The Barrel Project Recipe

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Jayme
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Re: The Barrel Project Recipe

Post by Jayme » Thu Jun 14, 2012 3:41 pm

LiverDance wrote:X posted a recipe earlier in the thread so I would just bump that baby up to 1.100 and that should do it.
He posted 2 though. Anyhow, now that I know its the Czar should be good to go. I'll bump it up from 1.098 to 1.100. We finished 3 points low when we did the Tri-Centennial last month, but it was also supposed to end at 1.037 and the Czar is supposed to be 1.030. Czar is also a higher mash temp so hopefully it will attenuate that far - I guess the difference in attenuation between the two is from the grain bill.

Oh - also just noted it calls for Special B and we have none. Is it ok if we sub in CaraMunich 120?
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Re: The Barrel Project Recipe

Post by LiverDance » Thu Jun 14, 2012 3:44 pm

Jayme wrote:
LiverDance wrote:X posted a recipe earlier in the thread so I would just bump that baby up to 1.100 and that should do it.
He posted 2 though. Anyhow, now that I know its the Czar should be good to go. I'll bump it up from 1.098 to 1.100. We finished 3 points low when we did the Tri-Centennial last month, but it was also supposed to end at 1.037 and the Czar is supposed to be 1.030. Czar is also a higher mash temp so hopefully it will attenuate that far - I guess the difference in attenuation between the two is from the grain bill.

Oh - also just noted it calls for Special B and we have none. Is it ok if we sub in CaraMunich 120?
Caramunich 120 is a great sub for special b
"Twenty years ago — a time, by the way, that hops such as Simcoe and Citra were already being developed, but weren’t about to find immediate popularity — there wasn’t a brewer on earth who would have gone to the annual Hop Growers of American convention and said, “I’m going to have a beer that we make 4,000 barrels of, one time a year. It flies off the shelf at damn near $20 a six-pack, and you know what it smells like? It smells like your cat ate your weed and then pissed in the Christmas tree.” - Bell’s Brewery Director of Operations John Mallet on the scent of their popular Hopslam.

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Re: The Barrel Project Recipe

Post by chalmers » Thu Jun 14, 2012 4:02 pm

Here is the Czar's Revenge recipe from earlier in the thread (I believe, please correct me if I'm wrong, I don't have BCS).
------------------------------------------------------------------------------------------------------------------------------------
MO 77.4
Roasted Barley 8.5
Special B 5.6
CaraMunich 2.8
Chocolate - 2.8
Pale Chocolate - 2.8

77 IBU
OG 1.098
------------------------------------------------------------------------------------------------------------------------------------

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Re: The Barrel Project Recipe

Post by LiverDance » Thu Jun 14, 2012 4:13 pm

chalmers wrote:Here is the Czar's Revenge recipe from earlier in the thread (I believe, please correct me if I'm wrong, I don't have BCS).
------------------------------------------------------------------------------------------------------------------------------------
MO 77.4
Roasted Barley 8.5
Special B 5.6
CaraMunich 2.8
Chocolate - 2.8
Pale Chocolate - 2.8

77 IBU
OG 1.098
------------------------------------------------------------------------------------------------------------------------------------
That is it
Hop scheduel is:
(43g)Horizon @60m to 64.4 IBU's
(57g)Kent Goldings @10m to 6.6 IBU's
(57g)Kent Goldings @1m to 5.5 IBU's

Mash temp is 154F
and Yeast is US-05
"Twenty years ago — a time, by the way, that hops such as Simcoe and Citra were already being developed, but weren’t about to find immediate popularity — there wasn’t a brewer on earth who would have gone to the annual Hop Growers of American convention and said, “I’m going to have a beer that we make 4,000 barrels of, one time a year. It flies off the shelf at damn near $20 a six-pack, and you know what it smells like? It smells like your cat ate your weed and then pissed in the Christmas tree.” - Bell’s Brewery Director of Operations John Mallet on the scent of their popular Hopslam.

