orangehero said:Has anyone added port to taste?
Mine's been sitting on oak cubes for over a year...I'm about to bottle and looking for recommendations and tasting notes for amount of port to add.
I see 1 oz to a cup in 5 gal.
Vigo_Carpathian said:In the first post, he said that the pre-boil gravity was supposed to be 1.104 right? It really looks like that's what he meant. That's a ****load of alcohol.
" Collect about 1/3rd of your wort and sparge to collect 6.5 gals (for a 5 gal. yield) at 26 degrees Plato or 1.104 degrees Specific Gravity."
When I plug that pre-boil gravity (1.104) into Beersmith, I get a O.G. of 1.135 after the boil, and 15.5% alcohol with that FG. I looked up the original alc% and it says 12%. Now I see, he did mean the O.G. was 1.104 and not the pre-boil.
ultravista said:How would WLP007 work for this beer?
Update on my batch:
Brewed = 12/14/12
Transfered to Secondary: 1/15/13
Added port soaked oak (soaked for 3 weeks in a cup): 03/03/13
bottled= TBD????
oop you are right - not sure why I used a 5 gallon keg in my math. So to correct:
2oz port:30oz kate for concoction + oaking for 11G batch
I updated the above post to be correct
That is why I am not an accountant
atimmerman88 said:Just curious...
I'm know only a few things about wine, like there is red wine and white wine.
I've got a bottle of this:
Is a port a port and will work out ok?
I got this as a take home gift at a work party, was fairly and just grabbed the most unique bottle. Googled it today and turns out it's like a $60 bottle of wine.
Well, it isn't REALLY a port because it's not from Portugal, but it will definitely work and looks quite delicious.
atimmerman88 said:I read through all 38 pages....I remember someone posting that they party'd this with a black IPA?
Just curious if that turned out or not.
I'll probably run off a batch of something...porter, or stout of some kinda but a BIPA sounds intriguing
I wanted to thank the OP for this great thread. I've never had Kate The Great but am anxious to taste this clone. I've read this entire thread over time and finally had a chance to brew it this weekend. Without question the biggest beer I've ever made, and it taste great right from the start. Thanks again!!
I just dumped my batch. It's the second batch I've ever dumped, and the other was a huge imperial porter. Both had the same quality - an unreasonable straight-espresso acidity that was completely unacceptable. There must be so something with my water chemistry that's preventing me from pulling of these big dark beers. Anyway, I need to regroup and get some water testing done before I make anything like this again.
I just dumped my batch. It's the second batch I've ever dumped, and the other was a huge imperial porter. Both had the same quality - an unreasonable straight-espresso acidity that was completely unacceptable. There must be so something with my water chemistry that's preventing me from pulling of these big dark beers. Anyway, I need to regroup and get some water testing done before I make anything like this again.
master_haze said:maybe this nomograph can help you get the water to the right conditions for these big dark beers? It is a pretty easy to use nomograph that will allow you to determine what you would need to add to your water and how much of it in order to get the right base water composition for any style. http://www.howtobrew.com/images/f83.pdf excel sheet that makes the same calculations: http://howtobrew.com/section3/Palmers_Mash_RA_ver3ptO.xls master_haze
Thanks!!
Thank you. I should plan ahead better and be more creative with it but ended up with the stout and a black ipa. Had to use a little dme. Hope it all turns out tasty.1Mainebrew said:I've done a schwarzbier twice and a Belgian stout once when brewing second runnings from this beer. All came out amazing! If your gravity is light just boil longer before adding your first hop addition or toss in a little dme. You'll be fine.
ultravista said:Do you get a 5 gallon batch from the second runnings? I've got a imperial porter going this weekend with a target gravity of 1.088 @ 5.5 gallons. I should have enough grains for a second lower gravity brew. What do you suggest?
Thank you. I should plan ahead better and be more creative with it but ended up with the stout and a black ipa. Had to use a little dme. Hope it all turns out tasty.
Does anyone that has brewed this in the past know if it is an aggressive fermentation and consistently needs a blow off tube? I've never used this yeast or brewed this recipe before. Thanks.
Update on my batch:
Brewed = 12/14/12
Transfered to Secondary: 1/15/13
Added port soaked oak (soaked for 3 weeks in a cup): 03/03/13
kegged= 4/19/13QUOTE]
Tapped = 9/23/13
Wow, this is a great beer thanks for the recipe! The complex grain bill comes through in this amazing beer.
The Port wine leaves a distinct fruit flavor that left a few friends stumped, they could taste something fruity coming through but could not pick out what it was. The oak aging definitely adds a lot to the beer.
I recommend this beer with a nice mild/medium macanudo cigar :rockin:
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