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Old 06-13-2012, 04:39 PM   #691
ao125
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Oct 2010
Alexandria, VA
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I just priced this one out and it looks like it's going to be around $68 to brew this, AG.

Yikes.
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Old 06-13-2012, 04:41 PM   #692
bottlebomber
 
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Quote:
Originally Posted by ao125
I just priced this one out and it looks like it's going to be around $68 to brew this, AG.

Yikes.
Make your own candi syrup.. There's an excellent thread on it here somewhere.

 
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Old 06-13-2012, 10:34 PM   #693
sfrisby
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Quote:
Originally Posted by bottlebomber

Make your own candi syrup.. There's an excellent thread on it here somewhere.
Respectfully, there's no comparison.

 
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Old 06-14-2012, 12:50 AM   #694
cskollmann
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Mar 2011
Roslindale, Massachusetts
Posts: 5


Hi, can I ask how this modification turned out? Also, is the recipe correct with just 2 hop additions, because I only get 28 IBU in beersmith with the Rager formula, not 37.9? Finally, what water profile are you targeting? Sorry if I missed that earlier, it's a long thread!

Quote:
Originally Posted by saq View Post
Hard to say. Best one I ever did was so far New World batch 1. In a week or so I'm brewing the following

Type: All Grain
Batch Size: 5.50 gal
Boil Size: 7.75 gal
Boil Time: 90 Minutes


Estimations

Estimated OG: 1.091 SG
Estimated FG: 1.006 SG
Estimated ABV: 11.4 %
Estimated Pre-Boil Gravity: 1.065 SG
Bitterness: 37.9 IBUs (Rager)
Estimated Color: 36.8 SRM
Color
Brewery Information

Brewer: saq
Assistant:
Equipment: Blichmann 10g Kettle
Efficiency: 75.00


Measurements

Measured OG: 1.090 SG
Measured FG: 1.012 SG
ABV: 10.4 %

Total Grains: 17 lbs 15.4 oz
Total Hops: 2.00 oz


Mash Ingredients
Amt Name Type # %/IBU
8 lbs Pilsner (2 Row) Bel (2.0 SRM) Grain 1 44.5 %
4 lbs Pale Malt (2 Row) Bel (3.0 SRM) Grain 2 22.3 %
1 lbs 8.0 oz Caramunich Malt (56.0 SRM) Grain 3 8.4 %
12.0 oz Biscuit Malt (27.0 SRM) Grain 4 4.2 %
5.3 oz Aromatic Malt (20.0 SRM) Grain 5 1.8 %
4.0 oz Special B Malt (180.0 SRM) Grain 6 1.4 %
2.1 oz Chocolate Malt (350.0 SRM) Grain 7 0.7 %


Mash Steps
Name Description Step Temperature Step Time
Mash In Add 22.77 qt of water at 158.2 F 149.0 F 90 min
Fly sparge with 3.85 gal water at 168.0 F


Boil Ingredients
Amt Name Type # %/IBU
2 lbs D90 Candi Syrup (90.0 SRM) Sugar 8 11.1 %
1 lbs D180 Candi Syrup (180.0 SRM) Sugar 9 5.6 %
1.00 oz Brewer's Gold [8.00 %] - Boil 60.0 min Hop 10 33.4 IBUs
1.00 oz Styrian Goldings [4.10 %] - Boil 15.0 min Hop 11 4.6 IBUs
1.00 Items Servomyces (Boil 5.0 mins) Other 12 -


Fermentation Ingredients
Amt Name Type # %/IBU
1.0 pkg Abbey Ale (White Labs #WLP530) [40.00 ml] Yeast 13 -


Fermentation

1/5/2012 - Primary Fermentation (18.00 days at 80.0 F ending at 80.0 F)
1/23/2012 - Secondary Fermentation (3.00 days at 80.0 F ending at 60.0 F)
1/26/2012 - Tertiary Fermentation (3.00 days at 60.0 F ending at 36.0 F)

Do a separate boildown of about 0.75 gallons of first runnings into syrup, should be able to add back to boil kettle before boil gets rolling.


