The Raging B*tch and El Diablo

[doobliebop]

I was fortunate enough to meet their brew master recently and got some info on this. Apparently el diablo is the same strain used in hoegaarden white. He also commented that it's called "el diablo" yeast because of how it can tear through high gravity beers like a beast Unfortunately I was told they swap in a lager yeast for bottle conditioning...so much for culturing it directly

I've seen mixed reports online about whether you can culture the primary brewing yeast from a Hoegaarden or not. Has anyone tried it personally?

Culturing some Hoegaarden yeast now... From what I've read it is not a seperate strain used for bottling.

 

[Ionya]

First recipe I have tried to create I have no idea if I am way off or not. Or if this would even be good. This is a variation of another recipe I saw online and info from Flying Dogs website as far as IBU is they state 60s

1 lb Caramel/Crystal - Specialty Grain Steep
6 lb Pilsner LME
3.3 lb Amber LME
1 lb Extra Light DME

1 oz Columbus 60 min
1 oz Warrior 25 min
1 oz Amarillo 5 min + 1 lb Belgian Candi Sugar Clear

2 oz Amarillo Dry Hop

2 Tubes White Labs WLP 575 Begian Style Yeast

This would end up slightly stronger then Raging Bitch @ est 8.67 ABV.

OG = 1.084
FG = 1.018
IBUs = 67.9

Opinions? This would be my third or fourth beer I brew hopefully. I love Raging Bitch it is delicious.

It appears this is in the wrong forum this was an old search I dug up. Sorry can a mod move it?

 

[upperNY01brewer]

Raging Bitch is one of mine and my significant other favorite beers. Made a clone back in August and used Wyeast 3522 Belgian Ardennes. Came out great and had her do a blind taste test and was told that she couldnt tell the difference.

 

[platypotamus]

yeah, the Ardennes yeast was great with this.

 

[Ionya]

How does this recipe look to you?

What ws your recipe NY?

 

[songstre]

Made this a while ago (6/2010) and it came out great, although it was not the same. Mine was better! ;-)

Tried to get the Ardennes, but it wasn't available. Would like to do this again with Ardennes though. Here is my session:

Raging Bitch
Imperial IPA


Type: Partial Mash
Date: 6/19/2010
Batch Size: 5.00 gal
Boil Size: 6.00 gal
Boil Time: 60 min
Taste Rating(out of 50): 45.0
Brewhouse Efficiency: 75.00

Taste Notes: Pours an orangey color with a white foamy head. Retention is good too. Great nose filled with light floral and citrus hop notes from the Amarillo hops and Belgian yeast qualities - banana and bubble gum.

Ingredients

Amount Item Type % or IBU
12.00 lb Pale Malt (2 Row) UK (3.0 SRM) Grain 76.19 %
2.00 lb Pilsner (2 Row) Ger (2.0 SRM) Grain 12.70 %
1.75 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 11.11 %
1.00 oz Amarillo Gold [8.50 %] (Dry Hop 14 days) Hops -
1.00 oz Warrior [15.00 %] (60 min) Hops 41.6 IBU
0.50 oz Warrior [15.00 %] (30 min) Hops 16.0 IBU
1.00 oz Columbus (Tomahawk) [14.00 %] (15 min) Hops 19.3 IBU
1.00 oz Amarillo Gold [8.50 %] (5 min) Hops 4.7 IBU
1 Pkgs Abbey Ale (White Labs #WLP530) Yeast-Ale



Beer Profile

Original Gravity: 1.070 SG
Final Gravity: 1.010 SG
ABV: 7.84 %
81.5 IBU
12.4 SRM


Mash Profile

Mash Name: Single Infusion, Medium Body, Batch Sparge Total Grain Weight: 15.75 lb
Sparge Water: 3.22 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

Single Infusion, Medium Body, Batch Sparge Step Time Name Description Step Temp
60 min Mash In Add 19.69 qt of water at 165.9 F 154.0 F



Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage

Carbonation Type: Corn Sugar Volumes of CO2: 2.4
Pressure/Weight: 4.1 oz Carbonation Used: -
Keg/Bottling Temperature: 68.0 F Age for: 28.0 days
Storage Temperature: 52.0 F

 

[Bmorebrew]

I brewed something like this today - I'll call it a Raging Bitch Inspired Clone for now, we'll see in a few weeks. Went something like this:

12.5 lbs Belgian 2-row
2 lbs German Pils
1.5 lbs Crystal 40

My tap water has next to no sulfate, so I added 1 tsp gypsum to the mash water just to help accentuate that crisp hop bitterness.

0.5 oz Warrior 15.8% @ 60 min
0.5 oz Warrior 15.8% @ 30 min
1.0 oz Columbus 14.4% @ 15 min
1.0 oz Amarillo 7.5% @ 5 min
Will dry hop 1.0 oz Amarillo after primary

I used about 500 mL of a Belgian Dubbel yeast slurry I got from a local brewery. Not quite sure what to expect, just rolling the dice a little here.


Mashed at 154 and got about 71% efficiency. This is the 'biggest' beer I've done yet and I'm pretty happy with that efficiency.

 

[platypotamus]

I brewed something like this today - I'll call it a Raging Bitch Inspired Clone for now, we'll see in a few weeks. Went something like this:

so, how did this one turn out, Bmorebrew? Rezzy yeast, by any chance?

 

[Bmorebrew]

Its been two weeks dry hopping in secondary now, I plan on bottling it this week sometime. I haven't had a taste of it since its been in secondary, but after primary it tasted very good considering that I let it get way out of control.

It was literally on day three of fermentation, which was very well temperature controlled when my wife went into labor. Four days later when we came home I got a chance to check it and the fermentation chamber was at 80! I use a broken chest freezer which I keep in the laundry room. I rotate 2 liter bottles of ice to maintain temperature. Usually works great, but not when its 100° outside and you don't check it for four days. All that considered, it tasted pretty good. I'm guessing even though it was a pretty big beer, I threw in so much active yeast it probably tore through everything before the temperature spike. So I'm hoping the temperature spike came after all the sugars were fermented and thus it just helped speed up the conditioning. We'll see.

And no, not Rezzy yeast. Heavy Seas 2011 Letter of Marque winner yeast (which was a Belgian Dubbel). see http://www.hsbeer.com/blog/LOM-2011

 

[platypotamus]

I'll be brewing a variation on this one this coming weekend. I'm using some harvested French Saison (3711) yeast, plus the Cascades, Chinooks, and Amarillos I have on hand. I'll still use Warrior for bittering. Here's the grain bill:

12.5lb US 2-Row
1.25lb Cara Munich II
0.75lb Carapils
0.5lb Caramel Vienne

 

[platypotamus]

Hey now... check out the show that TBN just recently did:

Can You Brew It: Flying Dog Raging Bitch
http://thebrewingnetwork.com/shows/856

 

[Double-R]

According to the "Pope"...

https://www.homebrewtalk.com/f12/can-you-brew-recipe-flying-dog-raging-bitch-313458/#post3897023