Ok everyone here is the run down with this years barrel from langdon woods. I have been trying to nail diwn an answer from my contact there and he still hasn't comited to letting us have a barrel soon. The distillery keeps asking for them back after he's done. So if we can have one of the barrels they get emptied not that far out on February 15th. We need to be really close to ready if we do get one. So if you volunteer to brew it needs to be done quickly in time for the barrel to arrive and with stout night next weekend it will be doubley difficult. As always i want to give the brewers from last year first chance to accept.
13Recipe:
US 2-row- 19 lbs
Munich- 1.62 lbs
Belgian Debittered- .81 lbs
Roast Barley- 2.16 lbs
Chocolate- 1.35 lbs
Crystal 60- 2.16 lbs
Total 27 lbs-
Boil a total of 90 min.
75 Minute- 2 ounces Willamette
30 minute- 1 ounce Willamette
0 minute- 1 ounce Willamette
Mash at 154-156 degrees, no lower. for 90min
OG- 1.129
FG- 1.040
Yeast- US-05- 2 packets, or a starter with equivalent yeast count.
(424 billion yeast cells needed, equivalent to two 11.5 gram dry yeast packets)- Mr. Malty
1. Josh - brewed - paid
2. ken g. - brewed - paid
3. Nancy - brewed - paid
4. pete - brewed - paid
5. Rich - brewed - paid
6. Jeff - brewed - paid
7. John g. - brewed - paid
Almost forgot itll be the original chaos county stout recipe. And ill be brewing on feb 5 on the top for anyone who wants to double up.
In!
If someone drops out I would like to be the first alternate.
The emperor is not as forgiving as i am
I am in and would love to join you on the TOP on 2/5, Josh! Glad to see this is back!
in.
I'm in
"Give a man a beer, and he will waste an hour. Teach a man to brew, and he will waste a lifetime!" Bill Owen
Its a go. Barrel should be shipped to us on 2/22/16.
This means I would really like everyone to ideally brew as soon as they can and at the latest 2/7/16.
I will post the recipe as soon as I can.
Everyone please update with when they can schedule their brew date. John I got you in on 2/5 with me. Ill bring my last bottle of 2013 SCB.
I'm in!
Recipe is updated in first post.
Would love to be in if there a spot/dropout
I'm brewing my batch Wednesday evening.
Just looking at the recipe, you're gonna need to boil for a lot longer than 90 minutes. I would recommend sparging to 12 gallons and doing a 3 hr boil. And probably a good whack of maltodextrin too, otherwise you're going to have mouthfeel problems.
From just the breweries I know, Goose and Cigar City both do 4 hour boils.
In
Good call james. Does anyone want to run this through beer smith for us
Here's the BCBS recipe if anyone wants to scale it down to 5 gallons:
http://imgur.com/1CLSm7Q
If anyone drops out I'd love to get in on this. Let me know if anyone drops out.
I will be brewing this on 2/6, and measuring Pete's dark grains for him.
This is great Kyle, I will post the recipe when I'm done. Not to step on Josh's toes as barrel master, I might make another thread for it.
Do you mind if I ask where you got that?
From the Grit and Grain documentary - freely available on teh youtubes
I'm brewing Sunday the 7th.
Great, then I have no problem posting the results. This is from the brewer's friend calculator and not beersmith, so someone feel free to verify. I just took the recipe percentages from the sheet and fiddled around in brewer's friend until I got the right OG and ratios (ish).
I was also pretty liberal with rounding the weights (assuming that nobody on the homebrew scale can actually measure past tenths of a pound, and couldn't tell the difference anyway), so these won't be the exact proportions, but will get close enough.
Assuming 75% efficiency on a fermentor vol of 5.5 gallons (which I will say is, for all intents and purposes, impossible on a 90 minute boil. I know that Goose sparges this to hell and then boils for 4 hours). Keep in mind hitting this number might require somewhere in the neighborhood of 10 gallons of sparge water.
