i came across this recipe, seems like it was made for doc and the others, an Imperial Pilsner:
http://forums.homebrew.com/index.php?act=S...rial+pilsner&s=
h34r:
http://forums.homebrew.com/index.php?act=S...rial+pilsner&s=
h34r:
Big Beers Experimentation
- Thread starter Doc
- Start date
Help Support Australia & New Zealand Homebrewing Forum:
Wow, sounds the business. I like the sound of Imperial Pilsner.
I've actually brewed something similar but I fermented it with an ale yeast as the lager fridge was full.
It also came out really good and at 8.2% with the ale yeast tastes like a Belgian tripple. I mistakenly opened a long neck of it the other day (note always check what beer you are opening before you open it). The hopping rate was low, but it tasted great and had a really good kick. Very smooth.
I think I'll have to give it a go as I have plenty of Pilsner malt at the moment. Will have to go after my Oktoberfest though which is next in the lager fridge.
Here is the recipe I mentioned above:
Doc's Brew Cupboard Cleanout Strong Ale 2
A ProMash Recipe Report
BJCP Style and Style Guidelines
-------------------------------
24-0 Specialty, Experimental and Historic
Min OG: 1.010 Max OG: 1.200
Min IBU: 0 Max IBU: 100
Min Clr: 0 Max Clr: 177 Color in EBC
Recipe Specifics
----------------
Batch Size (L): 23.40 Wort Size (L): 23.40
Total Grain (kg): 7.93
Anticipated OG: 1.074 Plato: 18.00
Anticipated EBC: 13.1
Anticipated IBU: 36.5
Brewhouse Efficiency: 70 %
Wort Boil Time: 90 Minutes
Pre-Boil Amounts
----------------
Evaporation Rate: 10.00 Percent Per Hour
Pre-Boil Wort Size: 27.53 L
Pre-Boil Gravity: 1.063 SG 15.44 Plato
Formulas Used
-------------
Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
Yield Type used in Gravity Prediction: Fine Grind Dry Basis.
Color Formula Used: Morey
Hop IBU Formula Used: Rager
Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %
Grain/Extract/Sugar
% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
26.9 2.13 kg. Pale Ale Malt (2-row) Australia 1.037 5
52.0 4.12 kg. Pilsener Germany 1.038 3
20.0 1.58 kg. Munich Malt Germany 1.037 16
1.2 0.09 kg. Cara-Pils Dextrine Malt 1.033 4
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
35.00 g. Vienna Gold Pellet 7.00 30.7 60 min.
20.00 g. Czech Saaz Pellet 4.50 5.8 30 min.
Yeast
-----
WYeast 1028 London Ale
Mash Schedule
-------------
Mash Type: Single Step
Grain kg: 7.93
Water Qts: 21.13 - Before Additional Infusions
Water L: 20.00 - Before Additional Infusions
L Water Per kg Grain: 2.52 - Before Additional Infusions
Saccharification Rest Temp : 67 Time: 90
Mash-out Rest Temp : 0 Time: 0
Sparge Temp : 78 Time: 45
Total Mash Volume L: 25.29 - Dough-In Infusion Only
All temperature measurements are degrees Celsius.
I've actually brewed something similar but I fermented it with an ale yeast as the lager fridge was full.
It also came out really good and at 8.2% with the ale yeast tastes like a Belgian tripple. I mistakenly opened a long neck of it the other day (note always check what beer you are opening before you open it). The hopping rate was low, but it tasted great and had a really good kick. Very smooth.
I think I'll have to give it a go as I have plenty of Pilsner malt at the moment. Will have to go after my Oktoberfest though which is next in the lager fridge.
Here is the recipe I mentioned above:
Doc's Brew Cupboard Cleanout Strong Ale 2
A ProMash Recipe Report
BJCP Style and Style Guidelines
-------------------------------
24-0 Specialty, Experimental and Historic
Min OG: 1.010 Max OG: 1.200
Min IBU: 0 Max IBU: 100
Min Clr: 0 Max Clr: 177 Color in EBC
Recipe Specifics
----------------
Batch Size (L): 23.40 Wort Size (L): 23.40
Total Grain (kg): 7.93
Anticipated OG: 1.074 Plato: 18.00
Anticipated EBC: 13.1
Anticipated IBU: 36.5
Brewhouse Efficiency: 70 %
Wort Boil Time: 90 Minutes
Pre-Boil Amounts
----------------
Evaporation Rate: 10.00 Percent Per Hour
Pre-Boil Wort Size: 27.53 L
Pre-Boil Gravity: 1.063 SG 15.44 Plato
Formulas Used
-------------
Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
Yield Type used in Gravity Prediction: Fine Grind Dry Basis.
