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Old 05-17-2013, 07:17 PM   #71
Bottoms_Up
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Here's what I found at a "Ratebeer" site:

"American oak is seamed with flavour, which Innis & Gunn unlocks using a unique style of maturation that imparts a light vanilla oak character to this fruity Blonde beer."

So it looks like the vanilla flavor actually comes from American oak and the maturation process.

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Old 05-17-2013, 08:56 PM   #72
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Tagging this for later. Any other feedback on the extract recipe?

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Old 05-23-2013, 12:29 AM   #73
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Nobody has any updates on their Innis & Gunn results?

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Old 05-23-2013, 07:45 PM   #74
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Its in the bottles now. Should be good by tomorrow. Only regret is its a little lighter(my effeciency suuuuucked) than I would have liked and the I should have added .5 oz of fuggles at the last 2 minutes of boil for aroma. Ill let you know when its fully carbonated.

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Old 05-23-2013, 11:05 PM   #75
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Thanks! Looking forward to the results and any suggestions for improvements.

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Old 06-01-2013, 06:49 PM   #76
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Well, what was the result, ace54062? Your bottles must be carbonated by now.

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Old 06-02-2013, 07:37 PM   #77
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Well, I took out the chocolate malt and it came up very simulair. I would add one vanilla bean in secondary and leave the 2oz medium toast oak on in scondary around 8-9 days and throw .5 oz fuggles in at 2 mins for aroma. But aside from that, pretty much spot on lol

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Old 06-02-2013, 08:22 PM   #78
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Thanks for the advice! That is very helpful. They were selling new 500 ml cans of Innis & Gunn Original for the first time near here, but it didn't taste as good as the glass bottles. The homebrew version may be better yet!

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Old 11-24-2013, 04:29 PM   #79
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Innis and Gunn Original

So I hybridized the recipes I found from HBT, Northernbrewer, Beersmith and Innis and Gunn's website.
EOG: 1.072 It is believed that IG is 1.068.
FG 1.010
ABV 7.1 which is a half a percent higher than IG at 6.6.
AG 5.50 batch size:
BIAB 16gallon Kettle:

Grains
1 oz Roasted Barley
12 lbs Golden Promise
2 lbs Crystal 60L
1 lb Flaked Wheat

Mash at 152 degrees for 75 minutes. I will probably going to shoot for 150 because IG is between Light and Medium body.
Sparge or Mash out for 10 minutes at 168.

Boil Time 60m
Add 7g of Gypsum
Add 7g of Burton Water Salts
55m .5oz of Aurora AKA Super Styrian
20m .5oz of Aurora

3 vials of Eddinburgh Ale Yeast WL WLP028 without a starter or
2 vials with a 1.5 Liter starter
Ferment at 67 for 10-14 days
Secondary over 2.5 oz of American Medium Toast (The IG site says Bourbon barrels so soak the chips in bourbon during the primary fermentation but you could use whatever spirit suits you).
Secondary 30 days @ 67 degrees
(If you go by IG site then this could be extended to 77 days but for the last Couple weeks drop the temp to 65 degrees.)
Bottle or keg and condition at 65 for 30 days.

So why is mine a touch off from the original…because I like round numbers. So if it says 15oz of x grain I tend to round up. Same with hops .9oz of hops becomes 1 oz. Heck if it says .5oz of hops then that may become 1oz as well the extra may just become a flameout edition. The smallest amount I can buy at my LHBS is an oz of something and I don't like having stuff laying around.

I am brewing this next weekend 11/30/13. I will let you know how it goes and how close I get.

Cheers

Tekn0

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Old 01-08-2014, 09:56 PM   #80
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Quote:
Originally Posted by Tekn0ph1sh View Post
Innis and Gunn Original

So I hybridized the recipes I found from HBT, Northernbrewer, Beersmith and Innis and Gunn's website.


I am brewing this next weekend 11/30/13. I will let you know how it goes and how close I get.

Tekn0
Looking forward to the results. Let us know!
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