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Old 02-23-2012, 02:48 PM   #1
Apr 2011
New Bern, NC
Posts: 292
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I have batched a fair number of large beers in my time. The one thing I've learned is that these types of brews need to be fermented on the cold side initially in order to reduce fusels and esters. I don't have great temp controll at present and the warmer weather will be coming in very soon. That said, I would like to craft one or maybe two (if I have time) this year before the environmental conditions rob me of optimal conditions. My thoughts so far are either a Barleywine (a la Thomas Hardy), RIS, or a Trippel/Quad. I have tenative recipes for each of the proposed styles (which will of course be revised). Just wondering what you good people think I should go with this year. Anyone wishing to share a quality recipe is welcome. I appreciate all input. Cheers!
If God made anything better than beer, apple pie, and women (in that order)...he kept it for himself.

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Old 02-23-2012, 03:26 PM   #2
Schnitzengiggle's Avatar
Feb 2009
Tucson, AZ
Posts: 2,560
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I vote Belgian Quad.

Here is a recipe I have made that turned out delightful:

Recipe: Belgian Dark Strong Ale
Brewer: Broken Glass Brewery
Asst Brewer:
Style: Belgian Dark Strong Ale
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
Boil Size: 9.38 gal
Post Boil Volume: 7.28 gal
Batch Size (fermenter): 6.00 gal
Bottling Volume: 6.00 gal
Estimated OG: 1.103 SG
Estimated Color: 20.5 SRM
Estimated IBU: 20.0 IBUs
Brewhouse Efficiency: 79.00 %
Est Mash Efficiency: 93.4 %
Boil Time: 90 Minutes

Amt Name Type # %/IBU
13 lbs 2.1 oz Pilsner (2 Row) Bel (2.0 SRM) Grain 1 62.2 %
2 lbs 4.5 oz Munich (Dingemans) (5.5 SRM) Grain 2 10.8 %
1 lbs 2.2 oz Aromatic Malt (26.0 SRM) Grain 3 5.4 %
1 lbs 2.2 oz Caramunich Malt (56.0 SRM) Grain 4 5.4 %
1 lbs 2.2 oz Special B (Dingemans) (147.5 SRM) Grain 5 5.4 %
9.1 oz Melanoidin (Weyermann) (30.0 SRM) Grain 6 2.7 %
9.1 oz Wheat Malt, Bel (2.0 SRM) Grain 7 2.7 %
1 lbs 2.2 oz Sugar, Table (Sucrose) (1.0 SRM) Sugar 8 5.4 %
2.00 oz Hallertauer [4.70 %] - Boil 60.0 min Hop 9 20.0 IBUs
1.0 pkg Abbey Ale (White Labs #WLP530) [2000.00 Yeast 10 -

Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 21 lbs 1.8 oz
Name Description Step Temperat Step Time
Mash In Add 24.96 qt of water at 170.7 F 154.0 F 60 min

Sparge: Batch sparge with 3 steps (Drain mash tun, , 2.79gal, 2.79gal) of 168.0 F water
1st running - 1.096 @ 62.5=1.096
2nd running - 1.062 @ 65.0=1.062
3rd running - 1.030 @ 70.0=1.031


Pre-Boil Gravity=1.073

06/10/10 - I swiched blow-off hose to airlock, roused yeast w/spoon, and checked gravity. Gravity is 1.031 which gives an AT of 62.4%.
06/13/10 - I made a syrup with 2.5 lbs of Sugar In The Raw brand turbinado sugar, chilled then added it to the fermenter, the fermentation began to blow off within approximatley 2 hours. I did forget to check the gravity before adding the sugar.
6/20/10 - Gravity check 1.036 @ 70F adjusted 1.036.
7/04/10 - SG sample taken, 1.018 @ 74F, adjusted to 1.020 = FG 1.020 and ABV% 11.17%! Wow!
7/10/10 - Racked to keg, SG the same 1.018 @ 74.5F adjusted to 1.020 = FG 1.020 and ABV 11.2%,. I had a problem with the new auto-siphon I bought, the racking cane seems to have a smaller OD then the previous one, the 3/8" hose does not fit tight, and was sucking air in during the transfer. I did my best to keep the siphon flowing without sucking air, but it sucked, no pun intended. I charged the keg to 30psi, and rolled it on the floor back and forth for 2-3 minutes, then relieved most of the pressure in an atttempt to curb any oxidation that may occur. I plan to allow it to age for another 6 weeks, then I will transfer under co2 between kegs, and carb it for 2 weeks before tapping the keg...that's the plan anyhow.
8/22/10 - Placed keg into kegerator to chill for 2 weeks. Should be carbed in approximately 2 weeks (Labor Day weekend).

In the future I will remake this recipe using Dark Candi D2 Belgian candi syrup to replace the invert sugar I prepared. Otherwise, this brew turned out very good, a hint of heat at the very end in the back of the mouth, but nothing over bearing. This was made before I had a fermentation chamber however, so when I make this again, I should be able to knock out any fusel alcohol heat that was apparent in my first attempt. At 11% I felt that a small amount of heat from fusels was acceptable.
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Okham's Razor - simplest explanation is usually the correct one.

My DIY Kegerator - My DIY Fermentation Chamber - My DIY Portable Pump Box

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Old 02-28-2012, 07:34 PM   #3
Apr 2011
New Bern, NC
Posts: 292
Liked 2 Times on 2 Posts

Thanks for the suggestion and the recipe!

Well, I've picked up 12lbs of Best Malz Pilsner. I'm out of pale malt atm so I'm thinking Tripel or Golden Strong (I have some WLP 570 on hand). I've had a lot of requests from friends for a RIS type brew as well but I'd rather use pale malt for that. Anyone care to post a Tripel or Golden Strong recipe?
If God made anything better than beer, apple pie, and women (in that order)...he kept it for himself.

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