10.10.10 Recipe Discussion Thread - The HBT Anniversary Series

[flyangler18]

Belgian Pale would be an excellent choice for a 'starter' beer; I'll very likely do the same.

 

[TwoHeadsBrewing]

Belgian Pale would be an excellent choice for a 'starter' beer; I'll very likely do the same.

Hey since you're already providing the recipe for the BGS...how about a killer one for the Belgian Pale too?

 

[Saccharomyces]

<plug>The BPA in my dropdown is pretty good...</plug>

 

[Doog_Si_Reeb]

Belgian Pale would be an excellent choice for a 'starter' beer; I'll very likely do the same.

That's what I've been planning as well. I may be doing the Belgian Golden Strong a little earlier than 10-10-09. I'd like to have it going before the fall semester starts.

 

[SpanishCastleAle]

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.

Questions:
So are we shooting for 1.100 as the OG?
What FG should we be shooting for? Or is that even typ a discussion point for these?
And how much sugar?
What type of sugar?
Should the type of Pilsner matter? Belgian/German/Moravian/??? I only recall using all Belgian Pilsner once and I thought I was smelling popcorn the entire brew session.

 

[Doog_Si_Reeb]

Soooo.... do we have a verdict? BGS? And do we have a recipe? I will likely brew this in August before the fall semester starts. I'm going to fire up a Belgian Pale Ale in a couple weeks to build a big yeast cake for a BGS.

I am also planning to use either WLP575 Belgian Yeast Blend dregs harvested from a Duvel bottle... If there is an official 10/10/10 recipe, then I will brew that. If not, I may take the input from this thread and draft my own.

 

[SpanishCastleAle]

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

Hate to be a pain but is the sugar going to be as a percentage as well?

And what are the target OG and FG?

I just tapped my first Tripel/BGSA (WY3787) and it surprised me. It started @ 1.088 and finished @ 1.012 and it's sweeter than I would have expected. Maybe just a bit too sweet but it's still not fully carbed. Other than that it's very promising @ only 4 months old. Tripel/BGSA #2 (WLP570) finished @ 1.008 so I'll have to tap that and compare before brewing the 10/10/10 brew.

 

[flyangler18]

Hate to be a pain but is the sugar going to be as a percentage as well?

I do my simple sugar additions in the fermenter, so I keep it out of my percentage formulation.

YMMV.

I'm aiming for an OG of 1.100 and a FG of 1.010 -1.008.

 

[SpanishCastleAle]

I do my simple sugar additions in the fermenter, so I keep it out of my percentage formulation.

YMMV.

I'm aiming for an OG of 1.100 and a FG of 1.010 -1.008.

Sounds good. Is there going to be a 'default' sugar addition amount? I don't really know what OG from the grains to shoot for unless I know how much suger is going to be added. So it's difficult to convert the % into amounts.

I'll prob add at least some of the sugar in the fermenter too. My Tripel/BGSA #2 had the sugar added in the fermenter and it finished @ 1.008. Other than the yeast and 'when sugar was added' it was otherwise as identical to #1 as I could make it. And since WY3787 (used in #1) is known for 'fermenting rusted out Volkswagons'; adding sugar in the fermenter seemed to help #2 finish lower (tiny sample size though).

 

[flyangler18]

Sounds good. Is there going to be a 'default' sugar addition amount? I don't really know what OG from the grains to shoot for unless I know how much suger is going to be added. So it's difficult to convert the % into amounts.

If it's easier to work in traditional pound and ounce amounts, have at it! I'd say 2-3 lb of table sugar is an appropriate amount to really dry this beast out.

 

[jacksonbrown]

I think before we talk about "default" sugar additions I think we need to finalize a recipe. What's the word on that. No rush, I guess, seeing as we're 15 months out, but I know I want mine to age for about that, so... I guess yes rush.

 

[SpanishCastleAle]

If it's easier to work in traditional pound and ounce amounts, have at it! I'd say 2-3 lb of table sugar is an appropriate amount to really dry this beast out.

