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Old 09-07-2008, 09:06 AM   #1
Mustangj
 
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Looking at this recipe I don't understand how much grain I need or when to add the hops.

What dose the % mean?

Stone Vertical Epic Ale

Grain:
Pale Malt 87%
Flaked Oats 6.5%
Light Candi Sugar Syrup 5.5% (added to boiling wort)
Blonde Candi Sugar Powder 1.0% (added to boiling wort)
Simcoe hop pellets 2.71 grams/gallon (.095 oz/ gallon)
Amarillo hop pellets 2.71 grams/gallon (.095 oz/ gallon)


Ahtanum hop pellets 5.42 grams/gallon (.19 oz/gallon)

Dry-Hopping:
Simcoe hop pellets 2.71 grams/gallon (.095 oz/ gallon)
Amarillo hop pellets 2.71 grams/gallon (.095 oz/ gallon)

White Labs WLP 570 (Belgian Golden Ale Yeast)


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Old 09-07-2008, 11:50 AM   #2
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%, That's the percentage of each ingredient in your grain bill. According to Beersmith, it's about 11.5# pale malt and a # each of wheat and total sugars.
If you read thru the procedure far enough, they tell you to add the Am. and Sim. at the beginning of the boil, along with the sugars.

That's a great beer. I've got a bottle in my fridge right now. I may have to brew this one, myself.



 
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Old 09-08-2008, 05:17 AM   #3
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Quote:
Originally Posted by Evets View Post
%, That's the percentage of each ingredient in your grain bill. According to Beersmith, it's about 11.5# pale malt and a # each of wheat and total sugars.
If you read thru the procedure far enough, they tell you to add the Am. and Sim. at the beginning of the boil, along with the sugars.

That's a great beer. I've got a bottle in my fridge right now. I may have to brew this one, myself.
O....K...........
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Old 09-08-2008, 02:31 PM   #4
Saccharomyces
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I'll plug this in to BeerSmith and post the recipe in the DB for AG and PM versions later today.

Tripels are my favorite beer style, and this is one fine beer. The Duvel strain rocks, I can't wait to try my 666 Tripel which I used that strain on. It ferments fairly cleanly, there is a slight hint of phenols and a little bit of esters but it is not nearly as estery as the more commonly used strains like the Chimay. It's a slow attenuator, I'm over two weeks in and it's still bubbling 4-5 a minute, and that was with pitching an ***load of yeast (I used a 3 quart starter) so plan for a LOOOONNNNGG primary.
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Old 09-08-2008, 02:53 PM   #5
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I just picked up 3 22 oz.'ers from the brewery on Saturday, I haven't tried one yet though. I'm going to try to save one of them for a few years.
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Old 09-08-2008, 09:17 PM   #6
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Quote:
Originally Posted by Saccharomyces View Post
I'll plug this in to BeerSmith and post the recipe in the DB for AG and PM versions later today.
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Old 09-08-2008, 09:20 PM   #7
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Team Bunnchiro 's BrewBlog > Team Bunnchiro's Recipes > Stone 08.08.08 Vertical Epic Ale [Belgian Pale Ale]

This was my first attempt to make an extract recipe for the 8.8.08 but I think the Brewblog recipe calculator must be wrong because it called for 12# of extract to get to the listed ABV. I don't have any other brew software to double check it though.
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Old 09-09-2008, 06:35 PM   #8
Saccharomyces
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Recipe thread posted.
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Old 09-25-2008, 03:41 AM   #9
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I bought a case last week. I'm buying @ least one more next Friday.
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Old 09-25-2008, 07:10 PM   #10
Saccharomyces
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I have five bottles left. I'm thinking of brewing this on 9-9-9, Barleywine sampling day. I'll have to save a few back so I can compare with the original.


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