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Old 12-31-2009, 08:14 PM   #11
Denny
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I have a lot of respect for Shawn, but the Herman Holtrop recipe I linked to is pretty much right from the brewery. Use the D2 candi syrup and you'll be in heaven!


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Old 12-31-2009, 09:09 PM   #12
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Old 01-10-2010, 10:48 AM   #13
effectrammstein
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He is putting in about 20% sugar...sounds really high to me

 
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Old 01-10-2010, 02:10 PM   #14
MagicLarry
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Quote:
Originally Posted by Denny View Post
That's a kinda bogus recipe. Look for the one from Herman Holtrop for a more accurate recipe.

Here's a link to it....this one won a Dutch homebrew club contest after they visited the brewery....

http://hbd.org/hbd/archive/4181.html#4181-24
This is a recipe for the 8 not the 10. I have brewed this 8 recipe and it's unbelievable. Expensive to brew but well worth it.
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Old 01-10-2010, 05:35 PM   #15
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Burp. Subscribed.

 
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Old 01-11-2010, 05:21 PM   #16
Denny
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Quote:
Originally Posted by MagicLarry View Post
This is a recipe for the 8 not the 10. I have brewed this 8 recipe and it's unbelievable. Expensive to brew but well worth it.
For the 10 you just add more sugar, like Rochefort does.
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Old 01-11-2010, 05:28 PM   #17
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Rochefort 10 specs are listed in BLAM. Additionally, SH states that the yeast used at bottleing is the same yeast used for Primary. He further explains that, that same yeast is used for the 6 and the 8. It goes into the 10 and is discarded after that.

So, get a bottle of 6 and culture the dregs.

I don;t have BLAM in front of me but, I don;t think the recipes is that elaborate. The 20% being sugar sounds right tho'.

 
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Old 01-11-2010, 05:53 PM   #18
MagicLarry
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If anyone is interested, this is Herman Holtrop's 1st place recipe scaled down to 5.5 gallon recipe (not metric!) I use my own mash schedule because I don't have the equipment to do a temp mash over direct flame, but it comes out great.

Type: All Grain
Batch Size: 5.50 gal
Brewer: MagicLarry
Boil Size: 7.22 gal
Boil Time: 75 min
Taste Rating(out of 50): 43.0 Brewhouse Efficiency: 75.00
Taste Notes:

Ingredients

Amount Item Type % or IBU
10.92 lb Pilsner (2 Row) Bel (2.0 SRM) Grain 70.24 %
1.73 lb Caramunich Malt (46.0 SRM) Grain 11.13 %
0.58 lb Corn, Flaked (1.3 SRM) Grain 3.75 %
0.58 lb Special B Malt (114.0 SRM) Grain 3.75 %
0.23 lb Carafa special dehusked 800 EBC (302.0 SRM) Grain 1.47 %
1.73 oz Styrian Goldings [4.20 %] (75 min) Hops 20.8 IBU
0.75 oz Hallertauer Hersbrucker [3.50 %] (30 min) Hops 5.5 IBU
0.39 oz Hallertauer Hersbrucker [3.50 %] (5 min) Hops 0.7 IBU
0.38 oz Coriander Seed (Make sure to grind) (Boil 5.0 min) Misc
1.50 lb Candi Sugar, Dark (100.0 SRM) Sugar 9.65 %
2 Pkgs Belgian Abbey II (Wyeast Labs #1762) Yeast-Ale



Beer Profile

Est Original Gravity: 1.078 SG
Measured Original Gravity: 1.079 SG
Est Final Gravity: 1.018 SG Measured Final Gravity: 1.018 SG
Estimated Alcohol by Vol: 7.80 % Actual Alcohol by Vol: 7.98 %
Bitterness: 27.1 IBU Calories: 362 cal/pint
Est Color: 27.6 SRM Color: Color


Mash Profile

Mash Name: Double Infusion, Medium Body Total Grain Weight: 14.04 lb
Sparge Water: 0.73 gal
Sparge Temperature: 168.0 F


Double Infusion, Medium Body
30 min Protein Rest Add 12.64 qt of water at 156.2 F 142.0 F
60 min Saccrification Add 11.23 qt of water at 170.2 F 154.0 F
5 min Mash Out Add 9.83 qt of water at 205.6 F 168.0 F



Mash Notes: Double step infusion - for medium body beers requiring a protein rest. Used primarily in beers high in unmodified grains or adjuncts.
Carbonation and Storage

Carbonation Type: Corn Sugar Volumes of CO2: 2.5
Pressure/Weight: 4.8 oz Carbonation Used: -
Keg/Bottling Temperature: 68.0 F Age for: 84.0 days
Storage Temperature: 68.0 F
I ferment for about 4 weeks @ 68-71 F in the primary, then bottle condition for 4 months... 4 months never happens though!
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Old 01-11-2010, 08:08 PM   #19
Denny
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Thanks for posting that! I just do a single infusion mash at 146-148 for 90 min. I've tried the other schedules and they don't add anything but time!
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Old 01-11-2010, 08:33 PM   #20
MagicLarry
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Denny, when do you add your candy sugar?


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