Initially Published by cotillion
Just response. I suppose things i meant by recent was fully fleshed by helping cover their information on mash in, correct yeast strain, etc. The only real ones I ever found were older and transported together conversations that appeared to doubt a couple of of those details. Never found one with any certainty.
You are not going to locate an objective, fully fleshed out recipe due to the fact you'll not be in a position to recreate the machine utilized by Dupont perfectly. Should you used all of their parameters, what you'd finish track of would not be anything similar to their beer (presuming it also labored. Rather, after you have the components, you have to adjust these to achieve their outcomes in your system.
The beer's OG shows up at 13.5°P (1.054) and knowing through the alcohol content you may require your FG lower close to 1°P (1.004) approximately.
To do that, you will want to mash as little as the body are designed for. If you're able to get full conversion at 147°F, that's your target. Otherwise, nudge it greater however, you really don't wish to exceed 149°F.
Dupont uses their very own yeast strain, that is offered commercially as WLP565/Wy3724. You will need a big healthy starter and lots of persistence to obtain the attenuation you'll need.
Hop utilization and isomerization rates will be very hard in your hb system than you are on their commercial system. In almost any situation, the beer is rated around 30-40 IBUs In my opinion.
06-20-2012 06:55 PM #4
Initially Published by thughes
Harvest the yeast from the couple of bottles of Dupont (it's not pasteurized). This yeast likes ferm temps @ 85-90F and finishes very dry inside a relatively small amount of time (7-ten days in the aforementioned temps). The brewery cellars this for six--8 days using the bottles lounging on their own side (exposes a lot of yeast towards the beer). Take a look at Phil Markowski's Farmhouse Ales for more info.
(apologies to MalFet for contradicting a few of the info in the publish)
What exactly are you contradicting?
06-20-2012 07:07 PM #6
Initially Published by MalFet
What exactly are you contradicting?
You will need. lots of persistence to obtain the attenuation you'll need.
I mentioned that it's going to result in 7-ten days, contradicting your above statement about requiring persistence.
06-20-2012 07:10 PM #7
Initially Published by thughes
You will need. lots of persistence to obtain the attenuation you'll need.
I mentioned that it's going to result in 7-ten days, contradicting your above statement about requiring persistence.
Well, this yeast is well known for slow fermentations, and there has to be a 1000 threads about this. I recieve good, fast results by beginning at 68 and gradually ramping up. It may sound like you haven't had any problem either, however that causes us to be the lucky ones.
06-20-2012 07:19 PM #8
