Is it too early to start talking about 11-11-11?

[KingBrianI]

Fist Runnings Boil: 2 US gals (reduced to 1-2 quarts of syrup)
Wort Volume Before Boil: 7.00 US gals (containing the reduced syrup)

If we add this to the above recipe, it makes it more clear. This makes for 9 gals of runnings.

What do you think of the color? Those of you with more experience in caramelization, how much darker do you think this will get?

It's hard to say what the color contribution would be. It probably depends a lot on how much time the syrup spends on the heat reducing. It would probably be safe to assume a 2 SRM bump in color for a quick boil down that doesn't get too syrupy and maybe a 5 SRM bump for a slow boil down that is allowed to go really thick and dark. I don't think there will be any problem with this recipe not looking dark enough.

 

[KingBrianI]

Recipe: 11-11-11 Old Ale
Style: 19A-Strong Ale-Old Ale

Recipe Overview

Wort Volume Before Boil: 7.00 US gals
Wort Volume After Boil: 6.00 US gals
Volume Transferred: 5.80 US gals
Water Added: 0.00 US gals
Volume At Pitching: 5.80 US gals
Final Batch Volume: 5.00 US gals
Expected Pre-Boil Gravity: 1.065 SG
Expected OG: 1.078 SG
Expected FG: 1.016 SG
Expected ABV: 8.4 %
Expected ABW: 6.5 %
Expected IBU (using Tinseth): 57.0
Expected Color: 13.6 SRM
Apparent Attenuation: 78.7 %
Mash Efficiency: 77.0 %
Boil Duration: 90.0 mins
Fermentation Temperature: 68 degF

Fermentables
UK Pale Ale Malt 14lb 8oz (87.9 %) In Mash/Steeped
UK Amber Malt 12.00 oz (4.5 %) In Mash/Steeped
UK Brown Malt 12.00 oz (4.5 %) In Mash/Steeped
Sugar - Treacle 8.00 oz (3.0 %) Start Of Boil

Hops
UK Target (10.5 % alpha) 2.00 oz Loose Pellet Hops used 60 Min From End


Yeast: Wyeast 9097-PC Old Ale Blend

Mash Schedule
Mash Type: Full Mash
Schedule Name:Single infusion 158
Step: Rest at 158 degF for 60 mins

I'm ready to go ahead and call this official if there are no objections! It should make an awesome recipe, but probably the most exciting aspect to this beer is that it has a ton of potential for personalization. That will make the tasting after the swap very interesting. Differences in the kettle caramelization, yeast (brett/no brett), oaking, aging, etc. will really make every recipe unique.

 

[jmo88]

Objectors have had a lot of time to voice a different opinion. Let's go for it. As for a name, what do you think of Gun Stock Ale? It's taken from KingBrian's original description of a "well-used walnut gun stock" plus it's a play on words since stock ales were aged old ales.

 

[camiller]

Objectors have had a lot of time to voice a different opinion. Let's go for it. As for a name, what do you think of Gun Stock Ale? It's taken from KingBrian's original description of a "well-used walnut gun stock" plus it's a play on words since stock ales were aged old ales.

Sounds good to me! Although depending on the degree of personalization people do they may want to give it a name that describes the character of their take on the beer.

 

[KingBrianI]

Gun Stock Ale sounds perfect!

 

[jmo88]

Sounds good to me! Although depending on the degree of personalization people do they may want to give it a name that describes the character of their take on the beer.

That's true, I just remember all the other collaborative recipes having titles, like Devil May Cry.

 

[kappajoe]

I am in on this brew...
Will use the Wyeast Old Ale blend... 3gals with oak and 3gals without.

Had this is past weekend in Denver - http://www.rogue.com/beers/21-ale.php
uses the Old Ale yeast blend... excellent

 

[camiller]

That's true, I just remember all the other collaborative recipes having titles, like Devil May Cry.

In hindsight I guess you are right. Gun Stock Ale it is. Think I might do a 9 gallon batch split three ways. Use the Wyeast Old Ale blend in all three then one with oak and one with some other bugs.

