jjl04002
Active Member
I wanted to get everyone's opinion on my next idea for an extreme beer. I have been reading about the 120 min IPA clones and utopia clones and wanted to try my hand at this. I wrote the batch as a 4 gallon batch, but since I am thinking about pitching it on 1 gallon of another beer (total volume 5 gallons), I assumed a lower mashing efficiency to try and compensate. I wasn't sure how to handle that in beersmith. I can add BeerSmith file if needed.
Recipe Begins
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Type: All Grain
Date: 3/30/2010
Batch Size: 4.00 gal
Brewer:
Boil Size: ??? gal
Boil Time: 60 min Equipment: (Brew Pot (15 Gal) and Igloo/Gott Cooler (10 Gal))*2
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 60.00
Taste Notes:
Ingredients
Amount Item Type % or IBU
40.00 lb Pale Malt, Maris Otter (3.0 SRM) Grain 90.91 %
2.00 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 4.55 %
2.00 lb Chocolate Malt (350.0 SRM) Grain 4.55 %
10.00 oz Warrior [15.00 %] (60 min) Hops 144.3 IBU
1.00 gal Amber Beer (Primary 5.0 weeks) Misc
1 Pkgs European Ale (Wyeast Labs #1338) [Starter 19000 ml] [Cultured] Yeast-Ale
Beer Profile
Est Original Gravity: 1.246 SG
Measured Original Gravity: 1.250 SG
Est Final Gravity: 1.065 SG Measured Final Gravity: 1.050 SG
Estimated Alcohol by Vol: 24.50 % Actual Alcohol by Vol: 27.10 %
Bitterness: 144.3 IBU Calories: 1,430 cal/pint
Est Color: 63.1 SRM Color: Color
Mash Profile
Mash Name: Decoction Mash, Triple Total Grain Weight: 44.00 lb
Sparge Water: 0.00 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH
Decoction Mash, Triple Step Time Name Description Step Temp
45 min Acid Rest Add 88.00 qt of water at 97.1 F 95.0 F
60 min Protein Rest Decoct 23.48 qt of mash and boil it 122.0 F
15 min Saccharification Decoct 29.39 qt of mash and boil it 148.0 F
15 min Saccharification Decoct 15.90 qt of mash and boil it 158.0 F
10 min Mash Out Heat to 168.0 F over 10 min 168.0 F
Mash Notes: Authentic Germany mash schedule. Attempt to draw decoction from the thickest portion of the mash. Some sources recommend that each decoction amount be given a 15 minute saccharification rest at 158 F (70 C) before boiling it.
Carbonation and Storage
Carbonation Type: Corn Sugar Volumes of CO2: 0.0
Pressure/Weight: -2.1 oz Carbonation Used: -
Keg/Bottling Temperature: 60.0 F Age for: 28.0 days
Storage Temperature: 52.0 F
Notes
Pour 1 gallon of wort into 1 gallon of previously brewed amber beer. Take the remaining wort and put into 12 sanitized quart jars. When fermentation slows, put 1 quart of wort into a bowl and whisk to add oxygen. Next add to fermenter and wait for fermentation to slow again. Repeat until fermentation stops or jars run out.
Recipe Begins
\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\
Type: All Grain
Date: 3/30/2010
Batch Size: 4.00 gal
Brewer:
Boil Size: ??? gal
Boil Time: 60 min Equipment: (Brew Pot (15 Gal) and Igloo/Gott Cooler (10 Gal))*2
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 60.00
Taste Notes:
Ingredients
Amount Item Type % or IBU
40.00 lb Pale Malt, Maris Otter (3.0 SRM) Grain 90.91 %
2.00 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 4.55 %
2.00 lb Chocolate Malt (350.0 SRM) Grain 4.55 %
10.00 oz Warrior [15.00 %] (60 min) Hops 144.3 IBU
1.00 gal Amber Beer (Primary 5.0 weeks) Misc
1 Pkgs European Ale (Wyeast Labs #1338) [Starter 19000 ml] [Cultured] Yeast-Ale
Beer Profile
Est Original Gravity: 1.246 SG
Measured Original Gravity: 1.250 SG
Est Final Gravity: 1.065 SG Measured Final Gravity: 1.050 SG
Estimated Alcohol by Vol: 24.50 % Actual Alcohol by Vol: 27.10 %
Bitterness: 144.3 IBU Calories: 1,430 cal/pint
Est Color: 63.1 SRM Color: Color
Mash Profile
Mash Name: Decoction Mash, Triple Total Grain Weight: 44.00 lb
Sparge Water: 0.00 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH
Decoction Mash, Triple Step Time Name Description Step Temp
45 min Acid Rest Add 88.00 qt of water at 97.1 F 95.0 F
60 min Protein Rest Decoct 23.48 qt of mash and boil it 122.0 F
15 min Saccharification Decoct 29.39 qt of mash and boil it 148.0 F
15 min Saccharification Decoct 15.90 qt of mash and boil it 158.0 F
10 min Mash Out Heat to 168.0 F over 10 min 168.0 F
Mash Notes: Authentic Germany mash schedule. Attempt to draw decoction from the thickest portion of the mash. Some sources recommend that each decoction amount be given a 15 minute saccharification rest at 158 F (70 C) before boiling it.
Carbonation and Storage
Carbonation Type: Corn Sugar Volumes of CO2: 0.0
Pressure/Weight: -2.1 oz Carbonation Used: -
Keg/Bottling Temperature: 60.0 F Age for: 28.0 days
Storage Temperature: 52.0 F
Notes
Pour 1 gallon of wort into 1 gallon of previously brewed amber beer. Take the remaining wort and put into 12 sanitized quart jars. When fermentation slows, put 1 quart of wort into a bowl and whisk to add oxygen. Next add to fermenter and wait for fermentation to slow again. Repeat until fermentation stops or jars run out.
