Wood-Aged Beer Pirate Strong Ale

[USMCBrewer]

I am not familiar with the iBrewMaster software. Which algorithm do you have you hop utilization set for?

Also, have you adjusted the weigh of hops added due to AA%?

It was set for Tinseth. I tried it with it set to Rager and it came out with an IBU'S of 46.60.

As far as the weights go, the only adjustment I've done is scaling your recipe up by 10% for my 5.5 gallon batch size.

 

[j1laskey]

Thanks for the picture, they are always very helpful.

So I noticed that the Galena and Citra you are using are 13 and 13.2. I originally used 14.1 ad 14.

I use Beertools and the algorithm I used is the default "beertools". After plugging in your numbers into Beertools and resetting for Tinseth I am getting 26.3.

 

[USMCBrewer]

Thanks for the picture, they are always very helpful.

So I noticed that the Galena and Citra you are using are 13 and 13.2. I originally used 14.1 ad 14.

I use Beertools and the algorithm I used is the default "beertools". After plugging in your numbers into Beertools and resetting for Tinseth I am getting 26.3.

Ok, that makes sense. So I'm guessing that I need to up mine a little to get closer to the (your) original IBU?

After inputting the actual AA for the Galena and Citra from my LHBS (12.8 and 13.9) in order to get up to your original IBU I've raised the amounts to .9oz Galena and 1.4oz Citra. That gives me an IBU of 36.5 Tinseth.

I appreciate all the help. I'm still a new brewer so any advice/input I can get is much appreciated.

 

[j1laskey]

Ok, that makes sense. So I'm guessing that I need to up mine a little to get closer to the (your) original IBU?

After inputting the actual AA for the Galena and Citra from my LHBS (12.8 and 13.9) in order to get up to your original IBU I've raised the amounts to .9oz Galena and 1.4oz Citra. That gives me an IBU of 36.5 Tinseth.

I appreciate all the help. I'm still a new brewer so any advice/input I can get is much appreciated.

Good luck. I hope it turns out well for you.

 

[horsepackage]

Did I miss it LOL but when do u add the lb of brown sugar? ?.. was just gonna add it with the dme at flameout pre boil... thanks guys

 

[j1laskey]

Did I miss it LOL but when do u add the lb of brown sugar? ?.. was just gonna add it with the dme at flameout pre boil... thanks guys

That is when I add it, right with the DME.

 

[horsepackage]

Finished brewing this yesterday.. added a whirlfloc tab as I'm weird about clear beers LOL but smelled incredible with the cinnamon and pineapple.. can't wait to taste this. Cheers for a recipe that I can already tell is going to be on tap in my "cave" for a while

 

[brasse-camarade]

My 5g batch was bottled last week, can't wait to taste this bad boy! Pics and comments soon!

 

[Pratzie]

looks like a tasty recipe

 

[j1laskey]

So.....I am finally getting around to brewing this again tomorrow. I was distracted by my hoard of hops in the freezer and brewed a simcoe/citra/Amarillo DIPA. Then I thought with the warmer weather approaching I should brew a saison......so 2 brews later I am finally getting around to it. My starter has been spinning for 36 hours now.....it is hungry for chew through this beer

 

[j1laskey]

Love this stuff

 

[j1laskey]

Love this stuff

 

[j1laskey]

That gallon jug only had a 1/4 gallon of H2O in it before I went to work yesterday. Fermentation took about 24 hours to really take off.

 

[pwortiz]

Awesome! I will make this as one of my first batches at my new house in June...I may combine the mango and pineapple in the next one.

 

[BPal75]

I was thinking about making this but taking out the cinnamon in place of toasted coconut? Thoughts?

 

[pwortiz]

I like the idea. The only thing is - regarding coconut in my BRIEF experience with it - the flavor of coconut fades so FAST! I made a coconut porter a few months ago and while I really enjoy the porter....the coconut is all but "missing" almost entirely from the flavor profile unfortunately. Try it out and let us know if you manage to capture it!

 

[j1laskey]

The only time I have brewed with nuts wasbeen hazelnuts. I roasted I think 2#s of hazelnuts for a brown ale and still needed to add natural extract for flavoring at Kegging

 

[j1laskey]

Please excuse my poor grammar. It is due to my hatred of the iPhone !!!!!

