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Old 11-29-2011, 12:31 AM   #31
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Looking back, I did have 8% crystal in the original email, must of messed up when putting the candy sugar in or something. I updated the original post with that. Here is the email string:

From: Mitch Steele
To: Daniel Reed; skeezerpleezer
Date: Tue, 22 Nov 2011 12:35:26 -0800
Subject: RE: Stone 15th Anniversary Escondidian Imperial Black IPA

Hi Heath:

Try bumping the carafe III and the chocolate malt to 4% each. We also used a little dark candi sugar syrup in the boil.

Also, flip-flop the additions of Nelson and Pacific Jade-move the Nelson to the dry-hop and take the Pacific Jade to flameout. We made that change after the 1st batch.

Have fun brewing!

Cheers,
Mitch


Mitch Steele
Brewmaster
Stone Brewing Co.

From: Daniel Reed
Sent: Tuesday, November 22, 2011 12:24 PM
To: Mitch Steele
Subject: FW: Stone 15th Anniversary Escondidian Imperial Black IPA

…last one. Promise. I think.

Dan Reed
Brewery Tours & Promotions

Stone Brewing Company
1999 Citracado Pkwy.
Escondido, CA 9202
(760) 471-4999

“Good people drink good beer.” – Hunter S. Thompson

*
Sent: Thursday, November 17, 2011 6:14 PM
To: email
Subject: Stone 15th Anniversary Escondidian Imperial Black IPA

*
NOTE: I cut out a lot of the extra stuff I put in to shorten this post. He is the important stuff:

I was wondering if Stone would be willing to give some hints or advice on the ingredients for this.**Below is what my initial thoughts were based on the blog entry found here: The Stone Blog » Stone 15th Anniversary Escondidian Imperial Black IPA.

85% 2row
8% Cara-bohemian (sub crystal 80 if I cant find it)
3.5% Carafa III
3.5% Chocolate

Columbus at start of boil to get to around 80 ibus
Citra at 15 min left to get 20-25 ibus
2.5-3 oz Citra at flameout
2.5 oz Pacific jade dry hop
2.5 oz Nelson sauvin dry hop

Wyeast San Diego super strain, or 1056/001 fermented at 65-68
Mash around 154, try to get a final gravity around 1.025

The biggest concern is getting that wonderful roastiness that 15th has.**I am new to the black IPA brewing, so wasn't sure about my specialty grains.**Any help/comments would be greatly appreciated!**

Cheers,
Heath

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Old 12-02-2011, 04:10 PM   #32
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I cultured some yeast from a 22oz bottle of stone IPA. It is very healthy, ferments the starters well and with good flavor, and has multiplied into great quantities. I have a batch of Stone IPA fermenting with this yeast, and was wondering if anyone here had thoughts on whether the same cultured yeast would work on a batch of this 15th Anniversary Imperial black IPA?

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Old 12-02-2011, 07:34 PM   #33
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I imagine it would work fine.

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Old 12-02-2011, 07:45 PM   #34
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Isn't this recipe resulting in a bit higher that the commercial ABV?

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Old 12-02-2011, 08:25 PM   #35
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Quote:
Originally Posted by mcaple1
Isn't this recipe resulting in a bit higher that the commercial ABV?
The commercial beer is 10.8% (just checked a bottle I have in the fridge). I am hoping this drops to around 1.019 from 1.101, which would be right around 10.8%.
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Old 12-03-2011, 12:06 AM   #36
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Actually, I just got my hands on a bottle of the 15th Anniversary stuff and it looks like its bottle conditioned. i am going to see if I can culture that yeast.

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Old 12-04-2011, 03:01 AM   #37
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I adapted the recipe in post #1 from AG to extract by subbing 13 lbs light LME for the 2 row. All looks good except .... I only get to 52.3 IBUs of bitterness per Beersmith which is way off. Any thoughts?

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Old 12-04-2011, 03:04 AM   #38
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Are you doing a full boil? If not you wont get the same bitterness with the amount of hops.

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Old 12-04-2011, 04:02 PM   #39
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The recipe on page one has been changed to reflect the suggested changes in the email, correct? Has anyone brewed this one yet? My wife really loves black IPAs, and I'm thinking about making this one my first attempt at brewing one.

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Old 12-04-2011, 04:07 PM   #40
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Quote:
Originally Posted by dignifiedb View Post
The recipe on page one has been changed to reflect the suggested changes in the email, correct? Has anyone brewed this one yet? My wife really loves black IPAs, and I'm thinking about making this one my first attempt at brewing one.
Man, talk about going big or going home.

The recipe was posted following the conversation with Steele, so it should be good to go. If anybody has brewed this yet, it's still on primary or maybe bottles, so unless somebody got on it early and kegged, nobody is done yet. I could be wrong, but I'm sure someone would come back to comment if they'd tasted the finished product yet.
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