06.06.06 We should start planning now....

[Dude]

Hope this works

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

Nope.

 

[Dude]

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).

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

Tough recipe to convert, but here is my attempt. PLEASE those who have experience with this, chime in. I want to give the extract brewers a good recipe. You guys might want to add some dextrine, but with the flaked oats I think that will help the body.
IMHO, a partial mash would be best, but for steeping I think it will be sufficient to use portions of the grains to extract the flavors you want.
For your case Walker, if 3 lbs is your limit you'd now have 6 lb.s of grain to steep, I guess in two different pots. Rhoobarb's method seems right on:

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!

I have very little experience with hops when it comes to partial boils-so hopefully anyone doing that knows what the dealio is.

Anyway, here you go:

06.06.06 -- Extract version

A ProMash Recipe Report
Recipe Specifics
----------------
Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
Total Extract (Lbs): 11.50
Anticipated OG: 1.077 Plato: 18.56
Anticipated SRM: 14.7
Anticipated IBU: 60.0
Wort Boil Time: 60 Minutes

Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
43.5 5.00 lbs. Generic DME - Light Generic 1.046 8
13.0 1.50 lbs. Honey 1.042 0
8.7 1.00 lbs. Munich Malt Germany 1.037 8 (steep)
8.7 1.00 lbs. Rye Malt America 1.030 4 (steep)
4.3 0.50 lbs. Flaked Rye America 1.034 2 (steep)
8.7 1.00 lbs. Smoked(Bamberg) Germany 1.037 9 (steep)
4.3 0.50 lbs. Aromatic Malt Belgium 1.036 25 (steep)
4.3 0.50 lbs. Crystal 40L America 1.034 40 (steep)
4.3 0.50 lbs. Special B Malt Belgian 1.030 120 (steep)
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.00 oz. Chinook Whole 12.00 43.1 60 min.
1.00 oz. Northern Brewer Pellet 7.00 14.1 30 min.
1.00 oz. Willamette Whole 4.70 2.8 5 min.
1.00 oz. Willamette Whole 4.70 0.0 Dry Hop
Yeast
-----
White Labs WLP028 Edinburgh Ale

Notes
-----
1 week secondary on oak chips

 

[david_42]

Page not found. Big Brother doesn't like the Beast?

 

[Darth Konvel]

What kind of file has a *.bsm extension?

 

[andyman]

This is a great idea. A rye based beer would be awesome. Being that June is a warm month, you don't want to go to dark. The hop rate should be somewhat high though.

 

[The Happy Mug]

First time I've seen Dude's new avatar. It's Duderiffic!

 

[Tony]

Well the blizzard is finally over. I planned on brewing our brew this weekend, but wasnt able to get my yeast. So, hopefully I will pick it up tomorrow after work, and make a starter, and brew Wednesday night. Im going to Vegas for awhile, so when I get back I will be racking to the secondary.

Has anyone brewed this one yet? How's it proceeding?

 

[Dude]

Well the blizzard is finally over. I planned on brewing our brew this weekend, but wasnt able to get my yeast. So, hopefully I will pick it up tomorrow after work, and make a starter, and brew Wednesday night. Im going to Vegas for awhile, so when I get back I will be racking to the secondary.

Has anyone brewed this one yet? How's it proceeding?

I was supposed to brew it this weekend but my HBA order didn't come in. Now the planned brew day is Thursday or Friday of this week.

 

[Tony]

What honey did you finally decide on?

 

[Dude]

What honey did you finally decide on?

Got a pound each of clover and orange blossom. Will probably mix 50/50.

 

[Tony]

Cool, that'll taste awesome I bet!

 

[Dude]

Cool, that'll taste awesome I bet!

If I ever get my ingredients for this batch (HBA bastages), I'm going to brew it and save the yeast cake for a similar batch--BUT I'm going to do everything exactly the same but replace the honey with brown sugar, just for kicks.

 

[Darth Konvel]

My brew day for this has been kicked back, as I'm hoping to pitch it onto a yeast cake for maximum effect. Originally planned to start the "starter" batch last weekend and never got around to it. Heck, never even got a recipe together.

So, along those lines, any suggestions on a lighter weight beer (around OG of 1.05) to brew with this yeast?

 

[Tony]

My brew day for this one will be postponed until I return from Vegas. Im flying out Saturday, and coming back the following weekend. I dint want to make my two day starter, brew and pitch, only to have it starting while I was gone and have something go wrong. So, I'll be patient and wait...

 

[Rhoobarb]

..but replace the honey with brown sugar, just for kicks.

Traitor! I'm sticking with Orange Blossom honey, but some of us should trade brews and see what, if any, difference it makes!

