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Old 06-03-2014, 03:10 AM   #21
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I've been thinking this over as well. I like heavier ambers, with that Caramel Amber being among the best. So this is something I would like to brew too.

Aging high gravity malty ales is the tradition but this is not a traditional ale. Cascade and Centennial are bright hops, they taste best young. With a good malt bill they'll balance nicely. Maybe 1.094 is a bit over the top but worth the experiment as long as temps are low and well controlled. With age (3-12 months) the character of the beer will change toward complex aged maltiness subduing the upfront hops, probably still great for Fall. I'd say aim for drinking it fresh within 1-2 months, tops. It will be something really good. And different. Have you found any other Imperial Amber recipes?

Yeah, the 70 quart coolers are the ticket. Can't beat that price either. I went with the cpvc manifold build for better drainage, and don't regret that. A HERMS/RIMS is in the future, since I like step mashes and dead-on repeatable temps. I knocked it loose only once, so revision 2.0 (side supports) needs to be implemented. Or just be more careful stirring.

I used regular window/bath silicone (DAP) since not much is exposed, it's all behind the silicone seal/stainless washer, except a narrow ooze-edge. I heard that aquarium silicone is fish (and food) safe. No algaecides, etc. Walmart may even have it.

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Old 06-03-2014, 03:21 PM   #22
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I've played with this idea a bit.

1.092 is probably high for this. I do mine more akin to an IPA. I shoot for dryness. Try aiming for 1.070's OG and around 1.014 FG. I used wlp007 and a lot of it.

Don't mix too many caramalts and aim for 10-15% of grist total. Hop it late like you would an IPA. Bring your initial bittering charge down from where you'd put your IPA. figure around 60IBU for a 1.080 brew. It works well if you use fruity hops late.

http://www.homebrewtalk.com/f12/impe...y-punk-464199/

that's my new version. After some mellowing the first version of that beer made me think of pineapple pound cake. I made changes to get more bitterness and a better caramel flavor in V2. In hindsight I would reduce the chinook down some. I used Magnum on the first go and it was way too smooth. I may be overcompensating on the chinook in V2.

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Old 06-23-2014, 01:37 AM   #23
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Here is the latest revision based on input from this thread. Still not sure if I have enough Munich to make it interesting or too much Munich. I will probably try to mash in the 148-150 F range for 75 minutes. Thoughts?

7 lbs 2-row
5 lbs Vienna
2 lbs Munich
8 oz C 60L
8 oz C 80L
4 oz Victory
4 oz Special B
1.25 oz Centennial (First Wort Hop 60 min)
1.00 oz Cascade (10 min)
1.00 oz Centennial (5 min)
1.00 oz Cascade (5 min)
1.00 oz Cascade (flame out)
0.75 oz Centennial (flame out)

SG 1.078, 52 IBUs

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Old 06-23-2014, 05:20 PM   #24
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You have a healthy dose of Vienna in there so melanoidens will be high even with the amount of munich you have.

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Old 06-26-2014, 02:11 AM   #25
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Quote:
Originally Posted by RonPopeil View Post
You have a healthy dose of Vienna in there so melanoidens will be high even with the amount of munich you have.
So would this be too much Vienna for this recipe? I have surplus of Vienna malt at the moment and was trying to use some up. I can easily cut back if needed.
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Old 06-26-2014, 05:07 PM   #26
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Well that's up to you. Most of your grist is Vienna, Munich and Victory so you have a bready base and you're blending several caramalts so I would expect this to be a bit of a malt hammer. I posted my recipe and it seems we have quite different ideas on this beer. I say rock it. Our ideas are almost polar opposite so passed experience probably doesn't mean much.

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