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Old 02-12-2013, 11:09 PM   #11
HopRodGR
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It's funny you mention it because I literally just got done listening to the Oskar Blues CYBI podcast (while drinking a Red Rocket ironically). Their beer uses two shades of crystal at about 14% of the grist and has a lower rate of hopping than I'm planning. I guess more than anything it gives me some comfort that my recipe won't get too sweet with 11.25% crystal, though I am using darker varieties than G'Knight uses.

Based on some of the suggestions in this thread I also tapered back the Munich and Wheat a touch and added some Amber malt (about 2.5%), since everything I've read says its similar to Victory and Biscuit (and I happen to have it on hand).

I'm looking forward to brewing this one next weekend. I decided to hop it with 5 different NZ varieties, none of which I've used before. Should be interesting!

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Old 02-12-2013, 11:50 PM   #12
PhelanKA7
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A little bit off topic but I'm also planning an Imperial Red and am trying to decide on yeast. I think there are some obvious choices like American, Irish, or Scottish ale yeast but what about Belgian Abbey II from Wyeast? I've brewed a lot of Belgians but I've never used that yeast. The description says it has a relatively clean profile unlike most Belgian yeasts so it's probably not much different than Scottish ale yeast. Anyone tried this yeast in a beer other than something Belgiany?

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Old 02-13-2013, 01:22 AM   #13
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Quote:
Originally Posted by PhelanKA7 View Post
A little bit off topic but I'm also planning an Imperial Red and am trying to decide on yeast. I think there are some obvious choices like American, Irish, or Scottish ale yeast but what about Belgian Abbey II from Wyeast? I've brewed a lot of Belgians but I've never used that yeast. The description says it has a relatively clean profile unlike most Belgian yeasts so it's probably not much different than Scottish ale yeast. Anyone tried this yeast in a beer other than something Belgiany?
Tried it in a stout. Left a weird aftertaste. Banana? The beer isn't ruined, but it is diminished. It probably would've been cleaner if I'd swamp-cooled it, but I wanted the "delicate dried-fruit ester" that Wyeast promised me. Lying bastards.
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Old 02-13-2013, 01:43 AM   #14
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I did one a few months back. I was pretty happy with it overall, but I will dial back the crystal a little next time. It was a little sweet for my taste. I got good reviews on it from others.

Here's what I did.

Ingredients
Amt Name Type # %/IBU
13 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 86.3 %
1 lbs Caramel/Crystal Malt - 40L (40.0 SRM) Grain 2 6.6 %
1 lbs Patagonia Medium Crystal Malt (60.0 SRM) Grain 3 6.6 %
1.1 oz Chocolate Malt (350.0 SRM) Grain 4 0.5 %
1.00 oz Magnum [14.00 %] - Boil 60.0 min Hop 5 40.5 IBUs
0.50 oz Magnum [14.00 %] - Boil 30.0 min Hop 6 15.6 IBUs
0.50 oz HBC 342 [12.00 %] - Boil 15.0 min Hop 7 8.6 IBUs
0.25 oz HBC 342 [12.00 %] - Boil 5.0 min Hop 8 1.7 IBUs
1.00 oz Chinook [13.00 %] - Dry Hop 7.0 Days Hop 10 0.0 IBUs
1.00 oz HBC 342 [12.00 %] - Dry Hop 7.0 Days Hop 11 0.0 IBUs
1.00 oz Magnum [14.00 %] - Dry Hop 7.0 Days Hop 12 0.0 IBUs
1.0 pkg American Ale (Wyeast Labs #1056) (2-liter starter)

Beer Profile
Est Original Gravity: 1.078 SG
Est Final Gravity: 1.017 SG
Estimated Alcohol by Vol: 8.1 %
Bitterness: 66.4 IBUs Calories: 151.6 kcal/12oz
Est Color: 14.0 SRM

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