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Old 12-18-2012, 03:43 AM   #11
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Any updates on the recipe? I'm craving a good beer like this for the winter. Too bad I hadn't joined the board earlier, I just left Oly for Portland last year. I've got lots of brewing buddies down here, but never knew anyone else that brewed up there.

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Old 12-19-2012, 12:29 AM   #12
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I haven't rebrewed it yet, but have all the stuff to do another one for my next brew, probably in the next week or two. I don't know that i'd change much on it, truth be told, but have some extra cocoa nibs lying around. I'll likely up the chocolate a bit (4oz dark chocolate, 4 oz nibs) to see how it turns out.

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Old 12-19-2012, 12:59 AM   #13
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I like Irish Death also. I just finished the first class at CWU in a certificate program for the Craft Beer Industry, and our final class was taking a tour of the Iron Horse Brewery (read: lots of free beer in a stimulating environment). ANYWAY, the reason I am responding to this thread is they just came out with a new brew called 'Insane with Grain'. It is quite similar to Irish Death, but IMO even better. If you see it snap up a bottle or two.

Steve

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Old 12-21-2012, 11:43 PM   #14
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I tried their 'Double Rainbow' and thought it was pretty good, but haven't seen the Insane with Grain yet.

I brewed this up again today, using 4oz cocoa nibs and 2 oz dark chocolate, and used some BRY97 yeast. we'll see how it turns out.

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Old 02-08-2013, 10:41 PM   #15
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Hey, I emailed Tyson at IHB and asked him about the recipe, and this is what he had to say:

"Not bad, Irish death has a 1.080 OG and 25 IBU. It only uses about 3% roasted grains. No chocolate or lactose but hey, make it your own. You can always buy Irish death. Our yeast is an American ale yeast with a little bit fruitier profile."

you dont mind if I play with your recipe do you?

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Old 02-09-2013, 01:52 PM   #16
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Of course not. But, if it turns out awesome, you have to let us know what you ended up changing!

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Old 02-10-2013, 09:03 PM   #17
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Quote:
Originally Posted by SouthBay View Post
One interesting note: I met with a brewer from Iron Horse Brewery that makes the original this weekend at a Brew Fest in Olympia. After talking, he explained I'm somewhat off with my recipe. Apparently the original has 6 malts, including Pale and Roast Barley. He told me they never tell anyone ALL of the ingredients.

So, I'll continue to play around with the recipe to make a more authentic clone, but all in all, i'm happy with it as it is as an imperial sweet stout.

Plus, i'm glad you like the recipe!
I liked the "make-it-your-own" quote. How about calling it "Gold Sluice Imperial Red" with a nod to its SF incarnation.
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Old 02-24-2013, 03:01 AM   #18
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I would love to perfect this beer. If they do use an American yeast I would guess it could be WLP051 California Ale V or Wyeast 1332 Northwest Ale yeast. Jim Quilter originated this early on as a barleywine maybe 15 to 20 years ago so I think it would need to be a yeast strain that was around that long. Ever since Iron Horse toned it down to 7+% ABV I would still assume they retained the same yeast strain. The two candidate yeast strains above come to mind along with Wyeast 1272 American Ale II which requires a higher fermentation temperature, say 70 to 72 degrees F to get the fruitiness. Jim Quilter was at Sierra Nevada when he began developing this. I guess I would hazard a guess that the California Ale V yeast would be my first choice to experiment with this dark ale recipe. Isn't it terrible to have to experiment with making multiple batches of this beer? Life's just not fair.

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Old 02-24-2013, 03:36 AM   #19
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Quote:
Originally Posted by yso191
I like Irish Death also. I just finished the first class at CWU in a certificate program for the Craft Beer Industry, and our final class was taking a tour of the Iron Horse Brewery (read: lots of free beer in a stimulating environment). ANYWAY, the reason I am responding to this thread is they just came out with a new brew called 'Insane with Grain'. It is quite similar to Irish Death, but IMO even better. If you see it snap up a bottle or two.

Steve
We'll look who I found randomly. Cheers!
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Old 09-09-2013, 05:54 AM   #20
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What kind of cocoa powder did you use? I know Dutch processed is pH balanced with alkali while natural can be more astringent. I'm not sure if I can find fat-free, so I'm figuring out what I can manage.

Thanks for the recipe, I'm excited to try it!

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