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Old 12-29-2011, 02:56 PM   #21
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Originally Posted by grundig5 View Post
After a 5 week primary I racked to a keg last night with 12 ounces of bourbon and 2 ounces of oak cubes in a bag. It was sitting at 1.019 and tasted excellent. Trying to hide this keg for a few months!
Excellent, glad to hear the sample was tasty. And 12 ounces of Bourbon is no joke....that ones gonna be a sipper!
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Old 01-03-2012, 12:00 AM   #22
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This is sitting in carboy, sans oak and bourbon. Looking forward to seeing how the final product turns out. Tasting at transfer was smooooooth.

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Old 01-03-2012, 05:27 AM   #23
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I would love to try an extract version since im not setup for all grain yet

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Old 01-06-2012, 05:34 PM   #24
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I would love to try an extract version since im not setup for all grain yet
Hey joeyrod, I'd like to help you out but I don't have much experience converting an AG recipe with this many components to extract...I'd just be guessing. For partial-mash, you could convert the 16 lbs of combined Maris Otter & 2-row to extract fairly easily and steep the remaining specialty grains and adjuncts. I'm not sure if this is much help though, anybody else wanna take a stab at it?

Also, a lot of folks here have referenced the attached whitepaper as a good resource for converting recipes:
http://home.roadrunner.com/~brewbeer/extract/pres.pdf

Hope it helps, cheers!
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Bottled: Cherry Oud Bruin, Le Batard Solera, Sour Stout, Wild Ale, Brett Belgian Rye Stout, Berliner Weisse, FlandersPale, Brett Old Ale, Funky Fig Saison, Mango BGSA, Rapture RIS, Brett Saison
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Old 01-10-2012, 01:13 PM   #25
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Thanks chris for the help it sounds like this beer was a big success and I would love to try it...although I don't like to clone beers I would make an exception for this one... all grain coming soon I just need a couple more things

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Old 04-27-2012, 07:27 PM   #26
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Sorry to be a n00b, but plugging this into BrewSmith 2 and trying to sort out the mash out, etc. Can you give more detail on your mash process? BS 2 yields negative sparge volumes...

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Old 04-28-2012, 02:22 PM   #27
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Sorry to be a n00b, but plugging this into BrewSmith 2 and trying to sort out the mash out, etc. Can you give more detail on your mash process? BS 2 yields negative sparge volumes...
Sure, no worries. I used a standard single infusion mash at 1.25 qts water / per LB grain. I believe it was right around 7 gallons of strike water and I mashed at 149 F. I double batch sparged and used some of the last runnings for a separate, small hoppy brown beer.
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Bottled: Cherry Oud Bruin, Le Batard Solera, Sour Stout, Wild Ale, Brett Belgian Rye Stout, Berliner Weisse, FlandersPale, Brett Old Ale, Funky Fig Saison, Mango BGSA, Rapture RIS, Brett Saison
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Old 04-29-2012, 12:59 AM   #28
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Sure, no worries. I used a standard single infusion mash at 1.25 qts water / per LB grain. I believe it was right around 7 gallons of strike water and I mashed at 149 F. I double batch sparged and used some of the last runnings for a separate, small hoppy brown beer.
Thanks! I have the water warming up to brew this now!!!
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Old 04-29-2012, 01:08 AM   #29
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Really glad I found this thread! Just increases my hopes that the RIS I am going to brew next weekend will turn out well. Also going to use Pacman yeast, and using 2 oz. Columbus, 1.5 oz. Amarillo, and 1 oz Simcoe. Will post the recipe here in a few when the crib midget finishes up her Baby Einstein video on the computer... Hoping I can get some feedback from you guys.

Also, why the longer boil and why the low mash temp? I am just curious... Trying to get different ideas/opinions to hone my recipe for next weekend.

Any help is greatly appreciated!

Thanks!
Ryan M.

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Old 04-29-2012, 01:24 AM   #30
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Recipe Type: All Grain
Yeast: Wyeast 1764 PacMan
Yeast Starter: 2 L starter (stepped up to ~450 billion cells)
Batch Size (Gallons): 5.5
Original Gravity: 1.107
Final Gravity: ~1.024
IBU: 90
Boiling Time (Minutes): 60
Color: SRM >60
Primary Fermentation (# of Days & Temp): 1 month
Secondary Fermentation (# of Days & Temp): As long as possible

15.5 lbs Maris Otter
1.5 lbs Barley (Roasted)
1 lb Special B
0.75 lbs Chocolate
0.5 lbs CaraPils
0.5 lbs Wheat (Flaked)

2 oz. Columbus (13.9%) for 60 minutes
1.5 oz. Amarillo (9.3%) for 30 minutes
1 oz. Simcoe (12.2%) for 30 minutes

Strike with 6.2 gallons RO water (treated with 1 tsp calcium chloride per 5 gallons) at 166 degrees (152 mash temperature). Mash for 90 minutes.

Double batch sparge with 1.9 gallons each of treated RO water at 186 degrees (grain bed temp 170 degrees). Collect ~7.15 gallons water. Boil, add hops at specified intervals, add 1 tsp yeast nutrient at 15 minutes til end of boil. Cool and pitch yeast. Wait.

Let me know what you think, and if I should make any changes that you feel would be more appropriate for the style.

Thanks,
Ryan M.

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