38 replies to this topic

[brewman]

I'm looking for a good 5G clone of this beer. Anyone have anything? Dan

[Jdtirado]

Yeah go buy it and the store.

[brewman]

I did, that's why I want to make it. Dan

[MtnBrewer]

I don't have an exact recipe but I'll give you two keys to brewing that style. One is dark crystal malt: Special B, CaraAroma, C120/150, etc. This gives the beer the dried fruit flavors that are a defining characteristic of the style. Two is to use dark liquid candi sugar. This gives it the up front impression of caramel sweetness but with a dry finish.

[brewman]

This is what I have so far. Its still in work. Ingredients: ------------ Amt Name 11 lbs Pilsner (2 Row) Bel (2.0 SRM) 1 lbs Caramunich Malt (56.0 SRM) 1 lbs Candi Sugar, Amber (90.0 SRM) 1.00 oz Saaz [4.00 %] - Boil 60.0 min 1.00 oz Tettnang [4.50 %] - Boil 15.0 min 0.50 oz Styrian Goldings [5.40 %] - Boil 10.0 mi 1.0 pkg Abbey Ale (White Labs #WLP530)

Edited by brewman, 25 March 2013 - 06:27 PM.

[johnpreuss]

+1 on the special B. I think it is necessary.

[brewman]

Here is the link to where I got this recipe, the fermentation schedule is kinda strange. What do you make of this?

[armagh]

Here is the link to where I got this recipe, the fermentation schedule is kinda strange. What do you make of this?

What about it do you find strange? Going from memory, that seems consistent with the recommendations in BLaM.

[brewman]

I have not read BLaM so this is new to me. My questions are as follows. Do I get it to 65 and raise the temp 1.3 degrees each day till its at 74? secondary at 60. Do I rack then lower to 60 or after getting to 74 lower to 60 then rack. Dan

[armagh]

I don't know that you'd have to raise it by 1.3 degrees exactly, maybe two or three degrees here and there would work just as well. I read that as lower to 60df then rack to secondary, others may see it differently. FWIW, when I cold crash it's usually closer to 40df.

[neddles]

BLAM says... OG1.063 ABV:7.3% ADA:87% IBU:24 -Pilsener, caramel, and dark malt for aroma -Dark candi syrup (caramel syrup) -Tettnang, Styrians, Saaz -Primary Ferm: Pitched@64F and allowed to rise to 68F, 5-6 days -Secondary: 3wks.@46F -Bottle refermentation with primary yeast and sugar to 3-4 vol. (2 wks.@70-73F) FWIW the SRM is not mentioned. Looks like your recipe, while not exact, has a bit of this recipe in mind.

[MtnBrewer]

I'd go with about 5% Special B, 10-15% Candi Sugar Syrup (D or D2), 5% biscuit malt and the rest pilsner malt to an OG of 1.070ish. SG for bittering to about 20 IBUs. Ferment with 3787, start in mid-60's and allow to rise into the 70's.

[brewman]

I'd go with about 5% Special B, 10-15% Candi Sugar Syrup (D or D2), 5% biscuit malt and the rest pilsner malt to an OG of 1.070ish. SG for bittering to about 20 IBUs. Ferment with 3787, start in mid-60's and allow to rise into the 70's.

I'm still not to the point where I can turn this into a recipe without lots of calculations.

Dan

[MtnBrewer]

I'm still not to the point where I can turn this into a recipe without lots of calculations.

Wasn't intended to be a full-fledged recipe. Just some guidelines for when you're creating your recipe.

[brewman]

Oh, ok Dan

[denny]

This is what I brewed a couple weeks ago....pretty close.... #436 West Coast Dubbel A ProMash Recipe Report Recipe Specifics ---------------- Batch Size (Gal): 5.00 Wort Size (Gal): 5.00 Total Grain (Lbs): 12.63 Anticipated OG: 1.066 Plato: 16.18 Anticipated SRM: 21.8 Anticipated IBU: 22.2 Brewhouse Efficiency: 73 % Wort Boil Time: 70 Minutes Pre-Boil Amounts ---------------- Evaporation Rate: 1.50 Gallons Per Hour Pre-Boil Wort Size: 6.75 Gal Pre-Boil Gravity: 1.049 SG 12.16 Plato Grain/Extract/Sugar % Amount Name Origin Potential SRM ----------------------------------------------------------------------------- 71.3 9.00 lbs. Pilsener Germany 1.038 2 15.8 2.00 lbs. Munich Malt (Durst) Germany 1.037 8 7.9 1.00 lbs. Dark Candi Syrup 1.032 90 4.0 0.50 lbs. Special B Malt Belgian 1.030 120 1.0 0.13 lbs. Carafa II Germany 1.030 550 Potential represented as SG per pound per gallon. Hops Amount Name Form Alpha IBU Boil Time ----------------------------------------------------------------------------- 1.00 oz. Spalt Select Pellet 5.90 22.2 60 min. Extras Amount Name Type Time -------------------------------------------------------------------------- 0.00 Unit(s)Whirlfloc Fining 15 Min.(boil) Yeast ----- WYeast 3787 Trappist High Gravity Mash Schedule ------------- Mash Name: Total Grain Lbs: 11.63 Total Water Qts: 21.00 - Before Additional Infusions Total Water Gal: 5.25 - Before Additional Infusions Tun Thermal Mass: 0.13 Grain Temp: 65.00 F Step Rest Start Stop Heat Infuse Infuse Infuse Step Name Time Time Temp Temp Type Temp Amount Ratio --------------------------------------------------------------------------------- sacc 0 90 148 148 Infuse 161 21.00 1.81 Total Water Qts: 21.00 - After Additional Infusions Total Water Gal: 5.25 - After Additional Infusions Total Mash Volume Gal: 6.18 - After Additional Infusions All temperature measurements are degrees Fahrenheit. All infusion amounts are in Quarts. All infusion ratios are Quarts/Lbs.

[brewman]

So many choices. I guess Ill have to try them all and see which ones I like best. Dan

Edited by brewman, 26 March 2013 - 11:06 AM.

[neddles]

Do you guys do the Candi Syrup as a late addition?

[MtnBrewer]

Do you guys do the Candi Syrup as a late addition?

Usually yes. I actually like to add it to the fermenter when the fermentation starts to wane a little bit.

[denny]

Do you guys do the Candi Syrup as a late addition?

Nope, never. Always into the kettle at the beginning of the boil.