Devil May Cry (10.10.10 Edition) - Official Recipe

[SpanishCastleAle]

I tapped mine a little while ago. It's strong. A little fruity, not very phenolic at all, and strong. I guess at ~12% ABV it should be.

Will bottle it soon.

 

[smuth10]

Question. Mine was at 1.090 after the boil and I staggered the 3lbs of sugar after 3 days in the primary. It now seems to be stuck at 1.022. Is this because I may have added too much sugar? Should I just let it sit a while longer or try and pitch more yeast to get it going again? Kind of new at this.

 

[SpanishCastleAle]

Question. Mine was at 1.090 after the boil and I staggered the 3lbs of sugar after 3 days in the primary. It now seems to be stuck at 1.022. Is this because I may have added too much sugar? Should I just let it sit a while longer or try and pitch more yeast to get it going again? Kind of new at this.

What yeast did you use?

If the yeast is tolerant of the alcohol it should be able to take it to a very low FG. I used the Gulden Draak yeast. Mine was 1.100 OG (including sugar which was added in 3 increments after fermentation started) and finished at 1.004.

 

[smuth10]

I used the wl yeast it called for and made 1.5 lt starter. It went nuts for a few days and then seemed to slow way down when I added the sugar. I boiled 1lb of sugar in a pt of water and added it about every day or two. I am getting no activity in the air lock, but there is still a small layer of bubbles on the top.

 

[SpanishCastleAle]

You underpitched but it still may go lower if you aerated well enough. Many of us made a starter, then used that to brew a 5 gal. batch of low gravity Belgian Pale Ale, then used the whole yeast cake from that for the big beer. A brew this big needs a LOT of yeast.

 

[smuth10]

I will make sure I aerate it really well tonight.

I made a westvleteren 12 clone and forgot to get a starter going and had no problems. It went from .090 to .012 on 1 vile of wl yeast. I guess I got lucky. Thanks for the replies.

 

[SpanishCastleAle]

DON'T aerate now! Once you've gotten this far you def don't want to aerate it. You need aerate at the beginning when you pitch the yeast. You'll just oxidize the hell out of it now.

 

[smuth10]

Hmmm. Was I not supposed to stir in the sugar additions then? Maybe that is my problem because I stirred it pretty well when I added the sugar. I hope I didn't wreck this beer. A lot of time and $ in this one.

 

[SpanishCastleAle]

Hmmm. Was I not supposed to stir in the sugar additions then? Maybe that is my problem because I stirred it pretty well when I added the sugar. I hope I didn't wreck this beer. A lot of time and $ in this one.

A little stirring with a CO2 cap on top prob won't hurt it. But actively trying to aerate it now will. I've read of people aerating after fermentation kicks in for REALLY big beers (bigger than ours, I think the Utopia clone brewers do this) because the yeast just won't be able to finish the job without it. But they are aerating when there is still a lot of fermentation yet to complete. Your fermentation is too far.

 

[smuth10]

So basically I just let it sit and hope it ferments out. If it doesn't though I'm worried it will be too sweet.

 

[adamjab19]

So basically I just let it sit and hope it ferments out. If it doesn't though I'm worried it will be too sweet.

A fellow Berkley brewer! Good luck with yours. Can't make anymore suggestions than what is above.

I coincidently made a similar recipe at about the same time you all did so it's nice to know some of yours still aren't ready even after 8 months.

 

[leghorn]

Just finished bottling this beast. Finished at 1.003 (how is that even possible?, but I checked twice...). 10.4% ABV. It is hot on the finish - but it has a strong flavor profile. The last time I made a belgian strong, it tasted like cardboard dipped in turpentine; but this is solid. I've had 2 bad bottle conditioning experiences where the beer never carbed, so I had prepared a batch of WLP099 in a starter and threw it in at high krausen to make sure I got carbonation this time.

If I have produced a quality beer anywhere close to it's mother beer - the belgian pale ale recipe as the starter, I will be very pleased. That recipe is perfect, and the beer turned out to be one of the best I've made. The oats seem to connect it all together, IMHO.