 

[KingBrianI]

I am in on this brew...
Will use the Wyeast Old Ale blend... 3gals with oak and 3gals without.

Had this is past weekend in Denver - http://www.rogue.com/beers/21-ale.php
uses the Old Ale yeast blend... excellent

In hindsight I guess you are right. Gun Stock Ale it is. Think I might do a 9 gallon batch split three ways. Use the Wyeast Old Ale blend in all three then one with oak and one with some other bugs.

What are you guys thinking about doing with the oak? Since I think this beer could really benefit from a somewhat strong oaking I'm considering putting it on 0.5 oz of med or med+ french oak cubes for the entire secondary (8 months or so). I'm trying to get an idea of what other people plan though.

Mmmm. The oak, the malt, the aged flavors (leather, sherry, tobacco), the brett.... I've got a feeling this beer will be awesome.

 

[jmo88]

What are you guys thinking about doing with the oak? Since I think this beer could really benefit from a somewhat strong oaking I'm considering putting it on 0.5 oz of med or med+ french oak cubes for the entire secondary (8 months or so). I'm trying to get an idea of what other people plan though.

Mmmm. The oak, the malt, the aged flavors (leather, sherry, tobacco), the brett.... I've got a feeling this beer will be awesome.

I have little experience with oaking, but it's my understanding that if you want bigger oak flavor, leaving cubes in for several months is not as strong as adding them a few weeks before packaging. Does this sound right? Since I would be after a less pronounced oak, I think leaving them in for a longer period is more in line with my tastes.

 

[Beernip]

What are you guys thinking about doing with the oak? Since I think this beer could really benefit from a somewhat strong oaking I'm considering putting it on 0.5 oz of med or med+ french oak cubes for the entire secondary (8 months or so). I'm trying to get an idea of what other people plan though.

Mmmm. The oak, the malt, the aged flavors (leather, sherry, tobacco), the brett.... I've got a feeling this beer will be awesome.

I have an oaked old ale that I have on tap right now. I used 2 oz of medium french oak cubes in 8 gallon batch for 3 months and I feel like it was too much. I think that .5 oz in 5 gallons would be about right.

I do love an old ale and may have to give this a try. Going to have to research this yeast blend. An english yeast blend with Brett. Mmmmm, sounds like a winner.

 

[GuldTuborg]

This recipe sounds good to me. I'm game!:rockin:

 

[MarsColonist]

When do you have to announce that you want in on this? Just brew and submit in roughly a year?

 

[KingBrianI]

When do you have to announce that you want in on this? Just brew and submit in roughly a year?

Yep. Anyone who wants to can brew it then in about a year we'll set up a swap and anyone who wants to trade signs up then.

 

[jmo88]

After a lot of research on oaking techniques today, I think I'm going to add a little less than an ounce of American medium + at pitching and and ounce right after fermentation for two weeks. After that I'll transfer it to a secondary. I'd like to have the oak out and the flavor to meld for several months before bottling so it is great when it is carbed. I'm shooting for more of an aftertaste and mouthfeel than a big oak/vanilla thing.

I can post a recipe for this in the recipe forum. Of course there will be many variables from brewer to brewer but it will give everyone parameters.

Anyone know the dates the yeast is available?

 

[Scut_Monkey]

Anyone know the dates the yeast is available?

Yeah would need this info. Sounds like a good recipe. I havcec never used oak or anything bugs in the past so this should be a good way to break that. Thanks for the good recipe.

 

[camiller]

Yeah would need this info. Sounds like a good recipe. I havcec never used oak or anything bugs in the past so this should be a good way to break that. Thanks for the good recipe.

I believe the yeast is slated to be one of the fourth quarter "PC" strains so should be available around October or so.

