Hibernation Ale Clone

[Rumplemintz]

I got this from the N.A. clone book. (which I can't seem to find for it has the brew schedule..if anyone has this can you help me out with the temps and schedules)
It called for brown malt, but I was informed to mix Choc/ and Biscuit 50/50
to get brown...

11 lbs.. 2 row Pale
1 lbs. crystal 50 L
8 oz. chocolate
8 oz. Biscuit
12 oz. wheat malt
8 oz. roasted barley
Magnum Hops 8AAU
Kent Golding Hops 6AAU
Wyeast 1728 Scottish Ale ( I hope one pack is enough)

[corkybstewart]

Use 1/2 pound crystal, and 1/4 pound of chocolate and biscuit. Or even better toast pale malt at 350 for 30-45 minutes at 350F
Mash at 152 for 60 minutes.
Add the Magnum at 60 minutes, add the KG at 20 minutes.

And one pack is always plenty if you make a starter ahead of time.
All of this is conjecture, I haven't had a Hibernation in a couple of years.

[Rumplemintz]

Thanks Corky!

I really like hibernation, but my Dad loves it. He is on the road for a 4 months so I thought it would be nice to start this now and see how it tastes in september-october.

I am shopping today and brewing on sunday. I will make the starter today.

Thanks agin for the conversions.

[MootsLnbKing]

How's the brew going I love this beer too.

[Rumplemintz]

Took a hydro reading and Im sitting at 1.034 after 6 days. OG was 1.085.
I don't think this beer really took off, but it has been consistantly bubbling just very slowly. My buddy used half the starter on his stout and his took off nice?
It sure did taste good! I bumped the temp up to 70 from 65, and gave her a little shake.
I will check it again in a week.

[MootsLnbKing]

Took a hydro reading and Im sitting at 1.034 after 6 days. OG was 1.085.
I don't think this beer really took off, but it has been consistantly bubbling just very slowly. My buddy used half the starter on his stout and his took off nice?
It sure did taste good! I bumped the temp up to 70 from 65, and gave her a little shake.
I will check it again in a week.
I think with an OG that big you should have used the whole starter? But hopefully it will finish and be very tasty CHEERS!

[Rumplemintz]

I will file that advice in memory, thanks.
Any reason why I couldn't grab another 1728 and just smack it and pitch?

[MootsLnbKing]

I will file that advice in memory, thanks.
Any reason why I couldn't grab another 1728 and just smack it and pitch?
I would probably make another starter and pitch it cause the wort/beer now it ~6.5% abv and just pouring in the smack pack might shock the yeast even though it can handle up to 12%.Just my thoughts.:D

[Rumplemintz]

I gave it another week, it went down to 1.022 which is in my range.

I had a question about longer fermenting: the recipe says to throw it in a secondary for 8 weeks, then bottle. Will there be enough yeast left to carb the beer at bottling?

[MootsLnbKing]

I gave it another week, it went down to 1.022 which is in my range.

I had a question about longer fermenting: the recipe says to throw it in a secondary for 8 weeks, then bottle. Will there be enough yeast left to carb the beer at bottling? Personally I would just bottle and after it carbs-up just put in the basement for the 8 week conditioning phase. That's ~72% Attenuation that's good for that strain of yeast, and you were worried.

[Rumplemintz]

Its like part of the family after raising it up for a month!

I find myself creating a bond with each batch.

Is this normal? I may need help, hell Ive only been at this for 4 months!

[MootsLnbKing]

Its like part of the family after raising it up for a month!

I find myself creating a bond with each batch.

Is this normal? I may need help, hell Ive only been at this for 4 months!
I feel the same :D It's great to watch them develop with age then. Then it's a sad day when the last bootle is consumed or the Keg is kicked:eek: