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Old 08-16-2012, 12:26 AM   #11
Matteo57
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So, if I upped the base grain to make this around 10% beer, how much IBUs would you think you would want to shoot for to keep it fairly balanced? Anyone have thoughts?

Thanks!

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Old 01-10-2013, 11:27 PM   #12
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I would say no. Little to no smoke.
I'd disagree. I'm drinking from my keg of this one now, and there's a subtle but definite bacon-y note to it.

Absolutely fantastic recipe. I've made a couple of beers I'm proud of, but this one really tends to make people go "wow."

Definitely age it well: I primaried this one for a month, and secondaried for three additional weeks in keg, and chilled for a solid week after speed-carbing in the kegerator. It's still improving, and may do so for yet another month.

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Old 01-10-2013, 11:32 PM   #13
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Originally Posted by Echoloc8 View Post
I'd disagree. I'm drinking from my keg of this one now, and there's a subtle but definite bacon-y note to it.

Absolutely fantastic recipe. I've made a couple of beers I'm proud of, but this one really tends to make people go "wow."

Definitely age it well: I primaried this one for a month, and secondaried for three additional weeks in keg, and chilled for a solid week after speed-carbing in the kegerator. It's still improving, and may do so for yet another month.

-Rich
I actually agree now. At the time it was young and there definitely is a smokey character in this beer.
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Old 02-23-2013, 07:25 PM   #14
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Quote:
Originally Posted by Matteo57
Does this have a lot of smokey flavor from the smoked malt? I didn't think old chub had much smokey flavor to it. Any comments in regards to this from anyone who brewed it?
I'd just try to keep the IBU to gravity ratio the same to keep the bittering somewhat equivalent. In this case you have 35/78 = .49 is the ratio you need to keep.

I just tried an Old Chub and loved it so thanks for posting that clone!
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Old 02-25-2013, 03:17 PM   #15
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I thought this was an amazing recipe! I thought the old chub mouth feel was a bit more creamy for sure than mine. I hit mash temps and everything. Wondering if they have a small amount of oats or something to make it a bit creamier.. Anyone else experience this or just me?
Awesome recipe though! Oaked half and kept the other half unoaked. Both are fantastic beers!

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Old 02-26-2013, 01:30 PM   #16
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For those that have brewed this, how does it compare? I thought there was some that is supposed to be boiled down and added back in to the main boil....

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Old 02-26-2013, 02:32 PM   #17
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No decoction when I did it, and several people commented that it was just like the original.

-Rich

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Old 02-27-2013, 02:38 AM   #18
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Interesting that it just calls for american ale yeast. I guess I have yet to brew any scottish styles, but assumed that there was something more to the yeast. Now even more incentive to clone an amazing beer when I have some washed US-05 on hand at all times!

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Old 02-27-2013, 11:43 AM   #19
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Thanks, I had the pleasure of tasting this and thought it was great.

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Old 02-27-2013, 02:19 PM   #20
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Interesting that it just calls for american ale yeast. I guess I have yet to brew any scottish styles, but assumed that there was something more to the yeast. Now even more incentive to clone an amazing beer when I have some washed US-05 on hand at all times!
Yeah, my LHBS owner was surprised at that himself. Turned out fantastic, though.

-Rich
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