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Old 09-20-2013, 03:52 AM   #181
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Give it some time. A 10% beer will usually be better with some aging.

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Old 09-20-2013, 10:46 PM   #182
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Will do. Would leaving it in the fermenter longer have a positive effect in regards to the alcohol taste? I had it in for about 3 weeks.

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Old 09-20-2013, 11:39 PM   #183
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That should be long enough assuming it's done fermenting. I'd rack to a secondary or keg.

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Old 09-21-2013, 04:44 PM   #184
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Quote:
Originally Posted by bd2xu
That should be long enough assuming it's done fermenting. I'd rack to a secondary or keg.
It was done fermenting. Bottled it few weeks ago. I'll just give it a month or so more in the bottle then taste again. Thanks!
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Old 11-03-2013, 08:02 PM   #185
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BS is giving me around 10 IBUs for my recipe:

.5oz northern brewer (trying to use up what I have) at 60
.25oz simcoe at 45
3.5oz amirillo at 5 minutes
.5oz amarillo dry hop

That is only a third of what this is supposed to have... suggestions?

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Old 11-03-2013, 08:42 PM   #186
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Quote:
Originally Posted by hammy48 View Post
BS is giving me around 10 IBUs for my recipe:

.5oz northern brewer (trying to use up what I have) at 60
.25oz simcoe at 45
3.5oz amirillo at 5 minutes
.5oz amarillo dry hop

That is only a third of what this is supposed to have... suggestions?
Add more hops.
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Old 11-03-2013, 09:48 PM   #187
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Quote:
Originally Posted by hammy48
BS is giving me around 10 IBUs for my recipe:
.5oz northern brewer (trying to use up what I have) at 60
.25oz simcoe at 45
3.5oz amirillo at 5 minutes
.5oz amarillo dry hop
That is only a third of what this is supposed to have... suggestions?
You aren't following the recipe schedule and anyways-- It depends a lot on the boil gravity and of course the AA% of the hops. The 5 min addition will give some bitterness but you should probably move an ounce or so to the 60 min addition.
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Old 11-04-2013, 12:01 AM   #188
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Modified my recipe to:

1oz northern brewer at 60 (9.3)
.7oz simcoe at 45 (9.1)
1oz amarillo at 10 (3.4)
2.5oz amarillo at flameout (1)
.5oz amarillo dry hop

Total of 22.8 IBU

Trying to keep my recipe as close to the email from Paul as possible (see below). BS says I would need 35 ounces of amarillo at 5 minutes to get the IBUs in the email from him... so I set it at 2.5 because that is closer to what everybody was posting for recipes and still gets me close in IBUs.

Magnum 6.4 IBUs at 98C
Simcoe 7.1 IBUs at 15 minutes after beginning of boil
Amarillo 14.0 IBUs at 65 minutes after beginning of boil (or 5 minutes before end of boil)
Amarillo 9.6 IBUs in the whirlpool

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Old 11-05-2013, 12:39 AM   #189
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Default One more recipe....and a 5-month review


OK. Time to pitch in here:

Brewed the bad boy mid June, using the recipe given below. This recipe was derived from a few sources, but primarily from the Boulevard email posted somewhere in this thread.

This came out really close to Tank-7, although a little "hotter" since it finished at 9.1% ABV. Final gravity at 1.003. Should have stopped it at 1.006-1.008. I'll explain below.

5.5 gal batch. 70% overall efficiency.

12 lbs Belgian 2-Row (78%)
3 lbs Flaked Corn (20%)
6 oz White Wheat (3%)

2.3 AAU Magnum - 70 mins (.18 oz of 12.6%)
2.7 AAU Simcoe - 5 mins (.21 oz of 13%)
25.5 AAU Amarillo - 5 mins (3 oz of 8.5%)
25.5 AAU Amarillo - Whirlpool (3oz of 8.5%)
5.25 AAU Amarillo - Dry Hop 3 days (.5 oz of 8.5%)

Wyeast 3724 - Belgian Saison
Wyeast 3711 - French Saison

Mash
145 - 50 mins
155 - 25 mins
163 - 15 mins
168 - mashout 10 mins

Fermentation
- 1.5L starter of 3724 for 4 days at 70*. Dropped from OG=1.072 to 1.042.
- Added 1.5L starter of 3711 to primary
- Fermented 14 more days at 72-74*. Gravity dropped to 1.003 (!). Was still fermenting steadily when I cold-crashed it and fined it to stop fermentation. Racked to the keg and dry-hopped at room temp.

Note that I fermented very much on the cool side, because I wanted NO bubblegum flavor. As expected, the 3724 stalled out (or at least slowed way down) pretty quickly. I didn't really want to wait a month, or jack up the temp, so I added the 3711. As noted elsewhere, 3711 is an ungodly terror, and just tore through the proto-beer.

After a week or so of lagering in the keg, this was already drinking really well, if still a little green - but it definitely improves with some age. After a few more weeks, it was going fast, so I beer-gunned a couple of six packs, and have continued to sample it every couple of weeks since. I can definitely say that at 2-3 months, this was really close to Tank 7, and it continues to age wonderfully.

I've seen some recipes with a lot less late-boil Amarillo. I think this is a mistake. This beer really needs to lean heavily on the flavor/aroma of the Amarillo, so don't hold back here. I know the mash schedule is complex. I don't really know how much difference the 3-step mash makes, but I think it helps to do the long mash at 145* and then one in the high 150's. This helps to keep it super dry and tart, again reinforcing that Amarillo grapefruit bite.

The only thing I would change is to increase the dry hop to an ounce of Amarillo. Also, stop the fermentation a little sooner - closer to 1.010 than 1.001. Mine was a tad too dry.

This is a dangerously refreshing brew. I had it ready for the dog days of summer. You don't realize how much kick there is until you try to stand up after a pint or two.

Will try to post a picture later.

Boston Strong!

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Old 11-06-2013, 11:46 PM   #190
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If I put that (dancemyth's) hop schedule in BS I get very low IBUs... that was the reason I made my original post. However based on what everybody is posting I think that seems to be the right schedule so I am going to finally go with 1oz of NB at 60 and then .75oz simcoe and 4oz of amarillo at 5/whirlpool and 1oz dry hop. Cant afford any more amarillo otherwise I would be adding more!

Thanks for reporting those results and following the boulevard schedule so closely! I should be brewing this in the next few weeks and will post back with my results.

Boston strong indeed!

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