Chris Z
Well-Known Member
What is a possible reason to boil for 3 hours???
New Glarus Alt Clone
5 gallons
Efficiency=79%
OG=1.081
FG=1.018 (at least, that's what I'm shooting for)
ABV=8.3%
IBU=63
SRM=12
8.75 lb American 2-row
1.5 lb American Light Munich
1.5 lb Turbinado Sugar
1.33 lb Wheat Malt
6 oz Belgian CaraMunich
4.5 oz Crystal 120
1.25 oz Chocolate Malt (I'd try German Carafa II)
3.25 oz Styrian Goldings (5.5% alpha, 90 minutes)
0.5 oz Hallertau Hersbrucker (4% alpha, 15 minutes)
Wyeast 1007 German Ale Yeast (might be able to sub 2565 Kolsch Yeast, not sure which is more alcohol tolerant)
Make a nice big yeast starter in advance. Use enough water to allow for a 3 hour boil!! No special water requirements, just be sure to get the chlorine out. Mash 151 F for improved attenuation (turbinado sugar should also help with that). I'll say it again: 3 hour boil! It's going to be a long day. Add hops per schedule. Chill and pitch yeast. Ferment for ~6 weeks at 58 F. When finished, crash to 32 F for a good 4-6 weeks. To duplicate the oak aging, add oak chips to secondary per normal procedure (I've never done so) OR add 1.25 tsp real Mexican vanilla extract at bottling time (this amount I do know will turn out perfect). You could also add 1 vanilla bean in secondary, presoaked in alcohol, this should give similar effect. Carbonate on the high end, 10 Tbsp table sugar, or heaping 3/4 cup corn sugar, for 5 gallons. This should be effervescent with good head retention.
taken from http://forum.northernbrewer.com/viewtopic.php?f=4&t=68768
cz
New Glarus Alt Clone
5 gallons
Efficiency=79%
OG=1.081
FG=1.018 (at least, that's what I'm shooting for)
ABV=8.3%
IBU=63
SRM=12
8.75 lb American 2-row
1.5 lb American Light Munich
1.5 lb Turbinado Sugar
1.33 lb Wheat Malt
6 oz Belgian CaraMunich
4.5 oz Crystal 120
1.25 oz Chocolate Malt (I'd try German Carafa II)
3.25 oz Styrian Goldings (5.5% alpha, 90 minutes)
0.5 oz Hallertau Hersbrucker (4% alpha, 15 minutes)
Wyeast 1007 German Ale Yeast (might be able to sub 2565 Kolsch Yeast, not sure which is more alcohol tolerant)
Make a nice big yeast starter in advance. Use enough water to allow for a 3 hour boil!! No special water requirements, just be sure to get the chlorine out. Mash 151 F for improved attenuation (turbinado sugar should also help with that). I'll say it again: 3 hour boil! It's going to be a long day. Add hops per schedule. Chill and pitch yeast. Ferment for ~6 weeks at 58 F. When finished, crash to 32 F for a good 4-6 weeks. To duplicate the oak aging, add oak chips to secondary per normal procedure (I've never done so) OR add 1.25 tsp real Mexican vanilla extract at bottling time (this amount I do know will turn out perfect). You could also add 1 vanilla bean in secondary, presoaked in alcohol, this should give similar effect. Carbonate on the high end, 10 Tbsp table sugar, or heaping 3/4 cup corn sugar, for 5 gallons. This should be effervescent with good head retention.
taken from http://forum.northernbrewer.com/viewtopic.php?f=4&t=68768
cz