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Old 12-13-2013, 08:20 PM   #181
BigIrukandji
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Default My Triple 15 Gallon Batch...of Different Variety


Here's what I did for tweaking the recipe:

Brewed on: August 31st, 2013
Yeast: WLP090, then WLP099
Yeast Starter: HUGE – 3 vial stepped up 3 times to 1 gallon, then 3 gallon, then 6 gallon
Batch Size (Gallons): 15
My Original Gravity: 1.127 (missed the mark by 5 points)
Final Target Gravity: 1.020
Boiling Time (Minutes): 3 hours (I must have over sparged by 5 gallons by accident, ended up having to boil off for 3 additional hours, but amazing efficiency because of this)
Color: void of light
Primary Fermentation (# of Days & Temp): 1 week
Secondary Fermentation (# of Days & Temp): 4 weeks
Total Grain (Lbs): 91

Ended up with 18 gallons instead of 15 gallons because of the sparging mistake (oh wells :-D).


Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
75.00 lbs. Maris Otter
5 lbs. Roasted Rye France
4 lbs. Chocolate Malt Belgium
4 lbs. Crystal 150L Great Britain
3 lbs. Special B Malt Belgian

Hops
18.00 oz. Columbus Pellet 60 min.

I mashed at 145-150 for 90 minutes

So here’s the deal…I initially fermented with WLP090, then pitched another huge starter of WLP099 a week later. My primary is a 27 gallon conical, so blow off was not an issue. After about 3-4 weeks I drained out the conical into 3 x 6 gallon carboys to free it up for other beers. My conical sits in a room that is at a steady 64 degrees year round. Once I dumped into carboys, I let them sit for about a month in the same room at 64 degrees. About a month ago (2 month mark or so) I checked the gravity and it was at 1.049, so I put them into a different room that is around 70 degrees. They’ve been there ever since. I will be checking the gravity soon to see where it’s at. If it’s still a bit high, then I’ll probably dump all 3 back into the conical and repitch a huge starter of WLP099 again, but this time move the conical into the 70 degree room.

Long story short, once I get down to final gravity I will keep the batch separated into three carboys.
First carboy: Bourbon soaked oak chip infusion
Second carboy: Coffee bean infusion
Third carboy: Dry hop with at least a half a pound of hops

Once this finally all happens, I’ll post again to let you know the results. I’ll also post updates…maybe I’ll check the gravity this weekend if I make the time.

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Old 02-19-2014, 01:44 PM   #182
eulipion2
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Resurrecting this one. I brewed this a long time ago, and I'm looking to do it again this coming fall (I like to plan ahead). I now have a kegging setup, so I'm wondering, bottle or keg? I will say this beer developed beautifully in the bottle over about two years. Will it develop similarly in a keg?

Kegging:
Pros - less hassle carbonating, no bottling!
Cons - less flavor development over time(?), ties up a keg for a while

Bottling:
Pros - better flavor development over time(?)
Cons - yeast may have difficult time carbonating

Thoughts?

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Old 02-19-2014, 02:21 PM   #183
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Why not force carb then bottle? I do this with my big stouts. A beer gun was worth the price to me, big time.

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Old 02-19-2014, 02:24 PM   #184
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Quote:
Originally Posted by smokinghole View Post
Why not force carb then bottle? I do this with my big stouts. A beer gun was worth the price to me, big time.
Also an option, but I'm wondering whether the beer will mature as well without the yeast as it did with the yeast in the bottle.
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Kegged: Fir tip Maibock; Session IPA; Apple cider; Adventures in Homebrewing's Black Prinz Stout

Bottled: Session Saison; Grodziskie; "Clean Out the Freezer" IPA; Belma/Strisselspalt Session Saison; Coffee Saison
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Old 02-20-2014, 06:06 AM   #185
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Has anyone brewed both this and Kate the Great clone? KTG is aged on bourbon soaked oak. This has much higher IBUs. What would be some other differences? I want to start doing some 2.5 gallon batches of big beers and an RIS will be one of the first.

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