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Re: The Barrel Project Recipe

Post by Jayme » Thu Jun 14, 2012 4:17 pm

I also have these notes in promash from the book:

p175 Brewing Classic Styles
OG 1.098, FG 1.030, 68% ADF, 77 IBU, 57 SRM, 9.2% ABV, preboil 1.084
Ferment 19C, WLP001, WY1056, US-05, Carbonate 2-2.5
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Re: The Barrel Project Recipe

Post by CorneliusAlphonse » Thu Jun 14, 2012 4:39 pm

is it a 60 min boil? I'm not participating obviously, but maybe I'll brew a batch in July and not use the barrel.
planning: beer for my cousin's wedding
Fermenting: black ipa
Conditioning:
Kegged: barrel barleywine from 2014 - i think i still have this somewhere

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Re: The Barrel Project Recipe

Post by JohnnyMac » Thu Jun 14, 2012 4:40 pm

I just plugged the Czar into BS and tweaked it a bit based on what I have in inventory;

Brewnoser Barrel 98 Russian Imperial Stout

15 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 1 78.9 %
1 lbs 8.0 oz Roasted Barley (609.0 SRM) Grain 2 7.9 %
1 lbs Caramunich Malt 120 (120.0 SRM) Grain 3 5.3 %
1 lbs Chocolate Malt (Thomas Fawcett) (508.0 SRM) Grain 4 5.3 %
8.0 oz Caramel/Crystal Malt -150L (150.0 SRM) Grain 5 2.6 %
1.75 oz Magnum [13.60 %] - Boil 60.0 min Hop 6 60.6 IBUs
2.00 oz Goldings, East Kent [5.00 %] - Boil 15.0 min Hop 7 12.6 IBUs
2.00 oz Goldings, East Kent [5.00 %] - Boil 2.0 min Hop 8 2.2 IBUs
3.0 pkg Safale American (DCL/Fermentis #US-05) [50.28 ml] Yeast 9 -

Est Original Gravity: 23.841 Plato
Est Final Gravity: 6.944 Plato
Estimated Alcohol by Vol: 9.9 %
Bitterness: 75.4 IBUs
Est Color: 70.6 SRM

Mash at 154
60min boil

Does this version make sense for everyone? Any objections?
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Re: The Barrel Project Recipe

Post by Jayme » Thu Jun 14, 2012 4:56 pm

CorneliusAlphonse wrote:is it a 60 min boil? I'm not participating obviously, but maybe I'll brew a batch in July and not use the barrel.
Yessir it is!
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Re: The Barrel Project Recipe

Post by mr x » Thu Jun 14, 2012 6:31 pm

I've got CM120 i can spread around. I think 154 is way high, I'm going 150. With the higher OG, I'm thinking up the ibu to 90. What do you think?
At Alexander Keith's we follow the recipes first developed by the great brewmaster to the absolute letter. :wtf:

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Re: The Barrel Project Recipe

Post by Jayme » Thu Jun 14, 2012 8:02 pm

mr x wrote:I've got CM120 i can spread around. I think 154 is way high, I'm going 150. With the higher OG, I'm thinking up the ibu to 90. What do you think?
Makes sense to me - I can't see it going down to 1.030 at 154. I think I had just enough Horizons to do 77 IBU but I'll just sub in some Magnum to make the difference.
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Re: The Barrel Project Recipe

Post by JohnnyMac » Thu Jun 14, 2012 8:42 pm

mr x wrote:I've got CM120 i can spread around. I think 154 is way high, I'm going 150. With the higher OG, I'm thinking up the ibu to 90. What do you think?
You may be right there Mr. X, went into the way back machine and the last time I did an RIS, I went with 152 degrees. According to my scribbles, I attenuated well so fuck it, I'm going to go with 152.

I'd be game to jump the IBU's up into the 90 range. No doubt this beer will handle it no sweat.
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Re: The Barrel Project Recipe

Post by JohnnyMac » Thu Jun 14, 2012 8:54 pm

How's this grab you?

