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Old 12-03-2013, 04:26 PM   #301
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8 gallon wine bucket for a 6 gallon batch.

I'm bound and determined to do this without a blowoff tube!!!

I'm close. Last time I lost about a gallon even with the tube. This time it was mostly stable at 58.

Next time I'll start the ferment at 56 and rise from there.

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Old 12-07-2013, 06:58 PM   #302
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Squiddily DOO! /guitar solo

Thanks again r2eng!

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Old 12-19-2013, 09:42 PM   #303
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imageuploadedbyhome-brew1387492933.865667.jpg

Kegged 5 gallons. Got another gallon out and I plan to add a mix of oak and peppers that I got from a brewmaster at Goose Island during a barrel aged beer fest, and I plan to call the small batch Gigantothermy.
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Old 12-28-2013, 03:59 AM   #304
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Just an fyi here... I'm brewing this tomorrow, but I didn't see a mash temp on the recipe. I found it while reading almost every page of this thread; looks like it's 156 or 158. I'll do 157, but can you please add it in there for the next poor sap?

Thanks!

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Old 12-28-2013, 05:00 PM   #305
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I've been mashing at 156 for 90-120 minutes due to the very thick water to grain ratio required to fit in my 10 gallon MT. Beware the stuck sparge too, slow and steady gets you great efficiency.

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Old 12-29-2013, 03:14 AM   #306
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Brewed this without much of a hitch today. My pre-boil gravity was 1.074 instead of my target of 1.087 but I was also able to press out an extra gallon of wort from my mash tun, so I boiled for close to an hour before starting the clock.
Ended up with 5.2 gallons at 1.108, so just a tad shy of the 1.115 I was looking for, but I intend to have it finish at 1.030 which will still be a respectable 10.4% if I hit it.
Also sub'd Columbus for the Warrior and shot for 100 IBU's on this as I want it to be in it's prime next fall (about 10 months from now).
Oh, I also used 1lb 4 oz of stout barley (black barley) and did 4 oz of black patent instead of a straight 1.5lb of the black barley.

I noticed that some kind of hop filter/blocker would have been beneficial as the hops really don't want to settle out of this because of the viscosity. Just another item on the with list!

Thanks for the recipe! Will let you know how it turns out!

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Old 12-29-2013, 04:05 PM   #307
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Sorry... went back to the original Beersmith recipe - 156F is what I wrote down.

edited

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Old 02-11-2014, 06:12 PM   #308
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The description of flavors here is exactly what I'm going for, but I'm thinking about brewing a RIS with a much dryer, more crisp mouthfeel. I was shocked how much I loved a RIS by a brewery that specializes in making IPAs/saisons/sours that mentioned they went out of their way to make theirs feel dry in order to boost drinkability.

The brewer recommended I do the following to achieve what they did:
--Lower mash temp of 150
--Use a highly attenuating yeast (recommended WL California Ale)
--Add corn sugar and honey to the boil, approximately 6-8% of the grist volume

Any thoughts on how this recipe would work with those changes? Obviously it'll be a very different beer, but I'd really like to try that with a good RIS recipe like this one. Also plan to age on bourbon soaked oak chips.

TLDR: Would this still taste awesome as a much dryer stout?

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Old 02-11-2014, 06:29 PM   #309
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italarican:

- If you want it drier, simply mash lower - 150-152F. If it's still not dry enough, bump the ferm temp up a little at the end to get the yeast to dry it out.

-The WL Cali Ale will not attenuate any further than US-05 - use what you want.

-This is a very complex beer - why add honey? Skip the honey and sugar, and brew it. You would typically add oak and bourbon in a secondary, so add those if you see fit after it's done.

I think you are trying to change too many things at once!

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Old 02-11-2014, 07:07 PM   #310
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Quote:
Originally Posted by r2eng View Post
italarican:

- If you want it drier, simply mash lower - 150-152F. If it's still not dry enough, bump the ferm temp up a little at the end to get the yeast to dry it out.

-The WL Cali Ale will not attenuate any further than US-05 - use what you want.

-This is a very complex beer - why add honey? Skip the honey and sugar, and brew it. You would typically add oak and bourbon in a secondary, so add those if you see fit after it's done.

I think you are trying to change too many things at once!
Thanks. I should have been clearer: the brewer recommended those things for a beer like he made; had nothing to do with this recipe. I love US05 and will likely stick to that coupled with a lower mash temp of 150.

Can't wait to try it out!
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