Brand doesn't matter, just make sure it's 100% cacao unsweetened.
As for the nuts, I was just gonna chop em up in small pieces and toast in the oven at 350, tossing every couple minutes, until they were lightly browned. I don't think you need to do that recipe but I also don't think it'll hurt.
I have no problem making that pecan recipe and grabbing that chocolate bar. Thanks to everyone for their research. Josh, what time do we want to start on Saturday? My only thing is I need to leave by 4pm
I need to grab my grain at B&G when they open at 10. But shoot me a text 1773-915-3850 ill respond to you and let you know if im running late (I usualy am on sat mornings).
I think we should all be using the same brand chocholate mike were did you get yours?
My mind instantly jumped to the pecans being that roasted kind with sugar and cinnimon, i never thought of just plain. I think the roasted cinnimon etc. would be cool to try but if anyone disagrees let me know otherwise we should all be going that rought.
Jeff FYI your only going to be able to mash 2 batchs at a time in the TOP. Ill be doing 2 BTB mashs then pumping back up to the mash burner with another pot like i did for the lambic.
I'm not in on this beer, but having #w00t stout fresh it is definitely just plain toasted pecans. The main reason for toasting them is to extract the oils and have it evaporate to minimize head retention issues.
I have this fresh mulitiple times last year and boy was it HOT...so interested in how the clubs version comes out after its been barrel-aged!
You could definielty taste the toasted pecan when it was fresh and there were no additional adjuncts present.
Is there anyone who can swing by closer to 10 (or even earlier) to open up the brewhouse? I'm not on a strict timeline, but with a 90 minute mash and 2 hour boil, we've already got a pretty long brewday on our hands and I'd like to get started asap.
Second thing, you may want to take some of the boiling wort at the 5 min mark and use that to melt your chocolate bars. If guessing they chose the flameout addition is to not raise the bitterness of the chocolate too much and our scortch the bottom of the pot.
Yeah, we all used the unsweetened baker's chocolate. Like Ken said, drain a little of your boiling wort at the end into a pitcher with the chocolate to melt it, then add it back to the kettle. It really comes through - my wort sample tasted like chocolate milk. This beer is going to be a beast.
Josh needs some big kudos (again) as well. He's brewing back-to-back 10 gallons today. Also filled another barrel or two while he was brewing. I'm sure he'll sleep well tonight when he finally gets to it.
Hey I totally agree with Kyle, Josh deserves a huge thanks. I left at 6pm Saturday, not even fully done with my half of the brew, and he was just starting another ten gallon batch for the club and the barrel provider. During the whole time, he was cleaning and filling two other barrels. This program would be impossible to pull off without him! And yes, this beer is going to be amazing
Thanks to those of you who responded please update me after you brew!
Kyle, Thanks for the offer. Since there is nothing but crickets it looks like well have to use it. I will be sure to use it last so if anything is left we will save it.
Chuck,
I thought you volunteered for this please let me know if your backing out? If he does we will need even another batch.
Mike looks like hes scheduled to brew on thursday, then Eric has been subbed in and should be brewing I think this weekend. Agter that well wait a few weeks and pick a fill date.
Its not too surprising all the bathes were maxing out at 1.090's. Thats about the max you can extract while maintaining a 90min boil. The two most common ways of getting above 1.090 are to add extract (which this recipe calls for, but perhaps not enough) or to increase the starting volume and boil longer and more vigorously. The increased volume will allow for more sparge water to get better extraction. These high grain beers its almost like you are doing a no sparge method of lautering because most the volume water needed for the recipe is in the infusion.
Also, I kinda take issue with the NB recipes assumptions (which are not stated, I had to back calculate) The only way the amount of grain + extract listed gets you to 1.108 is if you assume 80% efficiency and end with 5 gallons in the kettle (not fermentor) after the boil. I dont see anyone getting more than 60% eff with a high gravity beer that does not have an extended boil. Here is the short hand math on it:
17.125 lbs base grain: 36 gravity point per pound = 616.5 gravity points
616.5 x .80 eff = 493 gravity points
Extract is 44 gravity points
493+44 = 537 total gravity points
537/5 gallons (final volume) = 107 gravity points
107 gravity points = 1.107 OG
Anyone who got in the 90's with 5 gallons in the kettle was doing pretty good with 70% eff
Ah, gotcha. Wanted to make sure I wasn't losing my mind and missing something!
I think I sparged off to 17-18 gallons and took 4-5 of those and boiled them down pretty hard on an extra burner. What was the efficiency with fly sparging on the ToP?
I've now tried 4 times to set up with Chase Quick Pay and for some reason it must not like my bank account and I keep getting an error. Apologies, but I'll have to get you cash next time I see you.