Color Formula Used: Morey
Hop IBU Formula Used: Rager
Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %
Grain/Extract/Sugar
% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
26.9 2.13 kg. Pale Ale Malt (2-row) Australia 1.037 5
52.0 4.12 kg. Pilsener Germany 1.038 3
20.0 1.58 kg. Munich Malt Germany 1.037 16
1.2 0.09 kg. Cara-Pils Dextrine Malt 1.033 4
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
35.00 g. Vienna Gold Pellet 7.00 30.7 60 min.
20.00 g. Czech Saaz Pellet 4.50 5.8 30 min.
Yeast
-----
WYeast 1028 London Ale
Mash Schedule
-------------
Mash Type: Single Step
Grain kg: 7.93
Water Qts: 21.13 - Before Additional Infusions
Water L: 20.00 - Before Additional Infusions
L Water Per kg Grain: 2.52 - Before Additional Infusions
Saccharification Rest Temp : 67 Time: 90
Mash-out Rest Temp : 0 Time: 0
Sparge Temp : 78 Time: 45
Total Mash Volume L: 25.29 - Dough-In Infusion Only
All temperature measurements are degrees Celsius.
Guest Lurker
Big Dog Brewing
- Joined
- 21/11/03
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- 2,063
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Might not count as BIG, but at the weekend I did my barley wine 100th brew to try to join the big boys club.
16 kg of Kirin malt.
Mashed 12 kg in the tun at 66 degrees, 4 kg in a big pot at 65 degrees.
Once I drained the tun and threw the pot mash in, only had enough freeboard for 10 l batch sparge at a time. Gravity in the kettle was 1.076. Did another 10 l sparge to get runnings at 1.032 which I froze for making starters.
Boiled 2 hrs 20 mins, which should have hit 1.100, but I missed, got 1.096. 2 15 l batches. 75 IBU from Target and Challenger, another 120 g of Goldings near the end.
Used 1056 and 1728. Bought new smack packs, made a 1 l starter, put that into half a tin of Cascade spicy ghost made to 6 l, fermented that, and dropped the barley wine on the yeast cake in each case. Both barley wine batches are now bubbling big time.
The Cascade spicy ghost made with only the kit is not at all spicy, main flavour is reasonably strong hop bitterness. But it tastes Ok and I will probably bottle it. If the barley wine goes horribly wrong at least I'll still have the Cascade to drink!
16 kg of Kirin malt.
Mashed 12 kg in the tun at 66 degrees, 4 kg in a big pot at 65 degrees.
Once I drained the tun and threw the pot mash in, only had enough freeboard for 10 l batch sparge at a time. Gravity in the kettle was 1.076. Did another 10 l sparge to get runnings at 1.032 which I froze for making starters.
Boiled 2 hrs 20 mins, which should have hit 1.100, but I missed, got 1.096. 2 15 l batches. 75 IBU from Target and Challenger, another 120 g of Goldings near the end.
Used 1056 and 1728. Bought new smack packs, made a 1 l starter, put that into half a tin of Cascade spicy ghost made to 6 l, fermented that, and dropped the barley wine on the yeast cake in each case. Both barley wine batches are now bubbling big time.
The Cascade spicy ghost made with only the kit is not at all spicy, main flavour is reasonably strong hop bitterness. But it tastes Ok and I will probably bottle it. If the barley wine goes horribly wrong at least I'll still have the Cascade to drink!
Doc, quick question,
the vienna gold hops, i'm guessing they are a lager style hop, but do you have or can you point me in the direction of some info on them? it's just that i think the lhbs has some (very old no doubt) and was after some info.
thanks
the vienna gold hops, i'm guessing they are a lager style hop, but do you have or can you point me in the direction of some info on them? it's just that i think the lhbs has some (very old no doubt) and was after some info.
thanks
Bonk,bonk said:
Unfortunately I don't have any info on them either.
I had them hanging around for a while and didn't really know their flavour profile or what to do with them. Hence they went in the Cupboard Cleanout Strong Ale.
I bought mine from The Country Brewer.
