Belgian Specialty Ale : One After 090909

Shawn · August 17, 2011, 04:40:13 PM

Clone recipe for Stone's Vertical Epic 090909, a "Belgian Imperial Porter".

5.5 gallons into fermenter, based on 70% efficiency.

2.86 kg Canadian 2-row
2.86 kg Bohemian Pilsner
772 g Crystal 80 L
409 g Chocolate malt
341 g Aromatic
136 g Black Patent
136 g Carafa II

Mash at 150 F for 60 minutes.

90 minute boil, 7.25 gallons pre-boil.

28 g Magnum pellet hops (10% AA) (90 min)
28 g Pearle pellet hops (8.3% AA) (90 min)

227 g Dark Belgian Candi Syrup (15 min)

1/2 tsp yeast nutrient (15 min)
1/2 tab Irish Moss (5 min)

14 g Sweet Orange Peel, dried (0 min)
2.5 g Vanilla Bean (0 min)
Whirlpool for 10 minutes before chilling.

Wyeast 3522 Belgian Ardennes

Ferment at 72 F for 3 weeks.
Transfer to secondary, cool to 32 F, and age on 23 g French Oak chips for 1-2 weeks, depending on how much oak flavor you want in the beer (there shouldn't be too much).

OG 1.078, FG ~1.016, IBU 56, SRM 46, ABV 8.2%

Carbonate to 2.5 - 3 vol CO2.

Richard · August 17, 2011, 06:03:44 PM

This looks bloody delicious.

Shawn · August 17, 2011, 06:09:30 PM

The real thing sure is. My attempt... I'll let you know. My hopes aren't as high as normal, since the morning after brew day I went to check on how it was doing, only to find that a good 3-4 L had completely exploded out of the Better Bottle. All 4 walls, the ceiling and floor, washer and dryer, and cabinets were absolutely covered. It was brutal... first time in 35 batches that I've had that happen.

Richard · August 17, 2011, 06:41:04 PM

Am guessing you've not used that yeast before?

I had a similar mess once, but it involved S-04 and a blow-off tube that got blocked.

Shawn · August 17, 2011, 06:50:01 PM

Nope, I haven't, but I hadn't read anything that indicated that it was a super-active yeast or anything. I pitched at 65-66 F, and 8 hours later it was bubbling every second... I knew I was in trouble, but didn't have anything set up for a blow-off, and just went to bed.

I paid for it in the morning... and the next two evenings that I spent scrubbing down the whole damned room.

Kyle · August 17, 2011, 07:06:57 PM

looks like it'll have alot of flavour complexity.

Richard · August 17, 2011, 07:07:21 PM

A quick search of HBT reveals that you're not alone (with this yeast):

http://www.homebrewtalk.com/f163/wyeast ... es-141451/

Shawn · August 17, 2011, 07:12:31 PM

Hmmm... I had looked into it some and unfortunately didn't come across that thread. Also, Darryl had used the exact same strain for an equally-strong beer at almost-similar temps, and didn't have any issues, so I guess I took it for granted.

Oh well, my ceiling is permanently stained... at this point I just hope it didn't get infected sitting open all day while I was at work (the foil I put over it got blown off as well).

Kyle · August 17, 2011, 08:03:54 PM

my experience with that particular situation in glass carboys is that they don't get infected. Since the CO2 is pushing out so rapidly, there really is very little risk as contaminants would have to make their way in against the current of foam coming out, which is unlikely. In a bucket, though, the risk may exist.

Shawn · August 17, 2011, 08:15:56 PM

It was a Better Bottle, so it wasn't glass. But, I wouldn't be concerned in the slightest either way, IF the foam had been pushing out all day. But I was at work for 10 hours, and when I returned home the krausen had already subsided, at least to the point where it wasn't snaking out of the fermenter like it was in the morning.

The CO2 coming out may still have been enough to keep bacteria out, but I'm a little concerned about fruit flies, since they were likely present at least a little bit, due to the amount of sweet, sticky beer covering the entire room.

Anyway, time will tell.

Kyle · August 17, 2011, 08:35:12 PM

yeah, time will tell.

By carboy, I was refering to the tapered top more than the material. Are the better bottles your preferred option? I have 4 23L glass carboys now, but I "need" to expand my collection.

Shawn · August 17, 2011, 08:43:08 PM

They're now my preferred fermenter by far. If anything, simply from a safety point of view... I had read too many horror stories about glass carboys shattering for no reason. The BBs are just so easy to lift, sanitize, etc., and the neck is larger as well, which makes dry-hopping and adding secondary ingredients that much easier. Also, they're just about as oxygen-impermeable as glass.

The only time I get a little frustrated with them is during cleaning, since you can't use a carboy brush. However, now I just add about 1 gallon of very warm water, the appropriate amount of cleaner, and turn upside-down with a stopper in, in the sink, let sit for 20 minutes, and then stuff a washcloth in it and swirl it around. That's been working very well lately.

sdixon · October 20, 2011, 09:30:06 PM

How did this recipe turn out? Looked awesome!

Shawn · October 21, 2011, 11:03:49 AM

Quote from: "sdixon"How did this recipe turn out? Looked awesome!

I'm currently "aging" it in bottles... it's been bottled a few weeks now. I tried a bottle of it a week or so ago, and despite the high-ABV and amount of ingredients in it, I was actually quite surprised at how drinkable it already is. The flavors ARE a bit muddled; kind of like there's 4 tastes that are all fighting to come out on top... I'm hoping a few months from now it'll have mellowed out a bit.

Dean · October 21, 2011, 02:50:22 PM

I keep reading about these fabulous tasting and somewhat exotic beers ...what's the chance you or some of your beers will make it to a meeting so that us neophytes can have a taaste of what beer's supposed to be all about?

Quite frankly ...they sound amazing but nobody's ever actually tasted one :cry: