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Old 03-26-2012, 08:00 PM   #1
othevad
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Default Oh God... It burns.

Hey guys.

So I f***ed up. Big time.
17 days ago, I brewed a batch of an Imperial IPA that I concocted the recipe for. I still have some crystal at home of which I was supposed to add 1.5lbs of it along with the 14 lbs of base malt I bought at the store.
Well, I just went to the fermenter to take out a sample and said to myself
"self, this looks really really light in color"
I took a sip and it has a vodka burn to it.
The fermentation took it down from about 1.088 to 1.009
Needless to say it's strong.
But there's only a 1/2 lb of non base malt in it from the stuff I added at the store.

Is there any way to save this? Can I make a tea of crystal malt and add it to tame it down or something. I'm assuming not.
Right now, it's sort of like a Imperial SMaSh recipe.
Except with 6 oz of assorted hops so ... actually it's not at all like that.

Oh the panic *_*
Dave

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Old 03-26-2012, 08:07 PM   #2
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Oh yeah.
I didn't write the main part. I forgot to add the 1.5lbs of crystal I had at my house.

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Old 03-26-2012, 08:10 PM   #3
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It sounds like you have some fusel alcohols, what temp did you ferment it at?

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Old 03-26-2012, 08:13 PM   #4
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Normal temps. Used a chiller and everything. Sat in the fermenter between 62 and 70 degrees. I'm kind of exaggerating the burn, but it feels like there's no maltiness to counter the high alc % in the brew atm.

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Old 03-26-2012, 08:19 PM   #5
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You could steep the crystal malt, boil it briefly, chill, and then add to the fermenter if you really want to.

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Old 03-26-2012, 08:24 PM   #6
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That's kinda what I was figuring since the sugars in the caramel are unfermentables, but I wanted to make sure. Not sure if I'd make it worse or better.

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Old 03-26-2012, 08:28 PM   #7
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first thing you wanna do is head over to Dave's Bar and Grill and have a beer...

then... you could try to the whole crystal tea deal but I would just dry hop the holy hell outta it and give it some aroma to knock down the hot.

I think that would be bettah than the cyrstal tea idea cause with that, then you gotta referment. Nah... rack it off the yeast into a secondary, let it sit for a month to cool off a little and then dry hop the hell out of it.

it'll be ai-ree

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Old 03-26-2012, 08:31 PM   #8
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In the future I would really recommend adding some Munich or Vienna to your recipes. They add a nice toasty/biscuity depth that crystal malts don't add.

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Old 03-26-2012, 08:31 PM   #9
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I don't do a lot of crystal in my DIPA. Sounds like you need more hops!

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Old 03-26-2012, 08:33 PM   #10
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10.88% ABV if those numbers you gave are correct. Wow. What yeast did you use? most yeasts don't attenuate over 80%, I'm surprised it went down that low.

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