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Brews & Views Bulletin Board Service * Brews and Views Archive 2004 * April 24, 2004 * Suggestion's for Big Beer? < Previous Next >

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John (152.163.252.67)
Posted on Friday, April 16, 2004 - 06:13 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I have my bday coming up on June 17th and im wondering if anybody has any suggestions for a High Gravity Extract beer that will finish out by then? Im open for all suggestions. :-)
 

robert rulmyr (63.156.128.9)
Posted on Friday, April 16, 2004 - 10:11 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

You have just enough time for an IPA. Check out the SSOS recipe. Is OG = 1.062 high enough for you?

WacoBob
 

John McElver (144.29.1.16)
Posted on Friday, April 16, 2004 - 12:05 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Tumultuous Porter or Toad Spit Stout are good, although not as refreshing as an IPA in the summer.
John
 

Paul Hayslett (64.252.39.204)
Posted on Friday, April 16, 2004 - 12:52 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

You can take a saison or biere de garde up to 1.080 or so without being completely out of style. Either would make a better warm-weather drink than a porter or stout.
 

Bill Pierce (24.141.129.137)
Posted on Friday, April 16, 2004 - 02:41 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I second the recommendation for Sister Star or the Sun, which can easily be adapted for extract.
 

John (152.163.252.67)
Posted on Friday, April 16, 2004 - 03:12 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Can any body point me in the right direction for an Extract Recipe of either one of those mentioned above?
 

Bill Pierce (24.141.129.137)
Posted on Friday, April 16, 2004 - 03:58 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Here's a link to the all-grain recipe for SSoS: http://realbeer.com/hops/sister.html

To convert to extract, steep the dark crystal malt, subsititue half a pound of wheat DME for the malted wheat and use light DME in place of the Maris Otter base malt. You may want to increase the hops somewhat if you do a partial wort boil, but frankly I don't think it would make much difference (the bittering is basically off the scale anyway).
 

John (152.163.252.67)
Posted on Friday, April 16, 2004 - 04:35 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Should i dry hop with a quarter ounce of fuggles when i keg?
 

Hophead (167.4.1.38)
Posted on Friday, April 16, 2004 - 05:02 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Dry hopping with a 1/4 ounce of anything on SSOS will be irrelevant (but couldn't hurt).
 

John (152.163.252.67)
Posted on Friday, April 16, 2004 - 08:02 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Here is the original recipe posted by david brockington.
13# Hugh Baird English Pale malted barley
1/4# Hugh Baird 135L crystal malt
1/4# Great Western malted wheat
3 oz Chinook hops (60 minutes)
2 oz East Kent Golding hops (15 minutes)
2 oz imported Fuggle hops (while chilling)
1 tsp. Irish Moss (@30 minute mark)
Wyeast 1028 (London Ale), pint starter.
 

John (152.163.252.67)
Posted on Friday, April 16, 2004 - 08:06 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

THe extract version with the help of Bill P
13# Light DME
1/4# Hugh Baird 135L crystal malt
1/2# Wheat DME
3 oz Chinook hops (60 minutes)
2 oz East Kent Golding hops (15 minutes)
2 oz imported Fuggle hops (while chilling)
1 tsp. Irish Moss (@30 minute mark)
Wyeast 1028 (London Ale), pint starter.

Is this right? I dont think i use 13# of light dme do i?
 

Hophead (167.4.1.38)
Posted on Friday, April 16, 2004 - 08:24 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Honestly folks, I mean, really. Can we step away from the ssos,b52,ryepa,clubred,etc... :)

Here's one of the better bigbrew recipes that I've seen come along...


BigBrew2004 -- Hop Juice Double IPA

7.0 lb Briess 2-Row Malt
7.5 lb Briess Pale Ale Malt

1.00 oz Columbus, 15.0% alpha acid (added to end of mash)
1.00 oz Chinook, 13.0% alpha acid (first wort hop)
1.00 oz Columbus, 15.0% alpha acid (first wort hop)
1.00 oz Centennial, 10.5% alpha acid (120 minutes)
2.00 oz Amarillo, 10.0% alpha acid 0 min.
1.00 oz Centennial, 10.5% alpha acid (Dry Hop Primary)
1.00 oz Columbus, 15.0% alpha acid (Dry Hop Primary)
2.00 oz Amarillo Gold, 10.0% alpha acid (Dry Hop Secondary)

White Labs WLP001 California Ale or Wyeast 1056 American Ale Yeast

O.G.: 1.077
IBUs: 100+

Single infusion mash at 148-150 o F. I like to mash low to create lots of sugar.
Let the alcohol and boil add maltiness and mouthfeel. About 5 minutes before
sparge add Columbus pellets to mash. When kettle is about 1/3 full add first
wort hops, add rest at beginning of boil. Add aroma hops after boil, during
cooling in a hop sack. When wort temperature is below 75 o F, pitch yeast and
aerate well. After primary fermentaion is done, dry hop and let sit for at least
5 days. Rack to secondary and dry hop again for at least 5 days.

