10.10.10 Recipe Discussion Thread - The HBT Anniversary Series

[Saccharomyces]

I'll be using the Wyeast 3739-PC which will be coming out this summer. An epic brew deserves an epic yeast. :rockin:

 

[SpanishCastleAle]

So the yeast is up to the individual?

What is that PC strain Sacc? I thought they had a schedule for upcoming PC strains but I can't seem to find it right now.

I also plan on brewing up a Blonde or something to propagate the yeast.

 

[Saccharomyces]

Back a few posts... Jason dug up some good info for us.

https://www.homebrewtalk.com/f12/10...versary-series-79107/index21.html#post1306801

Since it's from Flanders I'm expecting a nice funkiness and high attenuation, so I'm stoked to try it.

 

[KingBrianI]

Let's put this in writing. Looks like the poll is pretty much decisive. Now we just need to decide between flyangler's recipe and brewpastor's, if he creates one. I want to brew ASAP so that sucker gets lots of age by swap time. Looks like the yeast comes out July 1, we should definitely have something planned by then.

 

[Saccharomyces]

I'll be brewing my 10/10/10s on 9/9/9. I'm taking the day off to , if you get my drift...

 

[SpanishCastleAle]

Are we expected to use the same type hops? Just curious exactly how close to the recipe we are expected to stay. Or maybe I'm just looking for an excuse to buy some Styrian Goldings.

 

[Saccharomyces]

Are we expected to use the same type hops? Just curious exactly how close to the recipe we are expected to stay. Or maybe I'm just looking for an excuse to buy some Styrian Goldings.

For the 9/9/9 I know most people subbed hops. I was one of the only ones who had horizon in stock, nearly everyone else subbed something else for bittering as horizon was a pain to find. I would have subbed too but I already had hunted down horizon since I happen to like it.

Styrian Goldings is a fine hop, but I'll be subbing Saaz and/or Mt. Hood.

 

[KingBrianI]

Yeah, subtle substitutions are a good thing in my book. It's interesting not only to compare the recipe between different people's breweries, but also between variations. For instance, I hopped my 999 with all english hops and added some smoked malt to the grain bill. It will be interesting to taste it side-by-side with other versions.

 

[SpanishCastleAle]

Styrian Goldings is a fine hop, but I'll be subbing Saaz and/or Mt. Hood.

I have a 1/2# of whole Saaz from Freshops that I bought in 1999 and stuck in my freezer and forgot about. It's still in the original 1/2# portion vac-pac and still has vacuum and the hops are still green. I don't want to even open it until right before I plan to use them (if they don't stink to high-heaven). I was thinking about opening the vac-pac for this brew and using them if they don't stink.

Maybe I'll make 2 versions of the 10/10/10...just in case.

 

[MNBugeater]

So the yeast is up to the individual?

What is that PC strain Sacc? I thought they had a schedule for upcoming PC strains but I can't seem to find it right now.

I also plan on brewing up a Blonde or something to propagate the yeast.

Are we expected to use the same type hops? Just curious exactly how close to the recipe we are expected to stay. Or maybe I'm just looking for an excuse to buy some Styrian Goldings.

There will be a 'standard' recipe and inevitably 50 pages of "I don't have [insert hops], [insert specialty malts], or [insert yeast], can I use [insert something relatively close]" posts. For the 999 Barleywine swap a lot of people had to sub hops, or for those that have a yeast bank will likely want to use what they have in stock.

Having said that, if there is special yeast strain coming out I would be willing to get it for this anniversary brew and also bank some of it.

So there will be some variety in the standard recipe but most of the participants should be pretty close.

 

[LooyvilleLarry]

Let's put this in writing. Looks like the poll is pretty much decisive. Now we just need to decide between flyangler's recipe and brewpastor's, if he creates one. I want to brew ASAP so that sucker gets lots of age by swap time. Looks like the yeast comes out July 1, we should definitely have something planned by then.

+1 on getting it together. I think that this yeast is ALREADY out (April - June) .

 

[Saccharomyces]

+1 on getting it together. I think that this yeast is ALREADY out (April - June) .

3739 not 3789. The 3789 out now seems to be Orval?

 

[flyangler18]

3739 not 3789. The 3789 out now seems to be Orval?

Not really The primary strain for Orval is 510: Bastogne. You can get close with 510 in primary then Brett brux in secondary.

