Devil May Cry (10.10.10 Edition) - Official Recipe

[BA_from_GA]

how would i do an extract, or even partial mash version of this. I really wanna do a Golden Strong since having a Caracole Saxo a few weeks back (which is actually a strong pale). SWMBO loved it. I just don't have the setup to do AG right now, don't know when i'll get to making the jump, but may not be for a while.

thnx

 

[camiller]

how would i do an extract, or even partial mash version of this. I really wanna do a Golden Strong since having a Caracole Saxo a few weeks back (which is actually a strong pale). SWMBO loved it. I just don't have the setup to do AG right now, don't know when i'll get to making the jump, but may not be for a while.

thnx

Here is a link (PDF) to Ken Schwartz's presentation to the NHC in 1998 on converting a all grain recipe to extract/partial mash. http://home.roadrunner.com/~brewbeer/extract/pres.pdf

 

[SpanishCastleAle]

Making a Flanders yeast starter tonight. Flying out to Vegas for a few days then should be brewing the 'Enkle' Sunday. Planning a brewday right after returning from Vegas might have been a mistake.

 

[KingBrianI]

I'll be brewing this bad boy up tomorrow and pitching onto the yeast cake from my belgian pale ale made with the flanders golden ale yeast. I'm making a few minor tweaks to the recipe mostly involving hops. I'm FWHing in order to try and preserve a little of the hop flavor through the long aging process. 1 oz of hallertauer and 0.5 oz styrian golding FWH. Then bittering with NB. Another oz of hallertauer at 20 min, half an oz at 5 min and another oz at flameout along with a tiny bit more styrian goldings. Should have the herbal/floral hop flavors going with all that. And I know it's not to style, but I'm playing with the idea of making some of the rose candi syrup from the candi syrup making thread. It shouldn't add any color but I think I'll like the light fruit and vanilla flavors it might bring to the beer. That will be in lieu of the table sugar and added probably around 5 days into the fermentation. And I'll probably adjust the water to the Chimay profile. I always have good results with that one.

EDIT: Light candi syrup rather. It looks like the rose has no flavor other than sweet!

 

[DrJekyll-HomeBrew]

what is the extract reciepe for it and when is the official brew day?

 

[Amity]

Last February I brewed an extract BGSA that was excellent - placed 3rd in a local competition in the Belgian/French Ale category.

8 lbs extra light DME
1 lb light candi sugar
0.3 lb wheat malt
0.1 lb munich malt
1.5 oz Styrian Goldings (60 min)
0.5 oz Saaz (15 min)
0.5 oz Hallertau (1 min)

Wyeast 1214 Belgian Abbey

That was lighter than the 10.10.10. This got me 1.080 OG, so you could easily bump up the DME and candi sugar.

 

[KingBrianI]

Wow, long brew day. For some reason the sparge was sticking more than I've ever had before. Actually had to dump out into a kettle to check what the problem was. Couldn't find any clogs so I dumped back in and it was still super slow but at least moving. That and the 100 minute mash and 100 minute boil stretched the day out a bit. Boiled down a bit more than I calculated for so I have an OG of 1.090 which doesn't include the candi syrup or table sugar. I was going to add 3 lbs. but that'll get me up way high. Two would still have me pretty high over 1.100. Should I only add enough to get to 1.100 or go ahead and add maybe 2 lbs? I guess higher couldn't hurt. This damn yeast is a monster. It took the Belgian Pale ale I used to build up the yeast from 1.052 down to 1.003 so I'm not worried about getting to the 1.010 FV. I'm just worried that maybe it won't be able to handle the ABV if I add like 2 lbs of sugar. Anyway, the samples tasted as good as something that sweet can taste. So who all has this thing brewed?

 

[Saccharomyces]

Mine is STILL fermenting... brewed on 9-9. This yeast is acting just like the Duvel strain... fermented like it was going nuts for 4-5 days and then very very slow to finish.

 

[jacksonbrown]

Just started this brew day an hour ago and already I'm having issues. I did my inventory two weeks ago and somehow recorded that I had over 2 lb of Munich when I really only had 4.5oz. So now I'm short 7.5oz and either have to find someone from my club who can hook me up or wait until noon to go to the hbs. I really wanted to start early, but there goes that plan. Also my drill would no longer grip my mill handle, it's too warn down. So the last 8 lb had to be ground by hand. That was fun!
Now the waiting game...

 

[jacksonbrown]

Got my Munich nice an early from a club member. Then to add to the fun it started raining 20 min in to my boil!

 

[philrose]

Racking the small beer tonight or tomorrow. If there's a lot of hop matter in the trub should I even try to use the slurry? I have a back up plan- I made a starter with dregs from russian rivers damnation. I think ill end up stepping the backup plan into a huge honkin starter and skip the flanders golden this time.

 

[camiller]

I'll keep this brief - posting from PDA while wife is in surgery for herniated disk.

Brewed 10 gallons last night. Overshot gravity ~1.112(27.8 brix) w/ 4.5# sugar. Split Flanders Golden yeast cake from 5 gallon BPA between the two fermentors.

 

[KingBrianI]

That Flander's Golden Ale Yeast is crazy. My beer, that started at 1.090 is down to 1.013 right now, 3 days from pitching. I'll be adding homemade light candi syrup made from 2 lbs of sugar tonight which should add some subtle peach/grape and vanilla flavors. I'm afraid this thing is gonna end up below 1.010.

 

[SpanishCastleAle]

I didn't brew the 'Enkle' until this past Saturday. But I'll just rack it to a secondary keg Friday night and brew the big beer Saturday.

Mine is STILL fermenting... brewed on 9-9. This yeast is acting just like the Duvel strain... fermented like it was going nuts for 4-5 days and then very very slow to finish.

That was how my starter went...I was surprised at how slowly it finished and that was at room temp. I didn't get a 'violent' start on the Enkle (quick start yes, violent no) but it was at about 65-66 F. I def didn't want a blowoff.

 

[Homercidal]

I gotta check the gravity on my starter batch. I am not convinced it's really fermenting. I get nasty CO2 burn from the smell, but there is NO airlock activity, and worse yet, after well over a week, the krasuen (or foam) has not fallen.

The recipe is just Pilsner Malt and some hops. I can't see why it would not have fallen already if it's either foam or Krausen. Guess I better sanitize the hydrometer tonight and see what's going on. I really want to brew this next weekend, or maybe during this week if possible.

 

[SpanishCastleAle]

Have you swirled it Homer? Sometimes these top-cropping yeasts can make a REALLY thick, mousse-like krausen. I didn't see that with this Flanders strain but some other Belgian strains I've used have had uber-thick krausen. Could it be that it's just too thick to fall?

 

[KingBrianI]

This flander's golden ale yeast is continuing to impress me. I pitched onto a partial cake of yeast from a belgian pale and it took my gravity from 1.090 to 1.013 in less than three days. Then I added candi syrup made from 2 lbs of cane sugar, which would have made my theoretical OG 1.108. I just tested the gravity tonight, 1.008. This stuff is a monster. I should have mashed higher. I was worried it would poop out at 12% ABV like wyeast said but I'm at 13.13% right now. Wonder if it will keep going?! I just hope it saves a little something to carb those bottles! By the way, it tastes great, amazingly enough. Definitely boozy, but not in a harsh fusely way. It's more a warm your throat and stomach like whisky alcohol heat. Aroma and flavor again have that wonderful floral, fruity, perfumy character the pale ale had from the yeast. And even with the high bitterness and dry FV, there is still a wonderful malty sweetness coming through. I know I say this every time but I can't wait for this one to get bottled and aged!

 

[Homercidal]

Have you swirled it Homer? Sometimes these top-cropping yeasts can make a REALLY thick, mousse-like krausen. I didn't see that with this Flanders strain but some other Belgian strains I've used have had uber-thick krausen. Could it be that it's just too thick to fall?

I checked it last night and it was def fermented! I got a reading of 1.010 on the hydro. I've never seen it so thick on top before.

After I put the lid back on a swirled it real good to stir it up and get the yeast going some more. This weekend I'll transfer to secondary and start getting ready for the big beer.

Almost forgot to order my ingredients again!

 

[Hookstrat]

I brewed my version a little over a month ago and finally got it into bottles last night. I also finally became a full member today so that I can participate in the swap next year!

This was my biggest beer ever by O.G. (1.095) and by volume (6 gallons).

