Devil May Cry (10.10.10 Edition) - Official Recipe

[SpanishCastleAle]

Tonedef, I think you can get it to fully attenuate either way...but it will taste less 'alcohol hot' if you feed it in the fermenter. That's the main reason I plan to feed it in the fermenter...just because it should taste better.

 

[BeerPressure]

I bought the yeast today. I will probably brew this on october 10th or around that...

 

[epimortum]

2nd the question on the fermentation vessel! The largest I've got is a 6.5gal carboy. Any thoughts.

 

[BeerPressure]

2nd the question on the fermentation vessel! The largest I've got is a 6.5gal carboy. Any thoughts.

Use a blowoff tube and/or fermcap foam control.

 

[Amity]

I just brewed this today with my brewing buddy. We had our best brew session yet. Here are some numbers from our day:

Batch size: 30L
First runnings 1.097
Second runnings (sparge 1) 1.064

Preboil gravity: 1.076
Preboil volume 37L

OG: 1.100

No-chilled for the first time.

One Question: We hit 1.100 post boil, but have not added the sugar. What will the sugar addition (4lbs in 8gal) do for our gravity?

Thanks

 

[Amity]

After using a few efficiency calculators, I have calculated my efficiency at 90%. With the added sugar, we would be up to 1.125 OG. I think I am going to cut the sugar in half, which will leave me with 11.9% abv. I'm using the Wyeast PC Canadian/Belgian Ale, which will hopefully achieve 78% attenuation. That will leave me at 1.025 FG

 

[SpanishCastleAle]

After using a few efficiency calculators, I have calculated my efficiency at 90%. With the added sugar, we would be up to 1.125 OG. I think I am going to cut the sugar in half, which will leave me with 11.9% abv. I'm using the Wyeast PC Canadian/Belgian Ale, which will hopefully achieve 78% attenuation. That will leave me at 1.025 FG

I just calculate how much gravity I'm going to get from a known sugar addition (using 46 ppg) and subtract that from my target OG (which is 1.100 in this case) to yield my target into-the-fermenter gravity.

 

[SpanishCastleAle]

Also Amity,
The recipe shoots for ~90% attenuation for a FG of ~1.010. That FG might seem low for such a high OG but that's the way BGSAs are.

 

[Amity]

So seeing as I have already hit 1.100 OG, I shouldn't add any sugar to fermentation? Does the sugar help the yeast continue eating the complex sugars in the wort, or does it just give them the chance to stop eating those complex sugars and eat the simple sucrose?

 

[Homercidal]

Ok, so when do you add the sugar? When you pitch the yeast, or at high krausen, or when it drops, or what?

I was thinking about backing out of this one, but I might decide to do it after all. This weekend looks good for brewing (crosses fingers) so I might get the other beer out of the way and I can always do a quick and dirty BPA to build up a cake just ahead of time...

(Besides, I bought some pilsner malt, so I gotta use it!)

 

[cellardoor]

I entered this recipe into the Brewmasters Warehouse recipe database for ease of ordering. It is located under Belgian Specialty ale. I also entered in Saccharomyces Belgian Pale Ale (with credit of course) that I'm using for my starter.

Is there an official signup sheet to make sure I'm included in the swap?

 

[Tonedef131]

Tonedef, I think you can get it to fully attenuate either way...but it will taste less 'alcohol hot' if you feed it in the fermenter. That's the main reason I plan to feed it in the fermenter...just because it should taste better.

I went ahead and added it to the boil. I didn't do the recipe in this thread I was just doing a standard 1.080 BGS and it finished at 1.008. So attenuation at that level wasn't an issue but we will see how the final flavor is.

 

[petep1980]

I am looking forward to trying this recipe. Even at a low efficiency you're pretty much one and done.

