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Old 06-27-2011, 05:45 PM   #21
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Any of these could be extract (plus steeped grains) and are non-lagered

1) Caramel Quadrupel
2) Spiced Cherry Dubbel
5)Fruitcake Old Ale
7) Christmas Gruit
9) Crabapple Lambicky Ale
10) Gingerbread Ale
12) Abbey Weizen


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Old 06-28-2011, 06:14 PM   #22
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What do you all think of this:

Christmas Gruit
A ProMash Recipe Report

Recipe Specifics
----------------
Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 16.50
Anticipated OG: 1.089 Plato: 21.36
Anticipated SRM: 13.0
Anticipated IBU: 32.4
Brewhouse Efficiency: 70 %
Wort Boil Time: 90 Minutes

Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
6.1 1.00 lbs. Crystal 60L America 1.034 60
24.2 4.00 lbs. Munich Malt Germany 1.037 8
24.2 4.00 lbs. Pilsener Belgium 1.037 2
6.1 1.00 lbs. Honey Wildflower 1.042 2
3.0 0.50 lbs. Smoked(Bamberg) Germany 1.037 9
30.3 5.00 lbs. Wheat Malt America 1.038 2
6.1 1.00 lbs. Wheat Malt America 1.038 2 <-----this is the portion of wheat that is toasted....

Hops

Amount Name Form Alpha IBU Boil Time
-------------------------------------------------------------------------
1.75 oz. Tettnanger Tettnang Whole 4.50 32.4 90 min.

Extras
Amount Name Type Time
--------------------------------------------------------------------------
4.00 Oz Juniper Berries Other 0 Min (boil)
4.00 gm Cinnamon (Ground Ceylon) Spice 0 Min.(boil)
2.00 Unit(s)Bay Leaf Spice 0 Min.(boil)
0.50 gm Mace Spice 0 Min.(boil)
2.00 gm Sweet Gale Herb 0 Min.(boil)
1.00 gm Rosemary Spice 0 Min.(boil)

Yeast
-----
Wyeast 3711 French Saison

Notes
-----
Based on Christmas Gruit recipe from Randy Mosher's Radical Brewing.
Added 2 extra pounds of pilsner malt to compensate for efficiency.
The 1 lb of wheat malt is toasted for 30 min @ 350*F. (? SRM afterwards....)
The 1 lb of honey is added to primary after the bulk of fermentation has completed -- expected OG of the boil is 1.081, after honey, 1.089.
Have cut the 30 min hop addition from the original recipe to maintain a more traditional gruit flair, emphasizing the spices more.
Most of the spices were purchased from Penzey's (www.penzeys.com).


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Old 06-28-2011, 07:18 PM   #23
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That looks like a tasty beer and I love penzey for their spices. I am excited to see how the German smoked malt plays out with the spices.
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Old 07-01-2011, 10:16 AM   #24
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<Bump>

rhoadsrage, can you post a tally of who has wanted to do what brews and see if we can get some takers for the others?

I ordered my yeast yesterday (3711), and will make my Penzey's order today...
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Old 07-03-2011, 04:31 PM   #25
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Sure. I tried to put everyone's name by the beer they claimed:
I have 2 or 3 in mined but I wanted to give others a chance to jump in.
Beers that are still open:
1) Caramel Quadrupel
2) Spiced Cherry Dubbel
3) Spiced Dunkel Weizenbock
4) Juniper Rye Bock
5)Fruitcake Old Ale
9) Crabapple Lambicky Ale
10) Gingerbread Ale
12) Abbey Weizen

Beers that are spoken for and their brewers:
6) Saffron Tripel (Native302)
7) Christmas Gruit (Biochemedic)
8) Honey Ginger IPA (Scruffy1207)
11) Spiced Bourbon Stout (Zamial)
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Old 07-03-2011, 04:41 PM   #26
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I like this idea a lot and all these beers look tasty. I am a n00b brewer tho so I am going to stay out of it although I may still make one of these recipes. Should do this every year so I can join in next year or whatever. Subscribed.
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Old 07-03-2011, 04:58 PM   #27
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Quote:
Originally Posted by Beezy View Post
I like this idea a lot and all these beers look tasty. I am a n00b brewer tho so I am going to stay out of it although I may still make one of these recipes. Should do this every year so I can join in next year or whatever. Subscribed.
Don't be afraid...several of the remaining recipes can be done as extract + specialty grain recipes. Think about 1, 2 or 10...get some help from your LHBS or here if you have any questions!
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Old 07-03-2011, 05:11 PM   #28
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I'd be interested in doing the Spiced Cherry Dubbel, I've got Radical Brewing and had that highlighted for a future brew. Cherries are in season here right now, I've got 5 pounds of tart cherries in the freezer that we picked a couple weeks back. Black cherries are being picked right now, so I can go get 5 pounds of those.

Two items to note though:
- I normally keg my beer, so my bottling skills are lacking (guess I'll be drinking some Grolsch over the next two months)
- I won't be able to brew this until the end of July, so the brew would only be bottled for 3 months by mid-December

That okay?
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Old 07-03-2011, 05:13 PM   #29
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Quote:
Originally Posted by biochemedic

Don't be afraid...several of the remaining recipes can be done as extract + specialty grain recipes. Think about 1, 2 or 10...get some help from your LHBS or here if you have any questions!
Yeah but I am already on AG and have some efficiency issues to clear up. Maybe one that won't require a ton of aging so I don't have to brew it right away...
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Old 07-03-2011, 06:59 PM   #30
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Just started all grain but I would love to do this. I think I can do any of these four.

1) Caramel Quadrupel
2) Spiced Cherry Dubbel
5)Fruitcake Old Ale
12) Abbey Weizen

I would prefer to do the Caramel Quad, or the Fruitcake Old Ale.

So how many bottles of each would we get, 2 or 3?


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