Dark Harvest (mystery beer)
  • ceanntceannt
    Posts: 53,828
    After much thought, and a good deal of tweaking, I present to you the “Dark Harvest”
    I have no ****ing clue what to call this thing style wise, and to be honest, I don’t really care...
    But this is “on deck” for my next brewday!

    Dark Harvest:


    SUMMARY

    (Original Gravity) O.G. = 1.069
    (Final Gravity) F.G. = 1.017
    (Bitterness) IBU = 58
    (Color) SRM = 38
    (Alcohol) APV = 6.7%
    Calories per 12-oz bottle = 224



    Ingredients for a 5 gallon batch:

    5-pounds Pilsner Malt

    4-pounds Red Wheat Malt

    2-pounds Munich Malt

    1-pound Chocolate Wheat

    0.25-pounds Rye

    0.25-pounds Caramunich

    0.25-pounds Carafa III

    Hops:

    2-oz. Spalt 60-min.

    1-oz. Spalt 15-min.

    1-oz. Spalt 5-min.
    S-05 yeast.



    Mash at 156 degrees for 60-minutes.
    (assuming 70-degree grain,) 4.00 gallons of strike water at 173.3 degrees.

    Batch sparge twice with 2.5 gallons each at 170 degrees, 20-minute sparge rests.

    Pre-boil volume = 6.87 gallons
    Post boil volume = 5.5 gallons.




    Never attribute to malice, that which can adequately be explained by stupidity.
  • C_BC_B
    Posts: 88,418
    You are an interesting man, Mr. Kenny.
    "On it. I hate software." ~Cpt Snarklepants
  • ceanntceannt
    Posts: 53,828
    Hey, if there isn't a style with the characteristics you want .... invent your own!
    Never attribute to malice, that which can adequately be explained by stupidity.
  • ThymThym
    Posts: 121,568
    I'm a little surprised by the yeast choice on this. I'd probably go with something with a little more character
    The only thing between me and a train wreck is blind luck..... - Kenny
  • ceanntceannt
    Posts: 53,828
    I had actually given a Belgian yeast some thought, as well as S-04. But, I finally decided for something clean, almost lager like clean. Really want the play between the malt and hops to dominate. I still may end up with S-04 ... depends on the mood I am in when I order the ingredients
    Never attribute to malice, that which can adequately be explained by stupidity.
  • FuzzyFuzzy
    Posts: 49,654
    ceannt said:

    I had actually given a Belgian yeast some thought, as well as S-04. But, I finally decided for something clean, almost lager like clean. Really want the play between the malt and hops to dominate. I still may end up with S-04 ... depends on the mood I am in when I order the ingredients



    just dunk your beard in it and see what happens.
    The pinnacle of lame and awesome in one singular moment. -Lake
  • jlwjlw
    Posts: 16,454
    You have enough malt here to support hot peppers.
  • ceanntceannt
    Posts: 53,828
    FromZwolle said:

    ceannt said:

    I had actually given a Belgian yeast some thought, as well as S-04. But, I finally decided for something clean, almost lager like clean. Really want the play between the malt and hops to dominate. I still may end up with S-04 ... depends on the mood I am in when I order the ingredients



    just dunk your beard in it and see what happens.


    :-@
    Never attribute to malice, that which can adequately be explained by stupidity.
  • ceanntceannt
    Posts: 53,828
    jlw said:

    You have enough malt here to support hot peppers.



    It would be a good one for that ... if it turns out like I plan, I may brew it again with roasted red fresnos
    Never attribute to malice, that which can adequately be explained by stupidity.
  • FuzzyFuzzy
    Posts: 49,654
    ceannt said:

    jlw said:

    You have enough malt here to support hot peppers.



    It would be a good one for that ... if it turns out like I plan, I may brew it again with roasted red fresnos


    mole
    The pinnacle of lame and awesome in one singular moment. -Lake
  • ceanntceannt
    Posts: 53,828
    FromZwolle said:

    ceannt said:

    jlw said:

    You have enough malt here to support hot peppers.



    It would be a good one for that ... if it turns out like I plan, I may brew it again with roasted red fresnos


    mole

    Gopher
    Never attribute to malice, that which can adequately be explained by stupidity.
  • jlwjlw
    Posts: 16,454
    What about a saison yeast? Something to add a little spice or funk to it.
  • ceanntceannt
    Posts: 53,828
    That I didn't think of .... hmmmm
    Never attribute to malice, that which can adequately be explained by stupidity.
  • jlwjlw
    Posts: 16,454
    Wyeast 3711 is my favorite for peppery spice with se saison funk
  • FuzzyFuzzy
    Posts: 49,654
    ceannt said:

    FromZwolle said:

    ceannt said:

    jlw said:

    You have enough malt here to support hot peppers.



    It would be a good one for that ... if it turns out like I plan, I may brew it again with roasted red fresnos


    mole

    Gopher


    i had a mole stout that was pretty tasty. just a hint of the mole spices.
    The pinnacle of lame and awesome in one singular moment. -Lake
  • jlwjlw
    Posts: 16,454
    FromZwolle said:

    ceannt said:

    FromZwolle said:

    ceannt said:

    jlw said:

    You have enough malt here to support hot peppers.



    It would be a good one for that ... if it turns out like I plan, I may brew it again with roasted red fresnos


    mole

    Gopher


    i had a mole stout that was pretty tasty. just a hint of the mole spices.


    I thought that might have more of an earthy tone?
  • morsmors
    Posts: 231
    MIght be good with a german weizen yeast strain.
    BJCP A0936 National Beer Judge and Mead Judge
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    HBT "mors"
  • ThymThym
    Posts: 121,568
    mors said:

    MIght be good with a german weizen yeast strain.



    this is what i was thinking
    The only thing between me and a train wreck is blind luck..... - Kenny
  • ThymThym
    Posts: 121,568
    something bready to go along with the malt
    The only thing between me and a train wreck is blind luck..... - Kenny
  • ceanntceannt
    Posts: 53,828
    I could do without the "bubblegum" that they often give...
    Never attribute to malice, that which can adequately be explained by stupidity.
  • C_BC_B
    Posts: 88,418
    ceannt said:

    I could do without the "bubblegum" that they often give...


    Can you get away from that by pitching a lot of yeast and fermenting at the extreme low end of the temperature range?
    "On it. I hate software." ~Cpt Snarklepants
  • ceanntceannt
    Posts: 53,828
    C_B said:

    ceannt said:

    I could do without the "bubblegum" that they often give...


    Can you get away from that by pitching a lot of yeast and fermenting at the extreme low end of the temperature range?


    Probably, but temperature control is an issue ....
    Never attribute to malice, that which can adequately be explained by stupidity.
  • ceanntceannt
    Posts: 53,828
    An Alt yeast would probably be perfect, but I am liking the Saison concept
    Never attribute to malice, that which can adequately be explained by stupidity.
  • jlwjlw
    Posts: 16,454
    ceannt said:

    An Alt yeast would probably be perfect, but I am liking the Saison concept


    The nice thing about the saison yeast is you can let it go crazy.
  • CZsCZs
    Posts: 228
    +1 on Saison yeast - you know me, love my Saisons. Belgian Witbier 3944 yeast would be good clean phenol profile without much belgain esters - I've never gotten bubblegum at all with Saison yeasts but maybe that is my tastebuds.

    3787 Westmalle on a BDS is great - if you want chewy maltness to match the hops - that would be a great one

    maybe just mix a couple strains and double up - let this sucker get nice and dry
    3711 French Saison +3787 Trappist would be an interesting mix
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