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Old 10-02-2011, 07:10 AM   #501
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I bottled my batch about a week ago. 3 more weeks til I get to try it. I've been looking forward to trying this batch for a while now.

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Old 10-04-2011, 07:28 PM   #502
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I can't wait to brew this recipe on Thursday this week. It will be my first all-grain recipe since February of this year. I haven't had the time to do a nice, involved all-grain brew since my son was born. Been doing extract brews and it's just not the same. :-)

I plan to follow the recipe, and the only changes I have made are to substitute 0.75 oz of chinook hops instead of the magnum, since I already had the chinook and I will be adding an extra pound of 2-row to make up for my consistently low efficiency. Blah! I got the Wyeast 1084 Irish ale yeast for this batch and will be making my first 2L starter for this batch. It will also be the first batch that I will keg. I recently got my kegging system together and have a mini-fridge kegerator just begging to be filled.

Wish me luck. I'll report back with how everything went and post a pic of the first pint I pull of this delicious brew. We need more pics on this thread.

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Old 10-04-2011, 08:10 PM   #503
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Glad you are back in the AG game. Don't forget to adjust your bittering hops to achieve 30ibu rather than just using 0.75. The original recipe was for a 4.5 gallon concentrated boil. Love the 1084 choice. It makes great beer.

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Old 10-05-2011, 03:01 PM   #504
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Yeah, I wanted to keep it around 28-30 IBU, and with .75oz of 10.9% AA chinook in a 5 gal (6.5gal boil) batch for 60min, BeerSmith is giving me 28.4 IBU. Weird that you were getting about the same IBU with the same amount of 13.4% AA magnums at 60min. I wonder if BeerSmith is a little off then. ?? Maybe I'll bump it up to a full 1oz just to be safe. I don't want it to be cloying.

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Old 10-06-2011, 12:29 AM   #505
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Quote:
Originally Posted by ArizonaDB View Post
Yeah, I wanted to keep it around 28-30 IBU, and with .75oz of 10.9% AA chinook in a 5 gal (6.5gal boil) batch for 60min, BeerSmith is giving me 28.4 IBU. Weird that you were getting about the same IBU with the same amount of 13.4% AA magnums at 60min. I wonder if BeerSmith is a little off then. ?? Maybe I'll bump it up to a full 1oz just to be safe. I don't want it to be cloying.
See above. I did a smaller boil originally = lower hop utilization = less IBU per oz.
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Old 10-09-2011, 08:23 AM   #506
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OMGWTFBBQ1 I tried one after 2 weeks of bottle conditioning and I'm amazed. I will definitely strive to always try to have some of this on hand.

P.S. Also, I think I'll hide some of these so my friends don't find my stash.

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Old 10-10-2011, 01:55 AM   #507
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Just brewed this today, using it as a base for a Pumpkin Stout. Added 4 lbs of pumpkin puree to the mash, and spices at the end of boil. Came out at 1.060 OG. Can't wait to see how this comes out.

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Old 10-10-2011, 03:20 PM   #508
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So I brewed this recipe last Thursday and everything went great. I mashed a little higher than the recipe recommended (start: 155F, finish: 154F), so I would make sure to have a good mouth feel. Many of my beers have been lacking in that dept.

I made a 2L starter with the Wyeast 1084 (Irish ale) 2 days before brew day, and decanted off half the liquid and pitched the yeast when the wort had cooled to 69F. Luckily, I went and bought a length of tubing for a blow off tube just in case, because by the next morning the fermentation was going crazy and had backwashed quite a bit of trub and wort into the jar at the end of the blow off tube. So I would definitely recommend a blow off tube with this recipe. I should have put the fermentor in a water bath, because by the next morning the temp was up at about 71F. So I put the bucket in a container of water and put some ice packs in there. It has been steady at 162F for the last few days and still bubbling away.

My OG came out a little high at 1.062 and I didn't boil off as much as I had planned so my volume in the fermentor was about 5.5gal, not the 5gal I had anticipated. Oh well, just means more of this delicious brew in the end. My efficiency is usually around 65%, so I had planned for that, but ended up being around 72% per BeerSmith's calculations.

The wort was black as night and tasted great going into the fermentor. Maybe a little more bitter than I would have guessed, but still great. Can't wait for this one to finish, so I can keg it and have it available for family on Thanksgiving.

Some pics from brew day:









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Old 10-11-2011, 12:47 PM   #509
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I tasted my first after bottling the batch on Thursday, 29 September. It was well-carbonated and went well with my rib eye steak, baked potato and fresh spinach with hot bacon dressing. It was a bit "young," but that will change with time. I WILL brew this recipe again!

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Old 10-12-2011, 05:08 PM   #510
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Just brewed this up extract with some Scottish ale yeast. I don't know why I was thinking it was the Irish yeast, but it's not. I'll let you know how it goes!

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