10.10.10 Recipe Discussion Thread - The HBT Anniversary Series

[Homercidal]

Was just listening to the Jamil Show and noted that they said this beer would be carbed to like 4 volumes. They indicated that some of the thinner bottles might not be able to handle the pressure and recommended using thick bottles like 750ml bottles, maybe even with a cork and cage. Any thoughts on that?

 

[SpanishCastleAle]

Good question Homer. How high can you safely go in regular bottles?

 

[mmb]

Was just listening to the Jamil Show and noted that they said this beer would be carbed to like 4 volumes. They indicated that some of the thinner bottles might not be able to handle the pressure and recommended using thick bottles like 750ml bottles, maybe even with a cork and cage. Any thoughts on that?

I'm pestering the owner of the specialty beer store I buy from to save any belgian bottles that come in as returns. I've a good collection so far for 10 cents a bottle.

I'll definitely be caging and corking these for the swap. Chances are I'll bottle condition as well.

 

[Homercidal]

There was a brief discussion about someone sending large bottles for the last epic beer, so I wondered if this might be a problem for the 10-10-10 as well. I personally would not have a problem using the larger bottles. I have a few now, and with good reason, I could easily see myself getting some more!

I've been wanting to use a corked bottle for some time now, just could never talk myself into doing it for the beers I've brewed so far.

I also have some larger bottles that look thick, and take a regular cap. And some swingtops that look pretty stout.

 

[SpanishCastleAle]

My only problem with larger bottles is...it's gonna be ~11% alcohol.

 

[Kelsch]

My only problem with larger bottles is...it's gonna be ~11% alcohol.

Then, share!

 

[wildwest450]

Won't that ounce of Goldings at flameout be wasted? I've had flameout addition only beers(no dryhopping) that will lose 80% of their aroma after 4 to 5 months.

 

[mmb]

Some hop flavor/aroma hangs around for a while. Just have to plan ahead when deciding how you do the recipe, I suppose. *shrug*

 

[Gremlyn]

There was a brief discussion about someone sending large bottles for the last epic beer, so I wondered if this might be a problem for the 10-10-10 as well. I personally would not have a problem using the larger bottles. I have a few now, and with good reason, I could easily see myself getting some more!

I've been wanting to use a corked bottle for some time now, just could never talk myself into doing it for the beers I've brewed so far.

I also have some larger bottles that look thick, and take a regular cap. And some swingtops that look pretty stout.

Oh, didn't even think about that... Bombers won't be up to snuff, eh?

 

[Saccharomyces]

Well you can always use standard bottles and carb to 3 volumes. I'll probably bottle half in 12oz bottles at 3 volumes and put the other half in Belgian bottles with corks and cages at 4-5 volumes like I'm going to do with my Saison.

 

[jacksonbrown]

I'm loving all this discussion and am getting super psyched. So is the final recipe set? Can we get a decisive post on that saying "THIS IS THE RECIPE AND GUIDELINES"?

 

[jacksonbrown]

Also, are there any guidelines for fermenting a Belgian? I've never brewed one and would believe there's an ideal temp range, yes?

 

[Gremlyn]

The ideal temp range is whatever your yeast says it is, and you get to pick your favourite yeast for the style.

 

[Roman Brewer]

Hey all,

Haven't participated in the thread, but I've been following. When it comes time to start trading next Sept/Oct, what is the process. Does everyone who wants to participate get put on some master list somewhere, and then told who to send their sixers to? I guess what I mean to say is, where and when do I register?

Cheers.

Roman

 

[JediJoel]

Yes, an official "THIS IS THE 10-10-10 RECIPE" post would be appreciated with guidelines and yeast options (I know a few were thrown out there).

I think I might convert the official to a partial and try my hand at the 10-10-10 since I have a Belgian Strong on deck.

 

[KingBrianI]

So what brewery is this Wyeast Flander's Golden Ale supposed to be from? The smell it is giving off during the fermentation of the belgian pale I'm making to step up the yeast is the most wonderful smell I've experienced yet during a fermentation. It's perfumy, floral, a bit fruity, sweet and clean. I love it. Hopefully it makes it through to the final product. I'd like to try a beer from this brewery to see what kind of flavors and aromas it lends to the beer. By the way, I've been fermenting it at 66. I'll probably start the 10.10.10 there but let it ramp up into the 70s.

 

[mmb]

Hey all,

Haven't participated in the thread, but I've been following. When it comes time to start trading next Sept/Oct, what is the process. Does everyone who wants to participate get put on some master list somewhere, and then told who to send their sixers to? I guess what I mean to say is, where and when do I register?

Cheers.

Roman

Here are two good threads to read up on how the 09/09/09 is being run..

https://www.homebrewtalk.com/f38/09-09-09-barleywine-swap-guidelines-recipe-64150/

https://www.homebrewtalk.com/f14/im-thinking-09-09-09-barleywine-past-due-63737/

 

[SpanishCastleAle]

So what brewery is this Wyeast Flander's Golden Ale supposed to be from? The smell it is giving off during the fermentation of the belgian pale I'm making to step up the yeast is the most wonderful smell I've experienced yet during a fermentation. It's perfumy, floral, a bit fruity, sweet and clean. I love it. Hopefully it makes it through to the final product. I'd like to try a beer from this brewery to see what kind of flavors and aromas it lends to the beer. By the way, I've been fermenting it at 66. I'll probably start the 10.10.10 there but let it ramp up into the 70s.

Supposedly Brouwerij Van Steenberge (Gulden Draak, Piraat) in Ertewelde. I know the aroma you're talking about and it is awesome.