Brewnoser Barrel 98 Russian Imperial Stout

15 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 1 78.9 %
1 lbs 8.0 oz Roasted Barley (609.0 SRM) Grain 2 7.9 %
1 lbs Caramunich Malt 120 (120.0 SRM) Grain 3 5.3 %
1 lbs Chocolate Malt (Thomas Fawcett) (508.0 SRM) Grain 4 5.3 %
8.0 oz Caramel/Crystal Malt -150L (150.0 SRM) Grain 5 2.6 %
2.25 oz Magnum [13.60 %] - Boil 60.0 min Hop 6 78.0 IBUs
2.00 oz Goldings, East Kent [5.00 %] - Boil 15.0 min Hop 7 12.6 IBUs
2.50 oz Goldings, East Kent [5.00 %] - Boil 2.0 min Hop 8 2.7 IBUs
3.0 pkg Safale American (DCL/Fermentis #US-05) [50.28 ml] Yeast 9

Est Original Gravity: 23.841 Plato
Est Final Gravity: 6.944 Plato
Estimated Alcohol by Vol: 9.9 %
Bitterness: 93.3 IBUs
Est Color: 70.6 SRM

Mash at 152
Boil 60min
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Re: The Barrel Project Recipe

Post by JohnnyMac » Thu Jun 14, 2012 8:58 pm

LiverDance wrote:Here is the latest updates:

1. X - yes
2. Johnny - yes
3. BBB - yes
4. Chalmers - yes
5. Nick - yes (either brewed or comp't, I assume x you could handle his 5g's?)
6. Tim Gregory - yes with help
7. Kyle - ???????????
8. Sandy - yes
9. Jayme/Gavin - yes

1. Andy
2. Graham
3. LD
4. Cornelius Alphonse
5. Hogie
6. Know1
7. Fishdisease
8. Dirt chicken
9. Maltster
Spares: Bluenose,Rubbertoe

Kyle - are you in or out?? If we don't hear from you by the end of the day tomorrow, we're giving up your spot.......
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Re: The Barrel Project Recipe

Post by mr x » Thu Jun 14, 2012 10:14 pm

Chalmers, have you done anything really big on your system. The mash dynamics tend to change, as in bad efficiency.
At Alexander Keith's we follow the recipes first developed by the great brewmaster to the absolute letter. :wtf:

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Re: The Barrel Project Recipe

Post by mr x » Thu Jun 14, 2012 10:21 pm

I'd rather use the pale choc/kiln coffee than the C150. I've got lots to go around. The bittering hop can be subbed with lots of stuff, but I don't think Chinook is a good choice. I'm going with magnum.

Just to be straight about the original recipe, the special B can be subbed with caramunich 120, but you still need regular caramunich. The only sub for pale choc is coffee malt.
At Alexander Keith's we follow the recipes first developed by the great brewmaster to the absolute letter. :wtf:

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Re: The Barrel Project Recipe

Post by Jayme » Thu Jun 14, 2012 10:27 pm

JohnnyMac wrote:How's this grab you?

Brewnoser Barrel 98 Russian Imperial Stout

15 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 1 78.9 %
1 lbs 8.0 oz Roasted Barley (609.0 SRM) Grain 2 7.9 %
1 lbs Caramunich Malt 120 (120.0 SRM) Grain 3 5.3 %
1 lbs Chocolate Malt (Thomas Fawcett) (508.0 SRM) Grain 4 5.3 %
8.0 oz Caramel/Crystal Malt -150L (150.0 SRM) Grain 5 2.6 %
2.25 oz Magnum [13.60 %] - Boil 60.0 min Hop 6 78.0 IBUs
2.00 oz Goldings, East Kent [5.00 %] - Boil 15.0 min Hop 7 12.6 IBUs
2.50 oz Goldings, East Kent [5.00 %] - Boil 2.0 min Hop 8 2.7 IBUs
3.0 pkg Safale American (DCL/Fermentis #US-05) [50.28 ml] Yeast 9

Est Original Gravity: 23.841 Plato
Est Final Gravity: 6.944 Plato
Estimated Alcohol by Vol: 9.9 %
Bitterness: 93.3 IBUs
Est Color: 70.6 SRM

Mash at 152
Boil 60min
Looks good to me - I don't have any C150 though. Why 34.5g of yeast though? I put it in the pitching calculator and got 22g. I am just a little worried about excessive blow off. When we did the tri-centennial recipe a few weeks ago with 2 packs, that alone was one hell of a fermentation. Although I guess the over pitch would help attenuation so long as my poor fridge could keep things in check. I can try starting fermentation at 17C then letting it slowly rise.

