Resurrection of 777

[Brewpastor]

I will mash low, 148ish, use a lot of yeast, inline oxygen and I imagine it will rocket through fermentation in 4-5 days. Lots of blow-off, nice and messy. Just the way I like it!

 

[the_bird]

I'll have to join you on the dark side and actually use liquid yeast...

Since I have very little experience on this side, how big of a starter should I make for this beer?

 

[knipknup]

Bird, go with 2 liters. Just do a simple DME wort, boiling for 10 minutes - half gallon water and half pound of dme. Cool it and pitch the liquid yeast. Let it do it's thing for about 2-3 days. I typically pitch the whole thing but you could pour the beer off the cake first and then pitch. I usually pitch before the yeast has finished and settled, so I throw the beer in too. It won't hurt anything and the yeast will be good and strong. I use a gallon glass jug, so 2 liters doesn't even blow over. I use a 3-piece bubbler with no mess.

 

[chillHayze]

I'll pitch this mofo onto another yeast cake!

 

[Rhoobarb]

I'll pitch this mofo onto another yeast cake!

Same here!

I'm doing this as part of a 'group brew' with Snakebone, rdwj, FermentEd and flippindiscs this Sunday! Unfortunately, Cheesefood can't make it. We'll have a beer in your honor, Cheese!

 

[Brewpastor]

This is cool! I am brewing it on Friday. I have a 55# bag of floor malted 2-row lined up and a fresh slurry of yeast from a local micro. The rye is coming from another brewery, as are the hops. I am using a combo of filtered rain water, my well water and RO water. Shooting for a 25 gallon batch, simply because I have the capacity and if you run this recipe up to use a full 55# bag of 2-row, that is how much you will be making.

 

[Mutine Bullfrog]

The ingredients came today. Now I'm waiting for my 10 gallon cooler to come. Good chance I'm brewing it this weekend .

Anyone else brew yet?

 

[Dude]

Man, I was going to brew a Red Eye Rye tomorrow but I think I actually have all of the right ingredients for this on hand. If I do, I'll brew it tomorrow.

EDIT: Errrr....I don't have WLP007...RER it is , I guess

 

[Brewpastor]

Go for it anyway, use what you have and give use a brew to compare in Denver!

 

[chillHayze]

Starter pitched this afternoon. White Labs 009 Australian Ale. Who hoo!!

 

[Rhoobarb]

Snakebone is hosting a group brew this Sunday (3/25). He, rdwj, FermentEd, flippindiscs and I are brewing different beers. I am doing this one.

I'm using Schreier American 2-row instead of MO and rye malt instead of flaked, but everything else is to the letter! Really looking forward to it!

 

[AleHole]

If I didn't just brew a rye IPA I would definately do this one. Guess this will just have to be on my "to brew list".

 

[Rhoobarb]

Brewed it last Sunday. Hit my mash temp dead on the numbers @ 149oF. SG came up short at 1.064, but I'm fine with that. I ended up with just a bit over 5 gal. With the dry hop addition, it will probably be right there.

I had to use a blow-off tube for the first 24 hours. I'll probably rack it to secondary, dry hop and taste a sample tomorrow night.

 

[Brewtopia]

I brewed this last Sunday. Mashed a little higher at 150° SG:= 1.068. I pitched a 1 qt. starter of WLP007 and had a rockin' fermentation within 6 hrs, still bubbling this morning. I'll be bringing this out to Denver and can't wait to compare it with the others.

 

[Brewpastor]

This is really cool, having everybody brewing this same beer. I can't wait to see how they all turn out. I had planned to have already brewed this, but it looks like it will be Monday at best.

 

[Brewsmith]

I still plan on brewing this, but it will be at least a week or so. I still need to get my lager out of the fermentation fridge. Better yet, I need another fridge just dedicated to lagering.

 

[the_bird]

I'm brewing this, although I might push it back a week now.

 

[Yooper]

I'm making this today- as soon as the kids head off to school.

 

[RichBrewer]

I'm shooting for next weekend but it ain't carved in stone yet.

 

[MA_Brewer]

This will be my next brew- my next open weekend for brewing is April 22nd, though, so it will have to wait until then. That is OK, I need to order some of the hops as my LHBS doesn't carry them.

 

[Mutine Bullfrog]

I'm seriously trying for this weekend. Clearing my plate today.

 

[Rhoobarb]

I tried my OG sample of this last night and, boy, is it going to turn out good! Nicely balanced hop/malt character with the hops predominate, but not overpowering. I can't quite put it into words, it just had a nice, pleasing, clean profile. I finished the entire sample and was ready for more!

This will rock once the dry hop proceess is completed. I think this will be a great summer ale and end up a 'keeper' recipe!

 

[RichBrewer]

I went ahead and stickied this. Lots of interest and now I can find it easier.

 

[Brewpastor]

I went ahead and stickied this. Lots of interest and now I can find it easier.

Very cool. Another mod on the job! I salute you and drink a brew in your honor. It is a tough job, but somebody has to do it!:rockin:

 

[fshnne1]

you have a recipe if we are not doing all grain, im in if you got one

 

[Pirate Ale]

OK BP, does this look close enough for a PM recipe? I used rye malt and flaked and wyeast 1056 cause thats what I have on hand.

Also, Since I have never Dry hopped anything, someone give me the quick tutorial on how to do it.

