24 Sep
2004
24 Sep
'04
12:19 p.m.
Hi Jonathan and everyone,
All-grain, with my mash tun filled to the brim. Two boil kettles going, and use of dry
light malt extract to get over the 1.100 mark if I need it(depends on how long I want to
sparge and boil down). I don't really want to over-sparge, since keeping tannin
levels down in the wort has been something I always try to do. So I will be cutting off
my runnings pretty high, maybe around 1.030. I will do a kettle gravity reading just
prior to the second hop addition and make my decision on how much extract (if any) I will
add. I am not so concerned about hitting exactly 1.117 as my finished OG. ,but I will
try to get close.
And...I am gonna pitch a big ol' fresh starter for this beer. The dregs from the
primary from a Scotch Ale will be used... and I agree with Curt, they should be FRESH
dregs, so I think I going to brew 5 days apart. And rack my Scotch Ale on brew day for
the Imp. Stout and it should give a nice quick start. And with a bump of fresh oxygen to
the wort.All the more reason to watch high krausen fermentation temp.!! With a big yeast
cake you get a lot of metabolism quickly and the temp. can really go up fast and be hard
to stabilize. My water bath on the floor I hope will work and adding ice packs if need
be.
A challenging big beer to brew. My favorite kind!! :)
Cheers to all,
Steve
Same here.
I'm going to see how much I can mash and where that gets me on gravity, and
add malt extract for the balance.
I'm targeting about 8 gallons - 5 for the barrel and 3 to bottle. This is
about the same amount I made for the 1st bourbon barrel.
Jonathan
-----Original Message-----
From: jdcotton(a)mmm.com [mailto:jdcotton@mmm.com]
Sent: Friday, September 24, 2004 10:03 AM
To: Steve Piatz
Cc: adamback(a)yahoo.com; allan.boyce(a)usbank.com; cristj(a)bsci.com; Curt Stock;
fletty(a)umn.edu; fletty(a)tc.umn.edu; jason.kalenborn(a)target.com;
mmoranz(a)net-info.com; Paul_Dienhart(a)cargill.com; Rick Oftel;
sweiland(a)usfamily.net
Subject: Re: Bourbon Barrel Recipe
I'll do as much grain as the mash tun can hold (25 pounds worth). The rest
will be extract
Steve Piatz
<piatz(a)cray.com>
To
09/24/2004 08:33 Curt Stock <cstock(a)barr.com>
AM cc
allan.boyce(a)usbank.com,
adamback(a)yahoo.com,
cristj(a)bsci.com, fletty(a)tc.umn.edu,
fletty(a)umn.edu,
jason.kalenborn(a)target.com,
jdcotton(a)mmm.com,
mmoranz(a)net-info.com,
Paul_Dienhart(a)cargill.com, Rick
Oftel <Rick.Oftel(a)toro.com>,
sweiland(a)usfamily.net
Subject
Re: Bourbon Barrel Recipe
What do we want as our target date to get the beer into the barrel?
Given the desire to ferment this beer a little cool I would like to
wait a few weeks before brewing it since my basement is a tad warm for
the ideal fermentation temperature right now and the evaporation type
cooling doesn't work real well at the high humidiy level my basement
will have until the furnace starts running this fall. Already too many
temperature controls needed, the fridge is at 33F for lagering, the hot
box is around 80F for the Flanders Reds and the rest of the basement is
70-72F. Since I want to make a California style sherry I am going to
hold a carboy at ~ 130F for 2 months later this year so I guess it is
time for another (smaller) hot box (traditionally called an estafu --
spelling?).
How many people plan to brew the recipe using the extract? I expect to
use atleast some since then I can brew a bigger batch size.
On Thu, Sep 23, 2004 at 02:06:41PM -0500, Curt Stock wrote:
------ http://USFamily.Net/info - Unlimited Internet - From $8.99/mo! ------
Wyeast Scottish (1728?) Not sure of the number.
Only reason is the WL
Edinborough has left me with stuck ferments too many times to use it in
the Shedevil.