My wort actually started at ~1.071, after fermentation got rolling I added 1 lb of boiled table sugar every 24 hours for 3 days. This should have been equivalent to an O.G. of ~1.095. My F.G. at bottling was ~1.009 which means that the beer is >11.5% A.B.V.!

It tasted damn good too, although with a surprisingly sweet, residual sugar taste even after finishing quite dry in terms of gravity. I wonder if that will settle out with age?

 

[spin02]

I received my ingredients yesterday. If everything works out, I will brew next weekend.

Did anyone boil the sugar additions?

 

[KingBrianI]

I received my ingredients yesterday. If everything works out, I will brew next weekend.

Did anyone boil the sugar additions?

You should boil whatever sugar you decide to add, not only to sanitize it, but also to prevent the dissolved CO2 coming violently out of solution due to all the nucleation points on the sugar granules.

 

[spin02]

You should boil whatever sugar you decide to add, not only to sanitize it, but also to prevent the dissolved CO2 coming violently out of solution due to all the nucleation points on the sugar granules.

Thanks for the info. Makes sense.

 

[camiller]

I received my ingredients yesterday. If everything works out, I will brew next weekend.

Did anyone boil the sugar additions?

I did. I finished my brew session about 8 hours before my wifes back surgery so I went the route of adding the suger to the boil instead of waiting and doing a later feeding of the fermentors. I still need to check the gravity but the rate it was working during primary I think it will have still done pretty good. I'll probably check Sunday, would like to find a glass eye dropper to get the samples for the refractometer so I can flame it before touching the beer.

 

[jacksonbrown]

Damn! Down to 1.011 from a nailed OG of 1.100. 11.69%!! Holy moly, and even after only two weeks this tastes pretty great. I'm going to secondary tomorrow, half will get some Brett C. Yum.

 

[BioBeing]

Got mine bubbling right now, about 6 hours after pitching 1 L of Wyeast 1388. Brewed 10/10/09. Drink 10/10/10. Damn, that is a long wait. It had better be good!

 

[SpanishCastleAle]

I brewed mine Sunday. Started quickly, starting @ 66 F and will ramp it up after all the sugar is added. If it's not blowing off anymore 'll prob add the first pound of sugar tonight.

It's early in the ferment but so far this yeast (edit: the Flanders Golden Ale PC strain) doesn't seem to have the thick, mousse-like, 'top-cropping' krausen that some of the top-cropping yeasts I've used. My starter didn't have it, the 'Enkle' didn't have it, and the FFT doesn't have it either (not sure why I did an FFT since it won't have any sugar in it).

 

[Roman Brewer]

Brewed mine yesterday, pitched yeast at 70 degrees at around 7:30 pm last night. This morning there was already a thick layer of krausen on the top and it was bubbling like mad!! :rockin:

Cheers.

Roman

 

[C4PNJ4ZZ]

Another sugar question

I was planning on pitching low (64F) and trying to get it to warm up after a few days to help with attenuation and esters. If I add the first lb of sugar after the krausen begins to fall, will I have to cool the beer down into the 60s to contain fusels?

I'm thinking maybe I should hold it steady around 68, then after the last sugar addition raise it up to 75. I want a good amount of the pear character of duvel

Thoughts?

 

[Homercidal]

I have my stuff and a Belgian Pale Ale in the fermenter. Now to find a day to actually brew this up! Maybe not 10-10-09, but close!

 

[CaptYesterday]

Figured I'd post my results (I cheated and brewed on 9/20 instead of over the weekend - sue me)

After the boil I wound up with just under 5 gallons of 1.082 wort - my efficiency stunk something awful that day. Nonetheless I pitched the decanted remains of a large starter of Wyeast 1388 and got my volume to just about 5 gallons. I pitched at 65 F and allowed the temp to naturally rise during the course of fermentation.

After 8 hours I had noticeable activity in the carboy, and when I woke up the next morning, there was about an inch of krausen on top of the wort. Fast forward 4 days and the krausen had completely disappeared. I freaked out a little, but took a gravity reading and it was 1.030.

I gave the yeast one more day, then began a 4 day series of a daily additions of 1 lb of cane sugar in 1 pint of water (boiled and cooled of course). Ultimately this brought my Golden Strong to a final volume of 5.5 gal and an adjusted OG of 1.102.

Today I racked into secondary and the gravity had dropped to 1.008! Freaking 92% apparent attenuation! Just wanted to share.