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Old 02-16-2007, 01:10 PM   #1
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Default Loose Cannon: A brew-off!!!!!!!!

Boston and I are brewing these this weekend (actually I'm starting mine now)...so it would be appropriate to de-classify the recipes I guess.

You up for it bro?

I'm heating mash water....

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Old 02-16-2007, 01:23 PM   #2
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Yes, please declassify your recipe. I like this beer a lot.

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Old 02-16-2007, 01:25 PM   #3
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If you ain't got Palisade why bother?

If I don't get too fuct up at poker tonight I will be brewing tomorrow AM. I will post my recipe this afternoon.

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Old 02-16-2007, 01:31 PM   #4
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FYI: Here is the criteria for which Dude and I based our recipes. Both batches will be critiqued in April following the Raleigh Beer Fest. I think it would be interesting to drink it with & without the randall


Loose Cannon Hop3 Ale


ABV: 7.25%
Malts: Crisp English Pale, Carapils, and Munich
Hops: Magnum, Centennial, Chinook, Amarillo and Palisade
Loose Cannon Hop 3 Ale - called Hop 3 (hop cubed) ale to reflect the enormous amount of hops in this beer: over 3 pounds per barrel! Also the beer is hopped 3 ways - in the kettle, in the hop back, and dry hopped. Winner of the Overall Best of Show Award in the Maryland State Governor's Cup 2005 Competition and voted the #1 IPA by Mahaffey’s Pub. We are very excited about this new product and have decided to make this beer available year round!

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Old 02-16-2007, 01:43 PM   #5
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Sounds like a fun competition between you two. Do you guys have any OG, color or IBU guidelines to help formulate the recipe? Or are you just going to try to get as close as possible from the ingredient list and color from the bottle?

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Old 02-16-2007, 01:48 PM   #6
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Whooo!

It's cool that you guys figured it out- I hear the guy who runs that brewery is sort of a jealous guardian of his secrets...

(But it's a Baltimore brew- so yeeee-ha! Support your local brewer!)

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Old 02-16-2007, 01:49 PM   #7
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I figured my OG (1.074 IIRC) based on 7.25% ABV. Color & IBU I SWAG'd

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Old 02-16-2007, 01:51 PM   #8
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Quote:
Originally Posted by P funky
Whooo!

It's cool that you guys figured it out- I hear the guy who runs that brewery is sort of a jealous guardian of his secrets...

(But it's a Baltimore brew- so yeeee-ha! Support your local brewer!)

You wasted your 500th post on this thread? What were you thinking?
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Old 02-16-2007, 01:55 PM   #9
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Quote:
Originally Posted by Boston
You wasted your 500th post on this thread? What were you thinking?
I've seen a LOT worse 500th posts...
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Old 02-16-2007, 01:56 PM   #10
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Here's the winning recipe:

Loose Cannon Cloner
14-B American IPA

Size: 5.5 gal
Efficiency: 80.0%
Attenuation: 75.0%
Calories: 241.77 per 12.0 fl oz

Original Gravity: 1.072 (1.056 - 1.075)
Terminal Gravity: 1.018 (1.010 - 1.018)
Color: 8.2 (6.0 - 15.0)
Alcohol: 7.15% (5.5% - 7.5%)
Bitterness: 149.21 (40.0 - 72.0)

Ingredients:
11.0 lbs Optic Pale Ale Malt
2.0 lbs Munich Malt
0.5 lbs Cara-Pils Dextrine Malt
0.5 lbs Torrified Wheat
0.5 oz Warrior (16.0%) - added first wort, boiled 60.0 min
0.5 oz Chinook (13.0%) - added during boil, boiled 45.0 min
0.5 oz Simcoe (14.0%) - added during boil, boiled 30.0 min
0.5 oz Amarillo (10.0%) - added during boil, boiled 20.0 min
0.5 oz Cascade (5.8%) - added during boil, boiled 20.0 min
0.5 oz Simcoe (14.0%) - added during boil, boiled 20.0 min
0.5 oz Sorachi Ace (13.7%) - added during boil, boiled 20.0 min
0.5 oz Amarillo (10.0%) - added during boil, boiled 10.0 min
0.5 oz Cascade (5.8%) - added during boil, boiled 10.0 min
0.5 oz Simcoe (14.0%) - added during boil, boiled 10.0 min
0.5 oz Sorachi Ace (13.7%) - added during boil, boiled 10.0 min
1 ea Whirlfloc Tablets (Irish moss) - added during boil, boiled 5.0 min
0.5 oz Amarillo (10.0%) - added during boil, boiled 5.0 min
0.5 oz Cascade (5.8%) - added during boil, boiled 5.0 min
0.5 oz Simcoe (14.0%) - added during boil, boiled 5.0 min
0.5 oz Sorachi Ace (13.7%) - added during boil, boiled 5.0 min
1.0 ea White Labs WLP051 California Ale V
0.5 oz Amarillo (10.0%) - added dry to secondary fermenter
0.5 oz Cascade (5.8%) - added dry to secondary fermenter
0.5 oz Simcoe (14.0%) - added dry to secondary fermenter
0.5 oz Sorachi Ace (13.7%) - added dry to secondary fermenter

Schedule:
Mash @ 150 deg for 60 mins

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