Doc
I kegged the Imperial Vanilla Bourbon Porter this morning.Doc said:
Added 20 ml of Wild Turkey per litre of beer.
Looked and (what I could smell) smelt great.
I have a cold atm so taste and smell senses are shot.
Will let you guys know mid week what the first tastings are like.
The next big beer is going to by Denny Conn's RyeIPA. Anyone else already done this beer ?
Beers,
Doc
Alright, I couldn't wait.
There was some left over beer in the fermenter that I put into 390ml and 600ml pet bottles.
Cooled one down and carb'd it up with the carbonation cap.
My cold is getting better and the following are my observations.
OG 1.080 FG 1.020 Alc 8.15% + a bit from the bourbon
The beer throws a really dense thick head. The Imperial Porter itself is an opaque deep black.
Smell is roasted bourbon.
Taste is a hint of vanilla, then a slight roasted taste, then a bourbon aftertaste with a little residual bitterness on the back of the palette.
I'm sure this beer will come into its own with a little ageing but even now at the end of a cold it is tasting great.
Beers,
Doc
There was some left over beer in the fermenter that I put into 390ml and 600ml pet bottles.
Cooled one down and carb'd it up with the carbonation cap.
My cold is getting better and the following are my observations.
OG 1.080 FG 1.020 Alc 8.15% + a bit from the bourbon
The beer throws a really dense thick head. The Imperial Porter itself is an opaque deep black.
Smell is roasted bourbon.
Taste is a hint of vanilla, then a slight roasted taste, then a bourbon aftertaste with a little residual bitterness on the back of the palette.
I'm sure this beer will come into its own with a little ageing but even now at the end of a cold it is tasting great.
Beers,
Doc
Brewed my version of Denny Conns RyeIPA tonight.
Main difference was the hops. Substituted Hersbrucker for Mt Hood and Chinook for Columbus.
Smelt awesome, and I lost an extra litre or two due to all the hops.
Forgot to add the Gypsum to the boil though <_<
Slightly overshot the OG as I ended up with 1.080.
Beers,
Doc
Doc's Rye IPA
A ProMash Recipe Report
BJCP Style and Style Guidelines
-------------------------------
07-0 India Pale Ale, India Pale Ale
Min OG: 1.050 Max OG: 1.075
Min IBU: 40 Max IBU: 60
Min Clr: 16 Max Clr: 28 Color in EBC
Recipe Specifics
----------------
Batch Size (L): 23.40 Wort Size (L): 23.40
Total Grain (kg): 7.92
Anticipated OG: 1.077 Plato: 18.67
Anticipated EBC: 18.7
Anticipated IBU: 95.4
Brewhouse Efficiency: 75 %
Wort Boil Time: 90 Minutes
Pre-Boil Amounts
----------------
Evaporation Rate: 10.00 Percent Per Hour
Pre-Boil Wort Size: 27.53 L
Pre-Boil Gravity: 1.066 SG 16.03 Plato
Formulas Used
-------------
Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
Yield Type used in Gravity Prediction: Fine Grind Dry Basis.
Color Formula Used: Morey
Hop IBU Formula Used: Rager
Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %
Grain/Extract/Sugar
% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
67.6 5.35 kg. JWM Traditional Ale Malt Australia 1.038 7
18.4 1.46 kg. Rye Malt America 1.030 7
7.7 0.61 kg. JWM Caramalt Australia 1.036 56
3.2 0.25 kg. Weyermann Carapils (Carafoam) Germany 1.037 3
3.2 0.25 kg. JWM Wheat Malt Australia 1.040 4
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
39.00 g. Hersbrucker Pellet 4.20 20.9 70 min.
46.00 g. Chinook Pellet 12.20 69.4 60 min.
19.00 g. Hersbrucker Pellet 4.20 5.0 30 min.
28.00 g. Hersbrucker Pellet 4.20 0.0 0 min.
28.00 g. Chinook Pellet 12.20 0.0 Dry Hop
Extras
Amount Name Type Time
--------------------------------------------------------------------------
1.24 Tsp Irish Moss Fining 15 Min.(boil)
1.24 Tsp Gypsum Other 60 Min.(boil)
Yeast
-----
White Labs WLP051 California Ale V
Mash Schedule
-------------
Mash Type: Single Step
Grain kg: 7.92
Water Qts: 23.26 - Before Additional Infusions
Water L: 22.01 - Before Additional Infusions
L Water Per kg Grain: 2.78 - Before Additional Infusions
Saccharification Rest Temp : 67 Time: 90
Mash-out Rest Temp : 76 Time: 10
Sparge Temp : 80 Time: 60
Total Mash Volume L: 27.30 - Dough-In Infusion Only
All temperature measurements are degrees Celsius.
