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Old 12-05-2012, 11:28 PM   #1
Jakeintoledo
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Default Techno Viking (my attempt at a Dreadnaught Clone)

Amt Name Type # %/IBU
14 lbs Pale Malt, Maris Otter (3.0 SRM)
2 lbs Amber Malt (22.0 SRM)
2 lbs Melanoiden Malt (20.0 SRM)
2.00 oz Ahtanum [6.00 %] - Boil 60.0 min Hop 4 29.3 IBUs
1.00 oz Cascade [5.50 %] - Boil 50.0 min Hop 5 12.8 IBUs
1.00 oz Cascade [5.50 %] - Boil 40.0 min Hop 6 11.8 IBUs
1.00 oz Centennial [10.00 %] - Boil 30.0 min Hop 7 18.8 IBUs
0.75 oz Simcoe [13.00 %] - Boil 20.0 min Hop 8 14.4 IBUs
1.00 oz Simcoe [13.00 %] - Boil 10.0 min Hop 9 11.5 IBUs
2.00 oz Citra [12.00 %] - Dry Hop 7.0 Days Hop 10 0.0 IBUs

Est. OG: 1.09
Est FG: 1.025 (mmmmmmmmmmmmm)

Mash in 26Qts @ 167 degrees to hit about 155 deg F for an hour.

I substituted Falconer's Flight when I couldn't get Citra. Wasn't quite as good, but close.

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Old 12-06-2012, 10:13 AM   #2
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That's 2 lb of amber malt...my god. I would nix it completely, I don't get any of that flavor in this beer and at 2 lb that flavor would dominate.

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Old 12-06-2012, 11:48 PM   #3
Jakeintoledo
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Well, that would be your loss, my man. This is my most popular beer I tap. My friends always seem to come out of the woodwork to drain this keg. it pleases both craft beer and BMC fans alike. the IBU is close to 100, but the massive malt backbone really balances it well. The Amber Malt accounts only for 11% of the grain bill.

I made another beer with too much Amber malt recently, and I know what you mean--the crusty toasty flavor of too much Amber Malt is gross. This definitely doesn't have that problem.

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Originally Posted by skibb View Post
That's 2 lb of amber malt...my god. I would nix it completely, I don't get any of that flavor in this beer and at 2 lb that flavor would dominate.
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Old 09-29-2013, 07:22 PM   #4
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My partial mash incarnation of Dreadnaught IIPA would be the following. I'd make a "light" version of this ale so my wife wouldn't pass out so often.

7.6% ABV, 99.7 IBU, OG 1.077, FG 1.019, 9.7°SRM, 5.00 gal, 90 min mash at 153°F in 3.5 qts water, 10 min mash out at 170°F with one gallon added water, Wyeast 1968 London ESB yeast, 1 week primary at 68°F, 1 week secondary at 68°F.

% Weight Type Boil Color ppg points
13% 1.50 lbs 2-Row Malt 90 min 2°L 36.0 8.10
11% 1.25 lbs Melanoidin Malt 90 min 20°L 37.0 6.94
9% 1.00 lbs Northern Brewer Gold Liquid Malt Extract 90 min 6°L 36.9 7.38
2% 4.00 oz Sugar - Corn Sugar/Dextrose (Dry) 90 min 46.0 2.30
64% 7.15 lbs Northern Brewer Gold Liquid Malt Extract 0 min 6°L 36.9 52.77
0.17 oz Irish Moss 15 Min. Boil

weight Hops form phase AA% time AAU IBU
0.50 oz US Simcoe Pellet Boil 12.3% 60 min 6.15 27
0.40 oz US Warrior Pellet Boil 15.8% 60 min 6.32 27
0.50 oz US Centennial Pellet Boil 8.5% 45 min 4.25 17
0.50 oz US Centennial Pellet Boil 8.5% 30 min 4.25 14
1.50 oz US Cascade Leaf Boil 4.5% 15 min 5.74 15
1.50 oz US Cascade Leaf Boil 4.5% 0 min 5.74

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