We will be emptying the Hish west barrel that is currently holding a bourbon county Clone that we will be putting cherries into. We will need to coordinate hevily around this second batch going into it as it will dictate when we add the cherries to the barrel.
The recipe was copied from the West Granderen that we almost got into a barrel at our last space if it wasnt for moving. Those that brewed ended up consuming theirs and it turned out great before so lets all get brewing on it again.
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:
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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
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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.
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.
BREWERS
1. Josh - Brewed
2. James Lewis - brewed
3. Ken G. - Brewed
4. Jeff. W. - brewed
5. Kyle N. Brewed
6. Chuck Brewed
7. Mark W. Brewed
8. ICEHOUSE - brewed
9. Brock - Brewed
10. Chaos Club batch - Brewed
11. John G, - Brewed
12. Zach Burns - brewed
I'll take a spot with my already brewed batch if there is an opening.
James,
Yes as before Your in I think thatll add some great complexity. Have you tried it latly how is yours?
I am in...my request is a group buy for the sugar, which is what we did last time and saved everyone some $$$.
Ken,
Kyle N made his own candi sugar for the woot stout id be down to do a super large batch of that and can them in my pressure cooker?
In!
I need a pretty firm brew date from everyone when they sign up. It will literally dictate weather or not we can acomplish brewing this. It needs to either coincide with emptying of the current barrel or we cant do it.
Either November 13th or 14th.
November 15th...I shall be brewing it.
I tried it over the summer, it is rich and malty with all sorts of dark fruit. It does have a pretty pronounced alcohol character. I would be real careful about pitching rates, yeast nutrients, ferm temp, etc
I'm in - could brew the 22nd as well.
For the darker sugars, I'd definitely just buy the stuff - those are a lot more difficult to re-create at home.
Kyle your right I just read up on it.
Ken, do you remember were we got those individual jars before and how much they were? All I see on country malt is 55 lb pails.
If there is still a spot I'd love to brew this.
I can have this brewed by this weekend.
Even though I'm not involved in the project, if you guys get in on a group buy of candi syrup, I would love to get in on that.
I'm looking for about 20 pounds of D-180 and D-90.
Boolish,
Well keep you in mind. Your also welcome to brew for this if you interested?
We welcome brewers of all stages to get in on this. Its a great opertunity to get involved. Im willing to hold somewhat of a class the day im brewing too if the complicated recipe is scaring anyone off.
Thanks for the offer, but I'm currently wrestling with the basics of belgian abbey brewing and wouldn't be able to do the recipe justice.
I'm doing BLAM recipes for my abbeys, which are basically 3 grains and sugar, and I haven't been able to get them right yet.
Oops, didn't realize you were buying the Dark Candi brand.
In that case, I'm looking for 20 pounds D-2, not D-180.
I would love to brew for this and can brew on 11/16.
Bump, Come on new brewers anyone sign up. It will be a great loss if we cant fill this barrel again.
I can brew it 11/16
Where can I get D2?
Rob,
Well make a decision asap if we can get a group buy of it going. If not We will use the D-180 from B&G or whereever.
Okay, I'm in either way.
How long is this expected to condition in the barrel?
Its always a guessing game. I would say at least 6-7 months. We taste them periodically and call it ready when its what we expected.
I would love to brew for this, but I don't think I can next weekend. If I could brew the next weekend (the 22-23), I'm in.
Brock,
Im brewing the 22nd, your in.
were really close, does anyone wanna do a double batch 10 Gal.???
Right on, that works well: this will be the most complicated brew I've done, so I booked bay 3 at the same time so you can keep an eye on me, Josh :-)
Brock,
If you want we can double up on the Tower of Power? Probably even tripple up if anyone else signs up to brew then.
I could do 10 if needed. BUT THIS IS THE LAST TIME!! ;)
Kyle,
Thanks. I also Forgot we can do a club owned batch as well.
As much as I'd love to get some time on the Tower, I'm starting to get halfway decent at all-grain brewing and want to exercise those skills every chance I get, so I'll stick with a run-of-the-mill mash tun.
10-4 brock.
Rich vaulanteered to Help on the TOP.
But if anyone else decides to brew to help out with the second batch Kyle is doing step up.
Chuck,
If you still plan on brewing this weekend youll be the first one, let me know what the status of the water agents.
If you have to buy in bulk let me know, double the totale above per the recipe and buy all if posible.
I couldn't get to brew and grow this week so not doing it this weekend, am going to do it on the 15th instead or maybe join in on the crazy on the 22nd. Is there room for one more on the tower that day?
As of now no more room for what Im doing on the TOP.
If you wanna double up with someone on next weekend do that if not try and coordinate with Kyle and see if he wants to do his 2 and yours under your supervision on the TOP after or before I mash.
For 3 batchs itll be to the tippy top on the TOP
Kyle, I have another brewer for the project, so you don't have to do 10 gallons.
I'm in for 5, brewing tomorrow under the watchful eye of Jeff. I'm leaving town for 2 weeks on Tuesday, is there any way someone could add the syrups for me?
Sorry guys, just saw this thread. If there's any room, I'd love to join or be available for a backup. It sounds delicious
John,
Your in, Rich was a backup so you can take his spot. And Im gonna brew on the 22nd another split batch on the TOP were I was gonna do rich's but your welcome to join that again.
that sounds awesome, thanks Josh! There's no more room on the 22nd, so I'd love to join you on the TOP.
I just tried mine again tonight. It's better that I remember. It aged really well. The taste is like cherries. I'm seriously having second thoughts about putting this in the barrel it's really good.
Getting the ingredients I need today so I can get a starter rolling - should I go ahead and get the syrup, or was there any progress made in getting a bulk buy?
Brewed this on Sunday but took my pre boil closer to 9 gallons rather than 7.78.
No syrup group buy.
Ken, Mark W, Chuck,
You guys stated youd brew by now what is your stautus's??
Thanks, Josh.
Also, I haven't forgotton - I'll have the money I owe you on Saturday.
I also had a pre-boil close to 9 gallons. It turned out great!
My batch was brewed on Saturday. Ended with 5 gallons...OG: 1.070...first sugar addition will be tomorrow.
I am brewing mine this Saturday evening.
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