Notes
-----
add gypsum to boil, not mash. The object is to bring out the hops, not adjust mash pH.
Main difference was the hops. Substituted Hersbrucker for Mt Hood and Chinook for Columbus.
Smelt awesome, and I lost an extra litre or two due to all the hops.
Forgot to add the Gypsum to the boil though <_<
Slightly overshot the OG as I ended up with 1.080.
Beers,
Doc
Doc's Rye IPA
A ProMash Recipe Report
BJCP Style and Style Guidelines
-------------------------------
07-0 India Pale Ale, India Pale Ale
Min OG: 1.050 Max OG: 1.075
Min IBU: 40 Max IBU: 60
Min Clr: 16 Max Clr: 28 Color in EBC
Recipe Specifics
----------------
Batch Size (L): 23.40 Wort Size (L): 23.40
Total Grain (kg): 7.92
Anticipated OG: 1.077 Plato: 18.67
Anticipated EBC: 18.7
Anticipated IBU: 95.4
Brewhouse Efficiency: 75 %
Wort Boil Time: 90 Minutes
Pre-Boil Amounts
----------------
Evaporation Rate: 10.00 Percent Per Hour
Pre-Boil Wort Size: 27.53 L
Pre-Boil Gravity: 1.066 SG 16.03 Plato
Formulas Used
-------------
Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
Yield Type used in Gravity Prediction: Fine Grind Dry Basis.
Color Formula Used: Morey
Hop IBU Formula Used: Rager
Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %
Grain/Extract/Sugar
% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
67.6 5.35 kg. JWM Traditional Ale Malt Australia 1.038 7
18.4 1.46 kg. Rye Malt America 1.030 7
7.7 0.61 kg. JWM Caramalt Australia 1.036 56
3.2 0.25 kg. Weyermann Carapils (Carafoam) Germany 1.037 3
3.2 0.25 kg. JWM Wheat Malt Australia 1.040 4
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
39.00 g. Hersbrucker Pellet 4.20 20.9 70 min.
46.00 g. Chinook Pellet 12.20 69.4 60 min.
19.00 g. Hersbrucker Pellet 4.20 5.0 30 min.
28.00 g. Hersbrucker Pellet 4.20 0.0 0 min.
28.00 g. Chinook Pellet 12.20 0.0 Dry Hop
Extras
Amount Name Type Time
--------------------------------------------------------------------------
1.24 Tsp Irish Moss Fining 15 Min.(boil)
1.24 Tsp Gypsum Other 60 Min.(boil)
Yeast
-----
White Labs WLP051 California Ale V
Mash Schedule
-------------
Mash Type: Single Step
Grain kg: 7.92
Water Qts: 23.26 - Before Additional Infusions
Water L: 22.01 - Before Additional Infusions
L Water Per kg Grain: 2.78 - Before Additional Infusions
Saccharification Rest Temp : 67 Time: 90
Mash-out Rest Temp : 76 Time: 10
Sparge Temp : 80 Time: 60
Total Mash Volume L: 27.30 - Dough-In Infusion Only
All temperature measurements are degrees Celsius.
Notes
-----
add gypsum to boil, not mash. The object is to bring out the hops, not adjust mash pH.
big d
Hopaholic
- Joined
- 3/6/03
- Messages
- 3,449
- Reaction score
- 3
top stuff doc.im doing my variation of the hourglass ipa tomorrow.all 90 ibu,s and 160gms of hops at 10min additions.should be a beauty i hope as i piked out on the 1 minute additions 60 down to zero.will let al know how it goes/turns out.
cheers in hops
big d
cheers in hops
big d
Ray_Mills
The Old Man of Brew
Looks good Doc
Planning my version at the moment as I will be picking up a 25 Kg bag of Rye from ESB for only $30.00. Going half with Tim Thomas.
Tim has also ordered a range of new American and NZ hops from Hopco and they will be arriving this week and at this stage I don't know what hops they are.
