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Old 03-25-2010, 08:41 PM   #11
starrfish
 
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Oct 2008
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Quote:
Originally Posted by Getout13 View Post
Im only an extract brewer for now, and my brew pot is a 6 gal. pot. You dont think I can steep 8 lbs of grain do you? Is there a way around this, or should I buy a bigger brew pot, and get around to making my cooler mashtun?
It is a big paritial mash bill. Steeping alone won't convert the sugars like in a mash.

This is my best guess to convert to Extract. It will get you in the ball park. Yeast Strain is key here anyway.

(5.5 gal batch using a 3 gallon boil)
8lb Light Dry malt extract
1lb wheat Dry malt Extract
1lb 20LVB Crystal (steeped)
1lb Sugar (corn, Table or light Belgian Candy sugar Your Choice)

.5 Perle 60 min
1 oz Hallertau 20min
.5 Perle 10min
.5 Saaz 10min

Specs:
OG: 1.085
FG 1.021
IBU 23
SRM 8
ABV 8.3%

It's in the ballpark, Wyeast Labs #3711 may get it dead on
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Old 03-25-2010, 09:15 PM   #12
Getout13
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Feb 2010
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Beautiful. Should get around to brewing in about a week and a half. Ill let you know how it turns out, and if I make any adjustments.
Appreciate the help!

 
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Old 03-26-2010, 01:26 AM   #13
ChshreCat
 
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Quote:
Originally Posted by starrfish View Post
It is a big paritial mash bill. Steeping alone won't convert the sugars like in a mash.

This is my best guess to convert to Extract. It will get you in the ball park. Yeast Strain is key here anyway.

(5.5 gal batch using a 3 gallon boil)
8lb Light Dry malt extract
1lb wheat Dry malt Extract
1lb 20LVB Crystal (steeped)
1lb Sugar (corn, Table or light Belgian Candy sugar Your Choice)

.5 Perle 60 min
1 oz Hallertau 20min
.5 Perle 10min
.5 Saaz 10min

Specs:
OG: 1.085
FG 1.021
IBU 23
SRM 8
ABV 8.3%

It's in the ballpark, Wyeast Labs #3711 may get it dead on
I'd try to adjust that to bring the OG down nearer where mine was. That 3711 will dry the CRAP outta that and you don't want to end up with rocket fuel.
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Old 03-26-2010, 02:39 AM   #14
starrfish
 
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If the brewer says Knock it back try this ( I havn't used this yeast yet, but can't wait! heck cheaper malt bill!)

What do you think of this Cat?

6lbs Light dry malt extract
1lb wheat dry malt extract
1lb sugar (table, light belgian candy sugar or corn sugar) With out some of the other malts I would suggest a light belgian candy sugar for xtra flavor.
1 lb 20 lvb crystal malt steeped
1/3 lb 80 lvb crystal steeped

needed the extra 1/3 lb 80 lvb crystal to get srm back up.
specs:

OG: 1.067
FG:1.017
IBU:25
SRM:8
ABV:6.5%
Looked up this yeast and it works at 80% or better for got to adjust attenuation used 75% default. the warmer the better for this yeast.
same hop schedule.

Keep the wheat extract the same Knock back light dry malt extract and ferment by heat vent. Cat brewed this around 80°. this strain works it's best at High temps. 70's + will give a good result. My original post at lower temps might leave too much residual sugar. at lower temps.

Can't wait to play with this yeast strain. James on Basic Brewing Radio had a pod cast about some Belgian Beer Yeasts doing their best at 90°! this is one of them.

ferment warm and go to it. will be fermenting this in my warmest room far from AC in April (Really warm here in SC in April!)

going to make a bunch of saisons this summer (one of the most vesatile styles out there: light & dry big and meatty! ALL GOOD!)

any other suggestions Cat?
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Old 03-26-2010, 02:50 AM   #15
ChshreCat
 
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Aug 2008
Camano Island, Washington
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Quote:
Originally Posted by starrfish View Post
If the brewer says Knock it back try this ( I havn't used this yeast yet, but can't wait! heck cheaper malt bill!)

What do you think of this Cat?

6lbs Light dry malt extract
1lb wheat dry malt extract
1lb sugar (table, light belgian candy sugar or corn sugar) With out some of the other malts I would suggest a light belgian candy sugar for xtra flavor.
1 lb 20 lvb crystal malt steeped
1/3 lb 80 lvb crystal steeped

needed the extra 1/3 lb 80 lvb crystal to get srm back up.
specs:

OG: 1.067
FG:1.017
IBU:25
SRM:8
ABV:6.5%
Looked up this yeast and it works at 80% or better for got to adjust attenuation used 75% default. the warmer the better for this yeast.
same hop schedule.

Keep the wheat extract the same Knock back malt and ferment by heat vent. Cat brewed this around 80°. this strain works it's best at High temps. 70's + will give a good result. My original post at lower temps might leave too much residual sugar.
can't wait to play with this yeast strain. James on Baisc Brewing radio had a pod cast about some Belgian Beer Yeasts doing their best at 90°! this is one of them.

ferment warm and go to it. will be fermenting this in my warmest room far from AC in April (Really warm here in SC in April!)

any other suggestions Cat?
That looks pretty good there. Don't worry about that1.017 FG. I had the same OG and it fermented down to 1.000! This yeast is a complete MONSTER!

And don't be tempted to throw any spices in this. This yeast makes it nicely spicy without any actual spices. Citrus and pepper comes right out of it.
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Old 03-26-2010, 03:55 AM   #16
starrfish
 
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NICE! was a bit worried about that 1.017 for him. the wheat DME should do good in there too, should help the body even if it gets really dry!
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Old 03-27-2010, 04:25 AM   #17
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The wheat seems to go well with the tartness that the yeast imparted.
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Old 03-28-2010, 03:06 AM   #18
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Oh man... I spent the afternoon mowing the lawn and doing various other yard work. Now, I wouldn't be drinking this and using power tools and sharp things, but this is SO good as a post-lawnmower beer. Came in all dirty, tired and sore... poured a glass of this and it hit the spot so perfectly.
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Old 06-18-2010, 07:20 PM   #19
Razorbrew
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Sep 2009
Fayetteville, AR
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This recipe sounds great.

Here is my dilemma...

I just received a bulk order of hops and didn't order any of the hops in this recipe.

Would any of these make suitable substitutions? What for what?


Amarillo
Cascade
Centennial
Chinook
Columbus
Fuggle
Golding
Magnum
Willamette

Thanks!
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Old 06-18-2010, 07:37 PM   #20
ChshreCat
 
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For the 60 minute addition, you could swap out anything according to AA% since they're just for bittering. For the other additions... it won't come out quite the same but you might be able to do something with the Willamette hops. They have some nice spicey and earthy tones. On this beer, the hops aren't the central flavor but they do accent the character of the yeast a lot.
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