellow Mushroom" here on the sandbar and had a "The Rev" since they were out of my first choice that day, Salvation. Great pizza too.

I was impressed w/TR. I had never tried a Belgian b4. Up to then I was happy when I get up to Atlanta every few months and loaded up at Tower Liquors with Dogfish and Rogue, etc.

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Last edited by gunnyg; 05-12-2010 at 12:24 AM.
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Old 05-12-2010, 01:40 PM   #15
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Originally Posted by ChshreCat View Post
"Tasted"? Past tense? You mean it's gone ALREADY!?!
LOL. All except one 22 ouncer, which I am saving for my assistant brewer who found out she was pregnant (not mine) the weekend before we brewed it.

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It also calls for Belgian Candi Sugar. I see Randy Mosher (Radical Brewing)now says the Belgian Candi is a waste of money as plain white or beet sugar (boiled to crystalize) will have the same effects. But the Salvation label itself from Avery indicates they still use it.
Plain white or beet sugar that has been crystalized by boiling, is basically what candi sugar is. I don't mind buying it, since it takes an extra step and plenty of time out of my brew day. But if you're looking to have 100% control over the beer's outcome, it can be well worth the effort, since you can control the degree of carmalization of the sugars.

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