I'm Thinking... 09/09/09 Barleywine

[Couevas]

I'm discussing with Forrest at Austin Homebrew right now.

Any word from Forrest at Austin Homebrew Supply yet?
(added the AHS so he would see it in his searches)

 

[Chriso]

Any word from Forrest at Austin Homebrew Supply yet?

+1, I hope he's willing to help us with a kit again, I was really happy that it worked out for the RIS brew! I need to buy ingredients for OktoberFAST and I have my cart already full for this weekend's sale... Now I just need a BW kit and I'm set to roll!

 

[Displaced MassHole]

+1 again for a A/G kit from AHS.

 

[Couevas]

I ordered my ingredients today!!!!!:rockinfinally got my stimulus check)

Bought two batches worth.....gonna brew my dry-hopped version of Edwort's Haus PA, then brew the 999 and rack on top of the cake.

So it looks like my 999 will be a little early. It will most likely be in primary about a month from now.

Did I headbang already?:rockin:

EDIT: FYI, Northern Brewer has Centennials in stock in pellets. They are the only online storefront I have been able to find that has them. They have Magnums too. Those are hard to find as well.

 

[BierMuncher]

I've pulled a name or two off this list due to being MIA the last month or more. I've also scrubbed for names that I know have not delivered on the last RIS-888 swap.

If you feel you've been overlooked or you wish to pull out...let me know.


9/9
98EXL
Air Pirate
Alamo_Beer
BakerStreetBeers
Beerrific
Beerthoven
BierMuncher
Bike N Brew
blacklab
Brewpastor
Brewsmith
BuffaloSabresBrewer
CBBaron
chadley (Possible MIA)
chriso
conpewter
Couevas
DeathBrewer
deathweed
Displaced MassHole
EdWort
Evan!
EvilTOJ
FSR402
hagbardceline
Hagen
HarvInSTL
IrregularPulse
jds
jmulligan
justbrewit (Possible MIA)
Kai
Kilted Brewer
Liquidicem
MikeFlynn74
mrkristofo
Mutilated1
nealf
niquejim
olllllo
Ooompa Loompa
Pirate Ale
RICLARK
Ridemywideglide
TexLaw
the_bird
uglygoat
Warrior
wildwest450

 

[conpewter]

I think WilliamsBrewing has centennial in stock, usually a pretty good price too.

 

[Chriso]

I have individually sealed Magnum 1oz in the freezer if anyone needs. Send a PM if you likey.
AFA Centennial is concerned, I use http://www.brew365.com/hop_availability_chart.php whenever I need hops. Good link to bookmark.

SO EXCITED. Been tweaking my recipe over the past couple of days. I am debating making it 100% simcoe. Is that weird of me?

 

[olllllo]

I'd save the simco for something else. Aging will whither the aroma away.

Unless you plan on drinking it right away.

 

[Boerderij_Kabouter]

When is the sign-up deadline? My brewery is under construction and I am out of commission for a while. I hope I can be up and running by Sept. but who knows...

 

[ShortSnoutBrewing]

Man, took my first run at this yesterday and all was going well till I was chilling the wort. Used a pump for the first time and I had hoses flying left and right. Lost a good gallon or so and had issues keeping a good flow with the pump. Second batch of the day went much better (partigyle). I'll totally have to do this again.

Question. How long to most folks leave in primary? Do you secondary or just bottle and let age?

 

[Chriso]

Hm. I was thinking the Simcoe because it's high-AA, getting very old (2006 crop, faded to brownish color, smells kinda cheesy), and I want to use up as much of it as I can (I have a ton).

Maybe I'll attempt to stick to the original plan then.

 

[BierMuncher]

...
Question. How long to most folks leave in primary? Do you secondary or just bottle and let age?

My plan is 5-6 weeks in the primary.
Rack to a keg and bulk condition (in the 45 degree garage) for 4-5 months.
Chill and force carb nice and slow for 14 days.

This should get me to March when I'll bottle as we get close to the shipping window.

I think it will be important to get these guys shipped out during the cool of the spring.

 

[Couevas]

My plan is 5-6 weeks in the primary.
Rack to a keg and bulk condition (in the 45 degree garage) for 4-5 months.
Chill and force carb nice and slow for 14 days.

This should get me to March when I'll bottle as we get close to the shipping window.

I think it will be important to get these guys shipped out during the cool of the spring.

I think 6 weeks will be the magic number for me as well, if not 2 months. Then to secondary for 4-5 months as well. Then keg and force carb the same.

Muncher, I agree. Early spring is a good idea. Not too late in spring, as us in the desert-type areas get hotter much sooner.

 

[Couevas]

Got my 5 gallon starter brewed on Saturday (Nice, simple Cascade APA). Started at 9 and it was still too HOT!! Got a little bit of Heat Stroke and it took 2 days to recover

In a month, when I brew this monster, I will start no later than 6am.

 

[Chriso]

In a month, when I brew this monster, I will start no later than 6am.

I, uh, take it it's a little warm there? ... Feel bad for ya man, I b*tch and moan when it's over 76*F outside. I'm not much of a summer person. I prefer brewing in the freezing cold. (Although then my CFC freezes!!)

 

[Couevas]

I, uh, take it it's a little warm there? ... Feel bad for ya man, I b*tch and moan when it's over 76*F outside. I'm not much of a summer person. I prefer brewing in the freezing cold. (Although then my CFC freezes!!)

Yeah...a little hot.
It's hitting about 110-111 here nowadays (City of Sin---and Sweat).
It will be worse in a month.
You really have to be careful when working outside. It can really get you quick. I had nausea and was near passing out for about 12 hours after I finished on Saturday. And I was all cleaned up and inside by 2:00pm!!

 

[wildwest450]

I just noticed the recipe calls for "Pale Malt", is this regular 2row or pale ale malt? And, is the sucrose a necessity? I plan on swapping this, so I don't want to stray to far from the recipe.

 

[Chriso]

My toying-with-ideas continues... I think I'm using Sugar In The Raw instead of table sucrose, to give it a little more dimension... I want to make it a smoked barleywine (after trying my Left Hand Goosinator, I'm so very intrigued!!) but I'm resisting that urge. Instead, I might try home-toasting 1.5# or so of the base grain.

I've given up on the Simcoe, thanks again for the feedback in that regard... I'm leaning towards the Magnum, as listed, for bittering (since I have plenty) and I'm still not sure what I'm going to do about the C-hops. I've never been a fan of Cascade, so that one is out. I'm thinking Centennial all the way across. I noticed someone selling half-lb's, I might just spring on one... I can use the rest for Dude's LWPA.

Am I on the right track? Gosh this is so hard, I'm combining two of my weakest areas of knowledge - American hops and Barleywines!

 

[BierMuncher]

... I think I'm using Sugar In The Raw instead of table sucrose, to give it a little more dimension...

I will probably convert table sugar to invert...with little to no caramalization...basically making a clear Belgian candi to add that bit of dimension.

I won't do any smoking, but I might toss in just a pinch (literally) of oak chips.

 

[Brewpastor]

I just noticed the recipe calls for "Pale Malt", is this regular 2row or pale ale malt? And, is the sucrose a necessity? I plan on swapping this, so I don't want to stray to far from the recipe.

domestic 2-row will be fine. The British pale malt just has a little different character which adds an additional backbone to this beers malt character, but it will have plenty of character with out it!

 

[Couevas]

I will probably convert table sugar to invert...with little to no caramalization...basically making a clear Belgian candi to add that bit of dimension.

I won't do any smoking, but I might toss in just a pinch (literally) of oak chips.

Pastor/Muncher,

I like the idea of making a clear invert candi to sub for the table sugar. I am a little confused on the making of it.
I read this https://www.homebrewtalk.com/showthread.php?t=42786&highlight=making+candi and want to make sure I have the correct procedure for making 1.5 pounds of Clear invert Candi Sugar.

1.5 lbs Clear Candi

3 cups granulated sugar
1.5 cups water
3 tsp lemon juice

Bring to a boil and keep between 260 and 275 degrees F until desired color is achieved (in this case, a very light yellow if anything). Then take the temp to 302 degrees F and then remove from heat to "greaseproof paper."
What does that mean? What can I use? I have one of those silicone cookie sheets. Will that work?

