Devil May Cry (10.10.10 Edition) - Official Recipe

[Clayton]

Brewed this today!!
I brewed Parti-Gyle where I had one mash and the first 6gal of wort made the Belgian Strong Golden Ale and the next 10gal made the Kölsch
Thats a large sparge

I tweaked the grain bill just a bit
added more wheat for the Kölsch
so it was
31 lbs of pils malt
5.5 lbs of wheat malt
1 lbs Munich malt
It went real well, the BGS gravity hit at 1.085, will add the 3lbs of corn sugar in a few days.
the 10 gal of kolsch was 1.049 so both were a hair low but not really all that much considering this is my first attempt at the whole Parti-Gyle tech.
over all I really liked it. I think it adds a new lvl of fun to brew day and recipe formulation.
http://www.antiochsudsuckers.com/tom/parti-gyle.htm

I kegged this up today for bulk ageing going to let it sit a few more months then bottle with corks and cages. the beer tasted so good and is wonderfully clear now I had my doubts for a few months there.

The kolsch turned out really good , I had a keg party BBQ with a keg of peroni and dos equis, put the kolsch on tap that day too for me to drink, and people started drinking it and would not touch the other beer untill the 10gal of kolsch was gone, got a ton of complements and rave reviews from people who did not think they liked homebrew, that was nice but then I had no kolsch and a whole keg of dos equis to drink, after a few week I was hateing that $hit.

 

[SpanishCastleAle]

I don't always drink beer, but when I do, I prefer Clayton's Kolsch.

 

[Nerdie]

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.

thanks! Cool I'll probably join November 11, 2010 right? Is that the set date? How did the past "anniversary series" come out? I was wondering why... barely anyone did taste comments and stuff unlike Ed's apfelwine....

Thanks... now I know.... I'm in the mix!!

 

[Nerdie]

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/

LOL ... thanks! u read my mind.... same comment =)

 

[KingBrianI]

Getting close to that time! I decided I should try one of my 101010s out today and I'm very happy with it. I was worried about it carbing since if I remember correctly it is like 13.5% ABV. Well, it's perfectly carbed, clear as a bell, and tastes great! Last time I tried it, the alcohol stuck out enough to create an alcohol harshness that was not altogether pleasant. Now it has come into balance with the rest of the beer, the flanders golden ale yeast esters are really nice, and the flavor is really nice, if still a bit strong. The best thing about this beer is the color. It's a rich glowing gold, completely clear, with tons of little bubbles streaming up through it. I tried to take a picture but it doesn't really do it justice. I'm looking forward to tasting other people's interpretations in a couple months!

 

[Edcculus]

What is everyones experience with carbing? I bottled about a month ago with extra yeast. Opened a bottle last night to test and it wasn't carbed. Figure it just needs more time

 

[KingBrianI]

What is everyones experience with carbing? I bottled about a month ago with extra yeast. Opened a bottle last night to test and it wasn't carbed. Figure it just needs more time

As stated above, mine carbed up beautifully. They have been in the bottle for over 6 months now. I tested a bottle after 6-8 weeks or something and it hadn't carbed nearly as much as it is now. I looked back and my beer actually came out to 14.5% ABV. I used the flanders golden ale yeast to ferment but pitched a little actively-fermenting top-cropped us-05 at time of bottling to carbonate.

 

[jgourd]

As stated above, mine carbed up beautifully. They have been in the bottle for over 6 months now. I tested a bottle after 6-8 weeks or something and it hadn't carbed nearly as much as it is now. I looked back and my beer actually came out to 14.5% ABV. I used the flanders golden ale yeast to ferment but pitched a little actively-fermenting top-cropped us-05 at time of bottling to carbonate.

How sweet is this beer? How malty is it? Reason I ask is that I can stand maltiness in beer, but not sweetness.

 

[KingBrianI]

How sweet is this beer? How malty is it? Reason I ask is that I can stand maltiness in beer, but not sweetness.