 

[KingBrianI]

Supposedly Brouwerij Van Steenberge (Gulden Draak, Piraat) in Ertewelde. I know the aroma you're talking about and it is awesome.

Awesome, I actually just tried both of those for the first time recently. This beer is gonna be good!

 

[SpanishCastleAle]

Everybody keeps asking for a definitive, 'final' recipe. So I think we need to state one and then if anyone has any problems with it, speak up now or forever hold your peace.

The latest 'BGSA' recipe was:
94% Pils
3% Munich
3% Wheat malt
approx. 3# cane sugar

1.100 OG
1.010 FG

50 IBU with a decent amount of flavor/aroma hops.
predicted SRM = ~5


The latest 'Belgian Specialty Ale' recipe was:
73% Pils
13.5% Munich
13.5% Wheat malt
approx. 3# cane sugar

1.100 OG
1.010 FG

52 IBU with some flavor/aroma hops
predicted SRM = ~8.75

Is there a preference between these two?
I slightly prefer the 'BGSA' recipe just because I keep reading that these brews are all about Pils/yeast. However, we are already out of the style guideline so I can understand the desire to further deviate.

 

[Hodor_Baggins]

The only problem I see w/ either of those recipes is the amount of sugar. I think that needs to be scalable too so people aren't putting 3# in a 2.5gal batch. Or at least state what size batch 3# is for.

 

[camiller]

Everybody keeps asking for a definitive, 'final' recipe. So I think we need to state one and then if anyone has any problems with it, speak up now or forever hold your peace.

The latest 'BGSA' recipe was:
94% Pils
3% Munich
3% Wheat malt
approx. 3# cane sugar

1.100 OG
1.010 FG

50 IBU with a decent amount of flavor/aroma hops.
predicted SRM = ~5


The latest 'Belgian Specialty Ale' recipe was:
73% Pils
13.5% Munich
13.5% Wheat malt
approx. 3# cane sugar

1.100 OG
1.010 FG

52 IBU with some flavor/aroma hops
predicted SRM = ~8.75

Is there a preference between these two?
I slightly prefer the 'BGSA' recipe just because I keep reading that these brews are all about Pils/yeast. However, we are already out of the style guideline so I can understand the desire to further deviate.

I also prefer the BGSA.

 

[mmb]

I'm for either, really, but partial to the Golden Strong Ale.

Depending on which we go with, I may partigyle a Specialty Ale off of the BGSA's grist and include that in my packages as well.

 

[camiller]

The only problem I see w/ either of those recipes is the amount of sugar. I think that needs to be scalable too so people aren't putting 3# in a 2.5gal batch. Or at least state what size batch 3# is for.

Yeah, would probably be better to state the sugar as a percentage also.

I think the BGSA would then become something like:

80.5% Pilsner
3% Munich
3% Wheat
13.5% sugar.

Which for my 10 gallon calculations works out to:

StrangeBrew J v.2.0.1 recipe text output

Details:
Name: 10-10-10 Belgian Golden Strong
Brewer: Chris Miller
Size: 10.0 gallons US
Style: Belgian Golden Strong Ale
OG: 1.100,	FG:1.010, 	Alc:12.0, 	IBU:36.3
(Alc method: by Volume; IBU method: Tinseth)

Yeast: Wyeast 3739-PC Flanders Golden Ale

Fermentables:
Name                           amount units  pppg    lov   %
Munich Light                     1.12    lb 1.033    8.0   3.0%
Pils 2-Row                      30.00    lb 1.035    1.2  80.5%
Wheat Malt                       1.12    lb 1.039    1.7   3.0%
White Cane Sugar (Gran)          5.00    lb 1.042    0.0  13.4%

plus clearly there is a rounding error showing up in my software since that only adds up to 99.9%.

 

[mmb]

plus clearly there is a rounding error showing up in my software since that only adds up to 99.9%.

The last 10th is an offering to the Beer gods to petition for a good outcome. Something like the "angel's share" in ages past.

 

[jacksonbrown]

I vote BGSA with a % put on the sugar, especially since I've never added any to the brew. Does that go in to the boil or fermentor?

 

[Doog_Si_Reeb]

I vote BGSA with a % put on the sugar, especially since I've never added any to the brew. Does that go in to the boil or fermentor?

I've put it in the boil in the past, but I am planning to add the sugar to the fermenter for this one. I'm planning to wait until high krausen and then add some or all of the sugar. I haven't decided whether I will do it incrementally or all at once.

I'm going to brew this on Sunday since I need to rack my Belgian Pale Ale off the yeast cake.

 

[KingBrianI]

I'll be adding sugar to the primary at the peak of fermentation too, in hopes the lower OG the yeast are pitched into, and letting them reproduce and eat a bunch of the complex sugars before being exposed to the simple sugar lets them attenuate the full 90%.

 

[camiller]

Any thoughts on water chemistry for this masterpiece? I know my local tap water is not really suited for paler colored beers so I'm looking at diluting tap water with distilled water(50/50) then adding back 6 grams of Calcium Chloride and 6 grams gypsum. That would give me a RA of -25 and a Chloride/Sulfate ratio of 98/151. That puts me in the appropriate color range (3-8 SRM) and the Chloride/Sulfate ratio is appropriate for a moderately bitter beer.

Any other thoughts?

 

[mmb]

You'll want a fairly soft water profile for this beer. Not necessarily Pilsen soft but soft.

Beer Smith lists Antwerp, Belgium for the Belgian water profile style with the following numbers...

Calcium: 90.0 ppm
Sulfate: 84.0 ppm
Magnesium: 11.0 ppm
Chloride: 57.0 ppm
Sodium: 37.0 ppm
Bicarbonate: 76.0 ppm
PH: 8.0