Ok so as decided the other night here is the recipe I propose for our next barrel project.
Its based on La Trappe Quad with a few tweaks.
Using out Challenger as the only bitter addition instead of Saaz. As its just for bittering I cant see a problem.
Recipe is based on a 70% brew house efficiency
OG 1.088
FG 1.014
IBU 21
Yeast WLP500 or WLP530
Mash Temp 67c for 60 mins
Pale malt 6.00 Kg
Caramunich 0.50 Kg
LME 1.50 Kg
Candy Sugar (dark) 0.75 Kg
Challenger 9.17% AA 30g @ 60 mins
I have an article on making homemade candy sugar somewhere so ill dig it out and post up. Basically its 1. add sugar to a pan
2. let sugar melt and darken 3. add water and continue to boil and reduce darken. 4. add some citric acid or lemon juice. stop boiling when desired color is reached.
What do people think?
I think it's going to be hard to clean that pot..:-P
Looks great to me.. Fair play!
Quote from: mcgrath on June 12, 2014, 08:34:21 PM
I think it's going to be hard to clean that pot..:-P
Not at all. Just put some extra water in when done and bring it to boil. Pour it out, and clean usual way.
Quote from: nigel_c on June 12, 2014, 08:19:14 PM
What do people think?
Is that for 20 or 25l? Also, any chance of replacing caramunich with some crystal?
THBC have 10 bags of dark candy & 16 bags of caramunich.
I would suggest to order all we need in one go and distribute it to the NCB usual way.
Isn't golden syrup an inverted sugar and a good substitute for candi cane? I've read somewhere that unless you get the liquid candi sugar, it's not worth it...
Here a recipe from "The HBers guide to Vintage beer, Ron Pattinson:
500 gms sugar
500 ml water
Bring water to boil and disolve sugar.
Add 1/4 teaspoon (1 gram) of citric acid
Bring to 110C stirring frequently
Raise temp slowly to 116C stirring frequently
Reduce heat slightly to keep temp between 116 and 121C
For the standard 4 colours:
#1 Hold for 20 - 30 mins (12-16 SRM)
#2 Hold for 90 - 120 mins (30-35 SRM)
#3 Hold for 150 - 210 mins (60-70 SRM)
#4 Hold for 240 - 300 mins (275-325 SRM)
So as no. 3 is between 157 and 184 (EBC) about a 4 hour hold should do it.
What thinks you Nigel?
It's a very time consuming task. Myself prefer to pay 5e for 750g of prepared stuff 8)
Quote from: Jacob on June 13, 2014, 11:38:31 AM
It's a very time consuming task. Myself prefer to pay 5e for 750g of prepared stuff 8)
+1 :-)
+1 as well
Lets just buy it!
Perhaps I should buy it and distribute it with the DME / LME.
Gotta a link ? How many should I buy ?
Quote from: Partridge9 on June 15, 2014, 10:40:24 PM
Perhaps I should buy it and distribute it with the DME / LME.
Gotta a link ? How many should I buy ?
They're running out it. Only 10x0.5kg left - https://www.thehomebrewcompany.ie/candy-sugar-crystals-500g-dark-p-270.html
What about Caramunich?
Homebrewwest also has it (just a bit more expensive tho)
We probably need about 10 kilos of candy!
and about 5 kgs of CaraM!
Can you order it please James? You seem to have the gift of the discount!
So we have "Nigel the Recipe" and "James the discount" I just love making upo Welsh names!
Lads - I am a little lost with this latest barrel gig
who is in again ? Is everyone taking an LME ?
My mash tune is big enough so no need for me.
What about candy sugar & caramunich?
Quadrophenia
18-E Belgian Dark Strong Ale
Date: 27/06/2014
(http://www.beertools.com/images/colors/28.jpg) (http://www.beertools.com/)
Size: 20.0 L @ 68 °F
Efficiency: 70%
Attenuation: 70%
Calories: 353.16 kcal per 12.0 fl oz
Original Gravity: 1.104 (1.075 - 1.110)
|=====================#==========|
Terminal Gravity: 1.031 (1.010 - 1.024)
|================================|
Color: 28.44 (23.64 - 43.34)
|================================|
Alcohol: 9.7% (8.0% - 11.0%)
|=================#==============|
Bitterness: 28.3 (20.0 - 35.0)
|================#===============|
Ingredients:
6000 g (68.6%) 6000 g Pale Ale Malt - added during mash
500 g (5.7%) 500 g Caramunich® TYPE II - added during mash
30 g (100.0%) 30 g Challenger (9.17%) - added during boil, boiled 60 m
1500 g (17.1%) 1500 g Light - added during boil, boiled 50 m
750 g (8.6%) 750 g Candi Sugar Dark - added during boil, boiled 50 m
1 tsp 1 tsp Whirlfloc Tablets (Irish moss) - added during boil, boiled 5 m
1 ea 1 ea White Labs WLP500 Trappist Ale
[size=+1]Schedule:[/size]
Ambient Air: 20.11 °C
Source Water: 10.56 °C
Elevation: 0.0 m
Thats how the recipe appears to me on my system - that look ok ??
I would expect my efficiency to be much lower with my mash tun bulging.
What is a barrel project, for a noob?
Quote from: bigvalen on August 26, 2014, 03:47:29 PM
What is a barrel project, for a noob?
Clubs buy an old whiskey (or wine, brandy etc) barrel, a recipe is agreed upon and then everyone involved brews a batch of beer and adds it to the barrel. A couple of months later the barrel is emptied and each individual gets to take home their share. Simples. :)
That is the coolest thing I have heard in a while. So...its a blend ? Or everyone helps with a single large brew ? Would love to help with the next!
Its a blend. Our last one we all met up and had a bbq and a sample of each. For quality control purposes ;)
Its a great project. There are a few barrel projects around the country at different stages. We plan to empty and refill our one next month is one day.
Barleywine out and Belgian Quad in. YUMYUM
Quote from: bigvalen on August 26, 2014, 03:47:29 PM
What is a barrel project, for a noob?
As others have answered the question I will just say welcome to the NHC and the NCB!
Where abouts are you based? With luck you are close to a regional group that meets up once a month to "Tast 'n Talk"
Will
I finally remembered to post to the introductions forum :-) I'm in Sutton, and have all sorts of crazy plans over the next while. If people need fresh barrels, I know a guy in Poland who does really nice oak ones. I have two ten litre ones he made me eight years back, still going strong.