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Old 10-24-2012, 01:40 PM   #761
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Thanks CSI - I plan on brewing this in the very near future. I'd like to do another quad using the cake. Do you have any comments on one of the other great dark strong recipes you've done using the same yeast strain? Perhaps the Rochefort or?

For the knockout hops, I usually kill the heat, add the hops, stir like mad (15g keggle), cover the kettle, and walk away for a while. This gives me time to clean while the wort drops temperature. Using a palte chiller, the cooler the wort the better. Living in Las Vegas, the plate chiller cools the wort down to approximately 80 degrees.

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Old 10-24-2012, 03:58 PM   #762
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You want to pitch at 65f, and then let it raise up. Blankets work pretty good if you are doing an ambient ferment in your house in the winter time, just check it for accuracy before you forget about it. You don't want this ferment to get too hot (keep it under 83)

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Old 10-24-2012, 04:44 PM   #763
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saq - what say you about the single infustion temperature? Low (under 150) or High (153-155)?

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Old 10-25-2012, 11:47 AM   #764
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Thanks CSI - I plan on brewing this in the very near future. I'd like to do another quad using the cake. Do you have any comments on one of the other great dark strong recipes you've done using the same yeast strain? Perhaps the Rochefort or?

For the knockout hops, I usually kill the heat, add the hops, stir like mad (15g keggle), cover the kettle, and walk away for a while. This gives me time to clean while the wort drops temperature. Using a palte chiller, the cooler the wort the better. Living in Las Vegas, the plate chiller cools the wort down to approximately 80 degrees.
My pleasure. Tall_Yotie was working with our senior partner on a couple of Pannepot recipes but our company has become insanely busy so I've taken all the side-line brew trials as well. We shifted from the Pannepot OFA to the Gran Reserva. It's every bit as chellenging as a Westy 12 but worth the effort...especially if barrel aged in used Chardonnay oak (French white oak, not US white oak). US white oak is too earthy.
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Old 10-25-2012, 02:26 PM   #765
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@ pixelhussar

We brewed this beer yesterday. We couldn't get our hands on the real syrup, so we made some of our own. I think it was pretty nice. it smelled of chocolate, figs, honey, dark fruit, leather and maybe apricots.

I used 420 g of plain sucrose (beet) and 180 g of jaggery, 3 tsp of yeast nutrient and 3 tsp of lemon juice. I boiled the sugars with 1,5 dl water at medium heath up to 125 degrees C and then added 1,5 dl water. Then heated to 115 C and added some water. The whole process took about an our.

If you decide to make your own syrup, be cautious about not heating the sugar too quickly or to too high temps. I did one batch that I had to throw away that I heated to 143 C. It tasted of burnt sugar...

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Old 10-25-2012, 09:58 PM   #766
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wow, saq, you cease to amaze me. This looks awesome and I need to delve into the Belgium world and this looks mighty fitting. So in the first few pages you seemed to prefer the old style, 2 malts, protein rest, decoct etc... but I see lately, you are doing the new world several malts, single infusion etc....

What is the lastest oh great master of the saccharomyces

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Old 10-26-2012, 02:16 AM   #767
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This looks awesome and I need to delve into the Belgium world
Belgium = noun
Belgian = adjective
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Old 10-26-2012, 04:19 AM   #768
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Belgium = noun
Belgian = adjective
Belgium beer world, an artificial world in my mind full of beer
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Old 10-27-2012, 03:28 AM   #769
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The perfect quad recipe is an ideal, something to be striving for. Different ingredients all vary the angles on this beer to bring about different nuances. Try them all and figure out what you like best.
That being said single infusion should be 149 tops, you need maximum fermentability.

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Old 10-27-2012, 03:34 AM   #770
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The perfect quad recipe is an ideal, something to be striving for. Different ingredients all vary the angles on this beer to bring about different nuances. Try them all and figure out what you like best.
X2!

I started with the standard old world recipe and quickly began tinkering with the recipe from brew to brew. Now I'm brewing it with Legacy hops decoction temp raise, and closer to 40ibus. Sometimes I add a touch of acidulated malt too.

For me anymore it's about what I want not what another brewery makes.
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