dcHokie

Recipes 

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Fermenting: Sour Pale Ale, Brett Belgian Rye Stout, FunkPaleI, FunkPaleII
Aging: Brett English Brown, Funky Fig/Date Saison, Drunk Owl Mango, OudBruin, FunkyDirtyBlonde, Solera
Bottled/Kegged: Brett IPA, Apollo Red, Hobgoblin, Brett Old Ale, FlandersPale, Dark Saison, Orval, JP BamBiere, Rapture RIS, RIS09, Oak Barleywine, Basil Saison

tellyho

Recipes 

This is sitting in carboy, sans oak and bourbon. Looking forward to seeing how the final product turns out. Tasting at transfer was smooooooth.

joeyrod

Recipes 

I would love to try an extract version since im not setup for all grain yet

dcHokie

Recipes 

Hey joeyrod, I'd like to help you out but I don't have much experience converting an AG recipe with this many components to extract...I'd just be guessing. For partial-mash, you could convert the 16 lbs of combined Maris Otter & 2-row to extract fairly easily and steep the remaining specialty grains and adjuncts. I'm not sure if this is much help though, anybody else wanna take a stab at it?

Also, a lot of folks here have referenced the attached whitepaper as a good resource for converting recipes:
http://home.roadrunner.com/~brewbeer/extract/pres.pdf

Hope it helps, cheers!

__________________

Fermenting: Sour Pale Ale, Brett Belgian Rye Stout, FunkPaleI, FunkPaleII
Aging: Brett English Brown, Funky Fig/Date Saison, Drunk Owl Mango, OudBruin, FunkyDirtyBlonde, Solera
Bottled/Kegged: Brett IPA, Apollo Red, Hobgoblin, Brett Old Ale, FlandersPale, Dark Saison, Orval, JP BamBiere, Rapture RIS, RIS09, Oak Barleywine, Basil Saison

joeyrod

Recipes 

Thanks chris for the help it sounds like this beer was a big success and I would love to try it...although I don't like to clone beers I would make an exception for this one... all grain coming soon I just need a couple more things

freeride

Recipes 

Sorry to be a n00b, but plugging this into BrewSmith 2 and trying to sort out the mash out, etc. Can you give more detail on your mash process? BS 2 yields negative sparge volumes...

dcHokie

Recipes 

Sure, no worries. I used a standard single infusion mash at 1.25 qts water / per LB grain. I believe it was right around 7 gallons of strike water and I mashed at 149 F. I double batch sparged and used some of the last runnings for a separate, small hoppy brown beer.

__________________

Fermenting: Sour Pale Ale, Brett Belgian Rye Stout, FunkPaleI, FunkPaleII
Aging: Brett English Brown, Funky Fig/Date Saison, Drunk Owl Mango, OudBruin, FunkyDirtyBlonde, Solera
Bottled/Kegged: Brett IPA, Apollo Red, Hobgoblin, Brett Old Ale, FlandersPale, Dark Saison, Orval, JP BamBiere, Rapture RIS, RIS09, Oak Barleywine, Basil Saison

freeride

Recipes 

Thanks! I have the water warming up to brew this now!!!

mccumath

Recipes 

Really glad I found this thread! Just increases my hopes that the RIS I am going to brew next weekend will turn out well. Also going to use Pacman yeast, and using 2 oz. Columbus, 1.5 oz. Amarillo, and 1 oz Simcoe. Will post the recipe here in a few when the crib midget finishes up her Baby Einstein video on the computer... Hoping I can get some feedback from you guys.

Also, why the longer boil and why the low mash temp? I am just curious... Trying to get different ideas/opinions to hone my recipe for next weekend.

Any help is greatly appreciated!

Thanks!
Ryan M.

__________________
Put it all in the primary, and let the BeerGods sort it out
Keggle Conversion

mccumath

Recipes 

Recipe Type: All Grain
Yeast: Wyeast 1764 PacMan
Yeast Starter: 2 L starter (stepped up to ~450 billion cells)
Batch Size (Gallons): 5.5
Original Gravity: 1.107
Final Gravity: ~1.024
IBU: 90
Boiling Time (Minutes): 60
Color: SRM >60
Primary Fermentation (# of Days & Temp): 1 month
Secondary Fermentation (# of Days & Temp): As long as possible

15.5 lbs Maris Otter
1.5 lbs Barley (Roasted)
1 lb Special B
0.75 lbs Chocolate
0.5 lbs CaraPils
0.5 lbs Wheat (Flaked)

2 oz. Columbus (13.9%) for 60 minutes
1.5 oz. Amarillo (9.3%) for 30 minutes
1 oz. Simcoe (12.2%) for 30 minutes

Strike with 6.2 gallons RO water (treated with 1 tsp calcium chloride per 5 gallons) at 166 degrees (152 mash temperature). Mash for 90 minutes.

Double batch sparge with 1.9 gallons each of treated RO water at 186 degrees (grain bed temp 170 degrees). Collect ~7.15 gallons water. Boil, add hops at specified intervals, add 1 tsp yeast nutrient at 15 minutes til end of boil. Cool and pitch yeast. Wait.

Let me know what you think, and if I should make any changes that you feel would be more appropriate for the style.

Thanks,
Ryan M.

__________________
Put it all in the primary, and let the BeerGods sort it out
Keggle Conversion