Mashing in about 12 hours from now!
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Re: The Barrel Project Recipe

Post by Jayme » Thu Jun 14, 2012 10:31 pm

mr x wrote:I'd rather use the pale choc/kiln coffee than the C150. I've got lots to go around. The bittering hop can be subbed with lots of stuff, but I don't think Chinook is a good choice. I'm going with magnum.

Just to be straight about the original recipe, the special B can be subbed with caramunich 120, but you still need regular caramunich. The only sub for pale choc is coffee malt.
The pale chocolate suites me better, I guess I already just posted I have no C150 anyhow. I think clean bittering hop = good. I will use some combo of magnum/horizon.
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Re: The Barrel Project Recipe

Post by mr x » Thu Jun 14, 2012 10:34 pm

I don't think c150 and cm120 is necessary. Use one or the other to replace the special b.
At Alexander Keith's we follow the recipes first developed by the great brewmaster to the absolute letter. :wtf:

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Re: The Barrel Project Recipe

Post by Jayme » Thu Jun 14, 2012 10:42 pm

Indeed - I didn't notice that until now. I thought JohnnyMac had C150 and CM60.
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Re: The Barrel Project Recipe

Post by LiverDance » Fri Jun 15, 2012 9:19 am

So what the hell is the recipe everyone is brewing? :mebeer:
"Twenty years ago — a time, by the way, that hops such as Simcoe and Citra were already being developed, but weren’t about to find immediate popularity — there wasn’t a brewer on earth who would have gone to the annual Hop Growers of American convention and said, “I’m going to have a beer that we make 4,000 barrels of, one time a year. It flies off the shelf at damn near $20 a six-pack, and you know what it smells like? It smells like your cat ate your weed and then pissed in the Christmas tree.” - Bell’s Brewery Director of Operations John Mallet on the scent of their popular Hopslam.

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Re: The Barrel Project Recipe

Post by mr x » Fri Jun 15, 2012 9:57 am

It's the czar recipe.
At Alexander Keith's we follow the recipes first developed by the great brewmaster to the absolute letter. :wtf:

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Re: The Barrel Project Recipe

Post by LiverDance » Fri Jun 15, 2012 11:08 am

mr x wrote:It's the czar recipe.
So not Johnny's recipe?
"Twenty years ago — a time, by the way, that hops such as Simcoe and Citra were already being developed, but weren’t about to find immediate popularity — there wasn’t a brewer on earth who would have gone to the annual Hop Growers of American convention and said, “I’m going to have a beer that we make 4,000 barrels of, one time a year. It flies off the shelf at damn near $20 a six-pack, and you know what it smells like? It smells like your cat ate your weed and then pissed in the Christmas tree.” - Bell’s Brewery Director of Operations John Mallet on the scent of their popular Hopslam.

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Re: The Barrel Project Recipe

Post by mr x » Fri Jun 15, 2012 11:25 am

I suppose not so much. As close to the czar grainbill as possible would be better.
At Alexander Keith's we follow the recipes first developed by the great brewmaster to the absolute letter. :wtf:

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Re: The Barrel Project Recipe

Post by GAM » Fri Jun 15, 2012 11:39 am

Do we have a when?

I can ask Kevin Keefe if we could use a kettle/chiller and spit out to our fermenters and leave.

He will need to be "paid" for use of his gear.

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Re: The Barrel Project Recipe

Post by mr x » Fri Jun 15, 2012 12:12 pm

Brew now. Ferment now. Hang onto it until needed, shortly.
At Alexander Keith's we follow the recipes first developed by the great brewmaster to the absolute letter. :wtf:

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