Nice!!! I can't wait to hear the results - and good idea on the sub...20% victory could easily overwhelm some of the other malts you have going on. From your pictures, I'm thinking I'm going to have to ferment my 5 gallon batch in my 1/2 bbl keg just cuz the krausen is going to easily gush out of my 6 gallon acid carboy
@whizard hat...are you fermenting at 60F? Seems like a beer with this OG is going to create some heat. Are you using a fermentation chamber? Also, there are a few different recipe versions floating around in this thread. Which did you use, if you don't mind saying.
The beer looks really good by the way. I can't wait to try brewing it as well.
Looks awesome.....just getting into brewing, but haven't actually brewed yet.....think I will start with something a little less.....still going to start with all grain (probably BIAB), because I don't really have any interet in extract. Still, I think a beer like this would be a little much for a first brew?
VSGLS1 said:Brewed this yesterday with MO instead of Victory. It's going balls out at the moment.
WhizardHat said:My basement is always about 60F. According to my stick-on bucket thermometer, we're hovering around 64. I think that'll give me a pretty clean fermentation profile.
The version I'm using:
49.5% 2 row [13#]
20% Maris Otter [5#]
10% Chocolate [3#]
10% Roasted [3#]
5% Flaked oats [1#]
3% C60 [1#]
1.7% Flaked Rye [.5#]
.8% Special B [.25#]
Mashed at 155F for 75 minutes, sparged out at 168F for 10 min.
120min boil. Initial volume ~7.3gal
2.2oz Summit @60min
Final volume: 5.2gallons,
OG: 1.114
Pitched a slurry of harvested Thames Valley wyeast from an ESB.
It's thick and syrupy. I spilled a little on my deck and I swear it looks like I spilled motor oil. Anything else you wanna know? Just ask!
How did your tribute to Hunahpu come out... I'm thinking if trying one and would love any recs
Thank you
Looks awesome.....just getting into brewing, but haven't actually brewed yet.....think I will start with something a little less.....still going to start with all grain (probably BIAB), because I don't really have any interet in extract. Still, I think a beer like this would be a little much for a first brew?
Wizard the ADF for hunahpu is 64% from the numbers Wayne told us - I would taste the beer - if it's very sweet b/c of unfermentables then perhaps pitching some active yeast will help fully attenuate it. But if it tastes nice and chewy and not overly sweet (hopefully the roast balances it) that may be where the beer's actual terminal gravity is.
I recall on a CYBI episode of the Pullman Brown clone, Jamil overshot his OG and subsequently his FG for the clone, but it attenuated the same amount as the real beer and they couldn't tell the difference b/t the two.
Loneleigh said:I threw another packet of yeast in but I sure hop it doesnt dry it out. That would suck.
Wizard the ADF for hunahpu is 64% from the numbers Wayne told us - I would taste the beer - if it's very sweet b/c of unfermentables then perhaps pitching some active yeast will help fully attenuate it. But if it tastes nice and chewy and not overly sweet (hopefully the roast balances it) that may be where the beer's actual terminal gravity is.
I recall on a CYBI episode of the Pullman Brown clone, Jamil overshot his OG and subsequently his FG for the clone, but it attenuated the same amount as the real beer and they couldn't tell the difference b/t the two.
Longer boil means you start with higher preboil volume, therefor you can sparge more and increase your sugar collection. I figured that may be able to buy me a few points. What is your normal efficiency to bring you down to 62%?
Did you means two hour mash? Once you're at the boil, the sugars have already been converted from the grain so boiling won't effect efficiency. Now,if you are saying mashing for 2 hours instead of 1 hour to give more time to let the water seep into the crushed grain for better conversion, I could see that.
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