17.5 2-row (I want to guesstimate Goose uses Briess since I think I've seen the paper sacks floating around)
5.75 Bon Munich (Munich 20? Not sure what this is)
1.2 Chocolate (could be American or British. I know Goose uses british malts for some beers)
1.2 Cara 60
1.2 Roasted Barley (same as for chocolate malt, could be US or British)
0.66 Black (I think this stands for black patent)
Does anyone want to have a discussion/have insider knowledge on what malts goose prefers for their specialty grains)?
Ok so some notes on the rest of the sheet.
This recipe at 75% fermenter efficiency yields an OG of 1.132 (30.7 brix, slightly higher than the sheet). However, under default settings, brewewr's friend spits out target FG as 1.033, where the target for the sheet is 1.042 (this is 10.5 brix in the AE field).
So, we could theoretically solve this by mashing high, but I'm going to assume that most homebrewers have shitty temperature control (I know I do!), I would shoot to mash in at a temperature of 155, and then give the beer a huge hit of maltodextrin in the kettle.
So let's do that calculation.
Assume maltodextrin is 100% unfermentable.
John Palmer says dry maltodextrin will contribute 40 gravity points per gallon (100% yield, since we're just chucking it into the kettle).
http://howtobrew.com/book/section-2/what-is-malted-grain/table-of-typica...
So here we need to boost FG by 9 points for 5.5 gallons, or 49.5 points overall.
Therefore, let's just toss in a pound of maltodextrin (40 points) and call it even.
This has the effect of raising your OG by the same amount (by about 7 points), but theoretically is unfermentable and will not have any impact on flavor (therefore, I did not include it in the percentages for fermentables).
That being said, this correction fudge factor by me does not include the attenuation potential of the yeast (the numbers on the sheet indicate an attenuation of 65%. I know Goose uses english strains, which are typically less attenuative than the US-05 the club is recommending. In either case, if we use US-05 (or, San Diego super), where attenuation can rocket into the 80+% range, there might be wisdom to using some maltodextrin instead of trying to hit a mash temp of 160 and hold it there for 90 minutes on pure faith and prayer.
Their IBU count is 60. I don't really trust calculators for IBUs past 50 since nobody really understands solubility and isomerization rates of hop oils all that well (plus, homebrewers and homebrew shops don't really pay that much attention to hop stability), but for a beer of this alcohol content, from my experience, I think it would be safe to say either 3 ounces of magnum or 1.5 ounces of warrior hops into the kettle for 90 minutes to get you somewhere in the neighborhood of 60 IBU.
The other X-factor here is the yeast. The Goose Island house strain is a british ale yeast that they have given us for the homebrew club.
They claim that WY1335 is a similar strain (epigenetic drift notwithstanding. BAM I got to use a new word today!). WY1335 farts esters like it's going out of style. You will need way more than the typical 1 million cells per milliliter per degree Plato. My English mild using WY1335 came out with a good hit of esters and that was one wet pack into 1.04 wort. I'm not even altogether confident that a 1 gallon starter will get you to the pitch rate you need for this particular strain. Maybe just take Josh's advice and dump 2 dry packs US-05 would do it. I wouldn't even want to touch US-04 with this beer.
If you are reading this at 11:20 AM, I might make edits later. But whatever, these are my thoughts. Josh, sorry for hijacking your thread.
Bon Munich is most assuredly Bonlander Munich (a 10L variety by Briess. So your assumption of Briess 2-row is probably right. Yuck).
I'd be hesitant to add any maltodextrine on the homebrew scale since most folks will have trouble with attenuation to begin with.
And yeah - 4 hour boil I think is rather well known. Pretty sure they mentioned that in the documentary as well.
I also apologize for hijacking - if someone with access/ability wants to create a new topic and dump this tangent in there, it would be cool.
What do you have against Breiss 2 row?
Just has a really weird, artifical grape-y flavor to it, in my very limited experience. Could I pick it out when mixed with other grains? Probably not.
