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Old 02-22-2012, 05:07 PM   #21
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Slated to do two batches loosely based off of this recipe (see above). Should be awesome!

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Old 02-28-2012, 07:53 AM   #22
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Okay, brewed this last Saturday. Everything went great, nailed my gravity numbers at 86% efficiency. The Pacman starter worked extremely well with a very short lag time (~5-6 hours). Everything went flawlessly. Brewed this at a buddy's house across the state, so the only potential problem was a little sloshing around on the way (better yeast attenuation...? Hope there really exists a "blanket" of CO2 above my wort). Anyways, happily fermenting in my spare bedroom at 66 degrees.

Cannot wait to see how this turned out. It came out more a very dark brown, not as "black" as I thought it might turn out. Had a few examples of black IPA, including Dogzilla's Black IPA and Stone's Sublimely Self Righteous. Both were fantastic.

Will let you know in a month or so the end result.

Ryan M.

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Old 02-28-2012, 02:45 PM   #23
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Okay, brewed this last Saturday. Everything went great, nailed my gravity numbers at 86% efficiency. The Pacman starter worked extremely well with a very short lag time (~5-6 hours). Everything went flawlessly. Brewed this at a buddy's house across the state, so the only potential problem was a little sloshing around on the way (better yeast attenuation...? Hope there really exists a "blanket" of CO2 above my wort). Anyways, happily fermenting in my spare bedroom at 66 degrees.

Cannot wait to see how this turned out. It came out more a very dark brown, not as "black" as I thought it might turn out. Had a few examples of black IPA, including Dogzilla's Black IPA and Stone's Sublimely Self Righteous. Both were fantastic.

Will let you know in a month or so the end result.

Ryan M.
Awesome! can't wait to hear about it. as for it looking brown, mine always looks like creamed coffee in the fermenter, but when it drops bright, it'll be dark, almost black, with garnet highlights around the edge of the glass, and you're is a few degrees L darker than mine.

i love the Stone SSR, one of my favorite examples. i'll have to try the Dogzilla.
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Old 03-02-2012, 12:13 AM   #24
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Would you recommend cold crashing before racking after the 7 day dry hop?

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Old 03-02-2012, 12:23 AM   #25
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Would you recommend cold crashing before racking after the 7 day dry hop?
I don't see much of a point to crash it before you dry hop it. You're just adding more crap to it. Then you'd have to crash it twice! My 2 cents would be to leave it, dry hop it, THEN crash it for a couple days
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Old 03-02-2012, 01:05 AM   #26
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That's what I meant. To do it after the dry hopping

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Old 03-06-2012, 04:00 AM   #27
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Pulled a gravity sample before racking to secondary to dry hop. 1.016. Nice roasty, slight residual sweetness. Don't really get a big hop punch like I had envisioned, but after the dry hops do their thing, I imagine it will be significantly more perceptible. I think this is gonna be really nice after dry hopped and carbonated!

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Old 03-06-2012, 03:09 PM   #28
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That's what I meant. To do it after the dry hopping
if you dry hop in secondary, you shouldn't need to cold crash it. but if you're dry hopping in primary, i think it's a matter of preference. for me, beers brewed with 05 drop bright after 2-3 weeks, and that's what i use for this beer.

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Pulled a gravity sample before racking to secondary to dry hop. 1.016. Nice roasty, slight residual sweetness. Don't really get a big hop punch like I had envisioned, but after the dry hops do their thing, I imagine it will be significantly more perceptible. I think this is gonna be really nice after dry hopped and carbonated!
i'm really looking forward to hearing how this beer turns out with the centennial hops. i'm also interested in how the extra ~1/3 # of chocolate malt works, it'll make it roastier for sure, but i think centennial hops seem to stand up to malt flavor better that amarillo (or maybe i'm just crazy). i usually use the rager scale, but when i switch my recipe to tinseth, the BU:GU ratio is 1.02, so pretty much what you got. should be good!!
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Old 03-17-2012, 01:24 AM   #29
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Well, racked this over to keg today. Just realized that I forgot to let you know that I did find some amarillo, and used that per the original recipe with simcoe. Definitely roasty, a tad sweet (which should clean up nicely post carbonation). Very dark brown, almost black. Thin bodied, quite hoppy, although I would probably increase the bittering and flavor hops if I brew it again, just because I did not get a huge kick in the face of hop flavor (this may change post carbonation - we will see). Otherwise, very excited to see how this plays out in carbonated and aged beer!

Dan, at what age do you think this beer peaked for you? Just curious as to what your thoughts are. I am force carbing so it will be mostly ready by Wednesday for a fishing excursion. Will give an update after carbonated fully.

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Old 03-17-2012, 04:56 PM   #30
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Dan, at what age do you think this beer peaked for you? Just curious as to what your thoughts are. I am force carbing so it will be mostly ready by Wednesday for a fishing excursion. Will give an update after carbonated fully.
i keep my kegerator at ~42 degrees and force carb as well, i'd say this beer tends to peak in a couple, few weeks. unfortunately, it doesn't last much longer than that when i have it, so i can't really say how long it stays in it's prime.
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