10.10.10 Recipe Discussion Thread - The HBT Anniversary Series

[hammacks]

2nd a belgian dubbel or tripel.

 

[IrregularPulse]

I'll throw my non-authorative opinion here in hopes of getting the ball rolling.

Let's say Old Ale it is.

Any nay sayers have 1 working week to disagree. If by 5pm Eastern Friday March 13th, no nay sayers, we will start formulating a recipe.

Oh well didn't figure it'd work.
I also would prefer a nice Dubbel or Trippel

 

[Coastarine]

Dubbel? Sorry, 1.075 is not epic enough. Quad/dark strong ale could be good.


Still in favor of wee heavy.

 

[jacksonbrown]

I'm down with the Quad, but my first vote is still for a Strong Scottish.

 

[CBBaron]

My old ale is in the fermenter. If old ale is chosen and its close enough to the recipe I used I will probably just go with that. However I would also be up for a wee Heavy.

No interest in a Belgian Golden Strong but could be convinced to try a Belgian Dark Strong again. So far my attempts at Belgian beers have fallen far short of the commercial beers available. I think the biggest issue is my basement is too cold for the fermentation.

Craig

 

[KingBrianI]

As there are a multitude of differing suggestions being tossed around in this thread, with no clear winner, how about a poll being started to determine a winner? Until a vote is done, I don't foresee a decision being made. It might be a good idea for only people planning on participating voting, so that people with no vested interest don't sway the poll. I have no idea how that could be accomplished though.

 

[Coastarine]

I'm all for a poll, sounds like we've been hearing a lot of wee heavy, old ale, belgian strong dark, and belgian strong golden?

Who runs this racket? Its got to be "official" :cross:

 

[Notnice]

Ill vote for the wee heavy.Never had one and after reading the guidelines sounds like I would like to try to make one.

 

[KingBrianI]

My concern with a Wee Heavy is that if we are aiming for 1.110 OG or something similar to commemorate the date, the resulting beer has the potential to be extremely cloying. The low bitterness, high crystal/kettle caramelization, and scottish yeast, if you choose to use it, will all lead to a very sweet beer. I have a wee heavy aging now that was 99% maris otter, 1% roasted barley with a 1 gallon kettle caramelization, mashed at 154 and fermented with Edinburgh Ale yeast. Ended up between 1.020-1.022 and is very sweet. If it had started at 1.100 it would be almost undrinkable.

 

[KingBrianI]

I was just thinking, actually, that we could get three 10s if we aim for 1010FG and 10%ABV. Too get that low with that much alcohol, some kind of Belgian would probably be best.

 

[Coastarine]

My concern with a Wee Heavy is that if we are aiming for 1.110 OG or something similar to commemorate the date, the resulting beer has the potential to be extremely cloying.

I was just thinking, actually, that we could get three 10s if we aim for 1010FG and 10%ABV. Too get that low with that much alcohol, some kind of Belgian would probably be best.

You've got a point there. I might be talked into the strong dark camp.

 

[BeerPressure]

a quad is more up my alley than a wee heavy. when and how is this going to be decided? a poll?

 

[flyangler18]

A Wee Heavy/Strong Scotch could work quite well, and could stand up to oaking or something similar. I'd suggest kettle caramelization for sure.

In a perfect HBT world, I'd love to do a Flanders Red or Oud Bruin, but then sours don't appeal to everyone. Not necessarily massive beers, but ones that require lengthy aging for the bugs to work.

 

[IrregularPulse]

Well the original poster will need to add the poll or a new thread added with one. Let's get a hold of a moderator to add the poll and head this thing up.

 

[IrregularPulse]

Just a reminder to some who have posted in this thread.
These kind of Swaps are only open to paying supporting members. This thread will most likely get moved to the member's area for discussion and finalizing details if there isn't already a 10.10.10 thread over there.

 

[camiller]

Having just enjoyed Boulevard's 6th glass quad from their smokestack series I'd be up for a quad. or a wee heavy, even if it is "only" 1.080 SG. In fact I'm belatedly looking at brewing the 999 as a partigyle and the second runnings should be around 1.080. Just trying to finalize what else to throw in the MT before the second runnings to make it "scottish".

 

[mmb]

I'd be happy with an Oud Bruin and it's not TOO sour.

I'll pitch bugs and store that equipment at a different house though. No bugs in my brewhouse.

 

[Gosassin]

Wee Heavy! Let's do it.

 

[BeerPressure]

Just a reminder to some who have posted in this thread.
These kind of Swaps are only open to paying supporting members. This thread will most likely get moved to the member's area for discussion and finalizing details if there isn't already a 10.10.10 thread over there.

So I gotta pay the forum to get a recipe?

 

[mmb]

So I gotta pay the forum to get a recipe?

No, but you need to become a supporting member to take part in the swap.

Forum Admin will not allow unknown people to have shipping/address information of others. By being a supporting member you have to provide a valid name/address and form of payment. That usually means the name/address is actually who they say they are.

 

[hammacks]

Could someone let us know if a members only poll gets going? I'm holding off on buying the membership a bit well I get my financials in order and don't want to miss a poll. Thanks.

 

[IrregularPulse]

No, but you need to become a supporting member to take part in the swap.

Forum Admin will not allow unknown people to have shipping/address information of others. By being a supporting member you have to provide a valid name/address and form of payment. That usually means the name/address is actually who they say they are.

Thanks for addressing this. I wsa hoping my post didn't get lost or ignored and people spend a bunch of time planning and brewing this recipe to find out they can't participate.

Could someone let us know if a members only poll gets going? I'm holding off on buying the membership a bit well I get my financials in order and don't want to miss a poll. Thanks.

I was probably wrong about the recipe discussion being moved. It will probably stay here but then once the swap starts getting organized it is only actually open to paying members. Non-supporting members can always contact each other and/or paying members, to do private swapping, but as far as an official Organized Board Swap, it is supporting members only. This helps keep track of everything and make sure people who recieve beer are also sending beer. If you stiff someone on a swap, it disqualifies you for future swaps.

 

[TerapinChef]

If it matters, I vote Belgian Dark Strong or Old Ale

 

[MacBruver]

Weird... first time I've ever seen this thread, and my first thought when I opened it was "hmm, how about a scotch ale..." Interesting to see so many people with the same idea.

I like it because even within the parameters of the recipe, it's complex enough to allow a little lattitude while still confirming to guidelines. Once a recipe is chosen I'd say lock it in, and any differences people want to put into it, they do through technique. Mash temp, caramelization, fermentation temps, oaking, stuff like that.

I'm only on my second batch of beer brewed ever, but I think an event like this would be a truly amazing learning opportunity. I mean how often do you get the chance to get that volume of feedback and information on brewing a specific recipe? I'm definitely, definitely in.

 

[epimortum]

As I've never knowingly had a "Wee Heavy", I have, however had other Scotch Ales and I did not at all care for the "Ash tray" like flavour that we three unanimously declared it had; I can't attest to how a wee heave differs from what we've had in the past but I can say that Rochefort 10 is quite exquisite and that is my 10 for 10.10.10

Best Regards,
Epi

 

[Saccharomyces]

In a perfect HBT world, I'd love to do a Flanders Red or Oud Bruin, but then sours don't appeal to everyone. Not necessarily massive beers, but ones that require lengthy aging for the bugs to work.

Hmmm methinks I see a swap with flyangler18 in my future.

 

[Ragutis]

I'm in for whatever.
Also someone should do a cool label using 3 X's for the three tens. Like a moonshine bottle.

 

[MacBruver]

As I've never knowingly had a "Wee Heavy", I have, however had other Scotch Ales and I did not at all care for the "Ash tray" like flavour that we three unanimously declared it had; I can't attest to how a wee heave differs from what we've had in the past but I can say that Rochefort 10 is quite exquisite and that is my 10 for 10.10.10

Best Regards,
Epi

Wee heavy or strong scotch ale is a little different from a traditional scotch ale. The smoky character can be very muted or almost absent in them, since there is so much else going on. If you can get your hands on a bottle you should definitely give it a try- they're very complex beers that stand up well to oaking and aging. I doubt you would describe alesmith's wee heavy as having any ash tray flavors.

Incidentally, what scotch ales have you had? mcewans, kilt lifter, etc?

 

[Coastarine]

I'm not quite jiving with some of you on the terminology; according to the BJCP a strong scotch ale = wee heavy and there is no "regular/traditional" scotch ale, people just drop the word strong because it is assumed. McEwan's, Bellhaven, and Alesmith are all listed as examples of the style. I don't know if some people are getting confused with scottish ales.

Maybe the BJCP isn't giving me the whole story.

 

[mmb]

Scotch Ale =/ Scottish Shillings

Coastarine, you're in the right with this.

First time, I know.... your parents must be so proud.