Well unless I'm missing something (entirely possible!) we ultimately have to convert the % to mass right? So we need to know how much sugar there will be...and then subtract those sugar-derived gravity points from the OG (1.100) to find out our target 'grain-OG' (i.e. gravity from the grain). And then using our efficiency number we can then convert % to mass to hit our 'grain-OG'. Or maybe I'm doing it bass-ackwards?

jacksonbrown,
I was basing my posts on flyanglers proposal:

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.

But I plan on brewing a 5 gallon 'yeast starter' brew. So if I plan on brewing the BGSA on 10/10/09...then I need to brew the 'Starter Brew' on about 9/26/09...which means I need to make a small starter for that a few days before that...which means I need to have yeast in hand before that. So I'll need to order the yeast by just after Labor Day or so. Yea I guess there is still time.

 

[flyangler18]

SCA,

You're making it way too complicated!

Adjust the percentages to accomodate the sugar in the boil:

80% Pilsner
5% Wheat
5% Munich
10% Sucrose

 

[SpanishCastleAle]

Haha, it wasn't complicated at all. I just have a way of making it sound more complicated than it really is.

80 Pils/10% Munich/10% Wheat (the recipe proposed earlier...no mention of sugar at all)
is not the same as
80% Pils/5% Munich/5% Wheat/10% Sugar (recipe posted above).

Obv the relative amounts of Pils:Munich:Wheat have changed.
That's why I think we need to either know the sugar mass or the sugar %. Unless this is one of those things left to the discretion of each individual. I'm poppin' my 'HBT Anniversary Series' cherry so I don't really know what is set in stone and what is left to the individual.

 

[flyangler18]

Sugar in the boil vs. sugar as a fermenter feeding should be equal to one another in terms of gravity contributions, and while the amounts of wheat and Munich may have changed slightly, they are character additions. A delta of 5% isn't going to take the recipe out of character; hell, I'd argue you wouldn't be able to tell the difference!

A perfectly delicious benchmark BGSA is Duvel, which is nothing more than Pilsner malt and sugar. Remember, these styles are vehicles to showcase the yeast character above all else, hence the simplicity of the grist.

 

[SpanishCastleAle]

Agree! All 3 of my BGSA/Tripels were nothing but Pils/sugar...hopefully so the 3 yeast strain differences would be apparent.

 

[KingBrianI]

I'm pretty ready to get this thing rolling. Since brewpastor hasn't weighed in with a recipe, let's fly with flyanglers. I'd prefer if we had a hard and fast "final" recipe or percentage suggestion with OG IBU and all that. Looks like the Wyeast Flanders Golden Ale 3739PC is available.

 

[Saccharomyces]

Yep I'm ready to roll too, I agree let's get the game on. I need to have everything ready so I can brew this on 9-9-9.

 

[Hookstrat]

I'm pretty ready to get this thing rolling. Since brewpastor hasn't weighed in with a recipe, let's fly with flyanglers. I'd prefer if we had a hard and fast "final" recipe or percentage suggestion with OG IBU and all that. Looks like the Wyeast Flanders Golden Ale 3739PC is available.

3739PC is sitting in my fridge. Let's do this!

 

[camiller]

Yep I'm ready to roll too, I agree let's get the game on. I need to have everything ready so I can brew this on 9-9-9.

10-10-09 would be 1 year before 10-10-10, or are you just wanting to give it an extra month and day?

 

[camiller]

Anyone have any final thoughts on flyanglers recipe? Particularly any thoughts on the exchanges in posts 150, 151, and 152? Extrapolating from the style guides and this chart I'm thinking IBU's ought to be closer to 40 rather than 51.

That aside, I think my MT should be able to hold enough grain to do a 10 gallon batch so I might oak half. Or try a different yeast strain. possibilities....

 

[flyangler18]

17.5 lb Pilsner
10 oz Munich
10 oz Wheat Malt
(Grain bill assumes 70% efficiency, scale as necessary)
3-3.5 lbs of sucrose, fermenter feeding.

