As promised in the previous thread, this is the official thread for West-Granderen 1329, our barrel aged Belgian Dark Strong inspired by Westvleteren 12.
Here is the recipe, taken from the "Pious" Westy 12 thread on HBT, and modified by James Lewis:
Recipe Specifications
--------------------------
Boil Size: 7.78 gal
Post Boil Volume: 5.98 gal
Batch Size (fermenter): 5.50 gal
Bottling Volume: 5.00 gal
Estimated OG: 1.088 SG
Estimated Color: 25.4 SRM
Estimated IBU: 27.5 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 73.2 %
Boil Time: 90 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
5.00 g Calcium Chloride (Mash 60.0 mins) Water Agent 1 -
4.00 g Baking Soda (Mash 60.0 mins) Water Agent 2 -
2.00 g Epsom Salt (MgSO4) (Mash 60.0 mins) Water Agent 3 -
11 lbs Pilsner (2 Row) Bel (2.0 SRM) Grain 4 58.7 %
2 lbs Munich Malt (9.0 SRM) Grain 5 10.7 %
1 lbs Aromatic Malt (26.0 SRM) Grain 6 5.3 %
1 lbs Caramunich Malt (56.0 SRM) Grain 7 5.3 %
1 lbs Wheat Malt, Bel (2.0 SRM) Grain 8 5.3 %
8.0 oz Melanoiden Malt (20.0 SRM) Grain 9 2.7 %
4.0 oz Special B Malt (180.0 SRM) Grain 10 1.3 %
.5 oz Magnum [14.00 %] - Boil 60.0 min Hop 11 20.4 IBUs
1.25 oz Styrian Goldings [4.20 %] - Boil 20.0 mi Hop 12 7.0 IBUs
1.0 pkg Abbey Ale (White Labs #WLP530) [35.49 ml Yeast 13 -
1.0 pkg Trappist High Gravity (Wyeast Labs #3787 Yeast 14 -
1 lbs Dark Candi Syrup [Add to fermentor day 5](80.0 Sugar 15 5.3 %
1 lbs Dark Candi Syrup D2 [Add to fermentor day 7](10 Sugar 16 5.3 %
Mash Schedule: Single Infusion, Light Body, Batch Sparge
Total Grain Weight: 18 lbs 12.0 oz
----------------------------
Name Description Step Temperat Step Time
Mash In Add 21.18 qt of water at 167.5 F 153.0 F 75 min
Sparge: Batch sparge with approximately 4.75gal of 175.0 F water
Add the brewing salts (CaCl, MgS04, NaHCO3) to both the mash and to the kettle. The weights given are to be added to both, the total amount of brewing salts used will be double the amount listed.
I have purchased/will purchase all of the grains, sugar, and hops required for this recipe. The approximate cost will be $30 for grains/sugar and hops. I will divide all of the non-pilsner grains into ziploc bags and store them at the brewhouse. The Pilsner is in two sacks in the loft, and it will be labled so it's identifiable for this barrel. The hops will be in one of the brewhouse freezers.
All you will need is a ~1.8L stirred starter of either of the above yeasts. If you cannot, or do not want to create a stirred starter, you must pitch at least 3 vials/packs of yeast to avoid off flavors from stressing the yeast. Start fermentation in the low 60s (chill your beer to 60-62 prior to pitching, and try to store your fermentors on the lower shelves in the ferm room).
Add the candi syrups after peak fermentation in order to help the beer attenuate fully. According to James, you will not need to boil the syrup and can simply add it directly to the fermentor. Add the first lb. 3-5 days after pitching, and the second lb 1-2 days later. Once you have added the second lb of syrup, move your fermenter to one of the upper shelves to bring the temperature into the high 60s. If the hot box is operational, we will try to set it for the low 70s, and you can finish your beer there. We want the beer to finish below 1.020 so that it is not cloyingly sweet.
I will post any updates to this thread. If I have any recipe/method changes or suggestions, I will edit the first post.
Below is the tentative list of brewers taken from the previous thread. ***Please confirm if you are still interested in this project!*** I will update this list whenever someone brews their beer.
- adman - Brewed 4/27, paid
- Ken Getty - Brewed 4/15, paid
- Canuck - Brewed 4/6, paid
- Jeff W - Brewed 4/20, paid
- Gustavo
- James - Brewed 3/23, paid
- Daniel - Brewed 5/16
- lucas - Brewed 5/12
- Iggi - Brewed 5/?
- Mark Walters - Brewed 5/12, paid
- Josh S - Brewed 6/15, paid
If you have any questions, post them to this thread! Good luck and happy brewing!
-Adam
EDIT1: iggi subbed in for Josh Glazier.