This recipe comes specifically for Big Brew from Tom Nickel of Oggi's, Left
Coast Brewing Co., and O'Brien's Pub. Tom gave a presentation on Imperial IPA
at the AOB Craft Brewers Conference April 15, 2004.
 

Hophead (167.4.1.38)
Posted on Friday, April 16, 2004 - 08:25 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Yes, that's for 5 gallons.

There's an extract recipe too, but everyone knows that extract and dry yeast make crappy beer...
 

John (152.163.252.67)
Posted on Friday, April 16, 2004 - 08:30 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

IM only doing extract right now hopehead..... Soon I will be doing ALL grain.
 

John McElver (144.29.1.16)
Posted on Friday, April 16, 2004 - 08:36 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

John

13# Pale malt * 26 points/lb/gal (Dave Brockington's listed degree of extraction) equals 338 gravity points for a batch (base malt only.
DME runs about 41 points/lb/gallon (YMMV).

338 gravity points / 41 gravity points per pound = 8.25 lbs DME needed to equal the 13 lbs base malt.

Follow Bill's substitutions for the rest.

Change the 41 to your measured best number to recalculate.

John
 

PalerThanAle (24.223.215.138)
Posted on Friday, April 16, 2004 - 08:39 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

how about 42 oz... no that would be a big beer.

hopehead... not as good as mophead, but I like...

PTA
 

Bill Pierce (24.141.129.137)
Posted on Friday, April 16, 2004 - 08:52 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

John McE's correct; adjust the amount of DME to account for its higher gravity contribution compared to grain.
 

Hophead (167.4.1.38)
Posted on Friday, April 16, 2004 - 10:21 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Fine, Joan, against my better judgement, here ya go : (and I'd go hope4head first)

Hop Juice Double IPA Extract

8.33 lb Briess Golden Light Dry Malt Extract

1.50 oz Chinook, 13.0% alpha acid (first wort hop)
1.50 oz Columbus, 15.0% alpha acid (first wort hop)
1.00 oz Centennial, 10.5% alpha acid (120 minutes)
2.00 oz Amarillo, 10.0% alpha acid 0 min.
1.00 oz Centennial, 10.5% alpha acid (Dry Hop Primary)
1.00 oz Columbus, 15.0% alpha acid (Dry Hop Primary)
2.00 oz Amarillo Gold, 10.0% alpha acid (Dry Hop Secondary)

White Labs WLP001 California Ale or Wyeast 1056 American Ale Yeast

O.G.: 1.077
IBUs: 100+

Heat 2 gallons of water, remove from heat and stir in extract. Add 1.5 ounces each of Chinook and Columbus hops then bring to a boil. Add 1 ounce of Centennial hops and boil for 120 minutes. Remove from heat and add 2 ounces of Amarillo hops. Transfer to fermenter filled with 3 gallons of cold water (top-up to 5 gallons if necessary). When wort temperature is below 75 o F, pitch yeast and aerate well. After primary fermentaion is done, dry hop and let sit for at least 5 days. Rack to secondary and dry hop again for at least 5 days. Bottle with 1.25 cups of Briess Golden Light dry malt extract or siphon into sanitized party pigs with 0.25-0.33 cups of Briess Golden Light dry malt extract in each. If you are kegging, prime with 0.55 cups of Briess Golden Light dry malt extract or force carbonate.
 

John (152.163.252.67)
Posted on Saturday, April 17, 2004 - 04:18 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

What if i do 5 gallons of water? I have a Keg converted into a kettle.......
 

John McElver (172.132.55.116)
Posted on Sunday, April 18, 2004 - 01:57 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

John,
You mean what if you boil the full volume?
First, you'll need a chiller. If you partial boil (follow Hopheads volumes for either recipe), you won't, as the cool water in the fermenter will do the trick.
If you do have a chiller, you have to boil *down* to final volume, chill it, aerate it, and then add the yeast. It's really not that bad, start with ~6.5 gallons or so.
The advantage of a full boil is that you can use the hopping rates of the original recipe and not worry about utilization differences.
Actually, with good extracts & liquid yeast, a full brew-length boiled extract beer is generally pretty good.

John

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