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Old 02-05-2011, 02:57 PM   #81
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I still think a low mash temp is off base. This beet is crazy malty. I've drank it side by side with Pliny which is much dryer using that same percentage of sugar and yeast. I really think it's more of a 157ish range. It would be fun to do it twice and see.

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Old 02-05-2011, 04:22 PM   #82
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The problem is the 1.084 OG and the 1.012 FG. To get there I think you need a lower mash temp. Of course the yeast strain could help alot too. We should do several brews with 152, 155 or higher and changing the hop profile, etc. Anyone with results on this post them here. Thanks.

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Old 02-05-2011, 04:40 PM   #83
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Could also think of using Wyeast 1272 American Ale II as some people think this is close to there house strain

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Old 02-05-2011, 04:43 PM   #84
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A brew swap would be fun on this one. Same recipe, different yeast and mash temps. I'll do 158 and wlp001.

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Old 02-05-2011, 05:15 PM   #85
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Damn i would love that but just got all the hops in the mail today for a pliny clone

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Old 02-06-2011, 10:57 AM   #86
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Quote:
Originally Posted by Elsmth
The problem is the 1.084 OG and the 1.012 FG. To get there I think you need a lower mash temp. Of course the yeast strain could help alot too. We should do several brews with 152, 155 or higher and changing the hop profile, etc. Anyone with results on this post them here. Thanks.
And this is where I'm thinking a little more honey to dry it out vs mashing lower...
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Old 02-06-2011, 02:41 PM   #87
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Quote:
Originally Posted by Sleepyemt View Post
And this is where I'm thinking a little more honey to dry it out vs mashing lower...
I agree with that but I'm questioning whether or not they misspoke when they said a 21 plato. At 1.084 it would have to finish at 1.008 to hit 10%. Theres no way Hopslam finishes that low. I just don't see it. Like I said, I've had Pliny and Hopslam side by side more than once and pliny is quite a bit drier than hopslam and Russian River finishes pliny at 1.011. Personally, when I attempt to make a beer similar to this, I'll use more base grain and shoot for a 1.015 finish.
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Old 02-06-2011, 05:59 PM   #88
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Starting with six different hop varietals added to the brew kettle & culminating with a massive dry-hop addition of Simcoe hops, Bell's Hopslam Ale possesses the most complex hopping schedule in the Bell's repetoire. Selected specifically because of their aromatic qualities, these Pacific Northwest varieties contribute a pungent blend of grapefruit, stone fruit, and floral notes. A generous malt bill and a solid dollop of honey provide just enough body to keep the balance in check, resulting in a remarkably drinkable rendition of the Double India Pale Ale style.




Alcohol by Volume: 10.0%
Original Gravity: 1.087
Shelf Life: 6 months
Dates Available: Winter seasonal
Available Packages: Bottle, draft, and 5 liter (1.32 gal.) mini-keg


From there website.... That's why I'd go with the crystal, and glacier,(6 hops) not to mention it's 1.087. Just trying to keep everyone on the same page

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Old 02-07-2011, 06:24 PM   #89
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Thanks Sleepyemt. I have to look at the recipe again. If I bump my honey up to 1.50 lb. I get 1.087 OG. Also, why not use Chinook in there? It is known to have a grapefruit aroma. I'm thinking if I go with more hop varieties to add Chinook (definitely) and perhaps Citra (to get that stone fruit floral note that Bell's talks about).

I'm sure by the time I make this I will have overcomplicated.

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Old 02-24-2011, 02:07 PM   #90
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Any updates to any of the brews... I got the grain, and will be getting a starter going soon...

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