-----Original Message-----
From: allan.boyce(a)usbank.com [mailto:allan.boyce@usbank.com]
Sent: Thursday, September 23, 2004 2:04 PM
To: Curt Stock
Cc: adamback(a)yahoo.com; cristj(a)bsci.com; fletty(a)tc.umn.edu;
fletty(a)umn.edu; jason.kalenborn(a)target.com; jdcotton(a)mmm.com;
mmoranz(a)net-info.com; Paul_Dienhart(a)cargill.com; piatz(a)cray.com; Rick
Oftel; sweiland(a)usfamily.net
Subject: RE: Bourbon Barrel Recipe
Curt-
Do you use Wyeast or White Labs Scottish?
- Al
"Curt Stock"
<cstock(a)barr.com> To: "Rick Oftel"
<Rick.Oftel(a)toro.com>, fletty(a)umn.edu, allan.boyce(a)usbank.com
cc:
cristj(a)bsci.com, Paul_Dienhart(a)cargill.com, piatz(a)cray.com,
jdcotton(a)mmm.com,
09/23/2004 01:42 mmoranz(a)net-info.com,
jason.kalenborn(a)target.com, fletty(a)tc.umn.edu,
PM sweiland(a)usfamily.net,
adamback(a)yahoo.com
Subject: RE: Bourbon
Barrel Recipe
I kind of like Steve's angle - brewing enhancing designer drugs, I like
the concept, although I would never... And, unless the BJCP or AHA puts
a ban on said drugs, I'm not giving up any medals! Besides, I'm still
hungry. ;-)
As far as the yeast, I've tried a couple other strains in the past. The
Scottish just seems to work better, ferment better, blah blah blah. If
you want fruitiness - just add some pumpkin after it comes out of the
barrel.
A word of caution about the yeast slurry from a previous batch; make
sure you rack onto it while it is still very active, within 5 days of
initial pitching. Tired/dorment yeast may give up the fight with this
monster, leaving the RIS under attenuated. If you mash at 154 degF the
final gravity should be around 1.030 plus or minus 5 points.
Also, you may want to consider using 2 carboys to ferment the 5.5
gallons. You can do it in one carboy, but expect massive blowoff of
about 1 to 1.5 gallons. I have pictures if you don't believe me. Don't
forget to oxygenate your wort.
Now where do you get these brewing drugs?
Curt
-----Original Message-----
From: Rick Oftel [mailto:Rick.Oftel@toro.com]
Sent: Thursday, September 23, 2004 1:07 PM
To: fletty(a)umn.edu; allan.boyce(a)usbank.com
Cc: Curt Stock; cristj(a)bsci.com; Paul_Dienhart(a)cargill.com;
piatz(a)cray.com; jdcotton(a)mmm.com; mmoranz(a)net-info.com;
jason.kalenborn(a)target.com; fletty(a)tc.umn.edu; sweiland(a)usfamily.net;
adamback(a)yahoo.com
Subject: Re: Bourbon Barrel Recipe
He isn't metal hungry - he just feeds the wolves exactly what experience
indicates they will react positively to. Kind of like making beer - you
feed the yeast exactly what they want.
--
Steve Piatz piatz(a)cray.com
Cray Inc. 651-605-9049
1340 Mendota Heights Road cell: 651-428-1417
Mendota Heights, MN 55120 >> <allan.boyce(a)usbank.com> 09/23/04
12:21PM >>>
I'm sure. Curt probably arranges to have the same poor judge judge his
She-Devil at every contest all around the country. He's such a medal
hungry wolf! ;-D
"Steve Fletty"
<fletty(a)umn.edu> To:
Paul_Dienhart(a)cargill.com, allan.boyce(a)usbank.com
cc:
adamback(a)yahoo.com, cristj(a)bsci.com, cstock(a)barr.com, "Steve Fletty"
09/23/2004 12:09 <fletty(a)tc.umn.edu>,
jason.kalenborn(a)target.com, jdcotton(a)mmm.com,
PM mmoranz(a)net-info.com,
piatz(a)cray.com, Rick.Oftel(a)toro.com, sweiland(a)usfamily.net
Subject: Re: Bourbon
Barrel Recipe
I think it really just comes down to poor judging.
----- Original Message -----
From: <allan.boyce(a)usbank.com>
Subject: RE: Bourbon Barrel Recipe
I'm sticking with Curt's suggestion for yeast. 12 bajillion gold
medals can't be ALL wrong!
- Al
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