danbrewtan
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Great! One more to go. Got you added stblindtiger. Who's up for the Crabapple Lambicky Ale??
Regarding the Fruitcake Old Ale. In Mosher's book, the estimated color is "deep reddish amber." When I enter the recipe, I estimate ~36 SRM which is basically pitch black. BTW, my system has an efficiency of ~70%, so I am adjusting the amounts slightly (but even with his numbers, we're talking 90% efficiency (!) and 30 SRM). Special B has an SRM of ~147*L and Carafa II has an SRM of ~400*L. The amounts specified for the grains can't possibly combine to form something that's deep reddish amber. But anyways, I also notice that the grain totals (percentages) are incorrect (they sum to 103%). I will fix the percentages so that they correspond to the actual percentages when the recipe's grain weights are taken: Munich is 67%, Amber is 23%, Special B is 8%, and Carafa II is 2%. I'm also going for a medium body so I'll mash at ~154F for 60 min. I plan to use WLP028 (Edinburgh Scottish Ale) yeast and ferment at ~64F. I thought about "pitching" the dried fruits (once hydrated) directly in the primary after fermentation. I think another two weeks on the yeast won't harm things, and since primary fermentation will be complete, the yeast won't scrub the dried fruit flavors and aromas. What do you think? I will then rack and cold crash before bottling. I also thought of kegging (since I keg), carbonating to a level slightly higher than appropriate, and then bottling. So we're talking about one week after kegging it will be bottled. There is a slight loss of carbonation when going from keg to bottle with my system, so that should leave a nicely carbonated beer in the bottle. With a little age, they should turn out nicely in December. Any comments? Perhaps even from those who've made this one in years past? Thanks!
Working recipe: http://www.spiritedprick.com:4352/brewsheets/2013-08-08_fruitcake-old-ale.pdf
Yup, I plan to brew this guy on Aug 8 with an estimate of bottling on Sep 18 (~3 months before sampling time).
stblindtiger said:Awesome! Happy to be a part of this! I'm getting excited to brew this, it looks like a lot of fun! Mosher talks about the option of adding a Lambic culture in secondary, as well as subbing in some smoked malt. I actually have some lightly home (applewood) smoked malt on hand that I was thinking of subbing in for the pilsner malt.
Anyone have any objections about me doing both to this beer? Souring (well as much souring as it is going to do in a couple months in secondary anyway) and adding smoked malt to it?
I figure why not, right?
I have some strands of Brett on hand (B, C and, L), or I can pick up a tube of white labs/wyeast smack pack for the souring. Any preferences about that?
Thanks, and again, very excited about this!
Is the cranberry lambic still available? If so, I'll take it.
danbrewtan said:WE HAVE 12 BREWERS.
That's awesome guys and thanks to danbrewtan for organizing. Looking forward to tasting your brews this Christmas!
jgourd said:Plan to brew the Fruitcake Old Ale next Sunday 8/4. Should be carbonated and in the bottle by ~9/21.
It would be interesting to know how many of us brewing the 12 beers are extract, partial mash, or all grain brewers (at least specifically with these beers). And it would be way cool to have everyone take and post pics of their brew day and other cool things like toasting grains, racking on fruit, etc.
I'm an all grain brewer. Been brewing since 2008. I've brewed 82 all grain brews since then and 23 extract brews (the last one in early 2010). I like a variety of styles but tend to prefer IPAs (American West Coast style). I'm about to brew 55 gals of lambic to fill a 60 gal barrel. I'll pull some a year from now to sit on a variety of fruit. And we keep brewing...
It would be interesting to know how many of us brewing the 12 beers are extract, partial mash, or all grain brewers (at least specifically with these beers). And it would be way cool to have everyone take and post pics of their brew day and other cool things like toasting grains, racking on fruit, etc.
I'm an all grain brewer. Been brewing since 2008. I've brewed 82 all grain brews since then and 23 extract brews (the last one in early 2010). I like a variety of styles but tend to prefer IPAs (American West Coast style). I'm about to brew 55 gals of lambic to fill a 60 gal barrel. I'll pull some a year from now to sit on a variety of fruit. And we keep brewing...
I also saw that this beer got rave reviews the past two years. Have fun!
55 gallons!! You have a brew system that big? Or are you brewing multiple sessions?
The tripel I brewed last Friday is all grain BTW
I brewed extract for 2 years back in my early 20's and then after 15 years got back into brewing when I learned about kegging. Been brewing all grain for the last two years now. Trying to figure out the best time to brew the Honey Ginger IPA. Originally I thought I'd wait awhile since I prefer IPAs on the fresher side, however the "honey in the secondary" part of the recipe has me reconsidering this. I've never done a secondary sugar addition outside of racking onto fresh fruit. Anyone have a ballpark idea of how long it would take 2lbs of honey to ferment out in the secondary?
The Fruitcake Old ale definitely has been one of my faves both of the past 2 years...I had actually planned on brewing that one this year if I had been participating. I think I'm going to brew it regardless sometime over the winter for next year...
FermentedTed said:I brewed extract for 2 years back in my early 20's and then after 15 years got back into brewing when I learned about kegging. Been brewing all grain for the last two years now. Trying to figure out the best time to brew the Honey Ginger IPA. Originally I thought I'd wait awhile since I prefer IPAs on the fresher side, however the "honey in the secondary" part of the recipe has me reconsidering this. I've never done a secondary sugar addition outside of racking onto fresh fruit. Anyone have a ballpark idea of how long it would take 2lbs of honey to ferment out in the secondary?
How many of us keg?
I also keg, but might bottle condition the Dubbel. Not sure yet.
I also keg, but might bottle condition the Dubbel. Not sure yet. I pretty much have my recipe set, but I am on the fence regarding when I will add the sugar additions. The recipe is going to use 1 lb of dark candi sugar and 1 lb of unrefined/raw sugar. I was thinking of adding the raw sugar at the end of the boil and the candi sugar a couple days into primary fermentation. What do you guys usually do? All at end of boil? All after a couple days of fermentation? Combo deal like I am thinking?
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