humann_brewing

Recipes 

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On tap: Batch 1 Flanders Red, experimental sour 1.072 > 1.000, #70 Simple, gone complex pale 1.063 4/5/13, #71 French IPA, American IPA with spanish cedar and fermented with 3711 1.059>1.008
Fermenting: #72 Flower power saison 1.053>1.004 with lavender and jasmine
Aging: #67 Bareleywine 1.116 11/07/2012, Flanders 2 batches 1.056 and 1.060 12/12/11 and 3/26/12, Smoked Porter 1.063 10/11, pepper RIS 1.088 7/11, Kriek, 1.052 12/11, RYE IPA sour experiment 8/12, Berliner Weisse 1.030 9/20/12

NiteOwlBrewing

Recipes 

I know I'm digging this up, but where was the hop adjustment made? Just the 90min I assume, but wondering if I were to aim for 1.060. Thanks.

humann_brewing

Recipes 

You could remove a bit of the first addition and double what you removed and put that in a late addition to bring out the hops more. Say if you removed .25oz, add .5oz in addition to the other late additions.

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On tap: Batch 1 Flanders Red, experimental sour 1.072 > 1.000, #70 Simple, gone complex pale 1.063 4/5/13, #71 French IPA, American IPA with spanish cedar and fermented with 3711 1.059>1.008
Fermenting: #72 Flower power saison 1.053>1.004 with lavender and jasmine
Aging: #67 Bareleywine 1.116 11/07/2012, Flanders 2 batches 1.056 and 1.060 12/12/11 and 3/26/12, Smoked Porter 1.063 10/11, pepper RIS 1.088 7/11, Kriek, 1.052 12/11, RYE IPA sour experiment 8/12, Berliner Weisse 1.030 9/20/12

eastoak

Recipes 

making this my next brew day!

humann_brewing

Recipes 

have fun, it's a good beer!

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On tap: Batch 1 Flanders Red, experimental sour 1.072 > 1.000, #70 Simple, gone complex pale 1.063 4/5/13, #71 French IPA, American IPA with spanish cedar and fermented with 3711 1.059>1.008
Fermenting: #72 Flower power saison 1.053>1.004 with lavender and jasmine
Aging: #67 Bareleywine 1.116 11/07/2012, Flanders 2 batches 1.056 and 1.060 12/12/11 and 3/26/12, Smoked Porter 1.063 10/11, pepper RIS 1.088 7/11, Kriek, 1.052 12/11, RYE IPA sour experiment 8/12, Berliner Weisse 1.030 9/20/12

bluetieman

Recipes 

In hindsight would you recommend this as a good BP recipe? I've searched high and low and yours is the only new style BP recipe that I am seeing. Is the SRM really 6? Seems a bit low for BP, although the grains are the same as PTE, which when I brewed also had a low SRM.

humann_brewing

Recipes 

It has been a while since I brewed this and like I mentioned, I overshot the OG but turned out as a fantastic IPA. The information I used to make this beer came from Vinnie so it is as close as I could come

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On tap: Batch 1 Flanders Red, experimental sour 1.072 > 1.000, #70 Simple, gone complex pale 1.063 4/5/13, #71 French IPA, American IPA with spanish cedar and fermented with 3711 1.059>1.008
Fermenting: #72 Flower power saison 1.053>1.004 with lavender and jasmine
Aging: #67 Bareleywine 1.116 11/07/2012, Flanders 2 batches 1.056 and 1.060 12/12/11 and 3/26/12, Smoked Porter 1.063 10/11, pepper RIS 1.088 7/11, Kriek, 1.052 12/11, RYE IPA sour experiment 8/12, Berliner Weisse 1.030 9/20/12

bluetieman

Recipes 

So this is your version of the "new" BP, right?

humann_brewing

Recipes 

Yes, definitely the BP that he brews now, not the previous brewery. From what I understand it is only a change or addition of the late hops that are different.

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On tap: Batch 1 Flanders Red, experimental sour 1.072 > 1.000, #70 Simple, gone complex pale 1.063 4/5/13, #71 French IPA, American IPA with spanish cedar and fermented with 3711 1.059>1.008
Fermenting: #72 Flower power saison 1.053>1.004 with lavender and jasmine
Aging: #67 Bareleywine 1.116 11/07/2012, Flanders 2 batches 1.056 and 1.060 12/12/11 and 3/26/12, Smoked Porter 1.063 10/11, pepper RIS 1.088 7/11, Kriek, 1.052 12/11, RYE IPA sour experiment 8/12, Berliner Weisse 1.030 9/20/12

JuanKenobi

Recipes 

I just pulled my first pint of this tonight. I've never had Blind Pig, but damn this is a tasty brew. I adjusted the grain bill for my system to get 1.060 OG, and scaled the chinook addition for a 60 minute boil and and estimated 55 IBU (Tinseth). I also ended up leaving it on dry hops for 16 days and the aroma is out of this world. Thanks for the post, I will definitely be brewing this again.

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Primary:
Secondary:
Kegged:
Bottled: 12-12-12
Pouring: Porpoise Hork Amber