EDIT2: Daniel subbed for Chuck, Chuck as top-up batch
EDIT3: Pete, Eric, and Chuck are out. Josh S is in.
I'm still in!
i missed that thread. im in if anyone abdicates. fuckin love the name!
...igz...
Iggy, you can have my place. Josh
P.S. I'd love to try the beer out when finished.
thank you Josh! ill be sure to share.
...igz...
Im still in
The emperor is not as forgiving as i am
Im planning on brewing this weekend. If anyone wants to use my yeast in two weeks they can have it! Is anyone else planning on doing this on this weekend? Adam are the ingredienst there already?
I think it would be best if we can reuse as much yeast as possible, we will all get better beer this way. It would be great to get 4 people to brew this weekend, 4 more in two weeks, and the last 4 in a month.
i could commit to brewing in two weeks.
...igz...
James,
When are you planning on brewing? The hops will be here Saturday at the earliest, I believe, so if you're brewing on Sunday I could try and get them (and the rest of the ingredients) to you.
Edit to clarify: right now only the Pils, the Caramunich and the Candi syrup are at the brewhouse. If necessary, I can swing by B&G on Saturday to get the rest of the grains, and the hops should (hopefully) be delivered on Saturday as well.
-Adam
Its pretty booked up Sunday, I was thinking saturday early afternoon/evening. Is there anything you want me to pick up from brew and grow?
Also (not that I am planning on using the pils you bought) but are the sacks just sitting in the open? pretty much every sack that has been left not in a container has been gotten into by rodents.
Shit. Two of the Pils sacks are in Dave's galvanized can (these can be the group brew sacks), but there is another two sacks of my own that I haven't had time to get into containers yet (totally my bad, I've complained about people leaving grains in unprotected sacks before).
If you don't mind, I can give you the list of things we need from B&G and you can pick them up for your brew on Saturday. Buying the hops yourself will only cost you a couple bucks more than the group price, so it's not a huge deal if I can't get you the hops by the time you brew this.
-Adam
FYI anyone can use the cans. I was gonna take them home but some people want=
ed to use them for group or house grain storage.=20
All my grain is now in HD buckets. We should not allow grain to be stored up=
in the loft without protection such as a bucket or bin.=20
I will commit to brew in 2 weeks.
The emperor is not as forgiving as i am
What do you need for them B+G? Im planning on going tonight.
I'm still in, I can brew here in a few weeks.
Oh... my... god. Why haven't we done this? http://thechive.com/2013/09/17/guys-rig-up-buddies-plumbing-with-beer-wh...
I'm still in and can brew in 2 weeks
"Give a man a beer, and he will waste an hour. Teach a man to brew, and he will waste a lifetime!" Bill Owen
I can brew in two weeks, as well.
I'm in and can brew at anytime.
Okay, scratch my two week comment. After looking at the calendar, I'll be able to do it in four weeks; plus host the morning session of the open house. How's that for multi-tasking?!
Still in, can brew whenever.
still in.
All of the ingredients will be at the brewhouse as of this Saturday morning. Total cost for non-yeast ingredients is right around $29. You can pay me via paypal (acyork AT gmail), or cash/check. Please let me know when you brew so I can update the initial post.
Brew away, folks!
Mine is in the fermenter, chugging away. Pete has put a claim on my yeast, i bet I can split it in two, only 150ml are needed. So who wants the second pitch?
Also, does anyone have a seconday I can use until we fill this thing? I had two stole from me full of wort from outside the brewhouse and then a broke a 3rd two weeks ago. Im waiting for the 2x1 better bottle deals to come up again.
Wait, stolen from outside the BH while full of wort? What's the story with that? It looks like we have the full batch covered with that list but if some people end up dropping just let me know.
james, I have a secondary ya can use...
Thanks chuck.
The stroy of the stolen fermentors goes like this. I made a lager about a month ago 8 gallons. It was a cold saturday night, it had just snowed. Around 11pm I was done brewing. I chilled it down to the mid 40s in two 5g ferementors, which I put outside of the door to keep cold. I cleaned up the brewhouse and when I opened the door the fermentors were gone. I had not even pitched the yeast! What a waste!
Im still in for the last round or brewing.
hey, thought I expressed interest somewhere in the last thread but I don't see myself on the list. Let me know if anyone doesn't pull through. You might need 14 batches just because most people's 5 gallon batches end up anywhere between 4-4.5 gallons rather than 5. Plus needing a batch to top off from angel's share. Let me know. I've got all the ingredients but the caramunich.
James that is a crazy story. Was your beer poured out? You think they took it just for the fermentor? Were there visible footprints or tire tracks in the fresh snow?
