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Old 09-03-2008, 08:30 PM   #1
Ryanh1801
 
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Mar 2007
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Recipe Type: All Grain   
Yeast: WL 500   
Yeast Starter: yes big one   
Additional Yeast or Yeast Starter: Brett B.   
Batch Size (Gallons): 5   
Original Gravity: 1.090   
Final Gravity: 1.004   
Boiling Time (Minutes): 90   
Primary Fermentation (# of Days & Temp): 12   
Secondary Fermentation (# of Days & Temp): 120 days   
Tasting Notes: ......   

8.00 lb Pale Malt (2 Row) Bel (3.0 SRM) Grain 46.1 %
8.00 lb Pilsner (2 Row) Bel (2.0 SRM) Grain 46.1 %
2.20 oz Hallertauer, New Zealand [8.50%] (60 min)Hops 50.6 IBU
1.00 oz Styrian Goldings [5.40%] (30 min) Hops 11.2 IBU
0.50 oz Hallertauer, New Zealand [8.50%] (30 min)Hops 8.8 IBU
1.00 oz Styrian Goldings [5.40%] (15 min) Hops 7.2 IBU
0.75 oz Tettnang [4.50%] (30 min) Hops 7.0 IBU
1.00 oz Saaz [4.00%] (5 min) Hops 2.2 IBU
0.50 oz Styrian Goldings [5.40%] (5 min) Hops 1.5 IBU
1.35 lb Turbinado (10.0 SRM) Sugar 7.8 %

After primary fermentation add another 1 pound of turbinado sugar to wort, along with a big starter of Brett B.


Beer is amazingly complex, not really sure what beer style it would be, but it, is amazing. It was more an experiment to push the limits of brewing a belgian beer with lots of hops and still get some belgian flavors out of it.

 
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Old 09-04-2008, 01:03 AM   #2
OMBrewer
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Jun 2008
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That looks interesting. Crazy recipe. If anyone else tries this please tell how it is.

 
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Old 10-30-2008, 06:21 PM   #3
scinerd3000
 
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what temp did you ferment at? Damn this is 11.5%ABV... how much alcohol heat do you taste
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Old 10-31-2008, 03:14 AM   #4
Ryanh1801
 
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Quote:
Originally Posted by scinerd3000 View Post
what temp did you ferment at? Damn this is 11.5%ABV... how much alcohol heat do you taste
Around 75 or so, yeah it still has a little alcohol flavor to it. You really have to watch how much of this stuff you drink, but its really complex.

 
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Old 10-31-2008, 06:20 AM   #5
scinerd3000
 
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anything you would change? ive been looking for a sour recipe to try and im thinking this one looks pretty good although i dont have alot of experience with brett.
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Old 10-31-2008, 08:25 PM   #6
Ryanh1801
 
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Quote:
Originally Posted by scinerd3000 View Post
anything you would change? ive been looking for a sour recipe to try and im thinking this one looks pretty good although i dont have alot of experience with brett.
Honestly I can not think of anything I would change to this one, I was really happy how this one turned out. I would not call this you run of the mill sour beer though, it has a different flavor profile from most sour beers.

 
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Old 11-04-2008, 05:18 AM   #7
meyers.markg
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Aug 2007
Dekalb, IL
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How would this compare to a Jolly Pumpkin beer or Orval? I think Brett B is the strain that is used in secondary fermentation, and I want to know how it presents itself when used in primary fermentation.

 
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Old 05-02-2009, 07:49 PM   #8
jajabee
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Apr 2009
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I'm thinking about brewing this, what's the WL500? It's not showing up in BTP for me.
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Old 05-02-2009, 07:52 PM   #9
llazy_llama
 
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Quote:
Originally Posted by jajabee View Post
I'm thinking about brewing this, what's the WL500? It's not showing up in BTP for me.
White Labs - WLP500
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I would never use a dead mouse in my beer. It's much better to use live ones. You could probably just steep a dead one, but live ones must be mashed. Actually, smashed and mashed would be best.

 
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Old 05-02-2009, 08:13 PM   #10
jajabee
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Great, thanks.
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