 

[magnj]

What's the deal with this, Barleywine, Golden Strong?

 

[LooyvilleLarry]

+1 - I like the BGS, let's just settle on the recipe. We have so many talented brewmasters here !

 

[camiller]

+1 - I like the BGS, let's just settle on the recipe. We have so many talented brewmasters here !

So, the recipe flyangler posted (post 148 of this thread), or has someone got another?

 

[flyangler18]

I wouldn't be offended in the least if others would like to propose a recipe.

After all, we should all be collaborating.

Jason

 

[IrregularPulse]

watching again to see if this changes from a BGS

 

[TwoHeadsBrewing]

Ok, so we're three months away from the one year mark right? We need to make a decision and get this ball rolling! I'm a fan of either a BW or BGS, but am leaning towards the Belgian because it's more rare to see that style in the stores. Can we get a vote, or at least propose a cutoff date for a decision?

 

[KingBrianI]

There has already been a vote and a cutoff. The belgian golden strong won it.

https://www.homebrewtalk.com/f12/10-10-10-style-poll-117533/

 

[TwoHeadsBrewing]

Ah, I see...I guess I was just confused from the previous poster. So have we settled on the final recipe, or is that still up in the air?

 

[flyangler18]

So have we settled on the final recipe, or is that still up in the air?

Participation on recipe discussion has been limited to date; if someone wants to suggest an alternate recipe or amend the one that I posted up, I'll not be offended in the least.

 

[camiller]

... So have we settled on the final recipe, or is that still up in the air?

That is indeed the question. As far as I know we just have a style settled on by vote. The recipe flyangler posted looks like a good starting point, so if anyone has suggested changes post'em. Personally, since I will be doing a big purchase of base grain soon I'd like to see us get close to final so I can include a bag of whatever this ends up calling for. Or is it safe to say that pilsner malt will be the base whatever the final recipe?

 

[Saccharomyces]

Just so folks don't have to dig:

https://www.homebrewtalk.com/f12/10...versary-series-79107/index15.html#post1291271

Looks fine to me, but if the venerable BP would like to suggest any changes I would follow his lead...

As I mentioned I'm gonna use the -PC yeast available starting in July, and I'll be adding Brett C to half so whomever gets me will get both funked and un-funked versions. :rockin:

 

[flyangler18]

Or is it safe to say that pilsner malt will be the base whatever the final recipe?

Definitely.

I'm proposing a different way of writing the recipe, so we don't get stuck on poundage of the grain bill.

Think percentages: 80% Pilsner/10% wheat/10% Munich, hopped to approximately 50 IBUs. Hop for both flavor and aroma.

Appropriate hop choices would be Fuggle, Styrian Goldings, Mt. Hood, Saaz, etc. Use a high AA hop for bittering so you simply use less.

WL570 is an excellent yeast for a recipe of this sort, but I'll be using the Wyeast Flanders Golden Ale yeast releasing 1 July.

 

[HoppyDaze]

can someone bust out a partial mash recipe for this as I only have a 5gal tun

 

[flyangler18]

can someone bust out a partial mash recipe for this as I only have a 5gal tun

That should be quite simple, actually. As I recall, my 5 gallon MLT tops off at around 12.5 lbs of grain. Use Pilsen DME to make up the extra gravity using .6 lbs of DME for every pound of grain.

 

[Edcculus]

That looks great to me. I was kind of confused, so I was keeping a low profile until everything was decided on. I would have been fine with anything but Rauchbier in the end.

Is this going to be brewed on 10-10-09 (or thereabouts)? I'm trying to plan out my schedule for the rest of the year as well as a large ingredient purchase.

For a beer if this magnitude, I was thinking of doing a session ale for a starter. Any suggestions of a style that would go with the Flanders Golden Ale yeast? Belgian Pale or blonde?

 

[Stratotankard]

This will be brewed this fall 10-10-09 (ish) to be drunk 10-10-10. At least that's the way the 9-9-9 was. I'm assuming this big beer is going to need some time to mellow before drinking.

Terje

 

[TwoHeadsBrewing]

I was also thinking about doing a Belgian Pale or Blonde as a starter for this. I'm also seriously considering doing this as a 10 gallon batch. I've got the grain and hops for it already, so why not eh? Maybe I'll oak one...