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Old 03-15-2010, 03:55 PM   #11
sirsloop
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well... post up your recipe and what OG you think you hit. Its pretty easy from the ingredients to calculate the OG.

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Old 03-15-2010, 04:20 PM   #12
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Quote:
Originally Posted by sirsloop View Post
I did a 1.200 partial. 22.5% ABV
... WHAT? Tell me more about it, I'm really curious. Taste? Drinkability? Time in conditioning? What yeast did you use?
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Old 03-15-2010, 04:22 PM   #13
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Ugh. I was afraid someone would ask that...it is with a great deal of intrepidation that I submit this:

6.6 lbs Briess CBW Pure Malt Extract, Bavarian Wheat, Liquid Malt Extract, Non-Diastatic, Unhopped
1 lb Brewer's Best Light Candi Sugar (during boil for 20 minutes)
0.5 lb Instant oatmeal, precooked (steeped in bag for 45 min @ 150, before Malt)
2 oz Styrian Goldings Hops
0.75 oz Brewer's Best Coriander Seed (Coriandrum sativum)
0.5 oz Brewer's Best Bitter Orange Peel (Aurantium amarae pericarpium)
0.5 oz Tettnanger Hops
<0.25 oz (5 g) dry chamomile (equal to 5 tea bags of pure chamomile)
1 Tbs white flour
1 teaspoon Irish Moss
White Labs Belgian Wit Ale Yeast WLP 400 yeast

I was going to leave out the Candi sugar, but then I thought it best to follow the recipe as is...

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Old 03-15-2010, 04:38 PM   #14
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That one should be fairly low, around 1.050-1.060 if I had to take a quick guess. To put it into perspective, my recipe required 13.3 lbs of DME and a lb of sugar.

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Old 03-15-2010, 04:50 PM   #15
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I appreciate that. Know what? I was very angry and flustered when I took the hydrometer reading (I took it inside the carboy because I forgot to sterilize the test tube, and any means of filling it, so I was pissed at myself already), and I think I just plain misread the hydrometer in my haste. See, I boiled the sugar and hops for 20 minutes instead of 10, and little mistakes like that go up my nose jagged, especially after a lot of research and prep work to AVOID such things, not to mention I was distracted by my preoccupation with waiting for my basement to flood (which it never did). It doesn't take long for the big rolling snowball of self deprecation to gather speed and suck up more material from the hill of despair and take everything with it into hell.

I'll let you know. Thanks for your time, everybody.

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Old 03-15-2010, 04:58 PM   #16
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Rob-O. you have to realize that extract doesn't always mix well with the rest of the water and will settle on the bottom of the brew pot or carboy. if you draw your sample from the bottom it will be much higher than what it should be. conversely if you drew from the top it would be much lower than expected.

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Old 03-15-2010, 05:22 PM   #17
sirsloop
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Did you make 5 gallons of beer? That recipe could vary from wild to mild if you did 2.5 gallons vs 5 vs 10 gallons.

Read away!
http://www.homebrewtalk.com/f13/1-20...e-iipa-100549/

Its very sweet, very bitter, very aromatic. Its pretty much everything times like 4-5. The alcohol is certainly noticeable, but most people guess 10-12% when you ask them. I suppose you could drink one pint of this stuff, but you would probably be real buzzed. Its more for putting in a snifter and sipping away for a while. While its not EXACTLY "extract"... its around a 2row 10% malt bomb plus 12.5lbs of dextrose, simcoe, warrior, and amarillo. The malt was fermented with US-05 and Nottinghams, the dextrose was fermented down with WLP099 super high gravity until it stopped attenuating.

__________________
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~
~~~~~~~~~~~___//_ ____________________________~~~~~~~~~~~
~~~~~~~~~_/ [][]| | /```\/```\/```\/```\/```\ |~~~~~~~~~~
~~~~~~~_/_______| |____NOW TRIPLE HOPPED______|~~~~~~~~~~
~~~___/[_]| 00 /| | \,,,/\,,,/\,,,/\,,,/\,,,/ |~~~~~~~~~~
~~|___|___|___/_| |___________________________|~~~~~~~~~~
~~|=(*)[________]==(*)(*)=| \________/=(*)(*)=|~~~~~~~~~~
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