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Old 02-02-2009, 04:34 AM   #41
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So I brewed this back in November, and it turned out great. I left it in primary for 2 weeks, then secondary/dry-hop for 2 weeks, cold crashed and kegged. After 2 weeks in the keg it was fantastic! I bottled some of it with my beergun and took it to various holiday parties, and everyone loved it. Even people who aren't big beer drinkers. In fact, some of my beer drinking friends liked it better than Stones! And after having some at stones winter storm last weekend, I agree. Anyway...here's the recipe I used....I made a 2 cup starter the day before.

15lb 14oz 2-row
14.11oz crystal 60L
14.11oz carafa III
2.75oz chinook 13%AA at 90mins
1oz Amarillo 9.5% at flame-out
1oz Simcoe 11.9% at flame out
2oz Simcoe 11.9% dry-hop
2oz Amarillo 9.5% dry-hop
WLP001

The simcoe were pellets but the asmarillo and chinook were leaf. I mashed for 70 mins at 154F. Boiled 90 mins. Recipe was calculated for 70% eff, and I hit it on the spot. OG 1.082 FG 1.018



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Old 06-30-2009, 10:20 PM   #42
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I can't seem to find Carafa III Special at my LHBS. I live in Olympia, WA and the best I could do was find a HBS in Lakewood, WA (20 min north of me) that said they had "Carafa® 500-600L." I called the shop and they had no idea if it was I, II, or III, and had no idea if it was the Special (unhusked), and had no idea what I meant by "unhusked."

The best I can find locally is the standard chocolate and black patent malts.

I am very limited on space, time, and equipment, so I've been planning to use a partial extract/partial grain.

Some other posts have suggested using chocolate malt, some have suggested cold steeping, and some have suggested using Sinamar. While it may be totally kosher as far as German purity laws, seems lame to add a color extract just for color's sake.

Anyone have any ideas? Would using chocolate malt give a drastically different flavor profile?



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Old 07-01-2009, 12:04 AM   #43
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Anyone have any ideas? Would using chocolate malt give a drastically different flavor profile?
http://www.brewmasterswarehouse.com/products/Weyermann-DeHusked-Carafa-III--0101515
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Old 07-01-2009, 12:14 AM   #44
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The 500-600°L is most likely the Weyermann Carafa III.

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Old 07-01-2009, 06:19 AM   #45
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Originally Posted by portski7 View Post
Shoulda figured the Chinook and Amarillo... used that in a Ruination clone a while ago + some magnums. And I guess Wyeast 1056 would be the winner for the yeast on this one.

So stone is pretty good about giving out recipes for their brews? I've heard tell that they wont even let out what hops are in Arrogant, so I wasn't sure if talking to them about this would work.

Thanks a bunch man!
I think it is all chinook in arrogant B from what I have read
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Old 07-01-2009, 03:53 PM   #46
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I think it is all chinook in arrogant B from what I have read
I have heard the same thing. They seem to like the 4 C's alot over in San Diego
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Old 07-01-2009, 07:51 PM   #47
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Has anyone figured out what the water should be like for this clone? It is hoppy yet darks. I am guess Ca should be added by way of chalk compared to gypsum which will also add hardness, then either a little gypsum or epson salt to bring up the sulfates to bring out the bitterness.


Does anyone have rough numbers that they brewed this with and turned out good?

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Old 07-12-2009, 12:17 AM   #48
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After having this on tap at Stone, some time ago, I swore I would brew it at some point. That "some point" is now!

When I was at stone that time, they said that they shot to make their water like London. I didn't think to ask whether or not that was for all their beers, but I wouldn't be surprised.

Of course, that beer had been aged for 2 years before I had it. I don't know if I'll be able to hang on to mine for that long!

I did substitute Marris Otter for the pale, which will be a bit of a change...but for the better I suspect!

I'll post the results, along with the water profile I went with, once I've settled on everything.

Cheers,

Mike

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Old 07-12-2009, 12:34 AM   #49
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I have heard the same thing. They seem to like the 4 C's alot over in San Diego
The watch The View in San Diego?

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Old 07-12-2009, 06:27 PM   #50
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Has anyone figured out what the water should be like for this clone? It is hoppy yet darks. I am guess Ca should be added by way of chalk compared to gypsum which will also add hardness, then either a little gypsum or epson salt to bring up the sulfates to bring out the bitterness.


Does anyone have rough numbers that they brewed this with and turned out good?
I've never brewed this, but I have heard that Stone uses city water that is pretty much just stripped of the chloromine that they use in the water around here.

I just got my report mailed to me from the county and the numbers are as follows for North County San Diego 2008 study:

Chloride: 95.9
Sulfate: 192
Sodium: 86.7
Total Hardness: 241

They don't seem to list some of the other elements for the 2008 survey, but the numbers for the 2007 one are as follows:

Calcium: 35.6
Carbonate: 0*
Chloride: 88.9
Magnesium: 17.4
Sodium: 79.7
Sulfate: 167
Bicarbonate: 127
Total Alkalinity (as CO3): 105
Total hardness: 220

*what's up with the CO3 being 0? If I understand it correctly, the molecules split apart into ions in the presence of water, which, if that is the case, how can you have a "Alkalinity - Total as CaCO3" of 105, Bicarbonate of 127, and a Total Hardness (I'm of the understanding that this impacts the CO3 content as well) of about 220.

I asked this question on a thread in here, but never recieved an answer, so it's still a misery for me on how to adjust water, do I have to add a crapload of carbonates or what?

Anyway, the tables are here (Stone is in the Miramar treatment area):
http://www.sandiego.gov/water/quality/pdf/waterqual08.pdf
http://www.sandiego.gov/water/quality/pdf/waterqual07.pdf
http://www.sandiego.gov/water/quality/pdf/tbl6.pdf


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