Well it dried out to 1.007, so it's pretty dry, but it gives you the impression of being sweet. Not cloying at all, but there is a definite sweetness. And a LOT of maltiness.

 

[KingBrianI]

Who is going to take the lead in setting up the swap? It's down to less than 2 months 'til 10/10/10 and from past swaps, we know it takes some people a while to get their packages sent out. We should probably start getting it set up pretty soon, so everything can be in place in plenty of time before the big day.

 

[SpanishCastleAle]

Gave one of my bottles a try last night. It pours so pretty; super clear, nice head, nice malty nose, not hot or solventy...then you take a drink and it's strong and sweet. And mine finished @ 1.004

 

[jacksonbrown]

What is everyones experience with carbing? I bottled about a month ago with extra yeast. Opened a bottle last night to test and it wasn't carbed. Figure it just needs more time

I stated earlier in the thread that I had zero carbonation after many months. I was given instructions (which should also be above) about adding active wort to the bottles which I plan on doing this weekend. We'll see.

 

[camiller]

I stated earlier in the thread that I had zero carbonation after many months. I was given instructions (which should also be above) about adding active wort to the bottles which I plan on doing this weekend. We'll see.

Same as me, and I tried adding active wort about 5 weeks ago and still nothing. I may have to resort to transferring to a keg. Something along the lines of a #3 stopper with a short racking cane and a inflation needle hooked up to a co2 source at low pressure to push the beer.

My other crazy idea was hack a pressure canner into a chamber I could pressurize with co2, put as many bottles in as it would hold without caps, purge with co2 and pressurize, with the whole thing in the fridge for a couple weeks at 15 psi. Then gently remove and cap the bottles. I think going to a keg will work out better and be easier.

Edit: Scrolling back it looks like I was the one who pointed you to those instructions. So far it hasn't worked for me.

 

[jacksonbrown]

Edit: Scrolling back it looks like I was the one who pointed you to those instructions. So far it hasn't worked for me.

That makes me sad. Maybe I'll just keg it and bottle from there.

 

[adamjab19]

Gave one of my bottles a try last night. It pours so pretty; super clear, nice head, nice malty nose, not hot or solventy...then you take a drink and it's strong and sweet. And mine finished @ 1.004

Same with mine. I sent one into a competition and they said it was sweet and strong, which I knew. Mine finished at 1.006 or 1.008. But I think I fermented it too warm, too much phenol which would give a perception of bitterness and spice.

And that's always been my problem with beer recipes that depend so much on how the fermentation goes. And this type of beer the fermentation of the yeast is what makes this beer. I just can't get the right temperature to get the right flavors. That and I think I always need to ferment at lower temperatures than what is recommended because I just don't like the flavors a warm ferment gives off from any type of yeast for any type of beer.

 

[KingBrianI]

Who is going to take the lead in setting up the swap? It's down to less than 2 months 'til 10/10/10 and from past swaps, we know it takes some people a while to get their packages sent out. We should probably start getting it set up pretty soon, so everything can be in place in plenty of time before the big day.

Since nobody is taking the lead on this, I'll do it. We're down to less than a month and a half until the big day and I'd like to give everyone about a month to get the beers sent off and received and allowed to settle. I'll start another thread detailing the swap in the Sampling and Critiquing forum.

 

[SpanishCastleAle]

Since nobody is taking the lead on this, I'll do it. We're down to less than a month and a half until the big day and I'd like to give everyone about a month to get the beers sent off and received and allowed to settle. I'll start another thread detailing the swap in the Sampling and Critiquing forum.

Props to you KB. Is flyangler18 no longer around? I saw some posts in mid-June of this year but he doesn't post nearly as frequently as he used to.

 

[KingBrianI]

Props to you KB. Is flyangler18 no longer around? I saw some posts in mid-June of this year but he doesn't post nearly as frequently as he used to.

I don't know what's up with him. It's getting down to the wire though and it's been over a week since I inquired about the swap. Someone's got to do it.

