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01-28-2012, 04:18 PM
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#301
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Junior Member
Join Date: Jan 2012
Location: Los Angeles
Posts: 1
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I brewed this (AG) on Tuesday; OG of 1.091. Sampled today and it's 1.010. It smells good, very hot, but that's expected.
I mashed .5lb of carapils for mouthfeel but other that that, used the recipe. I did use a starter with stirplate and oxygen as well. It began to ferment in just a few hours and I've never seen such vigorous fermentation. My blowoff tube rests in a 2qt pitcher and the bubbling was almost so fast as to seem like a continuous flow of CO2, rather than actual bubbling.
For those making this recipe (as well as other high gravity beers) I STRONGLY recommend a starter. I make a starter most every time, but you should consider it mandatory for this recipe.
It's going to sit in primary for at least two weeks ~65-70 degrees, then after that I'll rack to a secondary and let it age for a month, likely more. Then off to the keg.
Edit: I let things settle when I took my gravity reading and also tasted it. I've been brewing for several years and I'm *really* surprised at how good it tastes this early on. I tasted it again and I'm a little blown away with how delicious this is. |
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Last edited by Outrigger; 01-29-2012 at 12:04 AM.
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02-09-2012, 01:36 PM
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#302
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Member
Join Date: Aug 2011
Location: nashville
Posts: 42
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I am very interested in making this recipe. The only high gravity beer I've made was a Chimay Blue clone. It turned out great, but I want to try something different. I had a question about the extract version of your recipe. When you say "12.4 total pounds of fermentables", what are the fermentables you are using? I've read through about 13 pages of posts on this recipe, and no one else asks this question, so I feel kinda silly  . But I just want to make sure I do it up right. It looks great and I can't wait to get to brewing. Thanks!
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02-09-2012, 02:10 PM
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#303
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Member
Join Date: Aug 2011
Location: nashville
Posts: 42
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Ohhhhhh, I think I understand the question I asked about the 12.4 lbs of fermentables. Adding up all the Malt extracts, DME and candi sugar = 12.4 lbs.
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02-09-2012, 03:58 PM
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#304
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Brewhemian
Join Date: Apr 2011
Location: Skagway
Posts: 175
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Ding ding ding ding, tell him what he has won Bob..... 
__________________
"Are you going to be working on your brew stuff? Yes honey I am going to be working on my brew stuff."
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02-10-2012, 01:12 AM
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#305
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Junior Member
Join Date: Mar 2009
Location: Florida
Posts: 7
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A new car!!!!!!!!
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02-17-2012, 01:40 AM
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#306
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Member
Join Date: Sep 2009
Location: Michigan
Posts: 77
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Quote:
Originally Posted by shanlmt
Ohhhhhh, I think I understand the question I asked about the 12.4 lbs of fermentables. Adding up all the Malt extracts, DME and candi sugar = 12.4 lbs.
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Yeah thats correct. It's like bragging rights, for example. "yeah, the beer had 14 total pounds of fermentables!"... I just added it because the guys at my local brew shop would always be like "yeah, that kit has 9lbs of fermentables!!!!"... so it sounded cool to say 12.4 
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02-17-2012, 04:07 PM
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#307
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Member
Join Date: Aug 2011
Location: nashville
Posts: 42
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Hurricane, this question is for you. I am going to brew the all-grain version tomorrow. I'm making a 1L starter today. My question is: I have 14lbs of belgian Pilsner, 1lb 9oz of munich and 1/2 lb of carapils. I bought 2lbs of light belgian candy syrup. The recipe calls for 1.6lbs of the candy syrup, but with the extra additions of grains should I use the whole 2lbs of candy syrup? 2nd question is.... For all grain, I've always used the ratio of 1-1.3L water to 1lb grain. I notice that your ration is 2.5quarts water per lb grains. That seems like a lot of water!! What is the purpose of the higher ration? I'm a fairly new brewer, so I apologize if my questions seem silly. But, I'm really excited about this recipe!!
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02-18-2012, 11:47 PM
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#308
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Junior Member
Join Date: Apr 2011
Location: Philadelphia
Posts: 4
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Temp to age this beer
Hey guys, any idea what temp would be best to age this beer? I've got the batch split between regular 12oz bottles and the larger 22oz variety. The 22oz cases are in my darkroom at ~70 while the 12oz set are chilling in a 55 refrigerator.
I chose to add the belgian candi after a few days of fermentation so the belgian has a dryer composition and was fermented at 63C...
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02-19-2012, 02:47 AM
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#309
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Member
Join Date: Aug 2011
Location: nashville
Posts: 42
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I brewed the all grain version today. First off let me say this is my first all-grain high gravity. I made a few changes: 16lbs pilsner belgian, 1.9 oz munich malt, 8 oz carapils. It was cold outside today and I had an impossible time getting my mash temperature high enough. I started with 4 gallons of strike water heated to 170, but after grains were added mash temp was 140. I ended up adding 2 gallons of boiling water and it only came up to 145, so that is what it mashed at for 90 minutes. Iodine conversion test showed all the starches had converted out. I also added a full 2lbs of light belgian candy syrup, since I bumped up the grain bill. I also added 1 tsp irish moss and 1 packet Lalvin K1-V1116 the last 10 minutes of boil. My O.G. ended up being 1.082
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02-19-2012, 11:41 PM
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#310
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Senior Member
Join Date: Apr 2011
Location: Sacramento
Posts: 125
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Me and my buddy are brewing this up the all grain version of this next Saturday and we were thinking of doing a smaller gravity beer with the second runnings. My questions is, if we do that, will we be way off on our target gravity for this recipe?
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