12-12-12 Wee Heavy Recipe Formulation

[Malticulous]

Shipping...

Holy cow, my LHBS charges $70 a 55 sack which comes to $1.27. What is their shipping policy?

 

[MDVDuber]

I think it is. Im going to mash at 154 because im not going to have the luxury of caramelizing in a second pot while I start my boil. As kingbrian mentioned earlier, the time that it will take me to boil down the runnings might make the mash overly fermentable, resulting in a thinner beer. I am going to mash a little hotter to combat that, am going to get 80% efficiency, and it is going to go perfectly. Just you watch

Couldn't you just heat the runnings to a high enough temp to denature the enzymes and then worry your caramelization step?

That's my plan, so if I'm all wet please tellme!

 

[bottlebomber]

Couldn't you just heat the runnings to a high enough temp to denature the enzymes and then worry your caramelization step?

That's my plan, so if I'm all wet please tellme!

It could be done... I'm not sure if that's completely necessary though, and is going to add one more step to what's already going to end up being a 6 hour brew day. I think this will work just fine. There's no way this is going to end up being a "thin" beer no matter unless you really screw up your mash. A little extra attenuation may actually be welcome IMO

 

[seabass07]

I'm definitely considering doing this. So basically we'd brew it around 12/11 and ship them in time for 12/12? I like the opportunity to compare my beer with others with the same recipe.

 

[MDVDuber]

It could be done... I'm not sure if that's completely necessary though, and is going to add one more step to what's already going to end up being a 6 hour brew day. I think this will work just fine. There's no way this is going to end up being a "thin" beer no matter unless you really screw up your mash. A little extra attenuation may actually be welcome IMO

It will be a long brew day for sure. Last time I ran a caramelization. I was able to do it on my stove concurrently with the rest of my lautering and the start of boiling. This one is going to be a lot more hardcore, but I think it'll still work.

 

[smokinghole]

I was over at Shut up about Barclay Perkins and found this today. Just thought it'd be some interesting food for thought There is some recipe information on the main page also. http://barclayperkins.blogspot.com/

 

[statseeker]

Seems like it goes progressively lower in OG for the most part. There are exceptions. I think the 1931 is kind of what we're after perhaps as far as OG is concerned.

 

[jfr1111]

I was over at Shut up about Barclay Perkins and found this today. Just thought it'd be some interesting food for thought There is some recipe information on the main page also. http://barclayperkins.blogspot.com/

I like how the FG on the first version is more than 20 points higher than the OG my usual brew.

 

[smokinghole]

I wish this had bitterness or hopping rate listed. I imagine that in the 1862 recipe the hops were significantly higher than 30ibus. However the IBU to gravity ratio is probably fairly consistent through the years. My idea was to actually aim between what happens to be a 1931 recipe and the 1929 recipe when considering gravity. I'm hoping for 10%ish abv, and if the yeast I use takes beer further than most strains I will have to mash higher than I may have originally intended.

 

[bottlebomber]

Hey king brian... once we get the recipe decided upon, do we then have to get a mod to start the actual swap thread? Or do we just have to have approval?

 

[KingBrianI]

Hey king brian... once we get the recipe decided upon, do we then have to get a mod to start the actual swap thread? Or do we just have to have approval?

No mod approval necessary. If everyone is agreed on the recipe (outline) then anyone can create the thread. It would probably be good to provide links in that thread both to this thread, any polls, etc. so people who are late to the game can see background info if they want to.

 

[bottlebomber]

I don't know exactly what my schedule is going to be like in the next 2 months, but I'm leaning toward making this next month sometime. And it looks like the recipe is pretty well decided upon at the point

 

[bottlebomber]

Nobodys said anything about this for a few days... ill be brewing

20 lbs MO
8 ounces crystal 60
4 ounces RB

In a week or two regardless of whether this swap goes down.

 

[smokinghole]

I'm going to try and get my dark crystal at a store this weekend but if not I'll order it very soon and brew in a few weeks.

 

[azscoob]

I am going with 22lb of Golden Promise, .3lb roasted barley
1 oz of Phoenix at 45min and .75 oz of EKG at 35 min.

Any ideas on how much efficiency drops on bigger beers? I usually hit 85-87% on .050-.065 beers.

I bumped my original recipe to adjust down to 70%, should I go further?

 

[azscoob]

90 min mash, 120 min boil, caramelization of some first runnings etc.

 

[Cromwell]

I'll probably brew this next - maybe next weekend.
22 lbs Golden Promise
8oz Cherry smoked malt
8 oz roasted barley
2 oz EKG at 60 mins
60 min single infusion mash @ 155
Boil 1 gallon of first runnings down to 1 quart
60 minute boil.
Edinburgh ale yeast.

Comments? This will be the first time I've brewed something so big.
I love wee heavy though, so I might make another batch once this one is out of the fermenter without the smoked malt.

 

[Golddiggie]

Depending on what yeast comes in at my LHBS, I could be brewing mine either with the coming batch (hope for next weekend) or it will be the batch after that.

Planning on about 26# MO, some honey malt, British crystal malts, all EKG and 1728 for the yeast. Depending on the OG, I might even add a bit of local wildflower honey to mine (original was my Wee Honey brew). Also planning on a double hit of pure O2 on this one. Once right before pitching the yeast, and another 12-24 hours later. I now have a regulator for my O2 tank with a flow meter on it. Just need to research how much O2 I should infuse into the wort.

Just sent an email/message off to Wyeast to see what I need to do to push 1728 beyond 12%. I'll post up what I get back for info, once I get something...

 

[statseeker]

They've been pretty busy lately, took them over a week to get back to me when I had a question about one of their limited edition yeasts.

