38 replies to this topic

[HVB]

After having this one for a while I finally cracked it last night. Real nice beer! I have not had a Rare Vos in a while so I cannot do a side by side but I really liked this beer. It had a nice raisin/date and all those wonderful flavors you expect from Special B. Sorry it to so long to get to this one, I have too many beers to choose from in the cellar!

And a poor cellphone pic:

[positiveContact]

awesome - glad you liked

[Rick]

The guys at Can You Brew It on The Brewing Network have recently interviewed Phil at Ommegang and cloned the beer.

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

[positiveContact]

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?

[Brauer]

5.70% 350 g (0.77 lb) Aromatic

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'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.

[positiveContact]

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.

[Brauer]

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.

He was pretty specific about the grain types and amounts, but tried to be more vague on the hops.

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.

[positiveContact]

not just the grains but he very specifically wouldn't tell me the spices he was using. whooops!

[Poptop]

FOUND IT!!!!!!!!!!!! GROOVY!!!!!!!!!!!!!!

[Poptop]

Evil, any chance you have the stats?  Gravity, bitter, color?

[positiveContact]

 

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:

[positiveContact]

[positiveContact]

ye olde notes!

[Poptop]

Good man

[Poptop]

Mr. Evil, did you get much from the Anise and did you use only a half of one? I just picked some up for Saturday's batch. I'm making something Rare VOS'esq......

[positiveContact]

it was subtle if it was there.

[Poptop]

So, would you have wanted more and if so, what amount would you have used?

[positiveContact]

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.

[Poptop]

Thank you