Talking of big beers I am now please with my Imperial IPA. It took months to carbonate in the bottle. The bitterness has mellowed and is well balanced. Its amazing drnking this beer with 110 IBU's how the bitterness is not overpowering with an Al of 9.5% its a big beer. I only have 2 bottles left (bugger)
Cheers
Ray
Here is the recipe FG was 1.012 with this yeast
Big Brew IPA 2004
A ProMash Recipe Report
BJCP Style and Style Guidelines
-------------------------------
07-1 India Pale Ale, Imperial IPA
Min OG: 1.075 Max OG: 1.090
Min IBU: 60 Max IBU: 100
Min Clr: 8 Max Clr: 15 Color in SRM, Lovibond
Recipe Specifics
----------------
Batch Size (L): 19.00 Wort Size (L): 19.00
Total Grain (kg): 7.45
Anticipated OG: 1.080 Plato: 19.26
Anticipated SRM: 9.4
Anticipated IBU: 110.8
Brewhouse Efficiency: 65 %
Wort Boil Time: 120 Minutes
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
47.0 3.50 kg. JWM Traditional Ale Malt Australia 1.038 3
47.0 3.50 kg. JWM Export Pilsner Australia 1.037 2
6.0 0.45 kg. Weyermann Melanoidin Germany 1.037 36
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
33.00 g. Sticklebact Pellet 14.00 60.8 120 min.
38.00 g. Willamette Pellet 4.50 20.3 First WH
38.00 g. Goldings - E.K. Pellet 6.60 29.7 First WH
30.00 g. Willamette Pellet 4.50 0.0 0 min.
20.00 g. Goldings - E.K. Pellet 6.60 0.0 Dry Hop
Extras
Amount Name Type Time
--------------------------------------------------------------------------
1.00 Unit(s)Whirflock Fining 15 Min.(boil)
Yeast
-----
White Labs WLP007 Dry English Ale
Planning my version at the moment as I will be picking up a 25 Kg bag of Rye from ESB for only $30.00. Going half with Tim Thomas.
Tim has also ordered a range of new American and NZ hops from Hopco and they will be arriving this week and at this stage I don't know what hops they are.
Talking of big beers I am now please with my Imperial IPA. It took months to carbonate in the bottle. The bitterness has mellowed and is well balanced. Its amazing drnking this beer with 110 IBU's how the bitterness is not overpowering with an Al of 9.5% its a big beer. I only have 2 bottles left (bugger)
Cheers
Ray
Here is the recipe FG was 1.012 with this yeast
Big Brew IPA 2004
A ProMash Recipe Report
BJCP Style and Style Guidelines
-------------------------------
07-1 India Pale Ale, Imperial IPA
Min OG: 1.075 Max OG: 1.090
Min IBU: 60 Max IBU: 100
Min Clr: 8 Max Clr: 15 Color in SRM, Lovibond
Recipe Specifics
----------------
Batch Size (L): 19.00 Wort Size (L): 19.00
Total Grain (kg): 7.45
Anticipated OG: 1.080 Plato: 19.26
Anticipated SRM: 9.4
Anticipated IBU: 110.8
Brewhouse Efficiency: 65 %
Wort Boil Time: 120 Minutes
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
47.0 3.50 kg. JWM Traditional Ale Malt Australia 1.038 3
47.0 3.50 kg. JWM Export Pilsner Australia 1.037 2
6.0 0.45 kg. Weyermann Melanoidin Germany 1.037 36
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
33.00 g. Sticklebact Pellet 14.00 60.8 120 min.
38.00 g. Willamette Pellet 4.50 20.3 First WH
38.00 g. Goldings - E.K. Pellet 6.60 29.7 First WH
30.00 g. Willamette Pellet 4.50 0.0 0 min.
20.00 g. Goldings - E.K. Pellet 6.60 0.0 Dry Hop
Extras
Amount Name Type Time
--------------------------------------------------------------------------
1.00 Unit(s)Whirflock Fining 15 Min.(boil)
Yeast
-----
White Labs WLP007 Dry English Ale
Don't you just hate that. You just get the taste for it and are really enjoying it and you run out.Ray_Mills said:
Like my Irish Red I have on tap at the moment. Wasn't overly keen on it at first, but it has finally cleared and is tasting awesome. Moved the keg freezer inside last night, so took the kegs out and wouldn't you know, the Irish Red keg is all but empty. Looks like that brew won't be making to the NSW Champs
Doc
THE DRUNK ARAB
Zen Arcade
- Joined
- 7/8/03
- Messages
- 2,127
- Reaction score
- 8
I've been reading about the Rye IPA recently. Apparently one of the big microbreweries in the States got the recipe from Denny and tweaked it a little and have released it as a commercial beer. More power to the homebrewerDoc said:
.Doc, where did you get the Rye malt from as this beer is on my list of brews to do?