 

[Brewpastor]

666 - has to be a beast of a beer for sure. Maybe it needs a little wormwood in it? A little smoked grain is a good idea. It should be either deep gold or red in color. I will have to do some deep meditating on this, read a little theology, muse on the beer with-in

 

[SwAMi75]

666 - has to be a beast of a beer for sure. Maybe it needs a little wormwood in it? A little smoked grain is a good idea. It should be either deep gold or red in color. I will have to do some deep meditating on this, read a little theology, muse on the beer with-in

Wormwood.....now that's a helluva idea. How available is the stuff, how would one use it, and does it impart any flavor? I've never had absinthe.

 

[Dude]

I'm getting set to brew this next.

Who else has an imminent brew day for this sucker? I'd love to get a bunch of these brewed so everyone can brainstorm again and see what needs to be changed up.

 

[Regicider]

Wormwood.....now that's a helluva idea. How available is the stuff, how would one use it, and does it impart any flavor? I've never had absinthe.

It is terribly bitter. Not very healthy either, I'd assume. (There is a reason for straining the absinthe through a small, sugar-filled sieve or spoon before drinking it. I'd imagine it's the bitterness. The reason for diluting it with water might just be the 70%-80% alcohol concentration. The reason it's forbidden in many countries is likely to be the wormwood.)

 

[BadKarmaa]

This beer sounds devilishly ill! In a good way that is. where can I get all these ingredients? My HBS sure as hell doesn't have them. Is there a one stop online shop? I've been surfing the net and can't find an online store that has all the ingredients for this recipe. Something is always unavailale, whether its whole hops the German smoked malt,or the American Rye. I can't find a place that has it all and I need to get this going as soon as possible if i'm going to keep pace with everyong else. Also is this a single step infusion mash? how long is the sparge? Or are we just going with our gut and personal preferences? Also as far as names go... HBT's REDRUM has a ring to it don't you think? I know the polls are closed now so my vote is for imperial hellfire. I too think we should leave the "red" out of the name. Also, Dude.....you're a funk'n genious for starting this thread!!!!!

 

[MrSaLTy]

It is terribly bitter. Not very healthy either, I'd assume. (There is a reason for straining the absinthe through a small, sugar-filled sieve or spoon before drinking it. I'd imagine it's the bitterness. The reason for diluting it with water might just be the 70%-80% alcohol concentration. The reason it's forbidden in many countries is likely to be the wormwood.)

The main reason it has been forbidden it that if absinthe is created improperly it can contain wood alcohol or Methanol. Methanol is a fatal posion. Smaller doses can cause blindness. This was a common problem in the late 1800's into the 1900's. Now the process is much more reliable and its not so much of an issue.

 

[RichBrewer]

Please forgive me if this has been discussed before but when is everyone planning on adding the honey? If it's just in there for the fermentables it can be added anytime but for flavor maybe at flame out?

 

[Dude]

Please forgive me if this has been discussed before but when is everyone planning on adding the honey? If it's just in there for the fermentables it can be added anytime but for flavor maybe at flame out?

I think whatever we decide should be done exactly the same. Batch #2 (I'll be doing one) should go differently if we deem it necessary.

I think we should add the honey at or just before flameout.

 

[RichBrewer]

I think whatever we decide should be done exactly the same. Batch #2 (I'll be doing one) should go differently if we deem it necessary.

I think we should add the honey at or just before flameout.

That is my thought as well. Might as well try to impart some honey flavor to make this beast even more complex.

Also, I've found the malted rye but I haven't seen any flaked rye. Can someone recommend a good source?

 

[Dude]

That is my thought as well. Might as well try to impart some honey flavor to make this beast even more complex.

Also, I've found the malted rye but I haven't seen any flaked rye. Can someone recommend a good source?

I think www.ebrew.com has it.

 

[RichBrewer]

Thanks Dude. Supplies are on order! Looks like I'll be brewing it in about 2 weeks.

 

[Tony]

Anyone else brew theirs yet? Im still away on vacation, and havent done mine yet.

 

[Darth Konvel]

I'm going to be brewing the beast tonight methinks. Only problem I'm run into is that the my LHBS didn't have any rye malt, just flaked, so I may be heading for disaster using 3 lbs of flakes rye I'm hoping an extended sac rest will do the trick though.

 

[RichBrewer]

Anyone else brew theirs yet? Im still away on vacation, and havent done mine yet.

My ingredients shipped yesterday. I'm planning March 13th to brew.

 

[Dude]

Let's please try to stay as close as we can to the recipe, especially yeast. That yeast is the key to this beer, methinks.

I realize not everyone can get the same ingredients, so that's cool to use what you can. I just want to keep a baseline so we can all compare against each other accordingly. It'll be easier to tweak I think.