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Hambone Lewinski 1:04am, 10 November 2008
I would like to brew THREE BEERS in one day, but it will take the power of at least three -- possibly four -- humans.

Would anybody like to brew 15 gallons of beer with me in one 6 to 8 hour extravaganza? We will, of course, split the beer between us; but you'll have to put in a bit of cash (probably ~$5) to help pay for supplies.

Jason
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JustinSinks 10 years ago
Celeste would love to! She likes the beer!
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mb_wen 10 years ago
What's on the menu??
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HBRstudios 10 years ago
Perhaps -- when?
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K. Praslowicz 10 years ago
On a slightly related note, the latest catalog cover of Northern Brewer's beermaking cataog is a true work of art.

Best. catalog. cover. ever.
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Hambone Lewinski 10 years ago
We don't have a "when" or a "what", yet; we'll decide that after we know who is participating. It will be on a Saturday or Sunday, that's for sure.

Beers will all be ales; my ability to lager is pretty limited right now.

Jason
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Are you doing All Grain or Extract?
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Hambone Lewinski 10 years ago
Shawn,

All grain. I have about 50 lbs of grain left and I need to use some of it up!

Jason
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I am interested depending on the date.
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mb_wen 10 years ago
I too am interested.
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Hambone Lewinski Posted 10 years ago. Edited by Hambone Lewinski (admin) 10 years ago
Another thing -- folks can come and go, but I want no more than 4 people in the kitchen at a time. For most of the process, three is probably fine.

We should get about 7 cases of beer out of the days work. I want three of them, and as long as I can collect enough "donations" to cover the cost of hops and yeast, anyone who helps can split the rest.

I would like to do something simple and lightweight -- probably an American Pale Ale, and something rich and heavy -- probably a dryish Stout. There's a third "slot" available. Any ideas?

EDIT: Recall, my wife is allergic to wheat, so I really prefer to skip wheat beers. It's not really safe for me to have several pounds of wheat malt hanging around in the kitchen.

Jason
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Hambone Lewinski 10 years ago
If we did this THIS SUNDAY, who would want to come play? Anyone?

Jason
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HBRstudios 10 years ago
Hunting
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I will be at the Hunting Shack.
Also, I prefer heavier beers, so i will probably sit this one out.
thanks though!
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JustinSinks 10 years ago
Celeste cant come this sunday either, she is still recovering from her surgery
admin
Here is what I am interested in, however, the skill level needs to be rather high to make this from what I read.
Also, it costs just under $100 for ingredients.


General
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Category: Specialty/Experimental
Subcategory: Specialty/Experimental
Recipe Type: Partial Mash
Batch Size: 6 gal.
Volume Boiled: 8 gal.
Mash Efficiency: 72 %
Total Grain/Extract: 36.50 lbs.
Total Hops: 10.0 oz.
Calories (12 fl. oz.): 802.7
Cost to Brew: $93.45 (USD)
Cost per Bottle (12 fl. oz.): $1.46 (USD)

Ingredients
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15.0 lbs. Maris Otter Pale
1.0 lbs. Crystal Malt 20?L
2.5 lbs. Honey Malt
1.0 lbs. Belgian Aromatic
9.0 lbs. Liquid Light Extract
5.0 lbs. Dry Extra Light Extract
3.0 lbs. Cane Sugar
3.0 oz. Chinook (Pellets, 13.00 %AA) boiled 60 minutes.
2.0 oz. Centennial (Pellets, 10.00 %AA) boiled 45 minutes.
1.0 oz. Centennial (Pellets, 10.00 %AA) boiled 30 minutes.
1.0 oz. Centennial (Pellets, 10.00 %AA) boiled 15 minutes.
1.0 oz. Centennial (Pellets, 10.00 %AA) boiled 1 minutes.
3.0 oz. Chinook (Pellets, 13.00 %AA) Dry Hopped for 2 weeks.
Yeast: White Labs WLP099 Super High Gravity Ale

Notes
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Vital Statistics
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Original Gravity: 1.193
Terminal Gravity: 1.035
Color: 20.36 SRM
Bitterness: 147.9 IBU
Alcohol (%volume): 21.7 %

It took about 6 months to be able to finish a 12 oz. bottle. It will take your breath away, literally. I played around with the recipe until I got it right, mostly by trial & error. I made 1 gallon batches until I tweaked the recipe enough to make a full batch.
It tastes just like 120 min. IPA, sorta like an IPA with a shot of grain alcohol added to it.
Oh btw, it takes alot of yeast to make this monster. I started with 3 cups of yeast slurry from a lot of step-ups making a starter. Oxygenate heavily at 2 hour intervals until you reach the 12 hour mark. The yeast will make it, but it requires special handling to make it to 22 % ABV. I had to use champagne yeast to get mine to this level. (This was on top of using a humongous amount of WLP 099.)
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Hambone Lewinski 10 years ago
"Also, it costs just under $100 for ingredients."

That's the showstopper, right there.

I have done bigger beers before (15 to 16 ABV), and I didn't use a "power" yeast, so I'm familiar with priming yeast in this way. However, I don't have a lauter-tun big enough for that recipe, so bigger beers have always had t o be grain/extract hybrids.

Jason
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Hambone Lewinski 10 years ago
BTW, looks like we're not going on Sunday.

Jason
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