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Old 06-22-2012, 01:29 AM   #1
malweth's Avatar
Nov 2010
Wakefield, RI
Posts: 461
Liked 24 Times on 22 Posts

Recipe Type: All Grain   
Yeast: Safale US-05   
Yeast Starter: no   
Batch Size (Gallons): 5   
Original Gravity: 1.083   
Final Gravity: 1.021   
IBU: 86   
Boiling Time (Minutes): 90   
Color: 12   
Primary Fermentation (# of Days & Temp): 7 @ 65F   
Secondary Fermentation (# of Days & Temp): 21 @ 65F   
Tasting Notes: Slightly citrus, spicy flavor with good bitter background   

9 lb Pale Malt (I used Pearl)
5 lb Rye Malt
1 lb Munich Malt
1 lb Rice Hulls (to offset Rye)
6 oz Crystal 20L
6 oz Crystal 40L
6 oz Crystal 120L

Mashed 18 qt at ~150F, 45 min
Sparged w/ ~4.5 gal
Boil Volume ~6.5 gal

Equal amounts of Bravo (14.5%AA) and CTZ (15.4%AA) throughout:
0.25 oz (each) @ 90
0.25 oz (each) @ 45
0.5 oz (each) @ 20
Irish Moss @ 15
1 lb Sugar (sucrose) @ 15
0.5 oz (each) @ 10
0.75 oz (each) @ 0

0.75 oz (each) dry hopped for 21 days

I also added 1 oz medium toast oak chips in about 1 oz scotch during dry hopping, but I don't feel that the oak comes through enough.

It's turned out to be a heck of a beer. It's quite bitter, not as dark as expected, and has a good flavor that's a bit more muted in the citrus department (from Cascade, etc.) There's a bit of a spice from the rye, but that's more of a background note (that I could be imagining).

Carbonated 12 psi @ 45F (~2.2 vol)
The hard part will be getting the right amount of carbonation in bottles... it's great in the glass, but I'm planning on sending this to a contest in August:

(Gravities, above, calculated from 20 & 11P -- which also gives me 8.3 %ABV)

I love the beer... & it kicks me in the ass... but I'd welcome any comments!!
[Carboy #1] "Oud Renard Rood" Flanders Red
[Carboy #2] Whitewood 12 Abt
[Carboy #3] Opus Mosaic Brown

[On Tap (Keg)]
(L) Shut De Do (Belgian Golden Strong / Tripel)
(on deck) Pineapple Wine
(on deck) Russian Imperial Stout (1 year aged)

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