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Old 10-24-2011, 06:58 PM   #471
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Quote:
Originally Posted by Revvy View Post
It's the Eschatz/Dubbeldatch version
Did you go with Notty?
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Old 10-25-2011, 12:43 AM   #472
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Originally Posted by Revvy View Post
Why did you link the very thread we're posting in?
I don't always make sense.

Hey, it took me quite a while to screw that up - that bad!

I searched "Eschatz/Dubbeldatch" and went through a few pages of results only to land back at this thread.

Then!.... I didn't examine the first recipe, because it apparently doesn't contain the same info as what you posted imediately above. (I know I'm getting more confused.)

The first page has grain bill:

Quote:
10 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 76.92 %
2 lbs Vienna Malt (3.5 SRM) Grain 15.38 %
8.0 oz Cara-Pils/Dextrine (2.0 SRM) Grain 3.85 %
8.0 oz Caramel/Crystal Malt - 20L (20.0 SRM) Grain 3.85 %
The above quoted text has:

Quote:
LB OZ Malt or Fermentable
10 0 American Two-row
2 0 Vienna Malt
0 8 CaraPils) Malt
0 8 Caramel/Crystal Malt - 10L
...and there's no chance I was sampling home brew.

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Old 10-25-2011, 12:46 AM   #473
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Quote:
Originally Posted by ThickHead View Post
Did you go with Notty?
Cali ale yeast I from wyeast.

Quote:
Originally Posted by Dynachrome View Post
I don't always make sense.

Hey, it took me quite a while to screw that up - that bad!

I searched "Eschatz/Dubbeldatch" and went through a few pages of results only to land back at this thread.

Then!.... I didn't examine the first recipe, because it apparently doesn't contain the same info as what you posted imediately above. (I know I'm getting more confused.)

The first page has grain bill:



The above quoted text has:



...and there's no chance I was sampling home brew.

The Dubbledach modification of Eschatz's recipe is later in this thread.....
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Old 10-25-2011, 12:58 AM   #474
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Originally Posted by Franc103 View Post


We need to go deeper...
At the inception of this thread there was a singular recipe. It has evolved to deeper levels.

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Cobb: Downwards is the only way forwards.


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Arthur: I'd hate to see it out of control.
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Old 10-29-2011, 03:13 AM   #475
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Brewing this now - partial mash.

4lbs 2 row
2lbs Vienna
1/2 carapils
1/2 c15
3lbs Briess DME

Probably a little higher OG but my pm's dont seem to ever seem to attenuate fully so should be good. No pellet hops available so going with whole hops. Only second time with them and they are kind of a hassle. Mid-boil now..

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Old 10-29-2011, 12:26 PM   #476
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Nice! My PM batch is starting week three in primary. Smells & tastes amazing! Color is a touch lighter than the original, probably because I did most of the LME at flameout and didn't get caramelization. Gonna have a hard time waiting this week plus carb/conditioning time, but I think it'll be worth it

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Old 11-01-2011, 02:15 AM   #477
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I'm ovedr in the upper part of the mit for a couple nights. I went to Maier's [SP]. I wanted to get a sixer of Two Hearted. There wasn't any. I have a sixer of Bell's Porter.

It's heavy, smooth, and on the sweet side. There is a flower wine character and a large lingering after-taste.

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Old 11-05-2011, 03:35 PM   #478
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Default What do you all say to a Hopbursting Version?


So I thought I would try this with hopbursting but I've only ever hopbursted once before and that was the Jamil's Evil Twin recipe from Northern Brewer.

In light of that I would welcome feedback on my recipe which is posted below:
Recipe Specifications
--------------------------
Boil Size: 6.40 gal
Post Boil Volume: 5.72 gal
Batch Size (fermenter): 5.50 gal
Bottling Volume: 5.50 gal
Estimated OG: 1.064 SG
Estimated Color: 5.5 SRM
Estimated IBU: 56.5 IBUs
Brewhouse Efficiency: 78.00 %
Est Mash Efficiency: 78.0 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
10 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 80.0 %
2 lbs Vienna Malt (3.5 SRM) Grain 2 16.0 %
8.0 oz Caramel/Crystal Malt - 20L (20.0 SRM) Grain 3 4.0 %
0.25 oz Centennial [10.00 %] - First Wort 60.0 m Hop 4 9.0 IBUs
0.25 oz Centennial [10.00 %] - Boil 30.0 min Hop 5 6.3 IBUs
0.75 oz Centennial [10.00 %] - Boil 20.0 min Hop 6 13.6 IBUs
1.25 oz Centennial [10.00 %] - Boil 15.0 min Hop 7 18.5 IBUs
1.25 oz Centennial [10.00 %] - Boil 5.0 min Hop 8 7.4 IBUs
1.25 oz Centennial [10.00 %] - Boil 1.0 min Hop 9 1.6 IBUs
1.0 pkg American Ale II (Wyeast Labs #1272) [0.1 Yeast 10 -
2.00 oz Centennial [10.00 %] - Dry Hop 5.0 Days Hop 11 0.0 IBUs

Mash Schedule: Single Infusion, Medium Body, No Mash Out

Do my hop additional look right for a hopbursting effort? Do I need to take anything else into consideration besides reducing the early hop additions and increase the late additions to achieve the same IBUs? I'm hoping to get a smooth bitterness with in-your-face hop flavor and aroma.

Thanks for your help.

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Old 11-05-2011, 04:13 PM   #479
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Evil Twin uses hops @ 20 minutes until finish. Move them up and then you might need a bit more to get you what you want.

Honestly however the recipe works darn well as in the OP.

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Old 11-05-2011, 05:22 PM   #480
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Evil Twin uses hops @ 20 minutes until finish. Move them up and then you might need a bit more to get you what you want.
Yeah, I was wondering about that. The only reason I left some hop additions before 20 minutes was Jamil mentions in his article about hopbursting that if you are making a beer with 50+ IBU's you should still keep some early hop additions so you don't overwhelm other flavors

Quote:
Originally Posted by Mr. Malty
In beers with significant bitterness (50+ IBU), you might still want to add a charge of high alpha hops early in the boil. If you don't, the amount of hop flavor can completely overwhelm some beers.
Quote:
Originally Posted by samc View Post
Honestly however the recipe works darn well as in the OP.
This definitely seem to be the consensus throughout the thread. Perhaps I will just make it according to the OP and then experiment with it in later brews (if I have the desire.)
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