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Old 02-21-2013, 11:48 PM   #1
MrOrange
 
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Jul 2011
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Recipe Type: All Grain   
Yeast: Wyeast 3278   
Yeast Starter: Nope   
Additional Yeast or Yeast Starter: Various Bottle Dregs   
Batch Size (Gallons): 5   
Original Gravity: 1.053   
Final Gravity: Didn\'t Measure   
IBU: 6.5   
Boiling Time (Minutes): 90   
Color: 4-5 SRM   
Primary Fermentation (# of Days & Temp): 365 Days   
Additional Fermentation: None   
Secondary Fermentation (# of Days & Temp): None   
Tasting Notes: Awesome   

Grain

-7.5 lbs Belgian Pale Malt
-3 lbs Flaked Wheat
-.75 lbs Rice Hulls

Hops

-Hersbrucker - 3.9% AA @ 60mins

Yeast

-2 Packs Wyeast 3278 (first one was close to a year old so I added another one)
-Bottle dregs from 1 bottle of Petrus Aged Pale, 1 bottle of Orval, and 1 bottle of Jolly Pumpkin La Roja

Mash - Single Infusion, Medium Body, No Mash Out
Mash at 153F for 75 mins
Fly sparge with 180F water

Notes

- Pitched dregs from one bottle of Petrus Aged Pale on 2/27/12
- Pitched dregs from one bottle of Orval on 3/4/12
- Pitched dregs from one bottle of Jolly Pumpkin La Roja on 5/13/12
- Boiled 1 oz of light toast oak chips, drained water and repeated to remove as much oak flavor as possible. Added oak on 6/5/12
- Kept in primary fermenter for approximately one year
- Bottled half uncarbonated to enter into competitions and the other half was bottled to around 1.5 vols/co2
- Flavor is fairly balanced leaning slightly towards acidity over funk


The crappy cell phone picture doesn't really do this beer justice
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Old 08-12-2013, 01:28 AM   #2
MrOrange
 
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Just got my results from the Kentucky State Fair homebrew competition. This beer took BEST OF SHOW! I am sooooo excited. The prize for best of show is brewing this beer at a local brewery called Apocalypse Brew Works on their system. This is too cool.
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Old 08-12-2013, 01:31 AM   #3
Yooper
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Quote:
Originally Posted by MrOrange View Post
Just got my results from the Kentucky State Fair homebrew competition. This beer took BEST OF SHOW! I am sooooo excited. The prize for best of show is brewing this beer at a local brewery called Apocalypse Brew Works on their system. This is too cool.
Wow- that's so great! Congrats on this great beer.
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Old 08-12-2013, 02:06 AM   #4
progmac
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Thats a big deal! congratulations!
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Old 08-12-2013, 11:44 AM   #5
MrOrange
 
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Thanks for the congrats you guys. I'm still so excited!
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Old 11-09-2013, 03:31 PM   #6
brobeman
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Feb 2012
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You've peaked my interest. This is next on my "to brew" list. What commercial beer would you compare this to? I' recently gueuze obsessed and ultimately am aiming to re-create something like Gueuze Tilquin, which I suspect will not be easy.

Regards,
Brobeman

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Old 11-09-2013, 03:33 PM   #7
MrNickVT
 
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Essex Junction, Vermont
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Quote:
Originally Posted by MrOrange
Just got my results from the Kentucky State Fair homebrew competition. This beer took BEST OF SHOW! I am sooooo excited. The prize for best of show is brewing this beer at a local brewery called Apocalypse Brew Works on their system. This is too cool.
What an honor congrats to you!
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Old 11-09-2013, 03:41 PM   #8
ong
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Have you decided how you are going to scale up the culture for the commercial batch?
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Old 11-10-2013, 09:02 PM   #9
MrOrange
 
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Unfortunately I wasn't able to brew this recipe for the commercial batch. They were too concerned with the bacteria and microbes taking a hold in the brewery. Instead I brewed my Rauchbier
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Old 11-10-2013, 09:12 PM   #10
MrOrange
 
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Quote:
Originally Posted by brobeman View Post
You've peaked my interest. This is next on my "to brew" list. What commercial beer would you compare this to? I' recently gueuze obsessed and ultimately am aiming to re-create something like Gueuze Tilquin, which I suspect will not be easy.

Regards,
Brobeman
I'm not really sure what to compare this to commercially. The older it gets the more it changes. At first it was fairly lactic with sort of a background funk aroma. Now it is starting to pick up some fruit notes and it even has a rose type aroma when it warms. If you are looking for something like a gueuze technically you would need to blend different vintages and carbonate quite high. As you said I would think that replicating Gueuze Tilguin would be pretty hard considering that is such an awesome beer. Actually last night I had a Gueuze Tilquin that was brewed with plums that was amazing.
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