 

[Doog_Si_Reeb]

So I brewed up a nice Belgian Pale Ale as a starter for this brew. It came out great and is on tap now. The recipe was created by Saccharomyces and can be found here.

https://www.homebrewtalk.com/f71/belgian-pale-ale-117569/

I brewed the BGSA on 8/9/09. Tonight I transferred it to secondary and it has dropped to 1.006! :rockin:

My OG was 1.064 before the 3lbs of sugar, which should have put the "OG" up to 1.085. That results in the brew being 10.2%. I calculated the grain bill so I would get 10% ABV. I'm stoked that it came so close! The hydro sample is pretty tasty for being flat and young. It's going to be hard to wait a whole year for this one!

 

[Hookstrat]

Any tips for bottling? Some have suggested carbonating high, but is that only for kegs? And yes I will become a full member soon...

 

[camiller]

Any tips for bottling? Some have suggested carbonating high, but is that only for kegs? And yes I will become a full member soon...

I know the style guidlines say high carbonation, but not really in relation to what. When I go to the bottle priming calculator at tastybrew it suggests the range for Belgian Strong Golden Ale is 1.9 to 2.4 volumes (average 2.15 volumes) which would be low for most american styles but high compared may English/Scottish ales. If you use the tastybrew numbers bottles should be fine. I've seen lots of folks go to 3.2-3.5 range in bottles as well.

 

[Tonedef131]

Duvel is carbed to around 4.3 volumes.

 

[jacksonbrown]

FWIW, I'll be aiming for around 3.5-3.8 and will be using swing top bottles.

 

[spin02]

I think I am in on this one. I just brewed a Belgian Dark Strong this past weekend. This seems like a good follow up.

Man, I do love some Duvel!

Great name, by the way. Devil May Cry is very fitting.

 

[Doog_Si_Reeb]

I am planning to bottle two sets separately. I'm going to try to acquire 6-10 Belgian bottles and prime them at ~4.0 volumes. I will then bottle the rest at ~3.0 volumes in the standard brown bottles.

I'm also planning to do a small starter that I will mix into the bottling bucket with the priming sugar, just to make sure there is enough yeast to carbonate the bottles. (I learned my lesson from the 9/9/9 barleywine).

 

[jacksonbrown]

How small?

 

[Amity]

I brewed this 2 weeks ago. The OG was 1.100 without any sucrose. I left it at that and pitched two yeasts: a starter of Wyeast Canadian/Belgian + Fermentis T-58. The starter that my friend made for the brew was too small for such a big beer, so I added the T-58 to get enough cells to ferment it down. I kept the primary in a warm place (probably 76F ambient temp) for 3 days after it began fermenting. Once the bubbling stopped, I put it back in my main beer room.

Gravity right now is 1.012. I'm happy! If i can get it to 1.008 that would be great, but I'm not going to fret.

Mike

 

[Doog_Si_Reeb]

How small?

I'm not really going off experience, but I was thinking ~400mL starter to grow some yeast for bottling.

 

[Saccharomyces]

Brewed this up today. 1.086, 10 gallons into the fermenters. When the sugar is added (1 lb 12 oz per fermenter) that will bring me up to 1.100 equiv. OG.

Pitched 2L of Flanders Golden Ale starter from the plate into each fermenter at 65*F. I'll let it ride at whatever. We will see how it goes from here...

9 hours, this was a long brew day! Not as long as the 9-9-9 was, but still a long one!

 

[camiller]

I'm a little behind, Sunday (9/6/09) I brewed 10 gallons of Saccharomyces Belgian Pale Ale with the Flanders Golden Ale yeast to use as a starter for the 10-10-10.

Just curious, what makes the brew day so long?

 

[Saccharomyces]

Just curious, what makes the brew day so long?

100 minute boil and 100 minute mash. Also, I did a slow fly sparge to max out my efficiency (84% at 1.086) so that took over an hour.

 

[Edcculus]

We just set the date for our wedding. Guess what, its 10-10-10!!!

I'll be brewing this recipe next month and hope to use it for the toast at the reception.

 

[philrose]

I ordered my ingredients for a starter beer today (belgian pale) and am excited to brew the big fella right around 10.10.10!

I know others have asked this but is there a swap registry thread somewhere?

 

[Edcculus]

I dont think thats been determined since the technical date to brew isn't for another month.

 

[philrose]

Gotcha, thanks edcculus