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Old 06-09-2011, 02:27 AM   #1
DannPM
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Jan 2011
Pittsburg, KS
Posts: 1,867
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Recipe Type: All Grain   
Yeast: Wyeast 3787 Trappist High Gravity   
Yeast Starter: 2L Starter   
Batch Size (Gallons): 5.5   
Original Gravity: 1.062   
Final Gravity: 1.010   
IBU: 22.1   
Boiling Time (Minutes): 90   
Color: 4.2 SRM   
Primary Fermentation (# of Days & Temp): Pitched at 62 and rose to 74 over course of a week, kept at 72 until FG was reached   
Additional Fermentation: Bottle Conditioned   
Secondary Fermentation (# of Days & Temp): N/a   
Tasting Notes: See below for detailed tasting notes...   




7 pounds Rahr Pale 2 Row
5 pounds Castle Pilsner
1 pound White Wheat Malt
2 cups Plain White Table Sugar

Mashed 6.5 Gallons @ 150 for 60 minutes
Batch Sparged 2 Gallons @ 170 for 20 minutes

0.5 Ounces Saaz 5.8% AAU @ 60
0.5 Ounces Saaz 5.8% AAU @ 23
1 Ounces Saaz 5.8% AAU @ 5
0.6 TSP Wyeast Yeast Nutrient
1 Tab Whirflock @ 15 minutes


Look: Crystal clear, light golden color, effervescent, gold is deep and strong while still light.

Aroma: Spicy light and fragrant hop aroma, strong malt presence in the aroma, slight fruity esters and moderate phenolics that create a complexity above what grist bill represents. Phenolics may be perceived as the spiciness from the Saaz hops, unable to tell.

Taste: Similar to aroma, crisp, light taste. Fruity esters are dominant, phenolics present mostly in the middle and very dominant in the aftertaste. Saaz hops provide a symbiotic relationship with the yeast phenolics. Alcohol taste not present at all.

Mouthfeel: Light, refreshing, dry crisp finish. Silky smooth initial mouthfeel with phenolics and a carbonation level that leave your tounge feeling pricked with small liquid barbs and wanting more.

Drinkability: The most drinkable beer I have made to date, extremely refreshing, satisfying, ever sip leaves you wanting more.


I made 10 gallons of this for my wedding and everyone loved it, raved about it, it was extremely flattering as the brewer to say the least. It was pretty damn cool to look around the room and see such a large group of people enjoying my brew...very rewarding experience!
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Old 06-09-2011, 03:45 AM   #2
vitrael
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Dec 2010
Milwaukee, Wisconsin
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Beautiful! Pretty sure I could read a newspaper through that glass.

 
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Old 06-18-2011, 04:08 AM   #3
D_Struct
 
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Mar 2010
Lufkin, TX
Posts: 314

When are you adding the table sugar?
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Old 06-18-2011, 05:48 AM   #4
DannPM
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Jan 2011
Pittsburg, KS
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Quote:
Originally Posted by D_Struct View Post
When are you adding the table sugar?
During the boil, I believe I added it either at the 10 minute or 5 minute mark so as not to potentially caramelize it to any noticeable degree.
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Old 06-18-2011, 06:25 AM   #5
D_Struct
 
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Quote:
Originally Posted by DannPM

During the boil, I believe I added it either at the 10 minute or 5 minute mark so as not to potentially caramelize it to any noticeable degree.
That was my guess, but I wanted to be sure. I'm dying to knock out this recipe.
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Old 06-18-2011, 09:26 PM   #6
DannPM
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Jan 2011
Pittsburg, KS
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Quote:
Originally Posted by D_Struct View Post
That was my guess, but I wanted to be sure. I'm dying to knock out this recipe.
Let us know how it turns out for you man!
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Old 06-18-2011, 09:32 PM   #7
Kokopuff829
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Mar 2011
Elyria, Ohio
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I made 10 gallons of this for my wedding and everyone loved it, raved about it, it was extremely flattering as the brewer to say the least. It was pretty damn cool to look around the room and see such a large group of people enjoying my brew...very rewarding experience![/QUOTE]

Yea the sight of people enjoying YOUR beer is awesome.. I might only of seen a few of my friends enjoy it... But if I saw a large group of people enjoying it. Well I might have a heart attack. It's look like a wonderful beer might have to try one time for a nice spring beer on my new Keezer

 
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Old 08-16-2011, 12:53 AM   #8
tgmartin000
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May 2011
Denver, CO
Posts: 1,261
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I was looking for a beer that can ferment at relatively higher temperatures, since my basement is holding at about 75. Came across this recipie and just brewed it up.

Based on a conversation at my LHBS, I altered the mash schedule a bit. He was saying how duvel starts the mash at 120 and slowly raises it to 150. Said he does it this way and it turns out great. Based on this, I mashed in at 120 for 30 min, then 135,then 145, then 150,each basically for 30 min.

I only got it cooled to about 72, unfortunately. Best I could do on a 97 degree day with no AC. I'll let you know how it turns out.


 
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Old 11-23-2011, 08:32 PM   #9
mrdunph
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Nov 2010
Carrollton, Texas
Posts: 14


What yeast did you use?

 
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Old 11-24-2011, 12:49 AM   #10
DannPM
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Jan 2011
Pittsburg, KS
Posts: 1,867
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3787 trappist high gravity
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