08-08-08

[BrewBrain]

i vote brew and save to be opened on 8/8/08

+1 on the 1.088, too

I agree with everything DeathBrewer says. Including the mug thingy.

 

[Brewpastor]

What I am thinking is a 1.088 with about 80 IBUs. Mash high to give it a good mouth feel - thick and velvety, maybe 154 -156 degrees. I usually have mashed lower but the judges at the nationals wanted more mouth feel, so this would give it to them, while keeping the beer at a level you could survive drinking. Use an English 2-row, like Crisp MO, keep the specialty grains at about 20% with 10% or so being roasted grains mixed between chocolates and roasted. Use higher colored crystals to get the plum/raisin tones so it mellow well with the sherry tones of aging. Maybe hops at 60, 10 and end. Use Horizons, EKG or something like that. Boil for a couple hours to concentrate the wort, maximize extraction and form melanodians (or however you spell it). I want a brew that will be finished enough to drink in 8 months, but with the strength to lay down for a few years.

Folks who had my RIS in Denver, what do you think?

I am getting thirsty...

 

[Engelramm]

Count me in on this one.
The description above sounds great.

 

[DeathBrewer]

All sounds fantastic to me!

EKG FTMFW!

 

[Evan!]

Wouldn't adding melanoidin malt help with the maltiness as well?

 

[Orfy]

I've added the poll.

 

[DeathBrewer]

DRINK on 8/8/08!

 

[Yuri_Rage]

Brew over New Year's!

 

[Brewpastor]

Wouldn't adding melanoidin malt help with the maltiness as well?

Yes, but I figure I will be boiling this pig long anyway. For an extract brew I would say definately throw in the melanoidin malt, but in the All-grain I could call it black or white.

 

[Brewpastor]

Brew over New Year's!

That would be as fine a way to celebrate the new year as I can think of.

 

[Ryan_PA]

The poll is funny. What homebrewer would choose to brew later rather than sooner?

 

[Brewing Clamper]

Yeah, I'm the only one that chose the latter date, but I'm obviously out-voted here. Still, it's not like you can't brew anything else in the mean time.

 

[DeathBrewer]

88.89% for drink day! lol

 

[Brewpastor]

88.89% for drink day! lol

That is funny. Or is it a sign? Are the brewing gods trying to tell us something?

 

[DeathBrewer]

so far it looks like drink day...so if it works out that way, what does this mean for brewing? should we just brew any day we want? for instance, if i wait a month after everyone else has brewed, mine won't age as long, but we open the same time?

or is it important that we all brew the same day/weekend?

does it matter?

 

[Evan!]

Yeah, I'm the only one that chose the latter date, but I'm obviously out-voted here. Still, it's not like you can't brew anything else in the mean time.

Yeah, I mean, it's not like I'm running out of beer.

 

[Brewtopia]

Originally posted by Brewpastor
Folks who had my RIS in Denver, what do you think?

Let me be the first to chime in and say that your RIS was/is outstanding!

I voted to brew early for an 08.08.08 release date.

 

[Evan!]

so far it looks like drink day...so if it works out that way, what does this mean for brewing? should we just brew any day we want? for instance, if i wait a month after everyone else has brewed, mine won't age as long, but we open the same time?

or is it important that we all brew the same day/weekend?

does it matter?

I say we choose a brew date too...if 8/8/8 is gonna be the drinkin date, then we should all brew on the same date too.

 

[landhoney]

I voted drink 8/8/8/!
As long as we brew fairly close to a set date it shouldn't make much difference. And if we discuss how it tastes @ 8 months and someone's is only 6 months then they'll know what to expect in 2 months. Or any variation of that.

 

[Brewing Clamper]

I say we choose a brew date too...if 8/8/8 is gonna be the drinkin date, then we should all brew on the same date too.

If we do this, then I'm in for drink date too!

 

[Brewpastor]

Brew 1-1-8 and drink 8-8-8

 

[Brewing Clamper]

Brew 1-1-8 and drink 8-8-8

Sweet.....

 

[landhoney]

Brew 1-1-8 and drink 8-8-8

It has been written....

 

[DeathBrewer]

...so shall it be done

 

[shunoshi]

I voted drink day and will gladly be in if there is going to be a PM or Extract/Steep recipe version. No means for AG yet. Brewing on New Year's Day? Hope my hangover isn't too severe...

 

[Brewpastor]

Recipe attempt number 1:

Some of the info is off. For example, the evaporation rate is more like 12% and the length of boil is 120 minutes, not 60. But we can fix all that later. This is a 20 gallon batch so use your math, or we can deal with that later as well.

8-8-8 Russian Imperial Stout 20 gallon recipe
A ProMash Recipe Report

BJCP Style and Style Guidelines
13-F Stout, Russian Imperial Stout
Min OG: 1.075 Max OG: 1.114
Min IBU: 50 Max IBU: 100
Min Clr: 30 Max Clr: 48 Color in SRM, Lovibond

Recipe Specifics
Batch Size (Gal): 20.00 Wort Size (Gal): 20.00
Total Grain (Lbs): 69.33
Anticipated OG: 1.08821 Plato: 21.162
Anticipated SRM: 57.2
Anticipated IBU: 78.7
Brewhouse Efficiency: 70 %
Wort Boil Time: 60 Minutes

Pre-Boil Amounts
Evaporation Rate: 12.00 Percent Per Hour
Pre-Boil Wort Size: 22.73 Gal
Pre-Boil Gravity: 1.07762 SG 18.79 Plato

Formulas Used
Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.
Color Formula Used: Morey
Hop IBU Formula Used: Rager
Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %

Grain/Extract/Sugar
% Amount Name Origin Potential SRM
76.9 53.33 lbs. Pale Malt(2-row) Great Britain 1.03800 3
7.2 5.00 lbs. Roasted Barley America 1.02800 450
4.8 3.33 lbs. Special B Malt Belgian 1.03000 120
2.2 1.50 lbs. Crystal 120L America 1.03300 120
2.2 1.50 lbs. Crystal 75L Great Britian 1.03400 75
2.2 1.50 lbs. CaraMunich Malt Belgium 1.03300 75
2.2 1.50 lbs. Chocolate Malt America 1.02900 350
2.4 1.67 lbs. Chocolate malt light Great Britain 1.03600 200
Potential represented as SG per pound per gallon.

Hops
Amount Name Form Alpha IBU Boil Time
5.50 oz. Horizon Pellet 12.69 72.1 60 min.
6.66 oz. Goldings - E.K. Pellet 4.75 6.5 10 min.
6.66 oz. Goldings - E.K. Pellet 4.75 0.0 0 min.

Yeast
WYeast 1056 Amercan Ale/Chico

Mash Schedule
Mash Type: Single Step
Grain Lbs: 69.33
Water Qts: 27.30 - Before Additional Infusions
Water Gal: 6.82 - Before Additional Infusions
Qts Water Per Lbs Grain: 0.39 - Before Additional Infusions
Saccharification Rest Temp : 154 Time: 60
Mash-out Rest Temp : 168 Time: 10
Sparge Temp : 170 Time: 60

Total Mash Volume Gal: 12.37 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.

 

[DeathBrewer]

i second the need for a partial mash and extract

i'd try to convert it myself, but i'm afraid i would butcher the recipe

 

[Mutine Bullfrog]

I'm in

 

[Brewpastor]

i second the need for a partial mash and extract

We will get that set-up for sure. Before we do that lets settle on an all-grain base and then we can put the extract/steep and partial mash versions together.

 

[olllllo]

I'm not a mathlete. I'll wait for the answer and fudge showing my work.