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Old 06-21-2012, 08:26 PM   #8301
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I am more than likely going to brew. If I do, it will be on Saturday and I will be brewing up a Smoked-Peppercorn-Stout aged on medium toast french oak and fortified with Captain Morgan's Black Spiced Rum. I call it "The Loose Cannon". It should have an OG of 1.070-1.075 depending on efficiency.

This will be a 7 gallon batch and it is for 2 separate competitions, 1 being Pirate themed and the other a "never before brewed stout" comp. Nothing like killing 2 comps with 1 ale!
That sounds absolutely delish!! Care to share the recipe?

I'll be doing up 5 gal of extract cream ale, probably tomorrow evening as we'll be doing some grilling with friends on Saturday.
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can i drink this? I mean. Im gunna. But is it fine?
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it's not a barley wine. it's an ale.
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Have you seen the price of ketchup lately? And I'm not talking Heinz.
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Old 06-21-2012, 08:34 PM   #8302
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Doing a cream ale this weekend. Not my type of beer but now that I have room for 3 corny's, I have to have something others can enjoy besides dark and heavy beers. And, it's summer time, grass needs to be cut and it's hot out there. This will cool me down too!

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Old 06-21-2012, 09:19 PM   #8303
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That sounds absolutely delish!! Care to share the recipe?
No prob. This is 100% untested and experimental. If anyone makes this before I post up the tasting notes you are on your own... Ye been warned!

The Loose Cannon

7 gallons
OG 1.070-1.075 / 70%-75% eff
FG: No idea
SRM: 38ish (prob more with the rum addition)
IBU: Low
Yeast: S-04
ABV: Over 8% I am sure…

Pale malt 2-row – 15 lbs
Cara pils – 1.7 lbs
Roasted - 1 lbs
Rauch malt -1 lbs
Bonlander munich – 12 oz
Briess smoked – 8 oz
Choc malt - 8 oz
Barley flaked – 5 oz
Debittered black pat – 3 oz
Weyerman dehusked carafe III – 2.5oz


.50 oz admiral @ 90

1.25 oz Ground pepper corns @ 15 and 0
Irish moss @ 15

Primary for 3-4 weeks.
Age 4oz medium toast French oak chips in Captain Morgan Black spiced rum during primary, use just enough to keep oak chips covered, topping off as needed. Drain Rum from chips (I plan to drink mine in shots or bottle it to do as shots with the ale) and add oak chips to secondary, add what is left of 750 ml bottle to secondary.

My secondary is the serving keg so when this is oaked just past where I can taste it, I will bottle it and let the oak fade a bit/blend/meld. I also force carb FWIW.
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Old 06-21-2012, 09:22 PM   #8304
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Hoping to squeeze in a brew in celebration of 2 years no evidence of disease this Friday. 3 more and I will be officially Cancer Free!

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Old 06-21-2012, 09:54 PM   #8305
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Hoping to squeeze in a brew in celebration of 2 years no evidence of disease this Friday. 3 more and I will be officially Cancer Free!
Hell yeah! Keep it up!
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Old 06-21-2012, 10:01 PM   #8306
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No prob. This is 100% untested and experimental. If anyone makes this before I post up the tasting notes you are on your own... Ye been warned!
Awesome, thanks bro!

I'm gonna plug this into BeerSmith and tweak it down to a ~3 gal batch. Sounds like it could be really, really nice. Sounds like it'd be a great beer for those cold winter nights!! But when I showed the wife your recipe, she said "Oh gawd, sounds like if I drank something like that, it'd put hair on my chest." More for me, which is the point!!!
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can i drink this? I mean. Im gunna. But is it fine?
Quote:
Originally Posted by yeoitsmatt View Post
it's not a barley wine. it's an ale.
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Originally Posted by bottlebomber View Post
Have you seen the price of ketchup lately? And I'm not talking Heinz.
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Old 06-21-2012, 10:29 PM   #8307
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Planning on brewing up a RyePA this weekend and bottling up a lil' sumpin' clone. Celebrating a kids free month with my wife as all the kids are at camp for the next 4 weeks !!! Woo hoo!

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Old 06-21-2012, 11:07 PM   #8308
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Got the starter going for a Düsseldorf Alt that I'll probably brew on Sunday. This will be my second run through on my eHERMS. FG sample I pulled when kegging my Centennial Blonde from the Labor Day weekend has me optimistic that I am capable of brewing awesome all grain beer. I'm pumped for the Alt after spending a semester of college in that area of Germany. I was a bit south of Düsseldorf, and Kölsch was the local beer, but I loved both. My friends from Köln think this way about Alt:

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Old 06-22-2012, 01:40 AM   #8309
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Gonna try Sherie's Summer Shandy recipe this weekend

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Old 06-22-2012, 02:45 AM   #8310
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I'm gonna be brewing up my first all grain batch on my brand new kettle. It's also the first recipe I've designed. I have a good feeling about this. I've been watching the videos and reading the tutorials. All that is left is to pick up one or two parts for the ball valves tomorrow and away I go.

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