Spots still open so im brewing, Ive esentially planned my month around brewing that day so Ill see you there. Rich is booked to brew that day too so should be a good showing. Ill coordinate with you early that week.
Sorry Ken, we're using this to talk about another barrel project, although I think we're filling this barrel on the 1st. But no, there is no club brew on the 1st
I will be brewing for the serious canadian buisiness 2014 batch, along with john and rich, your welcome to join us. I will also be taking all of the batchs for this barrel and filling the actual barrel.
Mike,
Can you post a pic of the chocholate you were going to use? Just curious. Also what roasted nuts were you planning on using?
I think we should all just do this recipe our selves, thoughts?
http://allrecipes.com/recipe/old-fashioned-roasted-pecans/
BTW, in case anyone is curious, Stone lists the IBUs at 65.
This is the chocolate bar i bought:
http://www.ghirardelli.com/store/shop-products/collections/baking-produc...
Brand doesn't matter, just make sure it's 100% cacao unsweetened.
As for the nuts, I was just gonna chop em up in small pieces and toast in the oven at 350, tossing every couple minutes, until they were lightly browned. I don't think you need to do that recipe but I also don't think it'll hurt.
I have no problem making that pecan recipe and grabbing that chocolate bar. Thanks to everyone for their research. Josh, what time do we want to start on Saturday? My only thing is I need to leave by 4pm
John,
I need to grab my grain at B&G when they open at 10. But shoot me a text 1773-915-3850 ill respond to you and let you know if im running late (I usualy am on sat mornings).
I think we should all be using the same brand chocholate mike were did you get yours?
My mind instantly jumped to the pecans being that roasted kind with sugar and cinnimon, i never thought of just plain. I think the roasted cinnimon etc. would be cool to try but if anyone disagrees let me know otherwise we should all be going that rought.
Jeff FYI your only going to be able to mash 2 batchs at a time in the TOP. Ill be doing 2 BTB mashs then pumping back up to the mash burner with another pot like i did for the lambic.
i got it at whole foods, but most grocery stores carry ghirardelli.
I'm not in on this beer, but having #w00t stout fresh it is definitely just plain toasted pecans. The main reason for toasting them is to extract the oils and have it evaporate to minimize head retention issues.
I have this fresh mulitiple times last year and boy was it HOT...so interested in how the clubs version comes out after its been barrel-aged!
You could definielty taste the toasted pecan when it was fresh and there were no additional adjuncts present.
I agree to leave off the spices.
Is there anyone who can swing by closer to 10 (or even earlier) to open up the brewhouse? I'm not on a strict timeline, but with a 90 minute mash and 2 hour boil, we've already got a pretty long brewday on our hands and I'd like to get started asap.
Second thing, you may want to take some of the boiling wort at the 5 min mark and use that to melt your chocolate bars. If guessing they chose the flameout addition is to not raise the bitterness of the chocolate too much and our scortch the bottom of the pot.
Good stratagy ken on the choclate and good write up on the pecans. Everyone do the regular toast no spices.
I guess ill have to make another batch with scipes formyself to snack on saturday:)
The Mitch Steele chocolate strategy....
See everyone brewing tomorrow.
Chuck, I had you marked as brewing for this are you still going to?
we also have 1 more open spot if anyone wants to double up?
So, we're all using the unsweetened chocolate bar, correct?
Yeah, we all used the unsweetened baker's chocolate. Like Ken said, drain a little of your boiling wort at the end into a pitcher with the chocolate to melt it, then add it back to the kettle. It really comes through - my wort sample tasted like chocolate milk. This beer is going to be a beast.
Josh needs some big kudos (again) as well. He's brewing back-to-back 10 gallons today. Also filled another barrel or two while he was brewing. I'm sure he'll sleep well tonight when he finally gets to it.
Hey I totally agree with Kyle, Josh deserves a huge thanks. I left at 6pm Saturday, not even fully done with my half of the brew, and he was just starting another ten gallon batch for the club and the barrel provider. During the whole time, he was cleaning and filling two other barrels. This program would be impossible to pull off without him! And yes, this beer is going to be amazing
Chuck, Rich, Mike, Nancy ??????
Have you guys brewed yet???? If not When????
We also need 1 more batch for this. Ideally 1 of you do a second batch.
Please step up.
We could always use my second 5 gallons as a last resort, although ideally I'd like to keep it un-barreled for side-by-side tastings.
I'm scheduled to brew tonight.
I got everything, will brew it this week.
FYI,
I made that recipe for the roasted pecans with the cinnmon and sugar this weekend and they turned out great!!
