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Old 02-17-2010, 01:18 AM   #21
MonkeyWrench
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Haha, guess those where leading questions huh? Sounds like you have a pretty good handle on this.

As far as the 30 min deal, I think a 30 min addition is pontless. You really don't get much, if any, flavor and aroma and have not given it enough time to extract all potential bitterness.

I don't think he meant that you need to boil for 30 min to get any bitterness, just that after 30 min, the flavor and aroma profile is destroyed. That's how I read it anyway.



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Old 02-17-2010, 01:29 AM   #22
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Quote:
Originally Posted by KiltedCorpse View Post
Haha, guess those where leading questions huh?

Leading questions? Perhaps.

I just wanted to start a discussion on something I thought was pertinent to the discussion.

Have you seen the recipe for Jamil's Evil Twin? I have never tried it, but I want to. I have heard nothing but good reviews. Anyway, all the hops are late addition, which makes it an interesting recipe...to me at least. It got me started on researching this topic more and more.

Ingredients for 6 U.S. gallons (23 liters)

Target Original Gravity: 1.066 (16.21 Plato)

Approximate Final Gravity: 1.016 (4.08 Plato)

Brewhouse Efficiency: 70%

Anticipated SRM: 17

Anticipated IBU: 23.8

Anticipated ABV: 6.66%

Wort Boil Time: 90 minutes

12 lb (5.44 kg) British Pale Malt 3L

1 lb (0.45 kg) Crystal 40L

1 lb (0.45 kg) Munich Malt 8L

0.50 lb (0.22 kg) Victory Malt 25L

0.50 lb (0.22 kg) Crystal 120L

0.25 lb (0.11 kg) Pale Chocolate Malt 200L

0.5 oz. (14 g) Centennial pellet hops, 10% alpha acid (20 min.) (6.4 IBU)

0.5 oz. (14 g) Amarillo pellet hops, 7% alpha acid (20 min.) (4.5 IBU)

1 oz. (28 g) Centennial pellet hops, 10% alpha acid (10 min.) (7.6 IBU)

1 oz. (28 g) Amarillo pellet hops, 7% alpha acid (10 min.) (5.3 IBU)

1 oz. (28 g) Centennial pellet hops, 10% alpha acid (0 min.) (0 IBU)

1 oz. (28 g) Amarillo pellet hops, 7% alpha acid (0 min.) (0 IBU)

Extract with specialty grains option: Using liquid malt extract, replace English Pale Malt with 8.75 lbs (3.97 kg) pale malt extract. Replace the Munich malt with 0.75 lbs. (0.34 kg) Munich malt extract. Using dry malt extract, replace English Pale Malt with 7 lbs (3.17 kg) pale malt extract. Replace the Munich malt with 0.50 lbs. (0.22 kg) Munich malt extract.

Yeast: A clean neutral yeast that attenuates in the mid-seventy percent range is perfect. White Labs WLP001 or Wyeast 1056 American Ale are excellent choices. A good dry yeast option is Fermentis Safale US-56. Ferment at 68F (20 C).

Directions: Single infusion mash at 154F (68C) using a ratio of 1.3 quarts water to 1 pound of grain. While you could go with a shorter boil, the 90 minute boil enhances the blood-red color. It also adds a touch more melanoidin and caramel notes. Cool the wort quickly after the last hop addition to retain as much hop aroma as possible. Optionally, dry hop with more Centennial or Amarillo if you’re a real hop monster. Carbonate to no more than 2 volumes and serve at 45 to 55 F (7.2 to 12.8 C).


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Old 02-17-2010, 02:03 AM   #23
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Absolutely. Jamil's Evil Twin is one I have plugged into BeerSmith and saved for future use.

It will be brewed in the next couple months.

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Old 02-17-2010, 02:32 AM   #24
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I too am a newb and did that with my second batch - Vanilla Porter. I just got a screen for my funnel to help stop me from the next debacle. As with my beer, we cheated the system with a nylon steeping bag on the siphoning step. Limited the debris...what we sampled was good...soon to know how the carbonated/bottled beer tastes. It should be ready in a week or two. Good luck with future brews!! As long as we are enjoying the hobby, guys like us need to enjoy our mistakes.

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