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Old 04-29-2008, 05:16 PM   #141
May 2007
Cary, NC
Posts: 2,176
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Originally Posted by the_bird
So, what kind of pale malt are we talking about for this beast? I've got to imagine that the difference between 23# of Maris Otter and 23# of domestic 2-row will be huge.
When I see "pale ale" malt, I think Maris Otter.

Briess makes a pale ale malt from domestic barley (kilned to a higher Lovibond than the usual brewer's 2-row) that is a lot less expensive than Maris Otter. It might be a good compromise.

Primary/Secondary: #133 Scottish 80/-
Kegged: #132 American Wheat
Planned: IPA, Brown, Pale Ale

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Old 04-29-2008, 05:18 PM   #142
Ryanh1801's Avatar
Mar 2007
Posts: 2,676
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What I have found with big beers is you must sparge 1/2 gallon per pound of grain to get good efficiency, and just boil the hell out of it. A big beer is very doable with a small setup, I still only have a 7.5 gallon pot and have done a few different beers over the 1.1 mark.

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Old 04-29-2008, 05:22 PM   #143
Beerrific's Avatar
Mar 2007
Posts: 5,562
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Oh, this is looking good. About 4 months to keep my eye out for the hops, shouldn't be too bad. I have been thinking about making a barley wine and aging it. This should work out well.

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Old 04-29-2008, 06:21 PM   #144
jds's Avatar
Oct 2007
Littleton, CO
Posts: 1,913
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Sounds delicious!

I have this extra sanke keg lying around that i was thinking about converting to a HLT. I may instead decide to convert it to a mash/lauter vessel, just so I can brew this huge farking beer. I smell a three hour boil in my future.

This would be a great candidate for a Huge starter -- in the form of the yeast cake from a pale ale. I think i just figured out my brews for August and SeptemberI

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Old 04-29-2008, 06:25 PM   #145
...My Junk is Ugly...
BierMuncher's Avatar
Jan 2007
St. Louis, MO
Posts: 12,411
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Originally Posted by jds
Sounds delicious!

Originally Posted by Beerrific
Oh, this is looking good....This should work out well.
Remember I need a PM from anyone who wants to be "officially" in on the swap.

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Old 04-29-2008, 06:55 PM   #146
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Brewpastor's Avatar
Feb 2006
Corrales, New Mexico
Posts: 4,574
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Here is a smoked version. Note that the Crystal 80 is increased, and the pale decreased to balance the smoked malt.

Smokin' Nines Barleywine
19-C American Barleywine

Size: 5.76 gal
Efficiency: 65.0%
Attenuation: 75.0%
Calories: 400.47 per 12.0 fl oz
Original Gravity: 1.118 (1.080 - 1.120)
Terminal Gravity: 1.030 (1.016 - 1.030)
Color: 19.8 (10.0 - 19.0)
Alcohol: 11.88% (8.0% - 12.0%)
Bitterness: 99.03 (50.0 - 120.0)
18.0 lbs Pale Ale
5 lbs Smoked Malt
2.0 lbs Munich Malt
6.0 oz Pale Chocolate
4.0 oz Special B - Caramel malt
1.0 lbs Crystal Malt 80°L
1.5 lbs White Table Sugar (Sucrose)
1.66 oz Magnum (14.5%) - added during boil, boiled 60 min
1.0 oz Centennial (10.0%) - added during boil, boiled 25.0 min
1.0 oz Centennial (10.0%) - added during boil, boiled 0.0 min
1.0 oz Cascade (5.5%) - added during boil, boiled 0.0 min
2 ea WYeast 1056 American Ale
Ambient Air: 70.0 °F
Source Water: 60.0 °F
Elevation: 0.0 ft
00:33:17 Mash In - Liquor: 8.32 gal; Strike: 162.3 °F; Target: 150.0 °F
01:33:17 Saccharification Rest - Rest: 60.0 min; Final: 148.0 °F
01:42:03 Mash Out - Heat: 8.8 min; Target: 168.0 °F
02:27:03 Sparge - Sparge: 1.41 gal sparge @ 170.0 °F, 6.6 gal collected, 45.0 min; Total Runoff: 6.77 gal
Results generated by BeerTools Pro 1.0.29
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Old 04-29-2008, 07:06 PM   #147
Air Pirate
Air Pirate's Avatar
Dec 2007
K-Rock, Northern Mexico/Southern Texas
Posts: 204
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so is this a choose your own adventure with the smoked/nonsmoked option up to the brewer or are we going to have a consensus?

im cool with the choose your own adventure route but otherwise we will need a poll to vote on.

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Old 04-29-2008, 07:20 PM   #148
Beerrific's Avatar
Mar 2007
Posts: 5,562
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Originally Posted by BierMuncher
Remember I need a PM from anyone who wants to be "officially" in on the swap.
Are we signing up now for a swap that won't happen for 16 months? That might be a problem come ship day. Maybe we should all have a show of hands to brew and then an official 'yes' in about a year? Or are we sending sooner and the recipient holds until 999?

EDIT: Disregard, I just read the post that explains that. Somehow I missed that entire page.

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Old 04-29-2008, 07:25 PM   #149
Couevas's Avatar
Mar 2008
Seattle, WA
Posts: 450
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Has anyone plugged the original (non-smoked) recipe into BeerSmith? I am getting very diffferent stats than the Pastor has stated.

I am probably just an idiot. My default ingredient settings might be different than that of BeerTools Pro.
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Old 04-29-2008, 07:37 PM   #150
BakerStreetBeers's Avatar
Feb 2008
Petaluma, CA
Posts: 307
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Originally Posted by Boerderij Kabouter
For us who are smoking, I suggest smoking the pale malt to a mild smokiness but not an over powering rauchbier-like smokiness. I would say 10-15 minutes on a heavy smoke would be sufficient.

Votes for wood-type? I'm thinking to go milder on the smoke time and harsher on the wood-type to balance this monster a little. Maybe Hickory....
Anyone have experience using peated malt? I was in the morebeer warehouse the other day and took a whiff of a bag of that stuff. I'm not a big rauchbier fan, but I do like me a nice peaty scotch. This BW might be a beer I could handle a little smoke flavor in. Any advice on how much is too much vs. just right?
Primary: Apfelwein
Secondary: nada
Kegged: African Amber Clone
On Tap: Dunkelweizen, Strong Irish Red
On Deck: Agave Wit, DC's RyePA, Belgian Blonde

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