50 IBUs, including flavor and aroma additions. A dry hop wouldn't be a bad idea, either.

Mash @ 149° for 90 minutes.
If you get 90% attenuation from your yeast (certainly within sight with the sugar), you'll hit 1.010.

 

[camiller]

17.5 lb Pilsner
10 oz Munich
10 oz Wheat Malt
(Grain bill assumes 70% efficiency, scale as necessary)
3-3.5 lbs of sucrose, fermenter feeding.

50 IBUs, including flavor and aroma additions. A dry hop wouldn't be a bad idea, either.

Mash @ 149° for 90 minutes.
If you get 90% attenuation from your yeast (certainly within sight with the sugar), you'll hit 1.010.

I was looking at the recipe in post 148, which is a bit different. I see you have upped the Pilsner a couple pounds. Will this be the final recipe then?

 

[SpanishCastleAle]

How many gallons is your recipe for flyangler?

EDIT: and I thought it was 10% Munich and Wheat?

 

[flyangler18]

5 gallons finished product in packaging; for my system, it's 8 gallons preboil down to 6 at the end with 5.5 going into the carboy.

camiller - the earlier posted recipe assumed 80% efficiency. With a beer this big, 70% is more realistic.

I've also adjusted attenuation, given the more fermentable wort and sugar feedings.

 

[flyangler18]

EDIT: and I thought it was 10% Munich and Wheat?

I'm having some issues keeping the color in line with scaling those percentages. If we want to keep this one very pale, then it's more difficult. If we're ok with an SRM approaching 12, then keep the percentages.

Any other thoughts, suggestions?

If it makes people feel better to call this a Belgian Speciality, we can always do that too!

 

[SpanishCastleAle]

Yea I see what you mean on the color. Plugging numbers into my spreadsheet it comes in @ approx. SRM of 5.5-ish...towards the top of the range. But eliminating the Munich altogether and replacing with Pils still yields an approx. SRM of 5.1-ish. So it appears almost no way to get it below 5-ish unless you use more sugar. It's just a lotta malt!

Looks like for me it'll be:
13.5# Pils (93%)
1/2# Munich (3.5%)
1/2# Wheat (3.5%)
2.5# cane sugar
5.25 gal. @ 1.101 (77% eff)
~5.1 SRM

1 oz. Hersbrucker 3% FWH
1 oz. Magnum 13.5% 60 min.
1 oz. Hersbrucker 3% 0 min.
1 oz. Hersbrucker 3% -2 min.

That's about 45-ish IBU (Tinseth using 20 min. for the FWH)

Or I may use this as an excuse to buy some Styrian Golding instead of the Hersbrucker.:rockin:

This will be the most malt I've ever tried to cram in my lauter tun!

 

[Homercidal]

I was hoping to do this, but the recipe seems too big for my equipment. I can barely fit a 5G recipe in my kettle, so going this big would require some creative resource planning.

Maybe boil in two separate kettles? One with first runnings, and the other with later runnings? Place hops in kettle with later runnings to up the extraction amount, and then combine at the end? Or mix the two preboil and split hop additions in half for each?

 

[Gremlyn]

I was hoping to do this, but the recipe seems too big for my equipment. I can barely fit a 5G recipe in my kettle, so going this big would require some creative resource planning.

Maybe boil in two separate kettles? One with first runnings, and the other with later runnings? Place hops in kettle with later runnings to up the extraction amount, and then combine at the end? Or mix the two preboil and split hop additions in half for each?

You could just do a 2.5 gal batch. Or back to back 2.5 gal batches and combine. That might be the way I go with it as my MLT can't go above 12 lbs of grain.

 

[SpanishCastleAle]

My kettle is only 8 gal. (to the rim...less if I want to prevent boilovers) so for big batches I just reserve a gallon or so (making sure to pull the FWH with this reserved wort) and add it as soon as it will fit.