Kyle, as I wrote in the response, the calculated attenuation for Goose is 65%, which should be well within the capabilities of SO5 (or really, any British yeasts, if we so choose to go that route).
You seem to be thinking that with a beer like this, people will have trouble even reaching 65% attenuation. Is that just because of the gravity, or is there something I"m missing?
Maybe the alcohol tolerance threshold plays its part too?
Were going to stick to original recipe above. For now only becasue I dont have tome to decifer the information provided.
Just pay attention to your pre boil gravity's vs collected pre boil wort, so that you come up with the proper gravity and volum in fermentor!
My brew was pretty successful. I ended up with five gallons in the fermenter with a gravity of 1.126. I mashed with 7.6 gallons of water on the ToP with the temp set at 156.5, then sparged with seven gallons of water. That resulted in 11 gallons for my boil with a SG of 1.079, which I boiled for 2.5 hours.
I would have liked another half gallon or so in the fermenter, so probably could have used another gallon or two for the sparge.
I did a 2 hour boil today. OG: 1.12 - It's super tasty black gold.
Josh, brewed this on Saturday
I also brewed this on Saturday
"Give a man a beer, and he will waste an hour. Teach a man to brew, and he will waste a lifetime!" Bill Owen
Brewing tonight on the ToP.
Ken, isn't tonight Tuesday Brewsday? Thought we were doing a partigyle and tapping the kegs from last month's Tuesday Brewsday...
http://tinfoilhatbrewery.com/
It is in fact Tuesday Brewsday. Looks like Brew Bay 2 & 3 will be dedicated to the partigyle.
Brewed last night and initially netted 4.5 gallons with an OG of 1.175 (seriously). Added 1.5 gallons of water to arrive at 6 gallons with an OG of 1.132.
Four. Hour. Boil.
Damn, son.
Good job, ken! This beer is going to be delicious
Whoa. amazing.
nice job stepping up everyone. Ill keep you posted on the arrival of the barrel. It will most likly be mid next week some time.
Barrel is on the way everyone it should arrive on Tuesday. $28.57 each please chase quickpay josh.smith20@gmail.com
I transferred my batch to secondary last Wednesday; it's FG was 1.027.
When you want to fill it?
the barrel should be here tomorrow. I plan on coming right after work. should be at the bh around 5:30-6.
So I bottled this beer yesterday. For 5 gallons, I added 4.77 grams of pre boiled, water diluted, corn sugar to the bottling bucket along with 2.5 grams of champagne yeast. At the end of my bottling adventure I noticed almost all the little yeast pellets at the bottom of the bucket. I added the yeast and sugar solution before transferring the beer and also gently spun the entire beer with a sanitized spoon after transferring. I'm assuming the bottles will not be carbonated. Maybe I should have hydrated the yeast, to ensure it dissolved into the beer. Either way, the whole process took me a long time and I wanted to warn people to rehydrate and maybe get some hopeful news from someone that it may still carbonate in 17 years or so, when we are consuming beer directly into our eyes. Thanks guys!
John, I assume you're talking about the Westy clone. I think you may be okay with the carbonation. Re-hydrating won't hurt, but I haven't had any issues with sprinkling the yeast into the batch, then stiring. (I also occasionally stir while bottling, too.)
Thanks Jeff. Do you also see a bunch of yeast at the bottom of the bucket when you're done?
Not sure! I honestly never look into the bucket after bottling!
I bottled my remaining stout that didn't fit into the barrel. I left a 12 oz bottle in each of your stirage spots with SCB on the cap.
Rich, you got a bomber to share with your little Canadian brew buddy.
Josh, you got a bomber for doing all the shit work and organizing these projects.
I have an extra bomber that I plan to open and share when we empty the barrel.
Thanks Jeff!
I tasted this barrel last week it was on the way but needs a few more months im thinking some time in January
I am going to assume that this one is done and take it out I haven't tested in a while but should be fine. If im able toget there and taste it I'll let you know. the only times I can get to the brewhouse to lead emptying it out is later this month on the 25th.
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