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Old 09-08-2012, 01:27 PM   #711
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Brewed the traditional recipe last Saturday, ended up at 1.092. Checked last night and I'm down to 1.013 already...nice... I pitched on a cake of Wyeast 1214 from a Blond ale.

A question for you all...has anyone aged it a low ale temps instead of 50F? I don't really have an easy way to age it for 7 weeks at 50F...I hope to keep it in the low 60s, though. Has anyone who also doesn't have temp control tried that? If so, how did it turn out?

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Old 09-08-2012, 08:49 PM   #712
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Quote:
Originally Posted by beowulf
Brewed the traditional recipe last Saturday, ended up at 1.092. Checked last night and I'm down to 1.013 already...nice... I pitched on a cake of Wyeast 1214 from a Blond ale.

A question for you all...has anyone aged it a low ale temps instead of 50F? I don't really have an easy way to age it for 7 weeks at 50F...I hope to keep it in the low 60s, though. Has anyone who also doesn't have temp control tried that? If so, how did it turn out?
Mine was never down at 50. Probably high 50s in the basement. My beer turned out excellent. It's coming up on 1 year and it keeps improving. I don't think you will have a problem in the low 60's.
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Old 09-08-2012, 11:43 PM   #713
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I figured that would be the case, but thought I would check anyway. I have it down to 64 now so hopefully I can keep it in the 60-64 range. Thanks!

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Old 09-09-2012, 07:12 PM   #714
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Without temp control, I was only able to get it down to 72 in the basement during the summer. It still tastes delicious, and only keeps getting better.

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Old 09-10-2012, 08:26 AM   #715
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I made one of each a couple months ago but due to a bottle shortage, I'm unable to bottled them. I just moved them to a secondary and they both will age at least another 2 months. I have too many beer that have to be drunk young in the pipeline. Anyway bulk aging for those beer will be beneficial and I still have bottle from the previous batches.

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Old 09-10-2012, 03:49 PM   #716
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I took first place in Belgian Strong with the Pious New World recipe (and over a year aging) in the Malt Madness Homebrew competition!!! (584 entries in the comp, 30 in Belgian Strong Ales) This is one of the big homebrew competitions in Eastern Pennsylvania. I was VERY thrilled. Thanks for everyone who contributed to this thread/beer.

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Old 09-10-2012, 04:07 PM   #717
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congrats!!!!

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Old 09-11-2012, 01:07 PM   #718
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I took first place in Belgian Strong with the Pious New World recipe (and over a year aging) in the Malt Madness Homebrew competition!!! (584 entries in the comp, 30 in Belgian Strong Ales) This is one of the big homebrew competitions in Eastern Pennsylvania. I was VERY thrilled. Thanks for everyone who contributed to this thread/beer.
jpoder, can you share your recipe permutation and ingredients list?
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Old 09-11-2012, 04:54 PM   #719
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jpoder, can you share your recipe permutation and ingredients list?
I think my recipe was pretty stock for the new world version:

I made a 6.5 gallon batch and estimated 70% efficiency (probably hit 65%)
S.G. 1.080
F.G. 1.014

14 lbs 11.6 oz Pilsner (2 Row) Bel (2.0 SRM) Grain 1 73.1 %
1 lbs 2.1 oz Caramunich II (Weyermann) (63.0 SRM) Grain 2 5.6 %
9.0 oz Biscuit Malt (23.0 SRM) Grain 3 2.8 %
5.8 oz Aromatic Malt (26.0 SRM) Grain 4 1.8 %
5.0 oz Special B Malt (180.0 SRM) Grain 5 1.5 %
4.0 oz Chocolate Malt (350.0 SRM) Grain 6 1.2 %

Mash In Add 19.00 qt of water at 161.8 F 149.0 F 45 min
Step Add 1.20 qt of water at 207.4 F 152.0 F 40 min
Mash Out Add 9.17 qt of water at 208.8 F 168.0 F 10 min
(missed my mash temp, so added boiling water to bump it up a few degrees)

2 lbs Candi Sugar, Dark (180.0 SRM) Sugar 7 9.9 %
13.1 oz Candi Sugar, Amber (90.0 SRM) Sugar 8 4.1 %
1.00 oz Northern Brewer [9.50 %] - Boil 90.0 min Hop 9 23.7 IBUs
1.00 oz Strisslespalt [2.50 %] - Boil 30.0 min Hop 10 4.5 IBUs
1.00 oz Styrian Goldings [2.60 %] - Boil 30.0 min Hop 11 4.7 IBUs
1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 12 -
1.20 tsp Yeast Nutrient (Boil 10.0 mins) Other 13

used Candi Syrup, Inc's D180 and D90 syrups. sugar additions half at start of boil half at knockout.

WLP530 with 2 liter starter

Fermented in the low-mid 70's, raised into the 80's as fermentation slowed (~1.5 weeks in). then let bulk age in the low 70's for a few months (total fermentation/bulk aging (all in primary) 3 months. bottled.

Beer was ~ 18 months old when I took 1st.

I brewed both the new world and the old world versions about the same time (and like both tremendously), but feel that there is a bit more complexity from the new world version (from the specialty grains) that I really like.
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Old 09-12-2012, 02:41 AM   #720
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I'm planning on giving a variation of the New World recipe a go soon. I brewed the Old World early last year, and while it was good, there was room to improve. I've scanned several of the 72 pages of this thread, but was wondering if someone could chime in on a few points:

1. What is the consensus on a pitching rate for this beer? A few posts indicate that purposely under-pitching to promote ester formation during the growth phase is beneficial. Yeastcalc is telling me a 3.5L starter assuming 75% viability would get to the typically accepted pitching rate for 5.5 gallons. Should I purposefully try to under-shoot this figure?

2. I think I might have ramped the fermentation temp too quickly last time around (pitched at 68F, got to 82F in 36hrs). Several BJCP judges dinged me for solventy/hot alcohol character, which I'm attributing to getting the beer too hot too fast. This time around, I'm going to ramp more slowly. What are people having success with in terms of time/temperature profile?

Many thanks to anyone who could offer some insight or advice based on personal experience with this recipe.

Cheers!

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