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Old 07-08-2010, 05:16 AM   #1
Dawggy_Stile
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Default I cloned a monster!...

Great Lakes Brewery's Lake Erie Monster that is!
With a 5 gallon better bottle sitting around empty, I gave it a shot and did my first all grain batch...a 4 gallon clone of LEM.
Checking the gravity today, the sample I took was almost half a cup. So I had one Monster left and invited a neighbor over to try it side by side and he even said its almost right on. Without the carbonation you didn't get the same mouth feel as the original, but the taste was right there..a few more days then its time to bottle.
Heres the profile:http://www.greatlakesbrewing.com/upl...ll%20Sheet.pdf
And
Heres the recipe:

Style: Imperial IPA
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 4.00 gal
Boil Size: 4.85 gal
Estimated OG: 1.092 SG
Estimated Color: 13.4 SRM
Estimated IBU: 72.1 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
7.15 lb Pale Malt (2 Row) US (2.0 SRM) Grain 60.39 %
1.19 lb Biscuit Malt (23.0 SRM) Grain 10.06 %
1.00 lb Caramunich Malt (56.0 SRM) Grain 8.44 %
1.00 oz Simcoe [13.00 %] (60 min) Hops 42.6 IBU
1.00 oz Fuggles [4.50 %] (60 min) Hops 14.7 IBU
0.50 oz Simcoe [13.00 %] (15 min) Hops 10.6 IBU
0.50 oz Simcoe [13.00 %] (5 min) Hops 4.2 IBU
0.50 tsp Irish Moss (Boil 10.0 min) Misc
2.50 lb Corn Sugar (Dextrose) (0.0 SRM) Sugar 21.10 %
3.20 gal Distilled Water Water
1 Pkgs English Ale (White Labs #WLP002) Yeast-Ale


Mash Schedule: Single Infusion, Light Body, Batch Sparge
Total Grain Weight: 9.35 lb
----------------------------
Single Infusion, Light Body, Batch Sparge
Step Time Name Description Step Temp
60 min Mash In Add 11.68 qt of water at 161.4 F 150.0 F

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Old 01-26-2011, 11:11 PM   #2
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How did this end up tasting after carbing up? This is one of my new favorite Imperial IPAs and would love to make one, but that hop character has to be there for me to want to make it since the Monster is so different from everything else I have ever tried.

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Old 01-27-2011, 12:21 PM   #3
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That link didn't work for me, but this one should get someone to the right place:

Lake Eerie Monster

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Old 06-20-2011, 02:34 AM   #4
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Any update?

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Old 06-20-2011, 12:23 PM   #5
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I had one of these and a Helios Friday night. The night became a blur.

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Old 06-20-2011, 10:11 PM   #6
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The sample before bottling it tasted very close, but after time, it lost something. Actually lost alot.
This was my first attempt at AG.
I have a friend who works for the company that does HVAC for Great Lakes and she always says she'll try to get me some Christmas Ale..I told her heck with that, get the Lake Erie Monster grain bill instead!

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Old 07-05-2011, 12:57 AM   #7
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Quote:
Originally Posted by Dawggy_Stile View Post
The sample before bottling it tasted very close, but after time, it lost something. Actually lost alot.
What do you think you lost? I'm thinking of trying an extract version of this? How close was the hop profile?

What would you change?

Cheers!
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Old 07-05-2011, 05:33 AM   #8
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Wlp 002 is wyeast 1968, aka Fuller's strain. There's a lot of talk in the British Yeast superthread regarding this yeast sucking the life outta your beer after bottling. I myself made a london porter clone which was On The Money after 2 weeks fermenting but seemed thin and lacking after 2 weeks in the bottle.

Edit: the solution seems to be cold crashing right after primary and bottling with a different yeast or just kegging.

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Old 07-05-2011, 10:45 AM   #9
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9# of grain @ 75% gets you less than 1.060, not 1.092. LEM is 9% ABV, so you're quite a bit shy on gravity. The recipes I've seen call for 15# of two row & 1.5# of 30L for 5 gl.

-d

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Old 07-05-2011, 11:05 AM   #10
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Quote:
Originally Posted by logdrum
9# of grain @ 75% gets you less than 1.060, not 1.092. LEM is 9% ABV, so you're quite a bit shy on gravity. The recipes I've seen call for 15# of two row & 1.5# of 30L for 5 gl.

-d
Would the 2.5 #'s of sugar make the difference?
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