10.10.10 Recipe Discussion Thread - The HBT Anniversary Series

[camiller]

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

Thanks, StrangeBrew Java doesn't have Antwerp so I'll be adding that in the next 5 min or so I had been working from Palmer's spreadsheet starting from my waters stats and the desired color. I'll see what SB comes up with.


Edit: So I plug those numbers into Palmer's spreadsheet as well as those for my tap water and it says my effective hardness is lower than Antwerp's. And to get to nearly the same RA and Chloride/Sulfate ratio as Antwerp I still dilute 50/50 and add 6 grams each of Calcium Chloride and gypsum.

 

[BierMuncher]

So what's the consensus? What's going to be brewed and do we need a clean sticky with the parameters, recipe...etc...etc...?

If it's going to be a GSA, maybe we tap into a proven recipe from Jamil (et al) and tweak it for our HBT event. Normally we use a recipe as a guideline and individual brewers can do what they like.

 

[flyangler18]

So what's the consensus? What's going to be brewed and do we need a clean sticky with the parameters, recipe...etc...etc...?

If it's going to be a GSA, maybe we tap into a proven recipe from Jamil (et al) and tweak it for our HBT event. Normally we use a recipe as a guideline and individual brewers can do what they like.

As it stands, I'm the only one who has proposed and scaled any sort of recipe. The original Devil May Cry (the starting point for the 10.10.10) was adapted from Vinnie Cilurzo's Golden Strong as listed in Brew Like A Monk.

Sorry I've been absent over the last week - I've just returned from vacation in Saranac Lake and have lots of forum postings/emails to catch up on.

 

[KingBrianI]

Just tasted the belgian pale I'm using to build up the Flanders Golden Ale yeast, and wow! That yeast tastes great! It's so floral and aromatic. No harsh or overwhelming esters or phenols like some belgians, just soft, sweet, delicious aromas and flavors. I think I have a new favorite yeast! I can't wait until this beer is done.

 

[magnj]

A clean sticky would be great, I want to participate in this!

 

[Doog_Si_Reeb]

So I brewed up a Belgian Golden Strong today.

I'll keep an eye on this thread and if mine falls near the guidelines, I will probably participate in the swap. With the fall semester of grad school nearing, I have to try to get a few brews going before the semester starts.

I went with a slight variation of Flyangler's proposed recipe.

Here's what I did:
Note: I get 65% mash efficiency.
13 lbs pilner
.5 lbs munich
.25 lbs wheat malt
1 oz. Magnum 12.9% at 60 min.
1 oz. Czech Saaz at 20 min.
1 oz. Czech Saaz at 0 min.

3 lbs cane sugar will be added at peak fermentation activity (probably tomorrow night or Tuesday).

Mashed at 149 for 90 minutes. Boiled ~110 minutes due to a little extra sparge water. Gravity was right at 1.064 (before any sugar has been added).

I made a Belgian Pale Ale using Wyeast 1388 and removed a little bit of the yeast cake to save in two jars. The rest of the yeast remained in the carboy and I racked the BGSA on top of it. Hydro sample looked nice and pale gold. The Belgian PA tasted great!

I'm planning to let the BGSA ferment in the mid 60s for two days and then I will remove it from the water and let it sit at room temp for at least two weeks. I will keep an eye on temps and may warm it up with a root ball warmer to get it to ~80 for the last week. Once it's done with primary, I'm hoping to lager it in secondary for a month, then I'll add some of the saved yeast and bottle.

If it drops to 1.010, this brew will be at 10.1%

 

[SpanishCastleAle]

So what's the consensus? What's going to be brewed and do we need a clean sticky with the parameters, recipe...etc...etc...?

If it's going to be a GSA, maybe we tap into a proven recipe from Jamil (et al) and tweak it for our HBT event. Normally we use a recipe as a guideline and individual brewers can do what they like.

We had a poll thread and the winner was GSA. A clean sticky sounds good to me. I'm easy regarding the recipe. I'll be ordering the ingredients soon.

I just tapped my BGSA/Tripel #2 and it's def better than BGSA/Tripel #1. Maybe it was the incremental sugar feeding in the fermenter because even though it finished lower (1.008 vs. 1.012) and has more alcohol...it tastes like it has less alcohol. #2 is comparatively lighter/more refreshing than #1. Only difference was the yeast and the method of adding sugar.

 

[camiller]

So what's the consensus? What's going to be brewed and do we need a clean sticky with the parameters, recipe...etc...etc...?

If it's going to be a GSA, maybe we tap into a proven recipe from Jamil (et al) and tweak it for our HBT event. Normally we use a recipe as a guideline and individual brewers can do what they like.

As it stands, I'm the only one who has proposed and scaled any sort of recipe. The original Devil May Cry (the starting point for the 10.10.10) was adapted from Vinnie Cilurzo's Golden Strong as listed in Brew Like A Monk.

