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Old 03-01-2012, 01:40 PM   #141
SaevaVeritas
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Also did you mash out on this?

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Old 03-02-2012, 02:39 AM   #142
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Quote:
Originally Posted by SaevaVeritas
Also did you mash out on this?
Mash 150 or so, single infusion, batch sparged at 168.

As far as the 10g goes, in theory, yes doubling the 5g ingredients should do it. That is assuming you hit the same efficiency. Are you doing all grain? If so, how big is your tun? That's a lot of grain, so you may lose some efficiency due to that.
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Old 03-02-2012, 09:59 AM   #143
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Yea I punched it in to brewpal and 10g at 40lbs of grain = too large.

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Old 03-02-2012, 02:33 PM   #144
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Originally Posted by skeezerpleezer

I counted 15 that replied to brewing this or some variation of it, and everyone seems to have positive feedback, which is great. I am glad everyone likes it. I know I am gonna brew it again soon. This is only my 2nd attempt at cloning something from scratch, so to be this close on the first try really surprised me (1st was 3 Floyds Zombie Dust, which is damn near spot on after several attempts).

On another note, If I remember right, the 2011 new Zealand hops were harvested around late march-early April, so those having trouble finding them should be in luck soon.
Okay wait a second here. Zombie Dust clone!? Now I need that! I love zombie dust. I have never even had stone 15th I just like the idea of it. But Zombie Dust is another story can you share that recipe as well or link me to it?
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Old 03-02-2012, 06:16 PM   #145
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Its in my recipe dropdown

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Old 03-03-2012, 06:03 AM   #146
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I can't wait to brew this. I was able to score one bottle about 2 months ago, loved it, and when I went for more it was already gone. I just got my hop order in tonight.

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Old 03-03-2012, 08:22 AM   #147
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I normally wouldn't reply to this thread, but a local bar just tapped this. As in, sat on it for six months in the fridge and just now got to tapping it.

Hol-ee crap. This is just... just WAY better six months later than fresh! The hops have subdued with a still existing bitter kick... but the excellent malt bill has taken over. This is world-class stuff, right here. Bitter, chocolate, roast, a little bit of... chalkiness? Does that make sense? It makes a freaking excellent beer. I'm not super-curious of the malt bill because given the age this may be the greatest large beer I've ever had. I really hope Stone weights in on the bill, here. They've got something good they shouldn't let go for a one-off brew.

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Old 03-04-2012, 10:30 PM   #148
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I'm having trouble matching the original recipe in brewsmith. I adjusted brewsmith preset alpha percentages for Citra from 12% to 12.4% and I've triple checked amounts and addition time. I'm getting 1.095 OG, only 87.9 IBUs and 52.0 SRM. What is going on? Thanks for any help. I think it must have to do with boil time and volume. The original still says 8 gallon volume, but only 60 minute boil down to 5.5 gallon batch size. No way that much is boiled off in an hour. Brewsmith is estimating my boil volume at 7.15.

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Old 03-04-2012, 11:16 PM   #149
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It should be 90 minute boil, I updated the original post. Efficiency could be another problem with the OG being off. Not sure what I used, probably 75%.

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Old 03-05-2012, 01:19 PM   #150
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I am going to try this recipe this weekend, can't wait!

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