06.06.06 We should start planning now....

[Chairman Cheyco]

How about "Vat 666"?

Too bad we're not making a trippel... Trippel 6

 

[Dude]

I'm still wondering how I'll get so much 'specialty grain' into my 20 qt kettle.

I would really like to try brewing this bad boy, so if someone comes up with a reasonable extract+grain recipe I'm all ears (or eyes, as it were.)

I just remember that when I brewed my Pandora's Box, I had something like 3 lbs of grain involved, and that was about as much as I could work with.

-walker

Walker...don't worry, I'll convert it over tonight and post it. I'll probably drop the specialty grains a little bit so you guys don't have a huge sack of steeping grains. IMHO, you'll be able to extract enough qualities of thos malts to get the flavor you are looking for. Supplement the rest with DME/LME.

It'll be great!!!!

 

[Tony]

Yeah, the only rye extract is for medicinal use only.

 

[Walker]

then count me in! If necessary, I can steep in multiple pots and combine it all together in the main pot before boiling and adding the DME.

I think I could actually swing the full 9 lbs of special grain (3 pots w/ 1 gallon of water and 3 lbs of grain each).

Bring it on!

I would be interested in aquiring a bottle of the AG version for comparison to the extract one... maybe I can work something out with BeeGee or Kai if they end up brewing this one.

-walker

 

[Baron von BeeGee]

I'm sure we can work something out...my pipeline is pretty full at the moment, but I expect to brew this or some variation thereof at some point this spring.

 

[Walker]

sounds good. I was thinking of brewing this around the end of march/beginning of april, and cracking into it on 6/6/6 for the first time.

-walker

 

[Baron von BeeGee]

That should be workable...give these guys times to get through an iteration.

 

[Tony]

Okay, no more revisions on this baby...

As I have ordered my grain bill and hops. I will be going to my LHBS for the yeast, and will all set to brew in one week.

Now comes the worst part...waiting!

 

[Dude]

Okay, no more revisions on this baby...

As I have ordered my grain bill and hops. I will be going to my LHBS for the yeast, and will all set to brew in one week.

Now comes the worst part...waiting!

Now that the recipe is done, I'll probably brew it on the 11th. I'll order goods tonight or make a stop at the HBS next week. Doubt I can get all the stuff locally though.

So far for names I like your suggestion of Highway to Hell Ale (or some variation on that) the best. Keep the names coming....

 

[Pumbaa]

I'm gonna try to go out and buy a cooler and stuff to make a mash tun tomarrow and then brew this trying to get it into bottles by 01 MAR to drink on 06 Jun 06

May have to try and make this one at the firehouse . . . just seems right

 

[Brewsmith]

Work has kicked my butt this week so I haven't had much time to view, not to mention post recently. But I have to say that the final recipe looks great. I'll definately give this one a try. Will that much grain fit in a 5 gal. cooler? I may have to scale down a little.

 

[Baron von BeeGee]

Will that much grain fit in a 5 gal. cooler? I may have to scale down a little.

My limit with a 5g cooler was around 13lbs pushing it. At that limit I couldn't push the lid down without mash squirting out.

 

[Cheesefood]

It can be done; I've done it before! But you'll have to do it as a (take a deep breath here) partial mash. My Hop Rod Rye clone was an extract with grains.

It's not that bad. I just threw the flaked rye into my steeping bag along with my cracked specialty grains and placed it into ~2 gals of water and about a cup of DME tossed in. I brought the water temperature up to ~100oF for ~10 mins. Then I raised it to ~120-125oF for ~30-45 to help break the proteins up. After that, I brought the grains up to ~150 for ~30 mins., the removed the grain bag and boiled as usual.

Somebody else may have a better method. Yes, it adds time to your brew day. But that gives you extra time to relax, not worry and have more homebrews! :cross:

I plan to brew our 666 beer (whatever we end up calling it) the first weekend in March. As for converting this entire recipe, I'll try and work on it, but I'm betting some minds greater than mine will come through!

I'll split the cost and brew w/you if you're AG.

 

[Dude]

I'll split the cost and brew w/you if you're AG.

OOH!

10 gallons!!!!!

 

[kc8flq]

Can one of you ProMash'ers out there export the final recipe in .xml format so I can import it into BeerSmith?
I just might use this as an excuse to do my first AG!

 

[mayday1019]

could someone please let me know how to paste a possible label idea I have to this thread?

 

[Dude]

could someone please let me know how to paste a possible label idea I have to this thread?

Is it an image? If it is something like a .gif, .jpg, etc. just sign up on a free hosting site like photobucket and attach the image by clicking on this picture up above when editing a post

.

Insert the URL of the pic when the window pops up, and it will create a code that will display the image in your post.

 

[mayday1019]

Hey Guys,

I am new to this forum as well as homebrewing in general. I have been throwing some ideas for labels around about this brew. This is what I have come up with so far. It's raw I know, but its just the first draft. I think it has the attitude you guys might be looking for.

 

[Dude]

Hey Guys,

I am new to this forum as well as homebrewing in general. I have been throwing some ideas for labels around about this brew. This is what I have come up with so far. It's raw I know, but its just the first draft. I think it has the attitude you guys might be looking for.

Nice label!



Moderator note: I edited the link--it needs the

 

[Rhoobarb]

I'll split the cost and brew w/you if you're AG.

Now that sounds like a plan! I don't think my brewpot is large enough for a 10 gal. batch. Maybe 7 or 8! Mash tun is no problem, in fact, I'll probably have a new one by then.

Seeing as this is a 'group' brew, I'd suggest inviting anyone in the Chicago area to join us and I'd be willing to host. Maybe we can double up on brewpots, burners, carboys, etc., if we get enough people and want to do a huge batch!:cross:

March 4th is the soonest I can do it, so I vote for that as a target date. [ame="http://maps.google.com/maps?oi=map&q=Plainfield,+IL+60544"]I'm in Plainfield[/ame]. PM me for more details!

 

[Dude]

I've not used honey before, does it matter what kind?

My options are Starthistle, Orange Blossom, Clover, or Wildflower.

What's the consensus?

 

[david_42]

Looking good guys!

 

[Dude]

Mash temp? 154ish?

Also, recipe says around 50 IBUs, make sure you adjust your hops AA% in Promash to get close to that. I had to add .25 of Chinook to get up there.

 

[Tony]

Im using Clover honey in mine. Clover honey isnt really as sweet as Wildflower, which can be very sweet, and Starthistle can be so sweet its almost candy-like. Clover, to me anyway, has a nice mild sweetness, with a slight citrus flavor.

Orange Blossom or Clover would be a good choice, again...in my opinion, as they are both milder, and I dont want it overpowing any other flavor. Im adding mine the last 30 minutes of my boil.

 

[Pumbaa]

I normally use plan old white honey. Besides the fact it's cheeper and easier to get I'm really only looking for the sugars and not more flavors

 

[Rhoobarb]

I've not used honey before, does it matter what kind?

My options are Starthistle, Orange Blossom, Clover, or Wildflower.

What's the consensus?

I have used (and plan to use) Orange Blossom. It's pretty easy to get and the cost isn't really any higher than regular clover honey. Sue Bee offers it and it's usually right next to their clover honey at the grocery store. I usually wait for it to go on sale and stock up!

 

[Dude]

Mash temp? 154ish?

I'm brewing this on Saturday, what are we mashing at?

 

[Darth Konvel]

154F sounds good to me. I'm thinking I'll be brewing this next next weekend (18th maybe?). I thinking of going with Clover honey (I'm pretty sure I've seen it around here) or Orange Blossom (which I know I can find). Good luck to all you in the first wave

 

[Tony]

154F sounds good to me. I'm thinking I'll be brewing this next next weekend (18th maybe?). I thinking of going with Clover honey (I'm pretty sure I've seen it around here) or Orange Blossom (which I know I can find). Good luck to all you in the first wave

154-155 seems like a good target for the mash temp.

My grains and honey get here on Friday, and Im picking up my yeast tomorrow and making my starter. It should be a good one for sure!

 

[DeejayDebi]

Hope this works

http://www.geocities.com/deejaysmusic/hbt-666.bsm

Can one of you ProMash'ers out there export the final recipe in .xml format so I can import it into BeerSmith?
I just might use this as an excuse to do my first AG!