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Old 06-12-2012, 10:28 AM   #121
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Update.. checked in 12 hour later and it was chugging along, so either its the yeast working or we got crazy ammounts of contamination lol =)

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Old 06-12-2012, 10:58 PM   #122
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Brewed this up about 6 weeks ago, and ran a parti-gyle off the grist. The RIS tasted excellent when transfered to secondary last week, like the best expresso I've ever had, but beer. Can't wait for the winter when I'll be drinking this. I'm going to add some bourbon-soaked oak chips about a month or two before bottling.

The parti-gyle has also proven to be a very good beer! I ran off a full 5 gallon batch, which required about 1.5 lbs. of DME to get up to about 1.045 OG. Then I used all Willamette in the boil and also dry hopped with 1 oz. of Willamette. The result is a very light and dry black ale with good toasted notes and a subtle earthy/floral hop aroma. I wouldn't quite call it a stout, and even calling it a dry porter might be a stretch. Had I hopped it more agressively, it would have made a good Black IPA or with the proper lager treatment, even a decent Schwarzbier. Either way, it's a very summer friendly dark beer, so the timing works out nicely.

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Old 06-22-2012, 05:19 PM   #123
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I can't wait! I'm brewing 10 gallons of this today. Going to be a nice Christmas brew I hope.

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Old 06-23-2012, 09:36 PM   #124
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Brewed this at the beginning of January, a little bit left in the keg and man has it aged well. Keeps getting better and better. Will do a new batch shortly so i have some for the winter.

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Old 06-24-2012, 12:08 AM   #125
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Brewed mine in February. Another one last month. The first just went into the kegerator. Waiting for it to cool down. Got about 2hours left. Oh, boy!!!

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Old 06-26-2012, 08:48 PM   #126
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Question about brewing IRS:
What grain to h2o ratio is everyone using. 1.00 qt (h2o) to 1 lb or 1.25 qt (h2o) to 1 lb of grain.

I have read that "big beers" need a thicker mash. Also i looked at midwest and NB to see their RIS ratio (they use 1.00 qt to 1 lb of grain).

Cheers,

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Old 06-27-2012, 02:03 AM   #127
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Quote:
Originally Posted by Conway View Post
Question about brewing IRS:
What grain to h2o ratio is everyone using. 1.00 qt (h2o) to 1 lb or 1.25 qt (h2o) to 1 lb of grain.

I have read that "big beers" need a thicker mash. Also i looked at midwest and NB to see their RIS ratio (they use 1.00 qt to 1 lb of grain).

Cheers,
When I designed the recipe and subsequent brews, I shot for 1.25 qt per pound. Since that seemed to do well I never bothered to experiment with anything thicker. But going a little thicker probably wouldn't hurt.
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Old 06-27-2012, 03:23 AM   #128
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I brewed this two weeks ago. My efficiency was terrible, only getting about 1.080 in 5.25 gallons. I'm hoping it attenuates pretty well because anything that finishes above 1.020 is generally too sweet for me. I added a little over 2oz of medium toast American oak cubes soaked in 50ml of Absolut Vanilla. I'll post results when I keg it in a couple weeks.

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Old 06-27-2012, 07:20 PM   #129
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Just tapped my well aged keg 3 days ago. WOW! Definitely a sipper. Great range of flavors. Wish already I had started another. Hah! I did, 6 weeks ago. Six months is a long time to age a brew, but this one is so potent, it might last that long. Thanks again for posting this recipe.
Pat

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Old 06-28-2012, 04:51 PM   #130
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I pulled a sample last night to check the gravity. It is at 1.020 down from 1.080. I'm hoping it squeaks out a few more points, but even if it is done I can't wait to get this one kegged. This is the first beer where I sipped and enjoyed the warm, flat gravity sample like it was a finished beer. The flavors are complex and a perfect balance of bitterness, roast and chocolate. The oak I added is going to play very nicely with this beer.

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