Here is the official swap sign-up thread: https://www.homebrewtalk.com/f38/10-10-10-bgs-swap-sign-up-details-193541/#post2249187

 

[KingBrianI]

I don't know what's up with him. It's getting down to the wire though and it's been over a week since I inquired about the swap. Someone's got to do it.

Here is the official swap sign-up thread: https://www.homebrewtalk.com/f38/10-10-10-bgs-swap-sign-up-details-193541/#post2249187

Bump! I'll be creating the final recipient list in the next couple days so anyone who would like to get in on the swap needs to go to the other thread and sign up soon!

 

[Scruff_McGee]

Just tried brewing a 10 gallon of this last night, what an event!

First the mill tips over, spilling grains all over the concrete floor. Then we fill the keggle mashtun right up to the top for a recirculating mash. All goes well with this until Sparge time and we accidentally sparge out at 190 F. I was nervous about the OG as it looked like it was 1.060 going into pre-boil (might have read from the top of the wort), and we had a boil over losing about 1.5 gallons and creating a huge sticky mess on the floor again. I also miscounted and thought we had 4 oz of EKG, but in reality only had 2, so I subbed in 2oz Cascade for the aroma. Also our cold tap water was at 80F, so I could only get the wort down to 83F before throwing in the towel (1:30 in the morning at this point), pitching the yeast, and tossing it into the fridge.

On top of all that I think I held onto my yeasties for too long because it took a while for the WLP570 to do anything in the starter, which when I bumped it up to the 2L flask took all night (5 days before) to get the stir bar spinning! Not enough torque so it would throw the bar every time the fan actually moved.

Despite all of these disasters, the final OG ended up being 1.080, which after adding 6lbs in the fermenter should get me up to 1.101, and I checked this morning to see it bubbling away at a happy 66F. I'll reply back here in a few months to see if there is any hope for this trainwreck of a brew .

 

[Hookstrat]

Just tried brewing a 10 gallon of this last night, what an event!

First the mill tips over, spilling grains all over the concrete floor. Then we fill the keggle mashtun right up to the top for a recirculating mash. All goes well with this until Sparge time and we accidentally sparge out at 190 F. I was nervous about the OG as it looked like it was 1.060 going into pre-boil (might have read from the top of the wort), and we had a boil over losing about 1.5 gallons and creating a huge sticky mess on the floor again. I also miscounted and thought we had 4 oz of EKG, but in reality only had 2, so I subbed in 2oz Cascade for the aroma. Also our cold tap water was at 80F, so I could only get the wort down to 83F before throwing in the towel (1:30 in the morning at this point), pitching the yeast, and tossing it into the fridge.

On top of all that I think I held onto my yeasties for too long because it took a while for the WLP570 to do anything in the starter, which when I bumped it up to the 2L flask took all night (5 days before) to get the stir bar spinning! Not enough torque so it would throw the bar every time the fan actually moved.

Despite all of these disasters, the final OG ended up being 1.080, which after adding 6lbs in the fermenter should get me up to 1.101, and I checked this morning to see it bubbling away at a happy 66F. I'll reply back here in a few months to see if there is any hope for this trainwreck of a brew .

Good to see your still smiling! 6lbs. (of sugar?) in the fermenter really scares me though. I just don't think you'll have nearly enough malt flavor to balance the alcohol.

 

[Scruff_McGee]

Good to see your still smiling! 6lbs. (of sugar?) in the fermenter really scares me though. I just don't think you'll have nearly enough malt flavor to balance the alcohol.

Yeah still smiling, I haven't brewed in a month and I must have forgotten all the details of brewing in that time!

I was thinking that 6lbs would be fine since its a 10 gallon batch and I'm trying to double the original recipe. I'll be adding it in 1lb additions per day over the next few days, and fermenting in a sanke inside of a temp controlled fridge.

 

[chichum]

I made this and it was WAY too sweet. Did anyone else have this issue? It's almost undrinkable for me.