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Old 06-12-2013, 03:14 PM   #281
robthebrewer
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I got this brewed yesterday everything went good, over shot my volume a little bit = 2hr boil. The only grain I changed from your recipe I used carafa 2 special instead of carafa 3 & I used your suggestion and used 1.75 oz pacific jade at flame out.
My SG 1101 Pitched onto a California 001 yeast cake & air lock bubbling 1.5 hr later.

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Old 06-12-2013, 06:07 PM   #282
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I'm very interested in this recipe. I will add this to the brewing schedule and let you know how this turns out. I plan on bottling half of it and kegging the other half. I owe my buddy a case for the great deal he gave me on his chest freezer and he loves high ABV hoppy beers. This can't miss!

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Old 06-13-2013, 03:34 AM   #283
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Just tapped the keg that I blended and dry hopped in the keg. Turned out better than I expected. This could be trouble.

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Old 06-25-2013, 05:56 PM   #284
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Just racked my brew onto 2oz Nelson Sauvin Gravity after 14 days in the primary 1018 Looks like 11.1%.
Planning to let the dry hop go for 7 days unless there are any recomendation out there to go longer ?

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Old 06-26-2013, 06:18 PM   #285
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I would do a 5 day dry hop, not 7 or more

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Old 06-28-2013, 11:35 AM   #286
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5 day dry hop it will be . Looking forward to getting this brew kegged
Thanks

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Old 06-29-2013, 01:40 AM   #287
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Just my two cents but I dropped 3 oz. of Nelson Savin in a hop bag and suspended it in my keg and left it. Bout half way through the keg and its delicious

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Old 07-01-2013, 04:52 PM   #288
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I scaled this up to a 7.5 gallon batch. My plan is to bottle a case for a friend and keg the rest. 7.5 gallons of water, 20 lbs of 2-row, 2 lbs of Crystal 80, and a pound each of chocolate and carafa III *barely* fit in a 10 gallon igloo cooler FYI.

Unfortunately I only have an 8 gallon kettle so I'm going to collect 7.5 gallons of wort in the main kettle and do all the hop additions there. I'll boil the rest on the kitchen stove and mix them together during chilling and then into the fermenter.

I hope this works!

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Old 07-01-2013, 08:41 PM   #289
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Has anyone that brewed this amazing recipe considered scaling it down to a regular Black IPA ABV? Say 6% or so? I love this recipe, just wondering if it is possible to get a similar flavor profile, albeit subdued of course, while lowering the ABV to a more quaffable range. What I think is most unique about this recipe is the use of the candi syrup, then the unique and great hops or course. I am considering cutting the grain values proportionately while maintaining similar percentages and raising the mash temp to not dry it out too much. Thoughts?

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Old 07-02-2013, 12:23 AM   #290
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Just brewed 7.5 gallons of this monster today. OG was 1.099 so I was only .03 points off. That's darn good considering my mash tun was *full*. Can't wait to taste this one!

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