My recipe is probably going to be 20lbs MO, 1lb honey malt, .25lbs American Chocolate. BF is estimating 1.116OG with 72% efficiency. I'm going to be needing a fatty starter. Hopping with whatever UK hops I have on hand.

 

[camiller]

Wow, been so busy I total missed all the discussion, I'm caught up now though.

And I still haven't brewed the 11-11-11

Was going to do a porter next weekend, maybe I'll squeeze in a 5 gallon 70/- for a starter batch for the big beer in December. Guess I'll be ordering a bag of MO from the LHBS.

 

[AlphaWolf-Brewery]

I looks like everyone is planning on brewing something a little bit different. Atleast for the previous X/X/XX brews there was a pretty standard recipe that everyone followed. I guess I dont see the idea of everyone brewing the same style if it is going to be all different recipes. Slight changes like malt additions and different yeast can make a huge change in the final product, whereas before the only differences were the differences it everyones brew rig and style. Is it possible that we can nail down a recipe for everyone rather than just having everyone brew a wee heavy in any manner they please?

 

[bottlebomber]

I looks like everyone is planning on brewing something a little bit different. Atleast for the previous X/X/XX brews there was a pretty standard recipe that everyone followed. I guess I dont see the idea of everyone brewing the same style if it is going to be all different recipes. Slight changes like malt additions and different yeast can make a huge change in the final product, whereas before the only differences were the differences it everyones brew rig and style. Is it possible that we can nail down a recipe for everyone rather than just having everyone brew a wee heavy in any manner they please?

You're digressing though... I tried to suggest what you're suggesting for exactly the same reason, and then people started threatening to back out of the swap so I dropped it. I haven't seen anyone post on this in awhile though. If its quiet for another week or two, ill be tempted to start an actual 12/12/12 thread with the following:

20 LBS mo OR gp (the only variable)
.5 LBS Crystal 60
.25 LB. RB
Kettle carmelization mandatory

TBH I'm a little dissapointed how quick this fizzled.

 

[AlphaWolf-Brewery]

Im with you bottlebomber, the only variable should be MO or GP. And I like your recipe and second it. What yeast are you thinking? I am thinking 1728 for it should give some smoky characteristics.

 

[azscoob]

I figured it fizzled because it was decided to roll a 98ish% MO or GP base, long boil kettle caramelization, and RB and/or some crystal for a little color. hops are mostly bittering so most non C-hops are ok, and 1728.

was I incorrect?

 

[AlphaWolf-Brewery]

I figured it fizzled because it was decided to roll a 98ish% MO or GP base, long boil kettle caramelization, and RB and/or some crystal for a little color. hops are mostly bittering so most non C-hops are ok, and 1728.

was I incorrect?

I guess I dont understand, are you stating you think it fizzled because this recipe is not 'jazzy' enough for most people?

 

[bottlebomber]

Im with you bottlebomber, the only variable should be MO or GP. And I like your recipe and second it. What yeast are you thinking? I am thinking 1728 for it should give some smoky characteristics.

I've already got the 1728 in the fridge. Ill be going with what I wrote up, but I can't speak for anyone else. If 3 people wanted to brew it that way we could all at least swap with each other. I dunno its KBs thread so let's wait for him to chime in

I figured it fizzled because was decided to roll a 98ish% MO or GP base, long boil kettle caramelization, and RB and/or some crystal for a little color. hops are mostly bittering so most non C-hops are ok, and 1728.
I didn't know it was actually decided. Last I was paying attention people were throwing recipes around, talking about oak and smoked malts and then nothing for like a week. If the recipe is decided, then someone *cough* brian*cough* needs to start the actual 12/12/12 thread since the recipe has now been formulated.
was I incorrect?

 

[corncob]

I asked about this on the poll thread and never got a response. What are the details of the swap? I might take a crack, but I don't want to commit verbally without knowing what is entailed.

How do you ship? How many bottles? Etc.

I like the idea of a bunch of guys making the same recipe and letting the process produce variation. Sounds like fun--very scientific. I bet there are a lot of new people who might be into the whole thing--depending on the details of the actual swap.

 

[Cromwell]

I'm not sure it has fizzled. It seemed like the decision was to be a little flexible on the recipe, and to brew it sometime in November. We're not trading it until 14 months from now, correct?

 

[bottlebomber]

I asked about this on the poll thread and never got a response. What are the details of the swap? I might take a crack, but I don't want to commit verbally without knowing what is entailed.

How do you ship? How many bottles? Etc.

I like the idea of a bunch of guys making the same recipe and letting the process produce variation. Sounds like fun--very scientific. I bet there are a lot of new people who might be into the whole thing--depending on the details of the actual swap.

That's the whole fun of it IMO. Seeing the difference that water chemistry and brewing practice can make. I think typically how this works is you would send 4-12 ounce beers (I usually do bombers but for this ill use 12s) to 2 other people, and likewise 2 people send you beer. Along with the 4 beers you could also include any local/homebrew that you think someone would enjoy. For example I live 45 minutes from RR so id try to aquire some Pliny that everyone is always worshipping.

 

[jmo88]

I looks like everyone is planning on brewing something a little bit different. Atleast for the previous X/X/XX brews there was a pretty standard recipe that everyone followed. I guess I dont see the idea of everyone brewing the same style if it is going to be all different recipes. Slight changes like malt additions and different yeast can make a huge change in the final product, whereas before the only differences were the differences it everyones brew rig and style. Is it possible that we can nail down a recipe for everyone rather than just having everyone brew a wee heavy in any manner they please?

This^^. It's the reason I've lost interest in this. What's the point? I know what the style tastes like, exactly what is there to learn about with all these variables?