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Old 08-14-2010, 11:13 PM   #201
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Option 4, just wait. It's worth it.

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Old 08-18-2010, 06:32 AM   #202
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I used a very similar recipe. No dextrose but still ended up with a bit over 9%. I had to use carafa II though.

It still turned out amazing. Did a blind taste test with SSR and 4/5 liked mine better. Although I will say that it is probably because mine was fresher. Nowhere near as much hop flavor and aroma when it's been sitting on bevmo's shelf for a few months

I noticed before some people were talking about adding black patent at the end of the mash. Is this normal for some malts? I've always just milled everything together and thrown it in to the mash at the same time.

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Old 10-07-2010, 04:57 PM   #203
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I'm a bit new with the whole liquid yeast deal... is a starter necessary for this one? I plan to use WLP007.

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Old 10-07-2010, 05:57 PM   #204
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Quote:
Originally Posted by Grinch View Post
I'm a bit new with the whole liquid yeast deal... is a starter necessary for this one? I plan to use WLP007.
Absolutely.
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Old 10-30-2010, 06:32 PM   #205
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Wanted to post a quick update. I finished off a keg of the recipe using black patent and I just started drinking my second iteration using the correct carafa III version. Surprisingly the black patent recipe was really good and a hit. Definitely was on the bitter end of things but very much enjoyed. On the other hand the new carafa III version is in a class of its own. Its perfectly balanced and smooth. For anyone finding themselves running into that same ingredient issue I would recommend holding off and using the carafa III if you are only going to make one version of this.

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Old 11-04-2010, 06:28 PM   #206
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I'm about 2.5wks into this clone, using Gritsack's recipe (from pg 18). I used Beersmith to convert to partial mash, and ended up using 9.5lbs pale LME, 4lbs 2-row, and only .9lbs each of the specialty grains, and used Rogue Pacman yeast (2L starter). I also ended up pitching at 1.100 to give it some extra kick, so it's only about 4.25-4.5 gals. Next time I'll scale this to give me 5.5-6 gals.

I have yet to dry hop it, but I tasted it the other day (2 wks in), and it tastes very very good, and quite similar to the real deal. It tastes like the Simcoe is stronger on the original, and a tad bit more malt backing (I used dehusked Carafa III for the entire mash period), but it's still a great beer. I'll report back when I've finished dry hopping and it's carbed and in the bottle (3-4 wks).

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Old 11-04-2010, 06:51 PM   #207
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This beer have become a house favorite and will definitely stay in my regular rotation. The last two 5 gallon batches have gone down fast.

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Old 11-04-2010, 06:52 PM   #208
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I have been making this recipe for a year or so now.
Heavenly Scourge Black IIPA

Ingredients
Grains
15.50 lb Pale Malt (2 Row) US (2.0 SRM) Grain 88.57 %
1.00 lb Carafa III (525.0 SRM) Grain 5.71 % (last 10 mins of mash)
1.00 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 5.71 %
Hops

3.00 oz Magnum [14.00 %] (60 min) Hops 110.4 IBU
2.00 oz Amarillo Gold [8.50 %] (1 min) Hops 1.9 IBU
0.50 oz Centennial (8-Paws) [8.80 %] (0 min) Hops
2.00 oz Centennial (8-Paws) [8.80 %] (Dry Hop 5 days) Hops
2.00 oz Amarillo Gold [8.50 %] (Dry Hop 5 days) Hops
Other
1 Whirlfloc Tablet (Boil 15.0 min) Misc
1 Pkgs American Ale (Wyeast Labs #1056) [Starter 1500 ml]


Beer Profile
Est Original Gravity: 1.080 SG
Est Final Gravity: 1.019 SG
Estimated Alcohol by Vol: 8.01 %
Bitterness: 112.3 IBU
Calories: 369 cal/pint

Mash Profile
Total Grain Weight: 17.50 lb
Mash at 154.0 F for 60 min

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Old 12-31-2010, 03:21 PM   #209
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Mine will be 2 weeks in the primary tomorrow. I basically followed a half batch of this recipe:

http://tastybrew.com/newrcp/detail/394

I'm wondering if I am too low on hops though. I added the 2.5 chinook and the 1 Amarillo and 1 Simcoe during the boil as described. However, for the dry hop, it is only calling for 1 oz each of Amarillo and Simcoe. That is what I bought at the HB store, but I don't have a way of getting anymore in the next week. I was planning to follow the recipe to a tee, but I'm thinking it's going to be less hoppy than the true SSR. I actually have plenty of extra chinook and centennial. I'm wondering if I should toss some of that in the secondary in addition to the A&S?

Anyone have any comments on my plan? I guess my options are:

1.) Leave it alone and do it as I planned per the tasty brew recipe.
2.) Add extra centennial or chinook (I also have 4 oz magnum and 1 oz perle if wanted to delay my next brew)
3.) Dry hop for longer than 1 week in the secondary. (maybe this will impart more hops flavor.

Either way, my original plan was to run as written, and then tweak it based on how the first batch came out. So far, my OG and mash temps were right were I expected them to be. I'm thinking this will be great either way!

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Old 12-31-2010, 03:36 PM   #210
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I say go with option 1. It will be great.

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