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Old 06-19-2011, 07:42 PM   #101
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Extra chocolate would be sufficient, I'd think. Might need more than a 1:1 ratio, but I'm guessing you figured that already. Not ideal, but it'll probably make a tasty beer, nontheless .

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Old 06-20-2011, 02:33 PM   #102
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Well, I just transferred KTG to secondary yesterday. I started at a 1.100 OG and after 7 days I am at 1.018 so that works out to 10.77% ABV. I created a huge starter with 2 viles of White labs WLP001.

Personally I think the color is a little light, almost a robust porter color. I am thinking that the lower efficiency might of absorbed some of the darker malts. Or I am just stupid. I can't guess the SRM's but I will compare it to a color chart at the next transfer.

My Med toast American Oak is sitting nicely in bourbon. We are at 3 weeks of soaking. The 1st 24 hours the wood absorbed a lot of the bourbon. I dumped the bourbon and filled it with new liquor.

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Old 06-25-2011, 03:59 PM   #103
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What size starter did you use? I'm brewing this on Monday and will be using 1056 and 001 but only have a 2L flask with stir plate. Hope it chews through it like yours.

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Just buy a small swimming pool, throw everything in and mash it. Then open ferment in another swimming pool with all the yeast.
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Old 06-26-2011, 11:26 PM   #104
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I brewed this today had OG 1.110 with 5.5 gallons in the fermenter and 2 gallons left over for another beer!

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Old 06-26-2011, 11:54 PM   #105
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Quote:
Originally Posted by Native302
I brewed this today had OG 1.110 with 5.5 gallons in the fermenter and 2 gallons left over for another beer!
Did you use any dme or all grain to get the 1.110?
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Old 06-27-2011, 02:20 AM   #106
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Quote:
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Did you use any dme or all grain to get the 1.110?
No, I did all grain. Used 25lbs grain, including speciality grains, and the 10 gallon rubbermaid cooler was filled to the max. I'll post the beersmith file tomorrow. Great efficiency! My starter was right on time too. It had 3" krausen 2 hours after pitching yeast! The taste of the wort was heavenly. More to come tomorrow.
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Old 06-27-2011, 02:51 AM   #107
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Well, pulled a sample tonight. 1.022 and an awesome taste. Great chocolate taste that comes in towards the end and stays in your mouth for a while.

I am happy. Completely dropped the theory about putting some lactose in it from my brain.

I need to make it out to get my port and get my oak chips soaking.

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Old 06-29-2011, 05:17 AM   #108
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Anyone who has tried theirs, how's the bitterness? It looks like by tinseth the bitterness should be around 65 IBUs, but if this recipe is converted to rager, the IBUs are over 100! How are you finding the balance as brewed?

I have never had Kate the Great and probably never will as I am on the West coast and don't get over to the other coast very often. How does the bitterness compare to the real deal, if anyone has had a chance to compare?

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Old 06-30-2011, 02:28 PM   #109
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I brewed this a few weeks ago and hit all the right numbers. I sampled some resently from the fermenter and it seemed slightly more bitter than the actual Kate which I was fortunate enough to smaple this year, but not off by all that much. I'm sitting right around 11.5% ABV and it doesn't taste hot at all.

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Old 06-30-2011, 10:42 PM   #110
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Mine is rocking at this point. Just did a taste sample and the bitterness is right on point in my opinion. But I wasn't really tasting for bitterness.

Tonight I am adding the soaked oak cubes. Today they have been in bourbon for 4 weeks.

Here is my blog about the recipe and here is the oak cubes post.

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