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Old 07-28-2013, 07:43 PM   #1
slapmc
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Default WWJD - What Would Jesus Drink

Recipe Type: All Grain
Yeast: WLP500/530
Yeast Starter: N/A
Additional Yeast or Yeast Starter: N/A
Batch Size (Gallons): 3.25
Original Gravity: 1.094
Final Gravity: 1.015
IBU: 33
Boiling Time (Minutes): 90
Color: 27
Primary Fermentation (# of Days & Temp): 28 days, 72 degrees F
Additional Fermentation: Add additional yeast at bottling, carb to 2.8-3.0
Secondary Fermentation (# of Days & Temp): N/A
Tasting Notes: Great holiday beer.

Fermentables:
4.5 lbs Belgian Pils
2.5 lbs Belgian Pale
12 oz Cane Sugar
12 oz Caramunich III
8 oz D180 (candisyrup.com's is the best)
8 oz Light Brown Sugar
6 oz Belgian Biscuit
3 oz Belgian Aromatic
2 oz Special B
1 oz Chocolate 350

Hop Schedule:
60 - 1oz Hallertauer Tradition 6.5 aa
15 - .5oz Hallertauer Tradition 6.5 aa

Spices
Added at Flameout:
1/4 tsp Cinnamon
1/8 tsp Ginger
1/8 tsp Nutmeg
1/8 tsp Allspice

Added 1 week before bottling:
1/4 tsp Cinnamon
1/8 tsp Ginger
1/8 tsp Nutmeg
1/8 tsp Allspice

Oak:
Added one day after fermentation has begun:
.5 oz American Oak Chips
.25 oz French Oak Chips (medium toast)

I soak the chips in Makers Mark Whiskey for about 3-4 days before adding.

Mash at 153

Pitch yeast at 68, let rise to 72-74 until fermentation is complete.

I alternate between 500 and 530 every year. They are two of my favorite yeasts and have trouble choosing one over the other as they both contribute admirable qualities to this beer.
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Old 07-28-2013, 07:48 PM   #2
mjdonnelly68
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My sweet lord - that's a biggun'!
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Old 10-14-2013, 09:22 PM   #3
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what is your method of adding the spices the second time around?
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Old 11-13-2013, 09:17 PM   #4
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Quote:
Originally Posted by schmeek
what is your method of adding the spices the second time around?
I either just dry spice or make a spice tea with about a 1/4 cup of water.
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Old 04-12-2015, 04:02 PM   #5
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Default WWJD Question


Two questions for you on what looks to be a great beer!

How much Makers Mark Whiskey do you soak the chips in?

When you put the oak chips in the brew do only throw the chips or do throw the chips with the Makers in as well?
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Old 05-30-2015, 01:43 PM   #6
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When you say you add additional yeast at bottling, what do you mean? I'm not familiar with that. Do you add another full batch dose of yeast or just a little? Is the extra yeast using remaining sugar or do you prime as usual? (I tend to keg, but this one looks like it would change with age so I would want to bottle)
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Old 05-30-2015, 01:46 PM   #7
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Apparently Wine diluted with water

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Old 06-16-2015, 05:53 PM   #8
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Quote:
Originally Posted by alb12345 View Post
Two questions for you on what looks to be a great beer!

How much Makers Mark Whiskey do you soak the chips in?

When you put the oak chips in the brew do only throw the chips or do throw the chips with the Makers in as well?
Sorry for the late reply, I have been off the site for awhile.

I generally use enough whisky to fully soak the chips, which is usually anywhere from 2-3 ounces. As far as what gets tossed in with the brew, I put both the chips and whiskey in.
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Old 06-16-2015, 05:58 PM   #9
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Quote:
Originally Posted by Stiffy View Post
When you say you add additional yeast at bottling, what do you mean? I'm not familiar with that. Do you add another full batch dose of yeast or just a little? Is the extra yeast using remaining sugar or do you prime as usual? (I tend to keg, but this one looks like it would change with age so I would want to bottle)
in a lot of beers, the ale yeast is fully saturated in alcohol by the time bottling day comes... so people add a champagne yeast which is more aggressive (and much higher alcohol tollerance) to carbonate. a lot of big breweries do this too (but a lot have one house yeast)
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Old 06-16-2015, 06:02 PM   #10
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Quote:
Originally Posted by Stiffy View Post
When you say you add additional yeast at bottling, what do you mean? I'm not familiar with that. Do you add another full batch dose of yeast or just a little? Is the extra yeast using remaining sugar or do you prime as usual? (I tend to keg, but this one looks like it would change with age so I would want to bottle)
The yeast is generally so spent after fermentation that it helps to add some at bottling, to help the beer bottle condition, as most Belgian brewers do. As far as how much to add, that is entirely up to you but you could use a new vial. I normally use a healthy 25-35 ml slurry of washed yeast. I don't like to overdo it, but I like to be cautious to ensure it will carb up properly and referment in the bottle. And I add the yeast in addition to the priming sugar.
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