Rare Vos Clone
#21
Posted 09 October 2011 - 02:20 PM
And a poor cellphone pic:
#22
Posted 09 October 2011 - 03:02 PM
#23
Posted 24 February 2012 - 10:30 PM
6 Gallons
OG 1.058
FG 1.010
SRM 8.8
IBU 20
75 Boil
86.5% 5.28 kg (11.62 lb) Belgian Pilsner Malt
5.70% 350 g (0.77 lb) Aromatic
7.70% 470 g (1.03 lb) Caravienne
24.5 g (0.86 oz) Styrian Goldings (5.25%) - 75 min
7.0 g (0.25 oz) Styrian Goldings (5.25%) - 5 minutes
0.15 oz Corriander Seed - 15 minutes
0.6 oz Bitter Orange Peel - 15 minutes
0.3 oz Grains of Paradise - 15 minutes
WLP570 Yeast
Mash Temp 152
72-77 Ferment Temp
#24
Posted 25 February 2012 - 03:17 AM
#25
Posted 25 February 2012 - 06:32 PM
5.70% 350 g (0.77 lb) Aromatic
It's mostly from Ommegang, but Phil specifically corrected them and said that it wasn't Aromatic Malt, but something he called Belgian Aroma Malt that had a color of 150. He didn't say if that was SRM or EBC, but he did say that it was an amber malt.yeah - I'm kind of thinking that's not dark enough based on how close my recipe was on the color. is this a phil approved recipe or just one they came up with independently?
It might be something like Weyermann Cara-aroma, which is around 130L, or something like Castle Malting's Chateau Crystal, which is 150 EBC that they describe as a Belgian aromatic malt.
#26
Posted 26 February 2012 - 12:09 PM
It's mostly from Ommegang, but Phil specifically corrected them and said that it wasn't Aromatic Malt, but something he called Belgian Aroma Malt that had a color of 150. He didn't say if that was SRM or EBC, but he did say that it was an amber malt.
It might be something like Weyermann Cara-aroma, which is around 130L, or something like Castle Malting's Chateau Crystal, which is 150 EBC that they describe as a Belgian aromatic malt.
what's odd is that phil wouldn't give me much info via e-mail but he's willing to put it out to everyone like this? makes me wonder how close it really is particularly considering how close I thought mine tasted.
#27
Posted 26 February 2012 - 07:10 PM
He was pretty specific about the grain types and amounts, but tried to be more vague on the hops.what's odd is that phil wouldn't give me much info via e-mail but he's willing to put it out to everyone like this? makes me wonder how close it really is particularly considering how close I thought mine tasted.
It sounded like he was a bit taken aback by the amount of detail they expected. I think he thought they were going to talk about the beer in more general terms, but once the interview started he was kind of on the spot.
#28
Posted 27 February 2012 - 03:49 AM
#29
Posted 06 November 2015 - 02:49 PM
FOUND IT!!!!!!!!!!!! GROOVY!!!!!!!!!!!!!!
#30
Posted 06 November 2015 - 02:53 PM
Evil, any chance you have the stats? Gravity, bitter, color?
#31
Posted 06 November 2015 - 04:52 PM
it was 0.75 lbs of sugar added in around day 2-3 of fermentation
the gravity below does not account for the sugar so keep that in mind:
#32
Posted 06 November 2015 - 04:57 PM
#33
Posted 06 November 2015 - 05:01 PM
ye olde notes!
#34
Posted 07 November 2015 - 05:12 AM
#35
Posted 09 December 2015 - 11:21 AM
#36
Posted 09 December 2015 - 11:36 AM
it was subtle if it was there.
#37
Posted 09 December 2015 - 01:44 PM
#38
Posted 09 December 2015 - 01:45 PM
So, would you have wanted more and if so, what amount would you have used?
I don't think I'd want to detect much anise. I don't think I'd really change much about the spice levels I used. really, they should all be in the background and not too prominent and at the very least I avoided any one thing sticking out.
#39
Posted 09 December 2015 - 01:48 PM
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