| 2005 July - Shop Brew - Double Devil Wine / Half Satan Pale |
| Photos of the Brew Session |
| Co-Brewmaster Jonny L's recollections |
| Style: |
|
Barleywine / Strong Beer |
| Brewed by: |
|
Jonny Lieberman, Drew Beechum, Kent Fletcher, Gregg Van Citters, Geoff Larsen, Sergei, David, Andy, Michael |
| Brewed at: |
|
The Shop |
| Batch Size: |
|
21/9 Gallons (Barleywine/Strong) |
| Boil Time: |
|
120/60 minutes (Barleywine/Strong) |
| Est. OG: |
|
1.160/1.070 |
| Actual OG: |
|
1.115/1.070 |
| Est. IBU: |
|
72/31 IBUs |
| Recipe Index |
Promash File |
 |
| Grains, Extracts, Sugars (Both - 1st Mash) |
| Malt Name |
Maltser |
Amount |
Percentage |
| Pale Ale 2-Row |
Dingemans |
55.00 lbs |
|
|
| Grains, Extracts, Sugars (Both - 2nd Mash) |
| Malt Name |
Maltser |
Amount |
Percentage |
| Pale Ale 2-Row |
Great Wester |
50.00 lbs |
|
| Flaked Oats |
|
4.00 lbs |
|
|
|
| Grains, Extracts, Sugars (Barleywine ONLY) |
| Malt Name |
Maltser |
Amount |
Percentage |
| Tubinado Sugar |
|
8.00 lb |
- |
|
|
| Grains, Extracts, Sugars (Strong Ale ONLY) |
| Malt Name |
Maltser |
Amount |
Percentage |
| Turbinado Sugar |
|
2.00 lb |
- |
| Dried Malt Extract |
|
3.00 lb |
- |
|
|
| Hops (Barleywine) |
| Name |
Form |
Alpha |
Oz |
Time |
| Columbus |
Pellet |
15.5% |
1.25 |
FWH |
| Centennial |
Pellet |
7.5% |
1.75 |
FWH |
| Warrior |
Pellet |
17.4% |
2.0 |
90 |
| Chinook |
Pellet |
15.9% |
0.75 |
60 |
| Chinook |
Pellet |
15.9% |
0.75 |
45 |
| Centennial |
Pellet |
7.5% |
1.0 |
30 |
| Columbus |
Pellet |
15.5% |
1.0 |
15 |
| Centennial |
Pellet |
7.5% |
1.0 |
1 |
| Columbus |
Pellet |
15.5% |
1.0 |
1 |
|
|
| Hops (Strong Ale) |
| Name |
Form |
Alpha |
Oz |
Time |
| Amarillo |
Pellet |
10% |
0.50 |
FWH |
| Amarillo |
Pellet |
10% |
0.50 |
60 |
| Palisade |
Pellet |
9.4% |
0.75 |
30 |
| Amarillo |
Pellet |
10% |
0.50 |
1 |
|
|
| Yeast (Both) |
| Man. |
Code |
Name |
Type |
| White Labs |
WLP001 |
West Coast Ale |
Liquid Ale |
| Wyeast |
1056 |
Chico Ale |
Liquid Ale |
|
|
|
| Mash Schedule |
| Step |
Rest Temp |
Rest Time |
Heat |
Water |
| 1st Mash Sac Rest |
149 F |
60 minutes |
Infusion |
15 gallons |
| 2nd Mash Sac Rest |
155 F |
50 minutes |
Infusion |
15 gallons of 1st mash liquor |
| Mash Out |
168 F |
10 minutes |
HERMs |
|
|
|
| Extras |
| 1 tsp Dried Lemon Peel (added to the Strong "Small") |
|
| Notes |
|
For some reason, you'd think we're morons here in the Falcons. Every year the weather turns hot as hell in July and yet there
we are, brewing up a big batch of beer. This year was no exception and we added extra wrinkles, a double mash, a small beer and bottling the
Brut du Faucon Noir.
Ambitious? Of course, but fortunately we had a good crew to keep us going on even a day that saw temps reaching 130 near the brew deck.
The basic idea of a Doble Mash is to infuse a single set of grain with water, let it mash as normal and then drain the liquor into another
mash tun, sparge to collect your necessary strike amount, heat to strike and infuse a second set of grain.
After draining the mash into the boil kettle, we proceeded to reinfuse the second mash with more water and collected
for the "small" beer.
We're still trying to aedquately explain our low efficency for this batch, but we suspect that we just plain
ran off too fast during the first and second mashes. In trying to save ourselves time, we left behind sugars in the
mash. Oh well. It's still plenty of juice to the brew.
|
|
| Back |
