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Old 12-05-2012, 04:25 PM   #861
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Could someone post a link to the 017a recipe? I've been digging through the thread and have not found it yet. Thanks.
you'll find it here

http://www.candisyrup.com/recipes.html
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Old 12-06-2012, 11:20 AM   #862
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I recently placed in a competition with a version of the New World at only 9 weeks from brew day. My first attempt last year was the Old World, which only scored in the high 20's. I followed the recipe and fermentation schedule to a T, but got dinged for the beer being too solventy/harsh and not enough malt character.

For the beer that placed, I tried a version of the New World recipe. I did not underpitch, and I altered the fermentation to tame the temperatures. I pitched at 65F, let it free-rise to 72F and held it there for 3 days. I then slowly increased to 78F and held it there to FG (1.013).

I had no problems getting all of the signature yeast flavors this way, in fact some comments were "strong flavor" and "almost too estery". Nonetheless, I managed to score in the mid 30's with this one.

Take it for what its worth, just one man's experience. I bottled the rest of the keg off, and I'm going to let it age and see how it continues to improve.
Scoring that high after only 9 weeks in the bottle is remarkable. After a year in the bottle (or longer) I suspect this will be an impressive ale
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Old 12-06-2012, 07:14 PM   #863
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Going to attempt the 017a and stopped in at my LHBS today and to my surprise they carried 4 flavors of CSI syrup, including D-180! Super stoked to see they actually carried it, and I could replicate the recipe this weekend. Can't wait to try it. Didn't get 3787, but they had the WLP530.
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Old 12-07-2012, 11:11 AM   #864
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Going to attempt the 017a and stopped in at my LHBS today and to my surprise they carried 4 flavors of CSI syrup, including D-180! Super stoked to see they actually carried it, and I could replicate the recipe this weekend. Can't wait to try it. Didn't get 3787, but they had the WLP530.
I'm glad to hear it. Our distributor has been doing a great job. I have a slight primary method tweek based on brewing the 017a last week. It will show up today as 017b.
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Old 12-07-2012, 04:11 PM   #865
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I'm glad to hear it. Our distributor has been doing a great job. I have a slight primary method tweek based on brewing the 017a last week. It will show up today as 017b.
I sucked it up and bought some D-180 for my Dubbel because my LHBS had it at a good price. I'm still going to try another recipe that requires dark candi sugar after the holidays with homemade stuff. Can't wait.
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Old 12-12-2012, 04:24 AM   #866
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I haven't read this strand in a while but i have been working on a good partial of the new world for a while and have one that I have had some great success with. so I felt I should come and share and thank saq and csi for the great strides.

6.6# briss pilsen light LME
4.5# pilsner belgium
1# caramunich III
8oz belgium bisquit
5oz aromatic belgium
4oz special b
1.5oz debittered black belgium

1oz northern brewer hops 90min boil
1oz hallertauer 30 min boil
1oz styrian 30 min boil

1tsp irish moss 15min boil
1# D180 dark candi syrup 15min boil
1# dextrose 15min boil
1oz servomyces 10min boil

1.5L starter with wlp530

OG 1.091
FG 1.012

mash all the grains 148F to 152F for 90 min, sparge at 170F. bring to a boil for 90 min enter hops at scheduled inclusion times. in the last 15 min of boil add the irish moss, sugar, and candi syrup, also at this time I like to add the LME. I like adding extracts 15 before the end of the boil so the acids don't interact with the sugars and deepen color. chill to 70F and pitch starter. follow saq's fermentation schedule and you will have a damn close beer to westy 12.
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Old 12-12-2012, 06:49 PM   #867
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Picked up a Westy Brick in Chicago today!
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Old 12-12-2012, 07:18 PM   #868
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Picked up a Westy Brick in Chicago today!
It looks like they don't sell that anywhere near me. Pissed.
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Old 12-12-2012, 09:42 PM   #869
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Picked up a Westy Brick in Chicago today!
jealous, not selling it withing 200 miles of me
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Old 12-12-2012, 09:48 PM   #870
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That store sold out by about 1:00 this afternoon. I went in before the lunch rush. That was the stack at that point.
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