777 IPA
American IPA


Type: Partial Mash
Date: 3/30/2007
Batch Size: 5.00 gal
Brewer: Pirate Ale
Boil Size: 5.72 gal Asst Brewer:
Boil Time: 60 min Equipment: My Equipment
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 75.0
Taste Notes:

Ingredients

Amount Item Type % or IBU
7.00 lb Light Dry Extract (8.0 SRM) Dry Extract 77.8 %
1.00 lb Rye, Flaked (2.0 SRM) Grain 11.1 %
0.50 lb Caramel/Crystal Malt - 20L (20.0 SRM) Grain 5.6 %
0.50 lb Rye Malt (4.7 SRM) Grain 5.6 %
0.50 oz Columbus (Tomahawk) [15.00%] (60 min) Hops 23.1 IBU
0.50 oz Columbus (Tomahawk) [15.00%] (40 min) Hops 20.3 IBU
0.50 oz Amarillo Gold [10.00%] (20 min) Hops 9.3 IBU
0.50 oz Cascade [5.80%] (60 min) Hops 8.9 IBU
0.50 oz Cascade [5.80%] (10 min) Hops 3.2 IBU
0.50 oz Amarillo Gold [10.00%] (0 min) Hops -
2.00 oz Glacier [5.60%] (Dry Hop 3 days) Hops -
0.25 tsp Irish Moss (Boil 10.0 min) Misc
1 Pkgs American Ale (Wyeast Labs #1056) [Starter 700 ml] Yeast-Ale



Beer Profile

Est Original Gravity: 1.071 SG
Measured Original Gravity: 1.010 SG
Est Final Gravity: 1.017 SG Measured Final Gravity: 1.005 SG
Estimated Alcohol by Vol: 7.1 % Actual Alcohol by Vol: 0.6 %
Bitterness: 64.9 IBU Calories: 43 cal/pint
Est Color: 9.2 SRM Color: Color


Mash Profile

Mash Name: Single Infusion, Light Body, Batch Sparge Total Grain Weight: 2.00 lb
Sparge Water: 5.34 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH

Name Description Step Temp Step Time
Mash In Add 2.50 qt of water at 159.1 F 148.0 F 75 min

 

[Rhoobarb]

... Also, Since I have never Dry hopped anything, someone give me the quick tutorial on how to do it...

It's easy. When you x'fer to secondary, add the hops.

If you're using pellet hops, then just toss them in. I use whole hops and it takes a little more work, but not much. I sanitize a funnel and a spoon that has a long handle that is small enough in diameter to fit down the throat of the funnel. I use a wooden spoon and it works great for this. I add the hops a little at a time and stuff them down the funnel and into the secondary with the spoon.

Some people steam the hops in the name of sanitation, but IMHO, that's a waste of time at this stage. The beer has enough alcohol to fight infection.

 

[Brewpastor]

OK BP, does this look close enough for a PM recipe? I used rye malt and flaked and wyeast 1056 cause thats what I have on hand.

Also, Since I have never Dry hopped anything, someone give me the quick tutorial on how to do it.

777 IPA
American IPA


Type: Partial Mash
Date: 3/30/2007
Batch Size: 5.00 gal
Brewer: Pirate Ale
Boil Size: 5.72 gal Asst Brewer:
Boil Time: 60 min Equipment: My Equipment
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 75.0
Taste Notes:

Ingredients

Amount Item Type % or IBU
7.00 lb Light Dry Extract (8.0 SRM) Dry Extract 77.8 %
1.00 lb Rye, Flaked (2.0 SRM) Grain 11.1 %
0.50 lb Caramel/Crystal Malt - 20L (20.0 SRM) Grain 5.6 %
0.50 lb Rye Malt (4.7 SRM) Grain 5.6 %
0.50 oz Columbus (Tomahawk) [15.00%] (60 min) Hops 23.1 IBU
0.50 oz Columbus (Tomahawk) [15.00%] (40 min) Hops 20.3 IBU
0.50 oz Amarillo Gold [10.00%] (20 min) Hops 9.3 IBU
0.50 oz Cascade [5.80%] (60 min) Hops 8.9 IBU
0.50 oz Cascade [5.80%] (10 min) Hops 3.2 IBU
0.50 oz Amarillo Gold [10.00%] (0 min) Hops -
2.00 oz Glacier [5.60%] (Dry Hop 3 days) Hops -
0.25 tsp Irish Moss (Boil 10.0 min) Misc
1 Pkgs American Ale (Wyeast Labs #1056) [Starter 700 ml] Yeast-Ale



Beer Profile

Est Original Gravity: 1.071 SG
Measured Original Gravity: 1.010 SG
Est Final Gravity: 1.017 SG Measured Final Gravity: 1.005 SG
Estimated Alcohol by Vol: 7.1 % Actual Alcohol by Vol: 0.6 %
Bitterness: 64.9 IBU Calories: 43 cal/pint
Est Color: 9.2 SRM Color: Color


Mash Profile

Mash Name: Single Infusion, Light Body, Batch Sparge Total Grain Weight: 2.00 lb
Sparge Water: 5.34 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH

Name Description Step Temp Step Time
Mash In Add 2.50 qt of water at 159.1 F 148.0 F 75 min

That looks really close to me. Great job.

 

[chillHayze]

Some people steam the hops in the name of sanitation, but IMHO, that's a waste of time at this stage. The beer has enough alcohol to fight infection.

...And hops are sanitary pretty from the bag.

No worries on adding them post boil!

 

[the_bird]

No Columbus at the HBS; sold their last of them yesterday. So, I can sub in either Magnum, Simcoe, or Northern Brewer, or I should have enough Amarillo and Cascade to use those for bittering.

Recommendations?