Cheers and bollocks
TDA
DavidSquire
Member
- Joined
- 17/5/04
- Messages
- 6
- Reaction score
- 0
Doc,
Just a quick question on your Imperial Porter. I have tried to brew a couple of big beers but have attenuation problems with them.
When you racked it to secondary how long did you keep it in the secondary and at what temp? Is it common for it to still lose 10 points in the secondary? The most I have lost is maybe 2 points over 3 weeks in the secondary.
Cheers,
David.
Just a quick question on your Imperial Porter. I have tried to brew a couple of big beers but have attenuation problems with them.
When you racked it to secondary how long did you keep it in the secondary and at what temp? Is it common for it to still lose 10 points in the secondary? The most I have lost is maybe 2 points over 3 weeks in the secondary.
Cheers,
David.
Ray_Mills
The Old Man of Brew
Hi David
It was my Imperial Porter
It was made on Big Brew Day 1st of May. The OG was spot on at 1.088, fermented at 12C for 20 days, raised temp tp 20C for a diacetly rest for 4 days, FG was 1.014 giving it a 9.8% al. Racked it to the glass secondary and lagered for 4 weeks at 2C.
It was fially bottled on the 26th June.
I never rack the beer to the secondary till it is finally fermented out.
Cheers
Ray
It was my Imperial Porter
It was made on Big Brew Day 1st of May. The OG was spot on at 1.088, fermented at 12C for 20 days, raised temp tp 20C for a diacetly rest for 4 days, FG was 1.014 giving it a 9.8% al. Racked it to the glass secondary and lagered for 4 weeks at 2C.
It was fially bottled on the 26th June.
I never rack the beer to the secondary till it is finally fermented out.
Cheers
Ray
The Imperial Vanilla Bourbon Porter came off gas tonight and I'm giving it a try.
It has got me light headed as I'm absolutely shagged after getting an early mark from work and coming home to do two AG brews and put the second coat of paint on the kitchen.
Anyway about the beer.
It is awesome.
If anything I may have over done the bourbon a little. Either that or it has settled in the bottom of the the keg and I'm getting a little extra in the first few glasses.
Up front now is the bourbon with the smooth roasted flavours of the Porter coming through afterwards. Can't pick the vanilla now though that I could the other night.
Beers,
Doc
It has got me light headed as I'm absolutely shagged after getting an early mark from work and coming home to do two AG brews and put the second coat of paint on the kitchen.
Anyway about the beer.
It is awesome.
If anything I may have over done the bourbon a little. Either that or it has settled in the bottom of the the keg and I'm getting a little extra in the first few glasses.
Up front now is the bourbon with the smooth roasted flavours of the Porter coming through afterwards. Can't pick the vanilla now though that I could the other night.
Beers,
Doc
To finish off my experiments with all things big and imperial, I'm thinking of giving the Hour Glass IPA a go.
Bascially it involves adding a lot of hops right throughout the boil. I know bigd attempted this beer this week too.
I'm missing a few of the ingredients (god knows how with 75 kg of grain and 5.8 kg of hops in stock), so I've substitued a little here and there to come up with Doc's Hour Glass IPA. I'm eager and keen but without a brewing assistant I'm not going to attempt 1 minute hop additions.
Just got a call from the missus and she is wrapped with her kitchen all nicely painted while she was away. So I should get a guernsy for another brewday this weekend (she doesn't have to know I've already done 4 AG brews this week ) Besides I still have one empty fermenter left and room in the Ale freezer for it.
The major deviations from the original have me using double the Cascade in place of a mix of Cascade and Cenntinel. Also I don't have any CaraHell, CaraAroma or CaraVienna, so I've decided to add a bit of colour and a slightly different flavour profile by using some CaraMalt and CaraWheat. I may even throw in some Crystal Rye yet.
Here is the first draft.
Any comments ? And yes I'm obsessed and mad.
