Can you brew it rare vos

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Visit Muscatine. The cost of doing this work really adds up! Your contribution at this level will cover telephone and internet expenses for one month at the LV editorial offices. WLP is historically a poor flocculating yeast. Just FYI. The only other yeast that was close was WLP Even then, it was a noticeably different beer. I think a heard the first hop addition is for the full 75 minutes. Doesn't 8. It appears to be more amber or copper color?

Panagiotis Well-Known Member. EricCSU said:. Ferment at 72 degrees, ramp up to 78 degrees. Panagiotis said:. Can you specify on this one?

I wasn't able to spot this part in the podcast. I dont know about the color. I have never tried the beer. I'm curious Thanks for this. I love the show, but I hate that they don't provide text summary of the recipe. Airborneguy Adjunct of the Law Lifetime Supporter. I listened to this show today and I think this will be the first clone of theirs that I try. Thanks for posting the recipe. Joined Dec 29, Messages Reaction score Use a mortar and pessle to gently crack the spices.

A teaball works wonders at boil time. Also, don't forget to rehydrate the peel in a cup or so of room tmep water, again, use a tea ball for the peels they WILL clog stuff , and dump the water you rehydrated them with into the boil as well. I brewed this and think it is an excellent recipe.

The color is definitely in the range, and the spices work wonderfully with the yeast flavors. I have had the distinct pleasure of drinking many bottles of Rare Vos when I travel to the East Coast and now finally get to have it on tap on the West Coast. Another home run by CYBI. I'm gonna attempt to bring this thread back to life here. This is a great beer and one that I'd like to brew because it's much more interesting than a Belgian Blonde in my opinion.

In listening to the show and searching the internet I really believe the aroma malt the brewer is talking about in the show is Mouterij Dingemans Aroma 56ish Lovibond. That would make the SRM of the beer right where it should be.

The belgian aromatic that is widely available is basically their Aroma 50 20ish L and would definitely turn out a bit lighter if you were to use that malt. The brewer mentions a whole bunch of stuff real fast like, not aromatic, aroma malt, belgian, amber, and I know that last part has led a few to believe he is talking about CaraAroma.

I think Dingemans Aroma is exactly what they use but I'm wondering how much of a flavor difference it makes if any? Since I can't seem to find that malt anywhere I'm kinda thinking they may have just used normal Aromatic malt on the show and the color was slightly off.

To anyone who has brewed this clone, what did you use? I've run into this problem several times and it can make a significant difference. It might not in this case but it definitely can in others. Joined Mar 12, Messages Reaction score 4. Any estimate on time from brewpot to serving a cold one? I'm considering this for Thanksgiving, and would start Sept. JohnSand Moderator Staff member. The recipe in Clone Brews says it is ready to drink two months after carbonating, peaks months.

I plan to brew this soon, thanks for sharing the recipe. But I guess I hope it will be ready by Superbowl. I brewed the Clone Brews version today, mostly mash, but adjusted the spices according this thread. Bradthoc Well-Known Member. Will try and post notes as I go. Thanks for sharing the recipe! I bottled mine at the end of November. I have pilsner malt for a mini-mash, and pilsner extract. I'll use the 1 ounce of Goldings I have, plus Fuggles is a common substitute, and I have plenty of them.

I bought a vial of White Labs Abbey yeast. C60 can give you the right color easily enough, especially with the aromatic and if you add munich. Saaz could be an option but as mashani said, I too am only getting Styrian Goldings with that brew. Abbey yeast should be fine Keep it warmer than not If you haven't purchased the clear candi sugar yet, you can easily use table sugar sucrose. Good luck with this! I'd just toss in a touch of dark candi sugar if I wanted to do that personally.

Or a tiny bit of Special B perhaps. You didn't say Styrians when you said Goldings, so just to be sure Not US Goldings or Kent goldings Styrians are more like Fuggles.

They are also called Bobek these days. They are a fuggle variety adapted to different soil conditions. WLP - if you have never used it, leave some extra headspace then you would normally. Also, that yeast absolutely loves sugar feedings, it will almost always finish a few points lower in FG if you feed it sugar during fermentation.

I would probably feed all the sugar as a single feeding after initial krausen starts to settle down a bit days in or so. Then watch it explode. Thanks guys.

There's only one ounce of chocolate malt in the CB recipe, so I think you're right about color. The Can You Brew It recipe has only pils, aromatic and caravienne.

Czech is specified for aroma in the CB recipe. I haven't used before.