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Old 03-25-2009, 01:59 PM   #31
r2eng
IPA - it's all about the burps
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I will look at my notes... no, something is wrong with what was accidentally saved in the beersmith file.

I normally would use about 5 gallons of mashwater, and 2-each 4 gallon sparges. I will check my log.

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Old 03-29-2009, 11:34 PM   #32
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Ok I just got all the stuff I need to brew this beast but when i was over at my LHBS the guy that worked there looked over and exclaimed this beer was going to be INSANELY bitter. He said it was unheard of for an imperial stout but that it would still be quite intense.

Did the hops give too much of a bite? Would you tone them down a bit or do you think they balanced out nicely?

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Old 03-30-2009, 12:24 AM   #33
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Your LHBS is wrong.

It's balanced. Very much so, actually. Look at the attenuation, OG, FG and IBU's. Unless you like a sweet stout, brew as described. RIS's need some bitter to balance the sugars left in them. Trust me, it's a nice RIS.

I hope to have feedback from the NHBC next week, and I will post results.

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Old 04-04-2009, 04:50 PM   #34
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Just chiming in to let you know that I racked this to secondary after 4 weeks in primary.

Had a OG of 1.117 and it's down to 1.030.

Had a taste and it's already great as is... very chocolaty and smokey. Not bitter, nor overly sweet... just well balanced. The whoping 11.4% ABV is actually not noticable until 30 some seconds after taking a taste, and it's just a warming effect in the back of the throat... marvelous.

I'll leave it in secondary 2 weeks or so, keg it, and let it sit until the end of july before putting it on tap.

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Old 05-03-2009, 11:04 PM   #35
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We are brewing this one tonight!! We have everything ready to go, and I decided to whip up a mash ton out of 12 gallon igloo square cooler.

I have beer smith, and was wondering what I should mash in and sparge with?? Looks like you had a 75 quart mash in? That would be a huge mash ton!!

I have a 6.5 gallon brew pot, 12 gallon sparge with SS braid bottom

Would the 5 gallon mash and (2) 4 gallon sparges be the way to go?

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Old 05-03-2009, 11:14 PM   #36
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I'm thinking about brewing this.... thinkin', and hopin', and wishin', and dreamin'

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Old 05-03-2009, 11:37 PM   #37
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Sounds like a good plan... mash 90 minutes, too.

I received additional feedback on the "aged" WW... The bitterness dissipates and the beer becomes a bit unbalanced. My recommendation is to age 2-3 months and drink it and enjoy. I have to do a bit of polish on this recipe to get a full year in bottles. Maybe lower FG and a bit more hops.

Good luck!

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Old 05-03-2009, 11:55 PM   #38
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Quote:
Originally Posted by r2eng View Post
Sounds like a good plan... mash 90 minutes, too.

I received additional feedback on the "aged" WW... The bitterness dissipates and the beer becomes a bit unbalanced. My recommendation is to age 2-3 months and drink it and enjoy. I have to do a bit of polish on this recipe to get a full year in bottles. Maybe lower FG and a bit more hops.

Good luck!
Do you think I will collect 6 gallons Using 5/4/4? And what temperature should I strike? Trying to play with beersmith a bit, but can't find one that works out. I can only brew around 6 gallons in my pot.
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Old 05-04-2009, 12:03 AM   #39
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Too much sparge water... I have in my notes, and checked with Beersmith... the grain absorbs about 3 gallons of water.

I would do 5-2-2.

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Old 05-04-2009, 03:19 AM   #40
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Quote:
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Too much sparge water... I have in my notes, and checked with Beersmith... the grain absorbs about 3 gallons of water.

I would do 5-2-2.
We just did the mash in with 7 gallons, because 5 was way to low.. Is the 1st sparge supposed to be 200 Degrees? Will that stop the enzyme process? Wouldn't it be better at 180 and rest at 168 for 10 mins? Then the second around the same?
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