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Old 08-01-2007, 05:14 PM   #1

Recipe Type: All Grain   
Yeast: Wyeast 3787   
Yeast Starter: Yes   
Batch Size (Gallons): 5   
Original Gravity: 1.125   
Final Gravity: 1.024   
IBU: 46.2   
Boiling Time (Minutes): 60   
Color: 27   
Primary Fermentation (# of Days & Temp): 120 @ 72°   
Additional Fermentation: barrel aging   
Secondary Fermentation (# of Days & Temp): 120 @ 72°   

Grapes of Wrath all grain
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A ProMash Recipe Report

Recipe Specifics
----------------

Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 22.25
Anticipated OG: 1.125 Plato: 29.16
Anticipated SRM: 24.1
Anticipated IBU: 46.2
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
78.7 17.50 lbs. Pilsener Belgium 1.037 2
1.1 0.25 lbs. Special B Malt Belgian 1.030 120
2.2 0.50 lbs. CaraMunich Malt Belgium 1.033 75
3.4 0.75 lbs. Aromatic Malt Belgium 1.036 25
4.5 1.00 lbs. Cara-Pils Dextrine Malt 1.033 2
10.1 2.25 lbs. Piloncillo Sugar Mexico 1.046 75

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.00 oz. Perle Pellet 7.60 27.2 60 min.
1.00 oz. Hallertauer Pellet 3.50 6.4 30 min.
1.00 oz. Willamette Whole 5.50 9.1 30 min.
0.50 oz. Fuggle Pellet 4.10 2.0 15 min.
0.75 oz. Czech Saaz Pellet 3.50 1.6 2 min.


Yeast
-----

WYeast 3787 Trappist High Gravity


Mash Schedule
-------------

Mash Type: Single Step

Grain Lbs: 22.25
Water Qts: 27.81 - Before Additional Infusions
Water Gal: 6.95 - Before Additional Infusions

Qts Water Per Lbs Grain: 1.25 - Before Additional Infusions

Saccharification Rest Temp : 152 Time: 60
Mash-out Rest Temp : 170 Time: 10
Sparge Temp : 170 Time: 10





Notes
-----

Primary fermentation - 2 months @ 72°

Secondary fermentation - 6 months @ 72°
°

Brewed two 5 gal batches and after 8 months, racked into 15 gal Bordeaux
barrel and blended with 5 gal "Gilda" Flanders Style Red containing Bretta
nomyces Lambicus, Lactobacillus and Pediococcus.

 
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Old 06-19-2008, 02:41 AM   #2
ShortSnoutBrewing
Kwanesum Chinook Illahee
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Oct 2007
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Don, man...this is a nice beer. I just opened the bottle you brought down in March. The Bordeaux is coming through nicely, balanced very well with the Flanders...This is some fine work. Pic does no justice at all to the coloring...find job!


 
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Old 06-19-2008, 02:47 AM   #3

Wow, thanks for the kind words!

I have a bottle chilling in the fridge now. My Brother-in Law is in town so we'll be sampling later tonight. I absolutely love this beer! I must make more, that barrel is just sitting there waiting.

 
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Old 06-19-2008, 03:05 AM   #4
Yuri_Rage
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I'm extremely happy to be the proud recipient of a bottle of this fine brew. 'topia - I know this has been aged for quite some time already. Do you recommend laying it down for a while longer or sampling sometime in the near future?
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Old 06-19-2008, 03:09 AM   #5
ShortSnoutBrewing
Kwanesum Chinook Illahee
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I struggled with this Yuri...It's been screaming at me for almost 3 months. I had to give in...A little more oak coming through in the second pour. Damn good though.

 
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Old 06-19-2008, 03:29 AM   #7
the_bird
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NO! Save it for July!!!!






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Old 06-19-2008, 03:34 AM   #8
dblvsn
 
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Quote:
Originally Posted by Kilted Brewer View Post
Don, man...this is a nice beer. I just opened the bottle you brought down in March. The Bordeaux is coming through nicely, balanced very well with the Flanders...This is some fine work. Pic does no justice at all to the coloring...find job!

+1. I opened my bottle a few weeks ago. Fine work is an understatement. You've really got to get another batch going on this Brewtopia!

 
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Old 06-19-2008, 03:43 AM   #9
Ryanh1801
 
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Looks great, but I would expect nothing else from Brewtopia..

 
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Old 06-23-2008, 09:56 PM   #10
PseudoChef
 
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This beer is simply awesome. I had no idea it was 14,5%.

The lactic is placed perfectly and the oak is subtle but giving you that smidgen of "hmmm, that's nice...what is it?" (I didn't know exactly what this beer was when I tried it).

Great job, I'm now thinking of scaling up my Flanders so I can use some of that in this brew.

 
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