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Old 08-01-2013, 05:49 PM   #2071
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Just tasted mine. The ringwood yeast got it down to 1.014 in about 7 days @ 65f. Then 7 days at 70f. It has cleared really nice. It tasted great, no noticeable off flavors yet. I will probably use this yeast again.
Had an English style ale brewed using 1187 and think it tastes better with age. Definitely using 1187 again.
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Old 08-05-2013, 02:31 PM   #2072
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Brewed my 60 minute clone (now named Train Wreck 1) this weekend as a BIAB All-Grain.

Everything went very well and my temps were basically spot on. I ended up splitting the hops up with my scale so that every 2.5 minutes I was making an addition. It ended perfectly with my last addition at flame out. OG was slightly low at 1.065 but this is most likely due to having a slightly more volume into my fermentor then anticipated. I still havent nailed down my absorption rate and my boil off rate. I should look into tracking that better.

It was bubbling away this morning when I checked it 12 hours after adding the yeast from the starter.

This will be my 1st recipe on the keg.

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Old 08-20-2013, 04:44 PM   #2073
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Looking to do recipe this using BIAB method.
However, my brewpot is only a 10 gallon Polarware unit.
Will this be too small?
I have a 10 gallon Igloo cooler that I had intended to make into a mash tun, but once I started brewing BIAB, I never got the false bottom, etc.
Would I be better off converting my cooler and doing this the "traditional" AG way?
BIAB is just so easy.....

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Old 08-20-2013, 07:52 PM   #2074
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I have a 10 gallon brew pot as well and have done BIAB. It can be done but I prefer to stick to grain bills that are 10lbs or less. not because of size of pot, but more for working with over ten pounds of saturated grains is a real pain. squeezing the goodness from bag at that weight sucks.

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Old 08-26-2013, 01:13 AM   #2075
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Thanks for the recipe Yooper. I ended up bumping this one ahead one spot in my pipeline because I was very intrigued with a 'no crystal' IPA. I brought the gravity down to 1.058 and IBUs down to about 57 to make it a bit more sessionable, though it'll still weigh in at about 6% ABV at full attenuation. My bittering charge (chinook) was put in all at 60 minutes, and my "continuous" hopping didn't begin until 15 minutes but I tried to keep dropping in pellets of hops at every minute or two. I made sure to save some left for a flameout addition and quickly brought the temp down to 175F for a 15 minute steep. I'm really looking forward to the final product because it's a new take for me on this style.

Thanks for keying my into an IPA recipe without any crystal - I'll let you know the end product turns out.

Cheers!

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Old 08-26-2013, 08:47 PM   #2076
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Hmm. I did a similar experiment making a DFH 60 Min clone without crystal, substituting Munich instead, and it turned out quite different than my prior attempt, which was pretty close to the real deal. I don't think I'd recognize this version as a knock-off of the original, even though it's very good.

To compensate for the lack of crystal, I bumped the mash temp up to 155 to produce a fuller body. It's the lightest colored beer I've ever made, and deceptively full-bodied, but I think I prefer the version with crystal. Just a little caromel-y-ness missing that I like.

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Old 08-26-2013, 09:03 PM   #2077
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I meant "caramel-y-ness". In case there is such a word, it should be spelled correctly, at least!

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Old 08-27-2013, 01:40 PM   #2078
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The recipe of base malt and Thomas Fawcett Amber is clone worthy, no crystal is going get it to taste like DF60. Also, this beer SHOULD be 6% ABV. Not sure why some people are making it so its 7+ ABV. At this moment DF is saying they use Simcoe and Palisade. Having said all that its your beer, make it how you want

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Old 08-27-2013, 01:45 PM   #2079
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The recipe of base malt and Thomas Fawcett Amber is clone worthy, no crystal is going get it to taste like DF60. Also, this beer SHOULD be 6% ABV. Not sure why some people are making it so its 7+ ABV. At this moment DF is saying they use Simcoe and Palisade. Having said all that its your beer, make it how you want
I've been making this recipe a bit differently for my House IPA over the last couple of years. I kept the hopping the same, and changed the grainbill to 10 pounds two-row, and kept the 6 ounces of TF amber malt. I normally get an OG of 1.055-1.057 or so, which comes out perfectly for me since it's more quaffable. I mash lower, and get a FG of 1.010. It's 6% ABV.

I never use crystal malt in it, but I have it for the extract recipe since TF amber malt is a "mash only" grain and it's not bad in the extract version. The AG version does not contain crystal malt!

Of course, I no longer consider it a "clone", but that's what I drink for my House IPA.
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Old 08-28-2013, 05:05 PM   #2080
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Quote:
Originally Posted by Yooper

I've been making this recipe a bit differently for my House IPA over the last couple of years. I kept the hopping the same, and changed the grainbill to 10 pounds two-row, and kept the 6 ounces of TF amber malt. I normally get an OG of 1.055-1.057 or so, which comes out perfectly for me since it's more quaffable. I mash lower, and get a FG of 1.010. It's 6% ABV.

I never use crystal malt in it, but I have it for the extract recipe since TF amber malt is a "mash only" grain and it's not bad in the extract version. The AG version does not contain crystal malt!

Of course, I no longer consider it a "clone", but that's what I drink for my House IPA.
Wasnt debating you Yooper, it was for all the other people on here changing your recipe and brewing it to 8%. Forgot about the crystal in the extract recipe, my bad on that. FWIW I brewed the recipe with Palisade once and didn't care for it, YMMV.
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