 
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Old 06-14-2012, 06:06 AM   #695

I just started drinking the latest batch yesterday and its ridiculously good! My FG only got down to 1.015 so its a bit sweeter than I typically like but it comes out and works really well. Its got a dark chocolate syrup, black cherry and dusted cocoa thing going on thats really awesome.

 
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Old 06-14-2012, 10:51 AM   #696
smokinghole
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You know it's interesting you say that about dark chocolate syrup and dusted cocoa thing. My most recent batch has a very similar flavor with my modification being some vienna instead of pale malt and all CSI D180 syrup. I got down to 1.011 on a standard version and split off 3 gal with some sour cherry juice and a small piece of oak spiral. The sour cherry/oak is a great compliment it's a touch higher gravity at 1.014 but it has the acidity from the cherries to balance it out.
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Old 06-16-2012, 02:25 PM   #697
BuffaloBeer1
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Mar 2012
Buffalo, NY
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After 6 days in the primary, the gravity dropped from 1.094 to 1.014. This is the first time I pitched onto a yeast cake from a previous batch; looks like it worked. I must say this already has an incredible flavor, a little warming feeling (not too much), and a great dry finish. The only tough part is going to be waiting until August to bottle and sample again. Thanks for everybody's insights into this one, it helped a lot.

 
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Old 06-20-2012, 12:06 AM   #698
TheDocta16
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Jun 2012
Boston, Massachusetts
Posts: 16

So I'm sorry if this has been covered, but the idea of a belgian strong racked onto cherries has intrigued me. Has anyone tried infusing a little cherryness into the new world? Im thinkin just a hint of it, nothing to strong, might be something a tasty. Or is the complexity already so that this may just convolute the flavor? I haven't tried Westvelteren, so I don't really have any ideafor what my base is. Any thoughts on this idea?

 
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Old 06-20-2012, 02:18 AM   #699
stevehollx
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Dec 2010
Durham, NC
Posts: 53

Quote:
Originally Posted by TheDocta16 View Post
So I'm sorry if this has been covered, but the idea of a belgian strong racked onto cherries has intrigued me. Has anyone tried infusing a little cherryness into the new world? Im thinkin just a hint of it, nothing to strong, might be something a tasty. Or is the complexity already so that this may just convolute the flavor? I haven't tried Westvelteren, so I don't really have any ideafor what my base is. Any thoughts on this idea?
I brewed a Belgian Strong Dark Ale (think Rochefort 10 crossed with Trois Pistoles) on 100% Brett L, which kicks out a slight cherry flavor. The beer came out excellent.

Though, I think the _thing_ with W12 is that complex dark burnt sugar, brown sugar, molasses type taste. Not sure I'd slate cherries with that, personally. If were to attempt cherry flavors, though, instead of racking to cherries, I'd take the W12 recipe, bring up a brett L starter, and just use Brett L to ferment the beer. Age for 3-5 months.
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Old 06-20-2012, 02:39 AM   #700
VipertheIV
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Nov 2011
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Quote:
Originally Posted by stevehollx

I brewed a Belgian Strong Dark Ale (think Rochefort 10 crossed with Trois Pistoles) on 100% Brett L, which kicks out a slight cherry flavor. The beer came out excellent.

Though, I think the _thing_ with W12 is that complex dark burnt sugar, brown sugar, molasses type taste. Not sure I'd slate cherries with that, personally. If were to attempt cherry flavors, though, instead of racking to cherries, I'd take the W12 recipe, bring up a brett L starter, and just use Brett L to ferment the beer. Age for 3-5 months.
Troegs mad elf is made with cherries and honey; I've done little research but most clone recipes have the Belgian dark being racked onto cherries. I didn't go back through to read entire thread, this may have already been discussed.

 
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