Ha ha. I'm suprised it took you so long!
scheduled to brew last week but was sick. thursday should happen this week.
Thanks to those of you who responded please update me after you brew!
Kyle, Thanks for the offer. Since there is nothing but crickets it looks like well have to use it. I will be sure to use it last so if anything is left we will save it.
Chuck,
I thought you volunteered for this please let me know if your backing out? If he does we will need even another batch.
Josh - Brewed last night. Got five gallons. Came in a little low on gravity, but I put a brick on top of it so it was fine.
Thanks rich,
What was your gravity? Its ok becasue others didnt even get close to their gravity either. Well have to tase all batchs before they go in.
1.091 final.
I meant to ask around last night about the gravities.
I was at 1.098 temp corrected. I checked on Sunday (only one fermentor, though) and it was down to ~1.020. Might get another point or two, I hope.
Ken and I ended up with 1.096.
So are we good on our quantity to fill the barrel?
John and all,
Mike looks like hes scheduled to brew on thursday, then Eric has been subbed in and should be brewing I think this weekend. Agter that well wait a few weeks and pick a fill date.
Brewed last night and ended with ~4.5 gallons at 1.098. Tastes wonderful.
Thanks everyone for stepping up to brew for this. I have reciepts that we need to split up for the batchs that are going to the barrel owner batch.
For mine/the clubs/barrel owner totals:
148.18 from bandG and 27.23 from whole foods: Total =175.41/3=58.47 per batch
For barrel owners batch divided by 11 batchs= $5.31 per batch that everyone owes me.
Chase quick pay is easiest for me jsmi0275643@yahoo.com
message me if you have difficulty.
Its not too surprising all the bathes were maxing out at 1.090's. Thats about the max you can extract while maintaining a 90min boil. The two most common ways of getting above 1.090 are to add extract (which this recipe calls for, but perhaps not enough) or to increase the starting volume and boil longer and more vigorously. The increased volume will allow for more sparge water to get better extraction. These high grain beers its almost like you are doing a no sparge method of lautering because most the volume water needed for the recipe is in the infusion.
Also, I kinda take issue with the NB recipes assumptions (which are not stated, I had to back calculate) The only way the amount of grain + extract listed gets you to 1.108 is if you assume 80% efficiency and end with 5 gallons in the kettle (not fermentor) after the boil. I dont see anyone getting more than 60% eff with a high gravity beer that does not have an extended boil. Here is the short hand math on it:
17.125 lbs base grain: 36 gravity point per pound = 616.5 gravity points
616.5 x .80 eff = 493 gravity points
Extract is 44 gravity points
493+44 = 537 total gravity points
537/5 gallons (final volume) = 107 gravity points
107 gravity points = 1.107 OG
Anyone who got in the 90's with 5 gallons in the kettle was doing pretty good with 70% eff
I didn't see any extract in this recipe. Definitely didn't add any.
I said extract, but should have said candi syryp.
Ah, gotcha. Wanted to make sure I wasn't losing my mind and missing something!
I think I sparged off to 17-18 gallons and took 4-5 of those and boiled them down pretty hard on an extra burner. What was the efficiency with fly sparging on the ToP?
Bump! Gimmy my $ people's!
I've now tried 4 times to set up with Chase Quick Pay and for some reason it must not like my bank account and I keep getting an error. Apologies, but I'll have to get you cash next time I see you.
Sent! Thanks Josh for purcashing and organizing!
I'll try to set this up tonight. Can't do it from my phone apparently.
Thanks nancy.
Everyone else you can pay me at the party this weekend if thats convienent for you.
Also, I scheduled to brew on nov.1st well probly end up filling the barrel then. So any help will be appreciated.
Thanks Josh. Have you double checked w/ James that it's ok to brew/fill on the 1st?
john,
Spots still open so im brewing, Ive esentially planned my month around brewing that day so Ill see you there. Rich is booked to brew that day too so should be a good showing. Ill coordinate with you early that week.
I agree. This is quite an organizational feat. I'm already and down and reserved and plan on being nice and hungover from halloween
Is a club brew being brewed on Nov 1st?
Sorry Ken, we're using this to talk about another barrel project, although I think we're filling this barrel on the 1st. But no, there is no club brew on the 1st
Thanks John.
Josh, is this brew part of the Learn to Homebrew Day event at the brew house?
Jeff,
I will be brewing for the serious canadian buisiness 2014 batch, along with john and rich, your welcome to join us. I will also be taking all of the batchs for this barrel and filling the actual barrel.
What time do you plan on moving the woot to the barrell? I'll make sure I'm there to help.
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