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Old 05-11-2010, 12:57 AM   #11
heywolfie1015
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Aug 2009
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Some beer porn:

http:[email protected]/4597322376/

http:[email protected]/4597322326/

(I shattered my one and only goblet a few weeks back, so this is unfortunately in a standard issue pint glass. I'll try to take more pics once I equip back up...)

 
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Old 07-19-2010, 10:00 PM   #12
heywolfie1015
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Aug 2009
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Here, this should work better:




 
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Old 09-24-2012, 05:14 PM   #13
Mountainlivin
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Jan 2010
Colorado Springs
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I used your recipe as inspiration for a 10 gallon batch I did a couple of weeks ago. My final abv is close to 12%! I think my mash temps were on the low side. It is still aging but even now it tastes really good other than the booze smack you get with the first sip. It should be a nice warmer as the weather gets colder. Thanks!

 
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Old 09-24-2012, 06:06 PM   #14
heywolfie1015
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Nice! Cheers!

 
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Old 10-06-2012, 02:42 AM   #15
Mountainlivin
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Jan 2010
Colorado Springs
Posts: 14

I have to say this brew is awesome! I just poured my 3rd glass and I feel great good way to start the weekend

 
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Old 04-08-2013, 05:57 PM   #16
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Dec 2009
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Gonna be my celebratory first brew as a new Dad (Yes, it was actually authorized by the wife!)
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Old 04-10-2013, 02:43 AM   #17
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Targeting 10gal final product (any comments on the recipe?) I had to make some minor mods/subs:

26 lb Belgian Pale
1/2lb each of Caramel 40L, Caramel 15L, CaraVienne, Cara Pils, Belgian Special "B"
3 oz Styrian Golding (might use 2.5 oz)
4 lb Belgian candi sugar
White Labs Abbey Ale WLP530 (2 vials in a starter)


One question:

The Belgian sugar I bought looks like rock candy. Are you really splashing that into actively fermenting beer?

I mentioned the recipe process in the OP to the owner of my LHBS and he thought that was strange.

I'm wondering if I should:
1-reduce my pre boil volume so I finish with 8 gal (split in 2 carboys), then
2-boil the candi on the stove with 2gal water then
3-cool it and add 1/4 gal to each carboy after 24hrs &
4-add the other 1/4 gal per carboy at 48 hrs.

Am I over thinking it?
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Old 04-19-2013, 04:36 PM   #18
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No responses so maybe Im talking to myself but I will update anyway.

I brewed this up yesterday. I started with 9gal but did a 90 min boil and lost a full 2gal in boil-off. I split it so 3.5 gal in each carboy.

I boiled 4 gal of water just enough to sanitize and disolve 4 lbs of Belgian candi sugar. My LHBS didnt have amber so I used 2 light and 2 dark. Once it cooled, I sanitized a siphon and pumped it back into the 4 "milk jugs" to cool completely.

Once the fermentation is rolling strong--either tonight or tomorrow AM, I will add one gal each to the carboys...and again after 48 hrs. Pretty excited to see how this turns out.
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Old 05-19-2013, 06:33 AM   #19
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Avery and The Rev are some of my personal favs. Fantastic Quad. That being said, I'd like to have a run at a recreation....but I'm still pretty new to the homebrew scene and not geared for all-grain. Is there a way you can figure out from a given grain recipe a reasonable facsimile (long hand, reference tables, software, etc) using extracts? I don't see myself getting into AG for a while!

 
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Old 05-19-2013, 02:46 PM   #20
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I think the problem is the limited types of extract. It is like reproducing a complex dish from a good restaurant, using limited ingredients from a small grocery store.

that said, I think some of the brewing software will do those conversions for you to get as close as possible.


BTW, my batch has that band aid home brew taste...pretty disappointing. first time that has happened to me since switching to AG. from what i can find, this particular off flavor is usually caused by Belgian yeast strains and/or bad temp control during fermentation.
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