Doc
Doc's Hourglass IPA
A ProMash Recipe Report
BJCP Style and Style Guidelines
-------------------------------
06-A American Pale Ales, American Pale Ale
Min OG: 1.045 Max OG: 1.056
Min IBU: 20 Max IBU: 40
Min Clr: 8 Max Clr: 22 Color in EBC
Recipe Specifics
----------------
Batch Size (L): 25.10 Wort Size (L): 25.10
Total Grain (kg): 6.86
Anticipated OG: 1.064 Plato: 15.76
Anticipated EBC: 27.5
Anticipated IBU: 64.4
Brewhouse Efficiency: 75 %
Wort Boil Time: 90 Minutes
Pre-Boil Amounts
----------------
Evaporation Rate: 10.00 Percent Per Hour
Pre-Boil Wort Size: 29.53 L
Pre-Boil Gravity: 1.055 SG 13.50 Plato
Formulas Used
-------------
Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
Yield Type used in Gravity Prediction: Fine Grind Dry Basis.
Color Formula Used: Morey
Hop IBU Formula Used: Rager
Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %
Grain/Extract/Sugar
% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
77.8 5.33 kg. JWM Traditional Ale Malt Australia 1.038 7
5.0 0.34 kg. JWM Light Munich Australia 1.038 20
4.4 0.30 kg. Weyermann CaraWheat Germany 1.037 120
3.6 0.25 kg. TF Crystal Rye UK 1.031 210
3.2 0.22 kg. Weyermann Melanoidin Germany 1.037 70
2.5 0.17 kg. JWM Wheat Malt Australia 1.040 4
1.7 0.12 kg. JWM Caramalt Australia 1.036 56
1.7 0.12 kg. Hoepfner Caramel Malt Pils Germany 1.036 3
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
11.04 g. Simcoe Pellet 14.70 19.8 60 min.
14.65 g. Cascade Pellet 5.40 8.7 45 min.
7.32 g. Amarillo Gold Pellet 7.10 5.7 45 min.
14.65 g. Cascade Pellet 5.40 4.9 30 min.
7.32 g. Amarillo Gold Pellet 7.10 3.2 30 min.
14.65 g. Cascade Pellet 5.40 3.9 25 min.
7.32 g. Amarillo Gold Pellet 7.10 2.6 25 min.
14.65 g. Cascade Pellet 5.40 3.3 20 min.
7.32 g. Amarillo Gold Pellet 7.10 2.1 20 min.
14.65 g. Cascade Pellet 5.40 2.6 15 min.
7.32 g. Amarillo Gold Pellet 7.10 1.7 15 min.
14.65 g. Cascade Pellet 5.40 1.9 10 min.
7.32 g. Amarillo Gold Pellet 7.10 1.3 10 min.
14.65 g. Cascade Pellet 5.40 1.6 5 min.
7.32 g. Amarillo Gold Pellet 7.10 1.1 5 min.
Yeast
-----
White Labs WLP001 California Ale
Mash Schedule
-------------
Mash Type: Single Step
Grain kg: 6.86
Water Qts: 21.74 - Before Additional Infusions
Water L: 20.57 - Before Additional Infusions
L Water Per kg Grain: 3.00 - Before Additional Infusions
Saccharification Rest Temp : 67 Time: 90
Mash-out Rest Temp : 72 Time: 10
Sparge Temp : 80 Time: 60
Total Mash Volume L: 25.15 - Dough-In Infusion Only
All temperature measurements are degrees Celsius.
Bascially it involves adding a lot of hops right throughout the boil. I know bigd attempted this beer this week too.
I'm missing a few of the ingredients (god knows how with 75 kg of grain and 5.8 kg of hops in stock), so I've substitued a little here and there to come up with Doc's Hour Glass IPA. I'm eager and keen but without a brewing assistant I'm not going to attempt 1 minute hop additions.
Just got a call from the missus and she is wrapped with her kitchen all nicely painted while she was away. So I should get a guernsy for another brewday this weekend (she doesn't have to know I've already done 4 AG brews this week
) Besides I still have one empty fermenter left and room in the Ale freezer for it.The major deviations from the original have me using double the Cascade in place of a mix of Cascade and Cenntinel. Also I don't have any CaraHell, CaraAroma or CaraVienna, so I've decided to add a bit of colour and a slightly different flavour profile by using some CaraMalt and CaraWheat. I may even throw in some Crystal Rye yet.
Here is the first draft.
Any comments ? And yes I'm obsessed and mad.
