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Old 02-17-2013, 11:43 AM   #1
balauru_327
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Feb 2013
Bucharest, Romania
Posts: 31
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First sorry for my bad english, i`m not a perfect englishspoker/writer and i don`t know all your expresion/words/meanings, but i try to adapt.
I need some help from your experience. I wish to make a "anniversary", that will be tasted on 01.MAY.2013. Trough this beer i wish to obtain certainly beer characteristics ( in this order) :
DARKEST COLOUR
CORPULENT
HARSH/ROUGH
DRY
8-12% ABV
MOUTH FOAM (in contact with the toung, the beer become high foamy, something like an Abbey, ex. Hopus )


The HOPS is a wild one, don`t know the IBU, i will put a medium quantity and try some dry hoping, if necesary. The hops was harvest in octomber 2012, and after a few hours receive a cold sleep in freezer.

About YEST, i have no clue, i`m thinking to some Abey/Trapist, but i know that needs a long time ageing, and i got 2 months until May. For a secondary fermentation i found this http://www.keller-mannheim.de/filead...nglischneu.pdf a champagne yeast, for foam characteristics , it is good/someone tryed ?

For MALT, i was thinking of:
5% Chocolate
10% CaraAroma
10% CaraAmber
75% Munich
and some belgian brown candel sugar for hitting that high ABV.

I wish for good replyes/critics, and i hope that i made myself understand so "don`t hit me" for my poor language/expression, .

 
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Old 02-17-2013, 02:24 PM   #2
badlee
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Oct 2010
Thailand, Chiang mai,Thailand
Posts: 2,072
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Dont use champ yeast what ever you do.
Nottinham would be a good choice if you can get it.
Where are you from by the way?
I will try and post something for you tomorrow.
Ps. I would follow the advice of most people who grow hops and use them for late additions or dry hopping.

 
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Old 02-17-2013, 02:43 PM   #3
balauru_327
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Feb 2013
Bucharest, Romania
Posts: 31
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Hello, thanks for your reply.
I`m from Romania, Europe. By "nottinham" do you mean Danstar Nottingham Ale Yeast?
The hop, is a wild one, don`t know.

 
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Old 02-18-2013, 02:37 AM   #4
badlee
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Oct 2010
Thailand, Chiang mai,Thailand
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Yes, by Nottingha, I meant Danstar Nottingham. It will give you quite a dry beer.
ok,this is how I see it. It should give you a 10% beer. I have used just a little sugar,so it doeant take too long to be drinkable.
23ltrs
7.5kg Munich
1kg cara ambre
0.850kg cara aroma
0.5kg candi sugar
mash it low, at say 65c.
The hops are hard. I dont know how much you have,so I will say add 75gr at 60 minutes and maybe half of that at 20 minutes.

 
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Old 02-18-2013, 07:23 AM   #5
balauru_327
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Feb 2013
Bucharest, Romania
Posts: 31
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Thanks for your reply,
About Nottingham, i don`t have it in Romania, and i can try to order from other country, but i have Safale S-05 to buy, and can also buy Wyeast liquid yeast, like 1056/1968.
It is not necessary to use that malts, because i can buy others, those i have chosed from other reviews, to give me maximum corpulent, dry and dark colour. Anyway, thanks for your reply, i think is better to chose and English Ale instead of an Abbey/Trapist, because lack of time.
p.s. in BeerSmith, i have 1.115 OG with an 12.6% ABV, with your recipe. Isn`t to much for the yeast?

 
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Old 02-18-2013, 01:57 PM   #6
badlee
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Oct 2010
Thailand, Chiang mai,Thailand
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Hmmm?
S-05 sounds good. Liquid yeast would be better. I am in thailand and we cannot get anything at all here.
If you can get a liquid yeast with high alcohol tolerance then go for it.

 
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Old 02-18-2013, 02:03 PM   #7
badlee
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Oct 2010
Thailand, Chiang mai,Thailand
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1728 scottish ale yeast looks like a good choice.

 
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Old 02-18-2013, 10:23 PM   #8
balauru_327
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Feb 2013
Bucharest, Romania
Posts: 31
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ok then, i will try the 1728.
No other ideeas?

 
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Old 02-19-2013, 01:07 AM   #9
badlee
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Oct 2010
Thailand, Chiang mai,Thailand
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looks good from here mate.
Hope the brew goes very well

 
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Old 02-19-2013, 01:14 AM   #10
PhelanKA7
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Feb 2010
Indy
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No matter what you do two months isn't anywhere near enough time for a ~12% ale to hit any kind of stride. The best thing you could try would be a ~12% wheat wine, maybe... I know wheat ales come together much quicker than typical beers brewed with mostly barley but still.... 12% beer ready in two months doesn't sound like a good idea at all.

 
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