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Old 05-14-2009, 02:10 AM   #1
Default All-Grain - The Damned

Recipe Type: All Grain    Yeast: WLP007    Yeast Starter: 4L    Additional Yeast or Yeast Starter: WLP715    Batch Size (Gallons): 5.5    Original Gravity: 1.133    Final Gravity: 1.033    IBU: 120.3    Boiling Time (Minutes): 150    Color: 22    Primary Fermentation (# of Days & Temp): 28 @ 68f    Additional Fermentation: 8 weeks keg conditioning    Secondary Fermentation (# of Days & Temp): 28 @ 68f    Tasting Notes: see post   
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Recipe: The Damned
Brewer: saq
Asst Brewer:
Style: American Barleywine
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 5.50 gal
Boil Size: 9.55 gal
Estimated OG: 1.131 SG
Estimated Color: 22.0 SRM
Estimated IBU: 120.3 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 150 Minutes

Ingredients:
------------
Amount Item Type % or IBU
3.00 lb Extra Light Dry Extract (3.0 SRM) Dry Extract 12.63 %
15.00 lb Pale Malt, Maris Otter (3.0 SRM) Grain 63.16 %
1.00 lb Aromatic Malt (26.0 SRM) Grain 4.21 %
1.00 lb Caramel/Crystal Malt -120L (120.0 SRM) Grain 4.21 %
1.00 lb Rye Malt (4.7 SRM) Grain 4.21 %
0.50 lb Caramunich Malt (56.0 SRM) Grain 2.11 %
0.25 lb Special B Malt (180.0 SRM) Grain 1.05 %
2.00 oz Magnum Pellet [13.50 %] (150 min) (FHops 81.0 IBU
1.00 oz Chinook Plug [14.30 %] (30 min) Hops 27.3 IBU
1.00 oz Green Bullet Leaf [13.20 %] (10 min)Hops 11.9 IBU
1.00 items Servomyces (Boil 5.0 min) Misc
1.00 items Whirlfloc Tablet (Boil 5.0 min) Misc
2.00 lb Candi Sugar, Clear (0.5 SRM) Sugar 8.42 %


Mash Schedule: Single Infusion, Medium Body, No Mash Out
Total Grain Weight: 18.75 lb
----------------------------
Single Infusion, Medium Body, No Mash Out
Step Time Name Description Step Temp
60 min Mash In Add 25.00 qt of water at 167.5 F 156.0 F


Notes:
------
Brewed 12/27/08 - OG of 1.133, put in conical, decanted 4L of WLP007 starter, set for fermentation at 68f.
Took gravity reading on 1/6/09 and got 1.065
Took gravity reading on 1/19/09 and got 1.052
Took gravity reading on 2/5/09 and got 1.052, dumped trub and old yeast, added a 2L starter of WLP715 champagne yeast
Took gravity reading on 2/10/09 and got 1.040, very sweet and slightly biting
Took gravity reading on 2/21/09 and got 1.034, bubbling had completed stopped, racked to keg, chilled and carbonated.
Bulk aged in fermentation fridge until 3/21/09, put on tap for a few weeks for sampling, then bottled on 4/14/09.
-------------------------------------------------------------------------------------

My inspiration for this beer was basically to make a Double Bastard-ish Barleywine/Imperial Strongale kicked up a notch or two. When it was green it was so sweet and crazy tasting I was thinking of dumping it, but persistence won the day and as it aged it got to be pretty awesome. It didn't quite turn out how I expected, but everyone I've shared this with has absolutely raved about it.

The use of 2lbs of Candi Sugar is intentional, while the 3lbs of ex-light DME is to up my OG because my 10G mashtun can't take more. Increase your base malt if you have a large enough mashtun to do a 1.133 OG brew and drop the ex-light DME.

This beer is one of the ones I sent off to Longshot 2009. Yeah I ignored that 1.070 "guideline"



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Old 05-14-2009, 02:22 AM   #2
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Appearance: Pours a hazy dark copper with a thin, fading off-white crown. Some lacing.
Aroma: Sweet Caramel, light candied dark fruit, fig, some banana esters
Flavor: Woah, intense! Sweet, light caramel, candied dark fruit, balanced slightly against some detectable bitterness. Some hop flavors, but they are definitely in the background.
Mouthfeel: Definitely on the sweeter side, but not cloying. Finishes pretty clean with only mild lingering caramel sweetness.
Overall: This is an intense beer, no two ways about that. Its kind of like a Double Bastard got it on with a Tripel.



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Old 06-26-2009, 10:59 PM   #3
mithion
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Wow, that's a beauty.
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Old 07-05-2009, 02:21 AM   #4
zac
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I must brew this beer. I loves me some Double bastard, and tripples will always be my fav style of beer.
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Old 09-13-2009, 04:48 PM   #5
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Brewed it.

Pitched on a Cali Ale F3 cake, and it wasnt 6 hours till the airlock blew off.

Then this beast boiled a gallon of starsan through the blow off tube for two days.
She finally slowed down, but something tells me fermentation temp was a little high.

How long should I promary this one? 3 or 4 months?
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Old 09-13-2009, 04:51 PM   #6
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I kinda drewled on my keyboard when I saw that. *wipes chin*
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Old 09-13-2009, 05:12 PM   #7
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I would do a month in primary and two months in secondary at least. This beer needs some time.
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Old 09-14-2010, 04:11 AM   #8
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Drinking one right now! Great beer saq.


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