 

[jmo88]

I Posted the recipe in the database. Here is the thread: https://www.homebrewtalk.com/f74/11-11-11-gun-stock-ale-old-ale-official-recipe-197241/#post2295099

 

[barrog]

How important is the Treacle? I can get it on Amazon but would like to know of any subs, thanks

 

[MarsColonist]

You can get it a few places online, for example: Austin Homebrew

Best sub is probably blackstrap molasses

 

[barrog]

cool thanks. I didn't even think about looking in home brew stores. heh silly me

 

[KingBrianI]

The Wy9098 is now available. I picked up a pack of it (along with a pack of WY1469:rockin at my LHBS yesterday.

 

[bierhaus15]

The Wy9098 is now available. I picked up a pack of it (along with a pack of WY1469:rockin at my LHBS yesterday.

Awesome, I've been waiting to try 1469 for ages! Have you used it before - what's it like/compared to???

 

[KingBrianI]

Never used it but I've been dying to since everyone who has used it seems to love it. Hopefully it lives up to expectations because I have aspirations of making it my house strain. Also, black sheep brewery's riggwelter is one of my favorite beers and can you brew it made a clone of it using this yeast that they said was spot on. If you want to hear Jamil overflow with compliments about the yeast, listen to that episode!

 

[jmo88]

Never used it but I've been dying to since everyone who has used it seems to love it. Hopefully it lives up to expectations because I have aspirations of making it my house strain. Also, black sheep brewery's riggwelter is one of my favorite beers and can you brew it made a clone of it using this yeast that they said was spot on. If you want to hear Jamil overflow with compliments about the yeast, listen to that episode!

I wonder if that's the same as the WLP037. I used that extensively last year. It made the best English brown I've brewed. It scored well at a competition but could've done better under the Old Ale category due to the really unique yeast character and higher gravity.

Regarding 11-11-11, I listened to a BN podcast about oaking. It was really interesting and it gave me some ideas. The brewer (can't recall the guest's name) said he microwaves the cubes in a dish of water, covered in saran, brings it to a boil, then cools it and adds the water and oak directly to the initial fermentation for a few weeks before transferring and aging. I'll probably do this. But I am also intrigued by the idea of extended oak aging, I just don't want it to taste like I'm licking a tree.

What's everyone doing with the oak?

 

[bierhaus15]

Riggwelter is brewed with 1469?! Love that beer. I've been looking for a really-really flavorful English strain for my house yeast and it sounds like this might just be the one. I've been really loving wy1187 lately, though it's pretty tame compared to some of the other yeasts across the pond.

Regarding 11-11-11... microwaves the cubes in a dish of water, covered in saran, brings it to a boil, then cools it and adds the water and oak directly to the initial fermentation for a few weeks before transferring and aging...What's everyone doing with the oak?

I will be doing the same thing pretty much. I heard it adds a nice oak character, but not so it's overwhelming. Though, I have not decided on the type of oak yet. I was thinking of using some bourbon, heavy toast oak cubes I have laying around. Unrelated, I heard that oak shavings should not be used for extended aging, as it imparts a heavy, one dimensional oak flavor. Getting excited about brewing this up!

 

[KingBrianI]

WLP037 is Samuel Smith's strain unless I'm confused. WY1469 is Timothy Taylor's. I didn't have great luck with the WLP037 when I tried it last year but I think it may be due to the yeast not having been very healthy for some reason.

 

[KingBrianI]

Alright well, I'm set to brew this one on Saturday. I'm going to try to get about 6 gallons into the fermenter so that there's plenty to age and keep. Should we start an official 11/11/11 thread to document brewing it and to link to the recipe thread, etc?

 

[jmo88]

Starting a clean thread makes sense. Go for it. I put the recipe up in the Strong Ale section of the database.

I probably won't brew this recipe until mid to late November. I'm starting a new kegerator and need to get some beer in it. I haven't bought the yeast yet, but when I place an order at my LHBS I can get yeast only a few days old.

 

[AlphaWolf-Brewery]

I also got everything I need to make this ( from Rebel Brewer!). I am interested how to adjust beersmith for the boiling down of the first runnings, any ideas?