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Old 01-10-2012, 09:41 PM   #511
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Bottled this up last night . . . pre-carb tasting was very, very good!

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Old 01-14-2012, 06:00 PM   #512
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So, whats the latest version, or best, to date.
Are you still brewing a version of the original recipe? Oldworld, new world?

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Old 01-15-2012, 03:44 AM   #513
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Hard to say. Best one I ever did was so far New World batch 1. In a week or so I'm brewing the following

Type: All Grain
Batch Size: 5.50 gal
Boil Size: 7.75 gal
Boil Time: 90 Minutes


Estimations

Estimated OG: 1.091 SG
Estimated FG: 1.006 SG
Estimated ABV: 11.4 %
Estimated Pre-Boil Gravity: 1.065 SG
Bitterness: 37.9 IBUs (Rager)
Estimated Color: 36.8 SRM
Color
Brewery Information

Brewer: saq
Assistant:
Equipment: Blichmann 10g Kettle
Efficiency: 75.00


Measurements

Measured OG: 1.090 SG
Measured FG: 1.012 SG
ABV: 10.4 %

Total Grains: 17 lbs 15.4 oz
Total Hops: 2.00 oz


Mash Ingredients
Amt Name Type # %/IBU
8 lbs Pilsner (2 Row) Bel (2.0 SRM) Grain 1 44.5 %
4 lbs Pale Malt (2 Row) Bel (3.0 SRM) Grain 2 22.3 %
1 lbs 8.0 oz Caramunich Malt (56.0 SRM) Grain 3 8.4 %
12.0 oz Biscuit Malt (27.0 SRM) Grain 4 4.2 %
5.3 oz Aromatic Malt (20.0 SRM) Grain 5 1.8 %
4.0 oz Special B Malt (180.0 SRM) Grain 6 1.4 %
2.1 oz Chocolate Malt (350.0 SRM) Grain 7 0.7 %


Mash Steps
Name Description Step Temperature Step Time
Mash In Add 22.77 qt of water at 158.2 F 149.0 F 90 min
Fly sparge with 3.85 gal water at 168.0 F


Boil Ingredients
Amt Name Type # %/IBU
2 lbs D90 Candi Syrup (90.0 SRM) Sugar 8 11.1 %
1 lbs D180 Candi Syrup (180.0 SRM) Sugar 9 5.6 %
1.00 oz Brewer's Gold [8.00 %] - Boil 60.0 min Hop 10 33.4 IBUs
1.00 oz Styrian Goldings [4.10 %] - Boil 15.0 min Hop 11 4.6 IBUs
1.00 Items Servomyces (Boil 5.0 mins) Other 12 -


Fermentation Ingredients
Amt Name Type # %/IBU
1.0 pkg Abbey Ale (White Labs #WLP530) [40.00 ml] Yeast 13 -


Fermentation

1/5/2012 - Primary Fermentation (18.00 days at 80.0 F ending at 80.0 F)
1/23/2012 - Secondary Fermentation (3.00 days at 80.0 F ending at 60.0 F)
1/26/2012 - Tertiary Fermentation (3.00 days at 60.0 F ending at 36.0 F)

Do a separate boildown of about 0.75 gallons of first runnings into syrup, should be able to add back to boil kettle before boil gets rolling.

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Old 01-16-2012, 04:41 PM   #514
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Quote:
Originally Posted by saq View Post
Do a separate boildown of about 0.75 gallons of first runnings into syrup, should be able to add back to boil kettle before boil gets rolling.
I think I followed your recipe up until this part. What do you mean by this?
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Old 01-16-2012, 05:59 PM   #515
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That looks good.
I'm going to try that one also.

You said you pitch at 64 degrees, then let the yeast self warm/rize to 80 degrees. What is the temp in your fermentation? How much of the rise is caused by yeast and will they hold it?
My room temp in usually low seventys this time of year. I have a frige that I usually cool to 67 degrees for most of my Ales. Will I need to put a heater in it?
thanks in advance, Layne

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Old 01-16-2012, 08:20 PM   #516
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I'm brewing the old world again. Well at this point I guess I can only say that I'm brewing a recipe that has been inspired by the old world recipe. I'm using franco belges pils and vienna malts. Then I have some Candy Syrup Inc D180 and D90 to toss in there. I am using French Strisselspalt hops and Legacy hops. The yeast I'm using is East Coast Yeast Belgian Abbaye. I should get 8.5gal into the fermentor today.

I plan on fermenting in a waterbath that I can drop an aquarium heater into. I will likely let this one free ride and maybe hold it at the height of fermentation temp or just below there. I will then transfer it onto the last 1.5lbs of syrup which will be D90 in this case. I do not plan on aerating it but I am still in the air on that.

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Old 01-16-2012, 08:34 PM   #517
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Boiling down the first runnings into a syrup sounds like a good idea. That may give some of that sugary complexity that I felt the new world was missing.

I've got four bottles of real W12 coming in the mail, so I'll be able to do some real A/B with my next batch. ;-)

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Old 01-17-2012, 04:18 PM   #518
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Quote:
Originally Posted by Layne View Post
That looks good.
I'm going to try that one also.

You said you pitch at 64 degrees, then let the yeast self warm/rize to 80 degrees. What is the temp in your fermentation? How much of the rise is caused by yeast and will they hold it?
My room temp in usually low seventys this time of year. I have a frige that I usually cool to 67 degrees for most of my Ales. Will I need to put a heater in it?
thanks in advance, Layne
My room is typically very cold, about 65 degrees or so, lower at night, slightly higher during the day and I pitched at 65.

The heat generated by fermentation alone was enough to raise to the temperature to about 80 degrees or so. Once it began to drop, I'll helped keep it up with a space heater.

For the current batch (it's a variation on west 12) I am brewing I am using a temperature controller and a heat wrap. It's been 26 hours since pitching and the temperature is already up to 72 degrees without any assistance.
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Old 01-18-2012, 12:13 AM   #519
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My beersmith says 37 SRM, very close to yours.
That seems pretty dark to me.
Is this right? I don't remember the 12 being that dark.

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Old 01-18-2012, 01:36 PM   #520
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Boiling down into syrup
That means take .75 gallons of runnings from the mash into a separate (pref a big 3.5-5gal pot) and boil it down until so much has evaporate that it starts to burn and bubble. At this point it will look like syrup and you'll have less than a pint to pour into the kettle. Its like what you do with strong scotch ales.
I've done quads like this before at 30 SRM and its too light in color. 35 SRM or higher for sure.

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