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Any good 8%+ holiday beers similar to jubelale
Or something close thank you
Check out this thread, specifically post #6 by Denny Conn.
If you need help scaling it down or converting it to extract, let me know and I'll help you out.
I love the batch size. I am going to have to rethink my wort cooling system a bit. And I really don't think SWMBO will appreciate the boil kettle I am going to need. On the other hand, my LHBS will love the grain and hops order.....
Yeah extract conversion would be greatly appreciated
Making a 50 bbl batch is perfect. That would be just enough to hold me through holidays.
Hey FPB. I ran a conversion on Denny Conn's posted recipe and came out almost exactly at the weights listed in the first post from that link that you posted. And six gal is right where I like to start, so I was planning on just brewing up that recipe. Only difference being that I have an S-04 yeast cake going and was looking at just putting the brew right on top of that rather than the 1968 that the guys on HBT seem to be focused on. I think it will work but thought I would get some input from you folks. Also, mash temp. It varies all over from 148 to 158 depending on which website and post you read. There is no dryness about a 158 degree mash and I think Jubelale is more dried out than that. I wonder if that was a typing problem.
Thirsty, I am sure 50 bbls will work for your brew setup, but SHMBO is rather adamant that I not have a 1500 gal boil pot. And the state was kind of worried about me exceeding their 100 gal per year personal consumption limit. Think I'll have to work some more on this one.
So, I am thinking 150 mash temp with S-04. What do you think.
Crabnut wrote:
And the state was kind of worried about me exceeding their 100 gal per year personal consumption limit.
It's 200 gals if more than one adult lives in the house. I'd like to see them enforce it.
Beverage Place Pub in West Seattle is pouring 24 Cask conditioned Washington IPA's tonight to pick the 2011 house IPA. I think I might go.
OK I scaled the batch down to 6 gallons and adjusted the bittering hops to account for using hop pellets where as the posted recipe uses whole hops. I rounded off all the numbers to convenient measurements. The hops won't be exactly the same because I use Rager formula where the recipe uses Tinseth but it'll be close enough. Remember to adjust your bittering hops to account for any difference in AA%.
6 gallon batch
75% efficiency
12.75 lb 2 row
1.75 lb Crystal 150
0.88 lb Crystal 80
0.19 lb Cara Pils
0.13 lb Roasted Barley
.60 oz Willamette (5.5% AA) - 60 min
.65 oz Galena (13% AA) - 60 min
.60 oz Cascade (5.75% AA) - 60 min
1.25 oz Tettnang (4.5 % AA) - 30 min
.65 East Kent Goldings (5% AA) - Flameout
1.25 East Kent Goldings (5% AA) - Dry hop
.65 oz Cascade (5.75% AA) - Dry hop
White Labs 022 Essex Ale - There isn't a Wyeast equivalent and its a limited release. I'd say pick your favorite English strain. After reading the WL description I'd probably go with Wyeast 1098, but its probably because I already like that strain.
To convert this to an extract brew, substitute 8.5 lbs Extra Light DME for the 12.75 lb 2 row.
Nice job FPB. And here I thought you didn't have any time....... 
Giventofly wrote:
Beverage Place Pub in West Seattle is pouring 24 Cask conditioned Washington IPA's tonight to pick the 2011 house IPA. I think I might go.
Missed that comment yesterday evening and was reffing some youth basketball, so imbibing ahead of time was out of the question. Wish I had seen that sooner so I could have stopped by. Is that all weekend or just yesterday? Guess I better get trolling the web to see.
Crabnut wrote:
Is that all weekend or just yesterday? Guess I better get trolling the web to see.
It was Thursday thru Saturday.
I made it through 8 of the 23. It is amazing how different they all were. They ranged from citrus bombs to piney and earthy, one even tasted like basil. One was a sour IPA. The group I went with didn't know cask beers are warmer than normal, I don't think they liked them as much as I did.
Man that looks great.
ID
What's with 5 of them being super cloudy?
Not very good cellar-manship going on there.
brewchez wrote:
What's with 5 of them being super cloudy?
Not very good cellar-manship going on there.
To be honest this isn't my picture, I stole it off their website. All 23 kegs were laid out on the bar and this picture must have been from one of the first pours on Thursday, because my beers weren't cloudy on Saturday. By the time we got there late on Saturday 3 of the kegs were already empty.
Sumocat, we really stole your thread. Sorry about that.
Giventofly, we must have just missed each other. The Cask-O-Rama was way cool. My wife and I were in there from 9 to probably 10:30 or so, Saturday evening. She went with one of the pumpkin ales (actually, I think there was only one), and I went with the Taster Tray full of the Cask-O-Rama IPAs. There must have been a party going on in the darts and TV side as it was really crazy over there. We stayed on the bar side were things were just a bit more relaxed. While you cannot see it in my picture very well, the bar back is really cool. Another love of mine is woodworking and the work on that bar back is amazing. Turn of the century (1900, so over a hundred years old) Cherry recovered from the Buz Inn Steak House in Kent when they went out of business. The picture was from my cell phone, and suffers quite a bit due to that.
In the foreground are a couple of the Cask-O-Rama kegs on the bar, and in the background is the 16 tap tower, only about half full of tap handles in use (what a waste). The picture also shows the mirror, so if you search really hard, you can probably pick out Giventofly somewhere in there.....
The Beers. When we were there, five of the kegs were empty. The six I tried were as follows. Maritime Pacific Imperial IPA, Elliott Bay Hop Harvest IPA, Fremont Interurban IPA, Skagit River Gsopel IPA, Harmon Point Defiance IPA, and Black Raven Trickster IPA. In my opinion, the Trickster stole the show. I started with the Imperial and it was one of the hoppier, so some of these beers were a bit of a let down simply because my taste buds were kind of flooded out. The Fremont was rather low in bittering compared to the rest, but had an unique almost apricot hint, but I would have had to down grade it as being out of category for low hoppiness if I was judging it. At least they all didn't taste the same. That would have been a let down. Brewchez, you are correct with your comment on celler-manship. However, so many of the microbrews we have available around here are cloudy, I really no longer give that a thought. At least when it comes to my beer, that is not a criteria I keep in mind when brewing. I know I will pay when I finally start entering my beers in competitions, but it just doesn't concern me from a taste or aroma point of view.
Alright, as to the beers I tasted. If I had to vote as to which IPA to have on tap for the next year, I would have gone with the Maritime Pacific Imperial only because I know of a number of places I can get Trickster on tap already. Overall, none of them disappointed me, but the Trickster was still my favorite. I liked the big strong malt forward hoppiness.
Giventofly. I owe you. That was fun, and we will be going back on Thursday. They are having an "Iron Brewer" competition between Black Raven and Snoqualmie, to see who can produce the best beer using pumpkin and chocolate. SOMBO will love it, but I don't know if I will be so keen on those flavors. We shall see.
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