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Old 05-03-2011, 12:02 PM   #41
makisupa
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I've had this recipe on tap for about three weeks now. It's excellent! Thanks to the author. My OG was 1.056 and the beer fermented out in 8 days (I used a 1320mL starter of 1056). I conditioned for two weeks and dry-hopped during the last week of conditioning. Here are some action photos:

MASHING:


DRY-HOPPING:


DRY-HOPPING:


DRINKING:

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Old 05-03-2011, 12:45 PM   #42
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Quote:
Originally Posted by jhenderson27 View Post
I can guarantee you didnt mix well. There is no way to get that low of a og. Especially with extract. You should be just fine.
So any idea what I can do to guess at the % once I get the FG? Or should I take another reading ASAP? It's been bubbling away for a day now.
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Old 05-04-2011, 05:41 AM   #43
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Quote:
Originally Posted by daringleada View Post
So any idea what I can do to guess at the % once I get the FG? Or should I take another reading ASAP? It's been bubbling away for a day now.
Once it's really done fermenting measure the finishing gravity and multiply that by 4 to get a good guestimate of the original gravity.
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Old 05-04-2011, 05:59 AM   #44
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Quote:
Originally Posted by makisupa View Post
I've had this recipe on tap for about three weeks now. It's excellent! Thanks to the author. My OG was 1.056 and the beer fermented out in 8 days (I used a 1320mL starter of 1056). I conditioned for two weeks and dry-hopped during the last week of conditioning. Here are some action photos:

Aww you're just showing off now. (nice setup)
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Old 05-04-2011, 06:18 AM   #45
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Looks good. I've currently got a recipe similar to yours fermenting. I'm of the same mindset that a black IPA should be a bit different than just a black-colored IPA.

Here's mine:

11 lbs two row
.75 carafa II
.5 c-80
.25 special roast
1 oz warrior @60
1 oz amarillo @60
1 oz cascade@60
1 oz amarillo hop tea added at kegging
1 oz cascade hop tea

I think this style is fairly fool proof. Tasted it already and it tastes good.

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Old 05-07-2011, 12:37 AM   #46
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Quote:
Originally Posted by exparte View Post
Aww you're just showing off now. (nice setup)
Thanks
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Old 06-01-2011, 05:28 PM   #47
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Anyone have a problem with overly-bitter malt profile from Caraffa 2? I've noticed a slight thin bitterness that I am pretty sure is coming from the high kiln malts (not from infection, fermentation temp etc). I recently did more of a scaled back bipa and used 3% Carafa Special II, 2% Chocolate, and had a much lower IBU (45). The only other time I've used Carafa was in a porter last year w 3.8%, and it had the same odd bitterness. Esp odd bc carafa is 'debittered' malt right?

Any feedback on using Carafa - or similar problems w dark malts?

For reference my BIPA recipe was

11 lbs MO
.75 lbs Vienna
.50 lbs Crystal 80 3.8%
.375 lbs Carafa Special II 2.9%
.25 lbs Chocolate 1.9%

.75 oz CTZ 60 min
.50 oz EKG 5 min
1.50 oz EKG flameout

I'll probably tweak this towards DAMN THE MAN next time. I will definitely be bumping the IBUs!!
Thanks

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Old 07-10-2011, 06:55 PM   #48
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Quote:
Originally Posted by simont View Post
Anyone have a problem with overly-bitter malt profile from Caraffa 2?
Can't say that I have, although I haven't really compared it to anything to try and see if I can.
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Old 07-29-2011, 10:16 AM   #49
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This is probably the best beer!!

I finished it a couple of months ago and I miss it, until now I've never made the same beer twice, but this is going to be the first recipe that I repeat, line for line as soon as I get those ingredients again.

Well done and thank you Damdaman!

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Old 08-07-2011, 12:36 AM   #50
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I just yesterday got a hold of Otter Creek Black IPA and I loved it. Decent hop flavor with the malt backbone of a coffee porter.

I'm not familiar with the grains used in this the OP's recipe, will this come close to Otter Creeks? Or should I grab a porter recipe and hop the living bejebus out of it?

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