 

[horsepackage]

10 days in the secondary mark is tomorrow.. gonna let it sit till Tuesday ( full day off) .. and bottle some to share and keg the rest.. out of all that I've brewed this has been the hardest to wait for LOL.... cheers

 

[j1laskey]

So almost a year after brewing this recipe as my first Partial Mash, I am revisiting it again as an All Grain with some twists and plan on making this on my first brew of 2013.

I have a batch that is coming off a Belgian cake any day and thought that this yeast would add something different and yet compliment the ingredients.
Ladies and Gents, I present to you-


The Belgian Pirate

Recipe Type: All Grain
Yeast: WY3522 Belgian Ardennes (G3 Cake)
Batch Size (Gallons): 5.25
Original Gravity: 1.088 - 1.092 est.
Final Gravity: 1.014-1.016 est.
IBU: 35.4
Boiling Time (Minutes): 60
Color: 19.8 SRM
Primary Fermentation (# of Days & Temp): ~3 weeks
Secondary Fermentation (# of Days & Temp): 1 week


Ingredients:

10 lbs American 2-row
2 lb German Munich
0.5 lb CaraAroma
1 lbs Torrified Wheat
1.5 lbs Light Brown Sugar @ 15 min

0.75 oz Chinook (Pellets, 12.0 %AA) boiled 60 min.
1 oz Mt. Hood (Pellets, 6.0 %AA) boiled 20 min.

1 ea. Cinnamon (stick) (15 min boil) (not included in calculations)
2 lb. Pineapple (fresh) (15 min boil) (not included in calculations)
4 oz. Oak Wood Chips soaked in Cruzan Dark Rum (French Oak secondary) (not included in calculations)
1 ea. Vanilla (whole bean) (Secondary) (not included in calculations)

Yeast : WY3522 Belgian Ardennes (Cake)



Mash thin @ 150 for 90 min. Pitch on cake @ 64*, ferment @ 70*.

Soak french oak chips and split Vanilla Bean in Cruzan Dark Rum on brewday. I find the Dark Cruzan to have more spice and molasses flavor than Meyers. And is good in coffee. I plan to keg half to drink early, and bottle half to age.

I'll update with measured numbers. Happy brewing and happy new years!

Soup, just wondering how this turned out?

 

[fvirzi]

Brewing this for a second time. Even more fun having one while brewing . Even decided to garnish my beer with a piece of pineapple. Thanks for the recipe and I will tell ya my friends love it and will even drink it warm also.

 

[fvirzi]

Just realized I added pineapple and cinnamon at beginning of boil. Interested to see how it compares

 

[petie]

Just brew this today. Can't wait to try it.

 

[beerdyman]

What had everyone been getting for an OG?

 

[j1laskey]

My last all grain batch I brewed about 2.5 weeks ago was 1.084 OG.

 

[horsepackage]

I just bottled this 10 days ago.. put two in the fridge last night for today... cracked the first one and poured... zero carbonation.. I tasted it and it tasted sweet ( per the priming sugar).. not sure why it didn't Carb.. I brought up to a warmer part of the house to see if that helps but does anyone have any thoughts on this? ??... thanks

 

[j1laskey]

I haven't bottled in a few years. But, 10 days is a short conditioning time. When I was bottling my beers, I would wait approximately 3 weeks until I would test carbonation.

Others who have bottled this beer might want to add their thoughts?

 

[pwortiz]

The 2 times I bottled, the level of carb was low. I used 5 oz of priming sugar each time - probably could have upped it to 5.5 or so and may do that this summer. Was it sittin' in a place at least 68f? Perhaps a silly question on my part, but I have found that NOTHING I make will carb very well if under that temp.

 

[horsepackage]

We moved into a new house and the basement stays very cold with the air on so no it was well.under 68.. you think it'll be ok just simply moving to a warmer spot in the house

 

[pwortiz]

I do! That's pretty much how I have fixed all my probs...pending kegging. All winter I had to run a space heater ON the batch that was carbonating so I would hit at least 68.