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Old 03-08-2010, 08:09 PM   #11
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Originally Posted by BBKing View Post
That pretty much sounds friggin awesome
Of course I haven't tasted it yet, but here is the recipe...I don't think it takes a brainiac to figure it this is going to be tasty.
9.5 oz of hops, 8.5 oz of which added 30 minutes or later into the boil.


Amount Item Type % or IBU
15.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 89.50 %
0.50 lb Cara-Pils/Dextrine (2.0 SRM) Grain 2.98 %
0.50 lb Caramel/Crystal Malt -120L (120.0 SRM) Grain 2.98 %
0.38 lb Munich Malt - 20L (20.0 SRM) Grain 2.27 %
0.38 lb Victory Malt (25.0 SRM) Grain 2.27 %
1.00 oz Summit [18.00 %] (60 min) Hops 48.8 IBU
0.50 oz Chinook [11.50 %] (30 min) Hops 12.0 IBU
0.50 oz Cascade [5.40 %] (30 min) Hops 5.6 IBU
0.50 oz Cascade [5.40 %] (15 min) Hops 3.6 IBU
0.50 oz Chinook [11.50 %] (15 min) Hops 7.7 IBU
0.50 oz Williamette [5.50 %] (15 min) Hops 3.7 IBU
0.50 oz Williamette [5.50 %] (10 min) Hops 2.7 IBU
1.00 oz Cascade [5.40 %] (10 min) Hops 5.3 IBU
0.50 oz Chinook [11.50 %] (10 min) Hops 5.6 IBU
0.50 oz Williamette [5.50 %] (5 min) Hops 1.5 IBU
0.50 oz Cascade [5.40 %] (5 min) Hops 1.5 IBU
1.00 oz Chinook [11.50 %] (5 min) Hops 6.2 IBU
1.00 oz Williamette [5.50 %] (0 min) (Aroma Hop-Steep) Hops -
0.50 oz Cascade [5.40 %] (0 min) (Aroma Hop-Steep) Hops -
0.50 oz Chinook [11.50 %] (0 min) (Aroma Hop-Steep) Hops -



Beer Profile


Measured Original Gravity: 1.075 SG
Bitterness: 104.2 IBU
11.5 SRM


I am going to add 2# corn sugar incrementally to the fermenter...this will put the "actual" OG up to around 1.090.

1.090 OG + 100 IBU = yummy.
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Old 03-14-2010, 06:48 AM   #12
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I just thought I would provide an update, I took a gravity reading today....I pitched on the pacman cake. OG= 1.091......current FG = 1.014.... we are looking at %10 ABV and 100 IBU......I tasted a small sample and it was a delight. I think the low fermentation temp, 62-64 degrees, is making for an amazingly smooth and clean ale.

i will keep updating everybody on this brew, but I am about two weeks from bottling. No dry hop planned.

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Old 05-28-2010, 01:25 PM   #13
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I just thought I would provide an update, I took a gravity reading today....I pitched on the pacman cake. OG= 1.091......current FG = 1.014.... we are looking at %10 ABV and 100 IBU......I tasted a small sample and it was a delight. I think the low fermentation temp, 62-64 degrees, is making for an amazingly smooth and clean ale.

i will keep updating everybody on this brew, but I am about two weeks from bottling. No dry hop planned.
Hahaha, no dry hop needed! Would you like some beer with your hops?
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Old 05-28-2010, 02:08 PM   #14
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Hahaha, no dry hop needed! Would you like some beer with your hops?
Actually, looking back I think I would dry hop it! Hahahah

Seriously though, I have 25 of these beers left and as they age, they just get better....softer and more dangerously smooth. The intense late hop additions give it this floral/citrus flavor that just keeps getting better. I will likely brew this beer again, with magnum, centennial and chinook......just to switch it up.

When I serve it now, I simply call it Imperial Pale Ale...and I serve it at cellar temp...my mouth is watering just thinking about it!
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Old 05-28-2010, 02:11 PM   #15
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I don't see a problem with either, actually. I've never used the pacman strain, but I've had pretty good success pitching on yeast cakes in the past.

FWIW, I once had a single pack of Nottingham take an IIPA from 1.090 to 1.008. If you're going to go with the Notty, I'd recommend 2 packs for anything over 1.070.

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Old 05-28-2010, 02:21 PM   #16
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I don't see a problem with either, actually. I've never used the pacman strain, but I've had pretty good success pitching on yeast cakes in the past.

FWIW, I once had a single pack of Nottingham take an IIPA from 1.090 to 1.008. If you're going to go with the Notty, I'd recommend 2 packs for anything over 1.070.
Nottingham is amazing. I recently pitched two packs of notty in a 1.075 IPA...in two days it was down to 1.013...I mashed at 154 so I expected it to finish higher than that..but it is perfect!

The pacman yeast cake just went to town on this IIPA, the beer turned out great. Personally, I have found that with the pacman yeast, the beers need a little extra conditioning time for a slight leathery/medicinal flavor to go away.
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Old 05-28-2010, 02:27 PM   #17
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Originally Posted by permo View Post
Actually, looking back I think I would dry hop it! Hahahah

Seriously though, I have 25 of these beers left and as they age, they just get better....softer and more dangerously smooth. The intense late hop additions give it this floral/citrus flavor that just keeps getting better. I will likely brew this beer again, with magnum, centennial and chinook......just to switch it up.

When I serve it now, I simply call it Imperial Pale Ale...and I serve it at cellar temp...my mouth is watering just thinking about it!
I appreciate you posting the recipe. I may copy it. N. Dakota is too far to drive to beg for a glass!
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Old 05-28-2010, 02:32 PM   #18
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I appreciate you posting the recipe. I may copy it. N. Dakota is too far to drive to beg for a glass!
The recipe looks really complicated, but it really isnt. Once you measure out your hops and put them into containers, it isn't so bad.

For the bittering, any high AA hop will work...I am going to use Magnum next time...cause that is what i have on hand!
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Old 05-28-2010, 03:57 PM   #19
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Originally Posted by permo View Post
The recipe looks really complicated, but it really isnt. Once you measure out your hops and put them into containers, it isn't so bad.

For the bittering, any high AA hop will work...I am going to use Magnum next time...cause that is what i have on hand!
I hear ya. I just bought a pound of Bullion. It is a solution in search of a problem!
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