Doc
Doc's Hourglass IPA
A ProMash Recipe Report
BJCP Style and Style Guidelines
-------------------------------
06-A American Pale Ales, American Pale Ale
Min OG: 1.045 Max OG: 1.056
Min IBU: 20 Max IBU: 40
Min Clr: 8 Max Clr: 22 Color in EBC
Recipe Specifics
----------------
Batch Size (L): 25.10 Wort Size (L): 25.10
Total Grain (kg): 6.86
Anticipated OG: 1.064 Plato: 15.76
Anticipated EBC: 27.5
Anticipated IBU: 64.4
Brewhouse Efficiency: 75 %
Wort Boil Time: 90 Minutes
Pre-Boil Amounts
----------------
Evaporation Rate: 10.00 Percent Per Hour
Pre-Boil Wort Size: 29.53 L
Pre-Boil Gravity: 1.055 SG 13.50 Plato
Formulas Used
-------------
Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
Yield Type used in Gravity Prediction: Fine Grind Dry Basis.
Color Formula Used: Morey
Hop IBU Formula Used: Rager
Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %
Grain/Extract/Sugar
% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
77.8 5.33 kg. JWM Traditional Ale Malt Australia 1.038 7
5.0 0.34 kg. JWM Light Munich Australia 1.038 20
4.4 0.30 kg. Weyermann CaraWheat Germany 1.037 120
3.6 0.25 kg. TF Crystal Rye UK 1.031 210
3.2 0.22 kg. Weyermann Melanoidin Germany 1.037 70
2.5 0.17 kg. JWM Wheat Malt Australia 1.040 4
1.7 0.12 kg. JWM Caramalt Australia 1.036 56
1.7 0.12 kg. Hoepfner Caramel Malt Pils Germany 1.036 3
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
11.04 g. Simcoe Pellet 14.70 19.8 60 min.
14.65 g. Cascade Pellet 5.40 8.7 45 min.
7.32 g. Amarillo Gold Pellet 7.10 5.7 45 min.
14.65 g. Cascade Pellet 5.40 4.9 30 min.
7.32 g. Amarillo Gold Pellet 7.10 3.2 30 min.
14.65 g. Cascade Pellet 5.40 3.9 25 min.
7.32 g. Amarillo Gold Pellet 7.10 2.6 25 min.
14.65 g. Cascade Pellet 5.40 3.3 20 min.
7.32 g. Amarillo Gold Pellet 7.10 2.1 20 min.
14.65 g. Cascade Pellet 5.40 2.6 15 min.
7.32 g. Amarillo Gold Pellet 7.10 1.7 15 min.
14.65 g. Cascade Pellet 5.40 1.9 10 min.
7.32 g. Amarillo Gold Pellet 7.10 1.3 10 min.
14.65 g. Cascade Pellet 5.40 1.6 5 min.
7.32 g. Amarillo Gold Pellet 7.10 1.1 5 min.
Yeast
-----
White Labs WLP001 California Ale
Mash Schedule
-------------
Mash Type: Single Step
Grain kg: 6.86
Water Qts: 21.74 - Before Additional Infusions
Water L: 20.57 - Before Additional Infusions
L Water Per kg Grain: 3.00 - Before Additional Infusions
Saccharification Rest Temp : 67 Time: 90
Mash-out Rest Temp : 72 Time: 10
Sparge Temp : 80 Time: 60
Total Mash Volume L: 25.15 - Dough-In Infusion Only
All temperature measurements are degrees Celsius.
Some may call it obsessed and mad, but I call it inspirational.
Reading your weeks conquests has me champing at the bit to to get together some AG gear and brew in earnest. So consequently, I am in a joint phase of being in awe and jealous as hell...
Reading your weeks conquests has me champing at the bit to to get together some AG gear and brew in earnest. So consequently, I am in a joint phase of being in awe and jealous as hell...
Ray_Mills
The Old Man of Brew
Doc
What can I say!
Promash, Promash, Promash, Edit, edit, edit, (wish I had more of these hops) Edit, Edit, (wish I had some more Weyermann grains), Edit, MAKE THE BEER.
Life is a bitch.
Cheers
Ray
What can I say!
Promash, Promash, Promash, Edit, edit, edit, (wish I had more of these hops) Edit, Edit, (wish I had some more Weyermann grains), Edit, MAKE THE BEER.
Life is a bitch.
Cheers
Ray
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