Daniel,
Sorry for leaving you off the list. Obviously if anyone drops out, you're in the barrel. Good call on potentially needing additional volume. If, after the first few batches ferment out it looks like we're losing > .5 gallons, I may enlist you to brew as well, if you're up for it.
-Adam
I would say we definitly need at least 5g for topping off over time.
And, back to the story, there were foot prints but I could not tell if they were from steeling or just random people in the alley. There was no beer poured out in the alley and there were also no rings from setting carboys down, so I imagine it was a scrapper driving by that saw them and snagged them. I have never been so heart broken.
Daniel,
Assuming you are still interested in brewing for this, you are in. I talked to Chuck this weekend, and he's got a bunch of stuff coming up to brew, so he said he'd take over the top-off batch.
All,
The ingredients are at the brewhouse. The Pilsner is in two sacks in one of the galvanized cans in the loft. The specialty malts are in the hot box, with the exception of the Munich, which will be in there shortly. The hops are divided up and in ziplock bags in the white freezer. The sugar is in boxes in my space in the loft. If anyone is brewing before I get a chance to better organize this stuff, let me know and I can walk you through finding everything.
-Adam
hey i am in
can i use anyone's yeast?
Ill split up my yeast on Saturday. Pete has claim to one part, but I bet I can get a few more. You can have the second. Perhaps there will be a 3rd.
Daniel,
As far as I can tell, there should be enough yeast from each batch to have a full pitch for 3-4 batches. James should be ready to rack to secondary shortly, so he'll have some yeast available soon.
Edit: looks like James already answered.
Dibs on yeast part3
Is anyone planning on brewing this on Saturday? I'm planning on doing a bit of organizing of the ingredients prior to the meeting, so the ingredients will still be somewhat scattered on Saturday. As I said above, let me know and I can guide you through where everything is.
-Adam
I am brewing Saturday morning.
The emperor is not as forgiving as i am
So in the ferm room are two graduated bottles with some rinsed yeast in them. Top shelf by the heater. There is definity enough for 3 pitches, there may be a 4th. You need 300ml max, if you make a started the morning of brewing you can get by with 200. Drain off any liquid on top that has settled out, then pull off the yest you need into a starter or a fermentor. Hose down the rim and the tinfoil with sanitizer and put it back.
I also left a little sample next to the yeast for interested people to try.
Mine finished out at 1.010, its a bit too dry. Lets see how the next few turn out and maybe we should consider increasing the mash temp. It tastes good though. Much like I expected.
James. At 1.010, what was your abv? Should be pretty big, I imagine.
yeah, its about 10%. If others start coming in this dry we might consider adding more crystal and wheat.
I'm brewing mine on Saturday, should I stick with the original recipe or add more of the crystal or wheat?
Jeff,
I imagine James will chime in here too, but I would say hold off on adding crystal or wheat and maybe just bump the mash temp up to 155 or so and see how that goes.
-Adam
Thanks Adam, I'll bump the temp up to 155. Are the ingredients still in the locations you listed in your April 1st post?
Even 156 would be good.
Also, unrelated, could you stop at brew and grow and pick up the largest thing fo starsan you can get? Give the reciept to Jim. We are out.
I brewed mine on Monday night and all of the ingredients were in the Hot Box except the CaraMunich and .5lb of the Aromatic. The Candy Sugar was also half there and I grabbed the last Dark D2 container that was in the hot box and there was no more Dark Candi Syrup.
There is a ton of Melanoiden Malt left, but I used the last of the Aromatic (after talking to Daniel he said he is supplying it and it is in the loft) and Wheat. There are a ton of hops still in the white fridge. There was about 600mL of yeast after it settled and I used 300mL of it.
Hope this helps and wondering if the Dark Candi Sugar is elsewhere in the brew house.
Ack. The caramunich is in my brew bay! As is the Munich. As is the Dark Candi Syrup. I really need to get my shit together and put that stuff in the hot box...
Sorry Ken.
No worries. I grabbed the Munich and CaraMunich from my inventory. Thanks for the heads up on the Candi Syrup, I wasn't too worried since I won't be adding it for a couple days.
My recipe will be off a half pound of Aromatic, didn't think it would be a big deal.
James, I'll grab the StarSan on Friday.
Okay, so I need to purchase a pound of Aromatic and a pound of wheat, correct?
Adam, ar eyou able to have the Munich and CaraMunich accessible by Saturday morning? If not, no biggie, just let me know so I can pick that up with the other stuff.
Jeff,
The aromatic is up in Daniel's grain. There should be plenty of wheat left, as I believe that James bought 12 lbs. Jeff, the munich and caramunich are in my parking space. Txt me on Saturday and I'll direct you to where it all is.
Eventually I'll have everything in one place, maybe by the time the last batch is brewed...
-Adam
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