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Old 08-12-2013, 04:17 PM   #61
bkasten12
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Sorry to revive an old thread.
I made this recpie a couple months ago and it turned out perfectly. It was a huge hit so I decided to make it again.

I made this last night and my OG was way low. I only ended up at 1.030. I am worried that it will taste watered down and it will be way to week. Does anyone have an opinion on me taking a half gallon and steeping some of the Crystal 40 and 80 grains, then adding 2 pound of light DME, boil it, cool it and add it into my primary to help get my gravity ratings more inline with what it should be?

Thanks
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Old 08-15-2013, 09:50 PM   #62
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OP, are you sure you got those recipes right? Vanilla in the summer version? Seems to me it'd be in the winter one, wouldn't it?

Are they backwards?
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Old 12-10-2013, 12:59 AM   #63
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Big ol' bump here, but I'm serving this now, and I thought I'd give some notes. This is Winter Solstice by the way, if you can't tell by the frozen fingertips I'm typing this with.

So the rumor the distributor for AVBC only took in so much stock for Winter Solstice, and Total Wine scooped up most of the stock, leaving my local small business shops out of luck for this beer! Now I have to brew my favorite winter beer like some peasant! I used S-04 because I had some to rack onto, and I think it did OK. I think it isn't as multi-dimensional as AVBC's special yeast, but for imitation, it's really, really close. If I had coordinated this better I would have used 002.

Anyways, used two vanilla beans, cut down the middle, chopped, and soaked in 2oz white rum. Let that sit for four days and dumped the "vanilla extract" (hey, technically that's what it is!) into the keg with the finished beer. When I sampled the beer going into the keg (that is, without the vanilla added), sensors in my brain immediately flaired up: "Hey, this is close to what I'm looking for! And there's already hints of vanilla in it!", so I became worried 2 whole beans would have been overkill.

It was. This is a little more intense than the real thing. If I do it again this year, I'll do 1-1.5 beans chopped. But I really, really like the soak in vodka/rum method... way more effective than just dumping in beans in secondary!! I'm really satisfied with this beer, but again, it's a little too gnawing with vanilla intensity, just a warning to tone it down in your own designs.

Great to be drinking this this year!
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Old 02-27-2014, 01:46 PM   #64
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Brewed this recipe all grain 5 gallons couple days ago with 1 more pound of base malt and WLP080 w a yeast starter ... But accidentally added the hops the full 60min boil instead of 15 min Hope it turns out great still ? OG sample was 1.057 and its currently fermenting at 62 degrees with a blow off tube bubbling away last couple days. Will try to keep it there 60-65 degrees range ambient for the next 3 weeks

Maybe a bit more bitter.. Beersmith says ~18IBU vs ~9IBU ... which I doubt would be noticeable any other changes you guys think?
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Old 03-04-2014, 07:38 AM   #65
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Drinken a lot of AVBC Winter over the past few years, and am a huge fan. I brewed this recipe as recommended in this thread, and really it wasn't very close. The base was there with the crystal malts but vanilla extract gave it a cream soda taste, and no berry taste to be found.

One thing I think that is overlooked is the fermentation temp. Agree that CA lager 2112 is what to go with, but if you ferment this yeast at a high temp like 68-70* the yeast gives off a nice berry smell and taste. I'd push it as warm as it'll ferment to really get that taste berry taste of AVBC Winter.

Finally, the 3/4 tbsp of vanilla extract to the keg I used was not right for a clone of this beer. I think, as mentioned by others, 1 vanilla bean is the way to go.

The base to the recipe in this thread is there. It just needs to be dialed up b/c it'd be great to have AVBC Winter on tap all year round!


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Old 05-21-2014, 05:33 PM   #66
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I love this recipe and have brewed it 3 times with great success. I would like to explore making this beer much hoppier, thinking somewhere around 50 IBU's. What hops would you add? Would you just add more NB for a full boil or would you use something like Citra or Galaxy? Let me know what you think
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Old 11-17-2014, 07:09 PM   #67
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Quote:
Originally Posted by scottland View Post
Sure, super easy. Steep the crystal grains like you would any other extract recipe, then just replace the 2-row with 5.5lbs of light DME or 7lbs of light LME. That's it. Proceed from there as normal.
Does anyone know if these quantities are for the Summer or Winter Solstice?

*Edit:
My calculations say this is for the Summer Solstice.

For Winter Solstice assuming a 75% efficiency you would need 7.8 lbs (13lbs * .60) or 9.5 lbs (13lbs * .73) of LME.
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Old 05-26-2015, 01:58 AM   #68
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I'm looking to do the Winter recipe with Belgian Abbey yeast. I'm curious as to why such a late and one-off hop addition, wouldn't it have a weird not-bitter-enough characteristic? Sorry to doubt the OP but I've only seen late additions in Berliner Weisse recipes
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