I tried something new, dropped a shot of the still BGSA into a pint of the belgian pale, and it is fantastic. The yeast is very aromatic (I used WLP570 - the Duvel strain), and the alcohol added a nice body and backbone to the beer - kind of like an "imperial" belgian golden ale. Has my head thinking...and swimming a bit...

 

[jacksonbrown]

Mine's at 13%, it ended at 1.000! And it tastes like crap right now. Still very harsh in the alcohol heat and totally undercarbonated. Not pleased. I want to give it another year before I try one again.

 

[Hookstrat]

I entered some of my version in Upland Brewery's 'UpCup' competition (Bloomington, IN). It was my first competition and I scored a 31, so all in all pretty good.

Some of the comments were that it was a 'good, solid beer' but 'a little too much alcohol'.

I didn't have the opportunity to explain to them that it was intentional.

I'm looking forward to the swap this fall.

 

[jpsloan]

Just re-racked my batch to a keg to free up one of my glass carboys. Did a quick check of a sample, and the alcohol harshness is definitely bedding down. It's still hot, but now it's palatable... particularly if it was chilled and carb'd. Looking forward to this beer come winter!

 

[SpanishCastleAle]

Mine's at 13%, it ended at 1.000! And it tastes like crap right now. Still very harsh in the alcohol heat and totally undercarbonated. Not pleased. I want to give it another year before I try one again.

This is pretty much where I'm at with mine. But mine is little less alcohol finishing @ 1.004. I kegged it and let it condition and left it on gas for at least a month. Just bottled it to get it outta my keezer (been taking up a spot for months now). It's just...strong.

 

[smuth10]

I just transferred this to a keg for the next four months and I am trying to figure out the final ABV. The OG before adding any sugar was 1.090 and the FG was 1.010. After a few days of fermentation I added 1lb of sugar every couple of days for a total of 3lbs. How do I figure out how much alcohol those extra 3lbs of sugar added?

 

[camiller]

I just transferred this to a keg for the next four months and I am trying to figure out the final ABV. The OG before adding any sugar was 1.090 and the FG was 1.010. After a few days of fermentation I added 1lb of sugar every couple of days for a total of 3lbs. How do I figure out how much alcohol those extra 3lbs of sugar added?

Batch size (in the fermentor)?

If you are using any software just plug in the amount of sugar as if you had added it to the boil. Should work out the same.

Assuming a 5 gallon batch and beercalculus.hopville.com says cane sugar adds 45 points per pound per gallon

45 x 3 / 5 = 27 points so OG should be 1.090 + .027 = 1.117


Assuming I sort of know what I'm talking about which is always questionable.



Edit: Should make the ABV = 14.28% according to the promash PilotBrew utility on my palm pilot.

 

[smuth10]

Batch size was 5.5gal and I added the sugar after a few days in the primary.

Those numbers look good to me. Thanks for the website. I will use that in the future. Gonna be an A$$ kicker at 14%.

Thanks again,

 

[jacksonbrown]

My batch is not carbonating and I'm guess that's due to the fact that it went from 1.100 to 1.000 and the yeast has nothing left to eat for carbonation. I bottled everything in to flip tops and am wondering if I should add some low gravity wort to assist with this problem. Anyone have any suggestions or recommendations on how much, what gravity, etc?

 

[camiller]

My batch is not carbonating and I'm guess that's due to the fact that it went from 1.100 to 1.000 and the yeast has nothing left to eat for carbonation.

Didn't you add priming sugar?

How long ago did you bottle?

I'm also having little to no carbing but I suspect that the yeast is stressed by the amount of Alc (14.4% in mine). Your looks 13.26%. I'm going to try to inoculate with active yeast from a starter at or just after high krausen based on leghorn's post #1398 in https://www.homebrewtalk.com/f14/im-thinking-09-09-09-barleywine-63737/ (Should be on or near the last page depending on how many posts per page you display)

 

[jacksonbrown]

(Why does everyone keep asking me that?)
Yes, I added priming sugar. Enough for 3 vols back in December. Like you I believe the yeast is stressed out, man. Adding active krausen is a good idea. Great link. I was especially wondering how much to add. Thanks!