Thanks for the help.
Chris

 

[Brewpastor]

the silicone sheet should work fine, you just need something that the sugar can cool on without sticking and you don't want greese because of its negative effect on the final product.

 

[Couevas]

Thanks Pastor.
I will give it a try tonight.
Do you think I should increase the amount from 1.5 pounds to 2 pounds? Beersmith is giving me a slightly lower SG yield from the candi than with plain sucrose and I want to stay at 1.119 to keep with the 9's theme.

 

[Chriso]

Huh. Beersmith puts me at 1.129 with the stock ingredients, no modifying. More when I get home, back to my compy.
Edit: Actually, 1.131. I forgot I added 1lb Smoked malt. Without that, I'm at 1.128. I used BeerSmith's built-in Scale function to get from 5.75 gal down to 5.00 gal.

So I kept playing with it, and my scaled-down recipe is:
20lb Pale Malt
1.25lb Munich
6 oz Cara-60
6 oz Pale Choc Malt
1 oz Special B
1.5 lb invert sugar (or Sugar In The Raw, don't know yet)
1.25 oz Centennial @ 60"
1 oz Galena @ 60"
1.0 oz Centennial @ 25"
1.5 oz Centennial @ 0"
1.119 OG, 1.029 FG, 19 SRM, 99 IBUs

OK so some more questions..... Right now, the 5-gal recipe lists this as hop schedule:
1.66 oz Magnum (14.5%) - added during boil, boiled 60 min
1.0 oz Centennial (10.0%) - added during boil, boiled 25.0 min
1.0 oz Centennial (10.0%) - added during boil, boiled 0.0 min
1.0 oz Cascade (5.5%) - added during boil, boiled 0.0 min

Are the 0-min flameout hops going to make that much of a difference? After all, if aroma hops are going to fade immensely in the year-plus this will be aged, then why hop so heavily at the aroma point? -- OR is the point of loading up the aroma-end to make it have enough to stick around for a year?

Think it'll hurt/help/otherwise to sub more Centennial (or I have Amarillo too) for the Cascade? Or would it be better served to spread any additional Centennial out through the additions?

I'm sorry I'm overanalyzing this. You can shoot me now.

 

[Couevas]

Made my Belgian Candi last night. By the time I got it to 302 on my gas range, it was already a light amber color.
Oh well, I guess it will be amber Belgian Candi instead of clear. What's a little more carmelization going to hurt in a beer this big and complex?

 

[Brewpastor]

Made my Belgian Candi last night. By the time I got it to 302 on my gas range, it was already a light amber color.
Oh well, I guess it will be amber Belgian Candi instead of clear. What's a little more carmelization going to hurt in a beer this big and complex?

Not at all. I think it might even be better that way!

 

[Couevas]

Not at all. I think it might even be better that way!

That's what I wanted to here!
Beersmith says a change from clear to amber candi will increase the overall color by almost 10 SRM putting it near 30. Do you think this is accurate? It doesn't seem that the little bit of candi can darken the entire 5 gallons so dramatically.

 

[Jamo99]

I have never done a beer this big. For those that are bottling from secondary instead of keg to bottle, do you just sprinkle a packet of dry yeast into your bottling bucket and gently mix it in case the yeast are finished?

I saw around post 100 or so that the 1056, even though it has an alcohol tolerance of 10%, should be able to hit an abv of 11+%. Is that just due to using a huge starter?

Here's my partial mash grain bill for anyone interested/wants to critique. All I did was scale back the 2-row and sub with DME. The approx $40 for the DME didn't hurt as bad as you'd think. That's what happens when you come face to face with a monster.

10# light DME
4# 2-row
2# munich
6 oz pale choc
4 oz special b
12 oz crstal 90L

I know, I know, I haven't ponied up for membership to participate in the swap yet...just holding out for a B-day present What did the little birdy say?

 

[Couevas]

I know, I know, I haven't ponied up for membership to participate in the swap yet...just holding out for a B-day present What did the little birdy say?

You spent 40 on DME alone and can't pony the 20 for membership?
C'mon man. This is a very, very valuable site and doesn't run for free.

Not trying to flame or anything

 

[Chriso]

I think he means a birthday present from someone close to him. Parent or a spouse or a SWMBO perhaps.