Sorry I've been absent over the last week - I've just returned from vacation in Saranac Lake and have lots of forum postings/emails to catch up on.

We had a poll thread and the winner was GSA. A clean sticky sounds good to me. I'm easy regarding the recipe. I'll be ordering the ingredients soon.

I just tapped my BGSA/Tripel #2 and it's def better than BGSA/Tripel #1. Maybe it was the incremental sugar feeding in the fermenter because even though it finished lower (1.008 vs. 1.012) and has more alcohol...it tastes like it has less alcohol. #2 is comparatively lighter/more refreshing than #1. Only difference was the yeast and the method of adding sugar.

Yeah, I think flyanglers recipe originally posted in post #148 as amended in post #262 for a BGSA should be what we go with. I liked the looks of that one even before flyangler disclosed it's pedigree.

If Flyangler would post up a pretty beer tools pro report of the full recipe in a new thread biermuncher could sticky it, that way the recipe is in the first post to make it easy for others to find.

 

[mmb]

If it is run like the 999, then a "Recipe and Swap Guidelines" thread that includes the rules of the swap and the various recipes, PM, extract and All Grain, along with any other "official" information would be locked and another "chatter" thread would be added... or just continue to use this one as the chat thread.

*shrug*

 

[epimortum]

...
If Flyangler would post up a pretty beer tools pro report of the full recipe in a new thread biermuncher could sticky it, that way the recipe is in the first post to make it easy for others to find.

That my fellows sounds like a very nice plan of action!
BM, your thoughts?
ASAIGP I'll be joining so I may be able to participate in this and other yummy things of HBT. And of course must always help support the board.

 

[flyangler18]

[size=+2]Devil May Cry (10.10.10 Edition)[/size]
[size=+1]16-E Belgian Specialty Ale[/size]
Author: Jason Konopinski
Date: 3/30/09



Size: 6.0 gal
Efficiency: 70%
Attenuation: 90%
Calories: 329.61 kcal per 12.0 fl oz

Original Gravity: 1.100 (1.026 - 1.120)
|====================#===========|
Terminal Gravity: 1.010 (0.995 - 1.035)
|==============#=================|
Color: 6.91 (1.0 - 50.0)
|=========#======================|
Alcohol: 11.97% (2.5% - 14.5%)
|====================#===========|
Bitterness: 51.8 (0.0 - 100.0)
|================#===============|

[size=+1]Ingredients:[/size]
17.5 lb Pilsner Malt
10 oz Belgian Munich
10 oz White Wheat Malt
3.0 lb White Table Sugar (Sucrose)
1.0 oz Galena (13.0%) - added during boil, boiled 90 min
1 oz Goldings (5.0%) - added during boil, boiled 30 min
1 oz Goldings (5.0%) - added during boil, boiled 0.0 min
1.0 ea White Labs WLP570 Belgian Golden Ale

[size=+1]Schedule:[/size]
Ambient Air: 70.0 °F
Source Water: 60.0 °F
Elevation: 0.0 m

00:03:00 Dough In - Liquor: 5.97 gal; Strike: 161.97 °F; Target: 149 °F
01:33:00 Saccharification Rest - Rest: 90 min; Final: 147.3 °F
02:03:00 Lautering - First Runnings: 0.0 gal sparge @ 145 °F, 10 min; Sparge #1: 1.85 gal sparge @ 168.0 °F, 10.0 min; Sparge #2: 1.85 gal sparge @ 168.0 °F, 10.0 min; Total Runoff: 7.61 gal

[size=+1]Notes[/size]
This recipe is based on Vinnie Cilurzo's Golden Strong in BLaM.

Tweaked proportions slightly, used US Goldings (5.0% AA). Tentatively named "Devil May Cry'

[size=-1]Results generated by BeerTools Pro 1.5.3[/size]

 

[Gremlyn]

Awesome, let's call it official!

 

[Saccharomyces]

Official or not I'm buying the yeast tomorrow.

 

[Bjornbrewer]

Any official fermentation schedule? I know Belgian Ales like to start off cool (65f) and ramp up to mid 70's over the first several days. Suggestions or is that up to us?

 

[camiller]

Awesome, let's call it official!

+1

BierMuncher (or any mod) could we have post 341 split out into it's own "Recipe and swap guidelines" thread? Or should Jason start it himself?

 

[flyangler18]

+1

BierMuncher (or any mod) could we have post 341 split out into it's own "Recipe and swap guidelines" thread? Or should Jason start it himself?

I started the thread earlier and have reported the post so it can be made a sticky.

 

[camiller]

I started the thread earlier and have reported the post so it can be made a sticky.

Sorry, missed it.

 

[user 49992]

The recipe should be in metric, 10-10-10 (national metric day).