 

[KingBrianI]

(Why does everyone keep asking me that?)
Yes, I added priming sugar. Enough for 3 vols back in December. Like you I believe the yeast is stressed out, man. Adding active krausen is a good idea. Great link. I was especially wondering how much to add. Thanks!

Probably because you said this!

My batch is not carbonating and I'm guess that's due to the fact that it went from 1.100 to 1.000 and the yeast has nothing left to eat for carbonation. I bottled everything in to flip tops and am wondering if I should add some low gravity wort to assist with this problem. Anyone have any suggestions or recommendations on how much, what gravity, etc?

:cross:

 

[leghorn]

try to inoculate with active yeast from a starter at or just after high krausen based on leghorn's post #1398

This has worked out great. Since I posted it in the other thread, I'll repeat it here. I took WLP099 and created a starter of 1 cup XLDME/4 cups water. Included yeast nutrient. I waited until just after high krausen, and then shook the starter vigorously, then added to each bottle. I used a liquid medicine syringe you can get free from any pharmacy. Used 1.25mL/bottle. The 1.25 mL was not scientific, just felt right, but it has carbonated formerly still beers and is a good insurance policy for any high gravity brew. It will be my standing practice for anything above 9% going forward.

There is not discernable flavor impact, just makes sure there is carbonation. Good luck with yours!

 

[danon104]

I tried this recipe shortly after I started lurking on this forum. I tapped the keg last weekend and HOLY SHNIKES its awesome!!!!!!!! Great body, a little residual sweetness, mouthfeel like your rubbing your tongue on velvet, even with carbonation to 2.5-3.0 vols.

I tapped the keg and was screwing around with serving pressures etc. before I realized I had drank 3 pints of the stuff. Apparently the %abv calculation was fairly accurate as well.

I appreciate the wealth of knowledge I have gained on this forum as well as the knowledge that I'm not the only one who shares this obsession.

I will be upgrading my membership as soon as some additional funds become available.

 

[Edcculus]

Got the Portugese floor corker today, so hoepfully I'll be bottling tomorrow. I also went ahead and got 2 packs of S-04. Do you think it would be better to use one pack per 5 gallons (more or less)? Or should I make a starter of sorts and "pitch" at high krausen. I'd like it to be carbonated by October.

 

[Edcculus]

Well finally got this beast bottled last weekend. Ended up going with a pack of S0-4 per batch and enough table sugar to get around 3.4 volumes. 10 gallons corked and caged. Seems like it has mellowed a lot, but man it is ever strong! Not really hot, there is just a lot of freaking alcohol in this beer. I'm betting carbonation and being chilled (along with a few more months) will vastly improve the "booziness".

 

[Nerdie]

why is this a sticky? I don't get it?

 

[Edcculus]

Each year we do an "anniversary series swap". It always falls on dates like 10-10-10, 9-9-09 etc. We decide on a big recipe more than a year before, then brew it as close to a year before the date as we can. Obviously this year we brewed close to 10-10-09. When it gets closer to 10-10-10, we will organize a swap with everyone who actually brewed the beer. Its a sticky so its easy to find and doesn't get buried in one of the forums.

 

[camiller]

why is this a sticky? I don't get it?

Each year we do an "anniversary series swap". It always falls on dates like 10-10-10, 9-9-09 etc. We decide on a big recipe more than a year before, then brew it as close to a year before the date as we can. Obviously this year we brewed close to 10-10-09. When it gets closer to 10-10-10, we will organize a swap with everyone who actually brewed the beer. Its a sticky so its easy to find and doesn't get buried in one of the forums.

Some more examples for Nerdie:

The HBT Collective Collection

• 06.06.06 Rye IPA
  
• 07.07.07 APA
• 08-08-08 Russian Imperial Stout
• 09-09-09 Barleywine
• 10-10-10 Devil May Cry

and while we are talking about it - https://www.homebrewtalk.com/f12/too-early-start-talking-about-11-11-11-a-180867/