[astrivian]

I was going for a Dubbel when i created this, but i don't think it qualifies. It is a pretty good beer, particularly for a random thing i threw together. It is very strong, and probably could benefit from aging for quite a bit, but i always drink it too quickly

Mercurius

5 gallon batch
OG: 1.129
FG: 1.020
ABV: 16%
IBU: 36

GRAIN/EXTRACT:
Munich II (I think it was Briess) --- 3 lbs (16.2%)
Castle Special B ---------------------  2 lbs (10.8%)
Briess Crystal 60 --------------------  1 lb (5.4%)
Amber LME ---------------------------  8 lbs (43.2%)
Corn sugar ----------------------------  3 lbs (16.2%)
Dark Candi Syrup -------------------  1.5 lbs (8.1%)

HOPS (pellets)
Chinook ---- 1 oz ---- all of boil
Willamette -- 1 oz --- 30 min from end

YEAST:   WLP 500 - trappist ale

MASH: 60 minutes at 147, 20 minutes at 155 (give or take a few degrees)
BOIL: 60 minutes. I boil down to 4 gallons then pitch a full gallon of yeast starter (included in the recipe, i just carve off 1 lb of extract for the starter)

Oaked for 3 weeks using a medium toast spiral.

Not carbonated. Served at room temp.


What do you think? Does anything jump out at you as room for improvement?

[tygo]

Are you putting all of that extract, sugar, and syrup into the boil right at the beginning?  What boil volume are you starting with?

[kylekohlmorgen]

Its beer!

One great rule of brewing... Never name a beer until you've tried it.

[astrivian]

Are you putting all of that extract, sugar, and syrup into the boil right at the beginning?  What boil volume are you starting with?

I usually add it all at the end. I tend to over sparge so i boil down from about 8 gallons to 4 then pitch a gallon of starter. But the hops and such are not in the boil the whole time. I boil down to where i need to be then start the 60 minute timer. I just realized, from another thread actually, that i have been over sparging and should cut down the boil time. I will do this in the future.

You're right about the name thing. I came up with Mercurius after i had it the first time. One 22 oz bottle does a good job of getting me happy

Personally, i think this is pretty good, although it still needs some tweaking here and there (some age on it for example). I might brew it a few more times then enter it into a local competition. I will probably lose but what the hell.

[Hokerer]

I might brew it a few more times then enter it into a local competition. I will probably lose but what the hell.

Hey, don't sweat not winning when you enter a competition.  The real benefit is the critiques you'll get from qualified beer judges on your scoresheets.  The comments can help you to make better beer.  A medal is a bonus but it's still worthwhile even if you don't get one.

[astrivian]

Hey, don't sweat not winning when you enter a competition.  The real benefit is the critiques you'll get from qualified beer judges on your scoresheets.  The comments can help you to make better beer.  A medal is a bonus but it's still worthwhile even if you don't get one.

I agree man.

[dmtaylor]

Wow...... This recipe is INSANE.  It doesn't even remotely fit into ANY style guidelines.  The closest way to describe this might be to call it an IMPERIAL Belgian Dark Strong Ale, or a QUINTUPEL!

I do like the name.  It sounds like something I would say after drinking one.

Does it cost like $70 to make a batch of this stuff??

But it doesn't fit into a barleywine sort of style.  This looks to me more like a huge malt bomb, with just a tiny hint of hop bitterness to play a background supporting role.  Right??

This stuff is going to age really well.  Let a few bottles sit for 10, even 20+ years.  Dang, this is some interesting stuff.

[astrivian]

Wow...... This recipe is INSANE.  It doesn't even remotely fit into ANY style guidelines.  The closest way to describe this might be to call it an IMPERIAL Belgian Dark Strong Ale, or a QUINTUPEL!

I do like the name.  It sounds like something I would say after drinking one.

Does it cost like $70 to make a batch of this stuff??

But it doesn't fit into a barleywine sort of style.  This looks to me more like a huge malt bomb, with just a tiny hint of hop bitterness to play a background supporting role.  Right??

This stuff is going to age really well.  Let a few bottles sit for 10, even 20+ years.  Dang, this is some interesting stuff.

haha thanks. Yes, it is rather expensive to brew, around $65 to $70 for 5 gallons. You're right about the flavor as well, that is why i added the oak, to help give it something extra except for maltiness. I would love to age this, but i have to discipline myself to NOT drink it all! It is very tempting. When it comes to a competition, i might have to enter it into a "WTF?" category