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Old 11-10-2012, 05:54 PM   #231
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Skeezer if I add the extract later in the boil doesn't that effect hop utilization? Does it matter? I usually use LME hence why the 12# oh and could I just use another .5 lbs of candi sugar or is there a better simple sugar to use?
It will make the utilization better, but at 102 ibus, it wont really matter. You cant taste any more than that anyway. That said, if you go that route you could probably scale back the bittering addition.

You could use table sugar.
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Old 11-24-2012, 07:30 PM   #232
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I think this is the best beer recipe I have ever made. I am now looking forward to using it as a base for oak aging variations. I would also like to take this recipe even bigger up to like 15% or so would be cool. This beer was amazing fresh and amazing aged. I only have one bomber left and I am ready to make more! Thanks again to Skeezer for his amazing clone recipes! Do you have one for Bourbon County Stput by chance?

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Old 11-24-2012, 07:42 PM   #233
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No BCBS, but i would like to try. The next time i get a new (freshly used) whiskey barrel i may give it a shot.

I do have 3 bottles of Scotch barrel aged Stone 15th left. They sold some at the brewery after their 16th anniversary party this year. Drank one a few weeks ago at Surly Darkness Day. It was very good.

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Old 11-24-2012, 08:01 PM   #234
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Old 11-24-2012, 09:21 PM   #235
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Wow! I am jealous. Darkness and barrel aged 15th! You must be in heaven.
I had the Cognac barrel aged Dark Lord with Aneho Guajillo Chilis yesterday and that was amazing.

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Old 11-24-2012, 10:36 PM   #236
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Nice! I haven't had that or vanilla. Someone did crack a Cognac and a Bourbon at the hotel after Dark Lord this year. Both were fantastic . (I have had a pretty good year in beer events this year

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Old 11-29-2012, 12:55 AM   #237
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So I thought I would just weigh in on this recipe again.

From first hand experience, with a fresh tapping from Stone, this recipe is dead-on! To me, this is BEER. Big, Bold, flavorful. I've been brewing for five years, and with all the available options, I've never brewed the same beer twice... except for this recipe. It's that awesome!!

I have also entered this recipe in several competitions and received very good scores and took silver in the Hoppy Halloween 2012 Chalenge!


Many thanks for posting this recipe. It is permanently in my pipeline. Right now I'm down to one case, and it's making me nervous.

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Old 11-29-2012, 03:54 PM   #238
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Quote:
Originally Posted by jmtwo
So I thought I would just weigh in on this recipe again.

From first hand experience, with a fresh tapping from Stone, this recipe is dead-on! To me, this is BEER. Big, Bold, flavorful. I've been brewing for five years, and with all the available options, I've never brewed the same beer twice... except for this recipe. It's that awesome!!

I have also entered this recipe in several competitions and received very good scores and took silver in the Hoppy Halloween 2012 Chalenge!

Many thanks for posting this recipe. It is permanently in my pipeline. Right now I'm down to one case, and it's making me nervous.
So you stuck with the OP recipe? May use Notty for this instead of S05. Also, can I sub in table sugar for candi sugar? Expensive enough already
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Old 11-30-2012, 03:50 AM   #239
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The OP is the recipe. The Candi sugar is the dark kind not the clear kind so I think it is quite necessary. I used WLP 090 re pitched from a pale ale batch and it turned out amazing so I highly recommend that.

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Old 11-30-2012, 02:22 PM   #240
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the Dark Candi sugar does impart some flavors (see a lot of belgian beers). That said, I am sure it would be a good beer without it, just a slightly different flavor.

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