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Old 01-19-2012, 02:35 AM   #101
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Im getting ready to brew this recipe. I see that it is a 90 minute boil, but there are no hop additions until 60 minutes. Is this correct? Should this just be a 60 minute boil? What would be the advantage of doing it as a 90?

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Old 01-19-2012, 02:52 PM   #102
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Originally Posted by Echeck View Post
Im getting ready to brew this recipe. I see that it is a 90 minute boil, but there are no hop additions until 60 minutes. Is this correct? Should this just be a 60 minute boil? What would be the advantage of doing it as a 90?
Funny you should bring this up, I was just talking about this with a friend.
I often do a 90 minute boil. He asked the same question. It helps drive off DMS that is found in some lighter kilned, undermodified base malts, and many "pros" recommend it. But for this beer, which uses highly modified malts it is probably not needed, and a waste of time and fuel.

So, boil for 60.

Glad you are trying this beer!

Cheers, Tim
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Old 01-23-2012, 03:55 PM   #103
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Has anyone done a comparison brew of Mosher's Radical IRA vs. Jamil's "West Coast Blaster"?

Appears the main difference is Black Patent vs. Light Chocolate in your dark malts and a little difference in the hops.

I've made differing versions of the Radical IRA 4 times and love it but thinking of doing the West Coast Blaster this next brew. Any input would be welcome.

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Old 01-23-2012, 04:50 PM   #104
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I have seen the JZ Westcoast Blaster Recipe, been interested in it,but have not brewed it. There is a significant difference in the base malts between the two beers. IRA is 40% munich, which is where I think a lot of the complexity comes from. That said, I am sure it is great, as all of Jamil's recipes I have tried are solid. I like that the WestCoast Blaster uses hops you can actually buy this year(cascade and centennial), as the Simcoe and Amarillo for the IRA are in very short supply right now. If you brew the WCB, please post results!

Here it is from BYO:
West Coast Blaster
(5 gallons/19 L, all-grain)
OG = 1.067 (16.4°P)
FG = 1.015 (3.9 °P)
IBU = 66 SRM = 17 ABV = 6.9%

Ingredients

11.4 lb. (5.17 kg) Muntons pale ale malt (3°L)
(or Great Western British pale ale malt)
1.0 lb. (0.45 kg) Great Western crystal malt (40 °L)
1.0 lb. (0.45 kg) Durst Munich malt (8 °L)
0.5 lb. (227 g) Victory malt (28 °L)
0.5 lb. (227 g) Great Western crystal malt (120 °L)
2.5 oz. (71 g) pale chocolate malt (200 °L)
11.44 AAU Horizon hops (60 min.)
(0.88 oz./25 g at 13% alpha acids)
6 AAU Cascade hops (10 min.)
(1.0 oz./28 g 6% at alpha acids)
9 AAU Centennial hops (10 min.)
(1.0 oz./28 g 9% at alpha acids)
6 AAU Cascade hops (0 min.)
(1.0 oz./28 g 6% at alpha acids)
9 AAU Centennial hops (0 min.)
(1.0 oz./28 g 9% at alpha acids)
Wyeast 1056 (American Ale), White Labs WLP001
(California Ale) or Fermentis Safale US-05 yeast

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Old 02-10-2012, 11:51 PM   #105
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I want to make this

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Old 03-08-2012, 02:46 AM   #106
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Just tapped into 5 gallons of this, very balanced caramel/sweeter/hoptastic thing going on. Stuck to the original recipe. Got a 1.078 SG & 1.007 FG, 9.3%. Only difference was I had to use Belgium Munich malt but was told would not make any difference?? Thanks for the nice recipe!

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Old 03-10-2012, 05:20 AM   #107
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Going to brew this tomorrow as my first partial mash. Heres the prospective recipe:

4.0 lb Munich 10L
1.0 lb Cara-red ?L
0.75 lb C40
0.50 lb C75
0.25 lb Midnight Wheat 550L

The plan is to mash @ 155* for 40' with 1.3 qts/lb(~2.25 Gal). Sparge with 170*F to fill 4-5 gal (BK is only 6 Gal).

5.0 lb Amber DME (LHBS was out of light). Adding at start of boil.

Planning on 60 min boil- Might do 90 if I end up with the time. Any suggestions on potention difference on 90 vs 60?

1.0 oz Citra (13.7 AA), 1/2 tsp @ 60'
1.0 oz Amarillo (8.9 AA) @ 30'
1.0 oz Cascade (9.1 AA) @ 5'

Thinking of adding some "unlabeled from last brew"[Cascade, Simcoe, or Nugget] hops at Flameout. Why not? I love hops!

Top to 5.0 - 5.5 gal, and chill to 75*(Ice bath), pitch yeast from first starter of Wyeast 1056.

Plan to ferment for ~10 days, then dry hop for 7 days with:

0.5 oz Citra (13.7 AA)
1.0 oz Amarillo (8.9 AA)
0.5 oz Cascade (9.1 AA)

1.075 OG
92.1 IBU
33.0 SRM
7.4% ABV Est.

Calculations using BrewR from Droid.

Sounds like a solid recipe!

Any comments/suggestions?





Cant wait to try it!

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Old 03-10-2012, 05:07 PM   #108
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Glad this recipe has inspired your first partial mash brew!

I would not use the CaraRed at all. That puts your total crystal/cara malts at 2.25 lbs in a 5 gallon batch. WAY too sweet in my opinion. The IRA has been judged by about a dozen BJCP certified judges and the only consistent critique has been too much crystal/cara malts, and this is with the original recipe with 1.25 lbs. I have notched it down to 1 lb total, and it is better that way- earned 43 points last time.

The way you have the recipe, at 92 IBU, you are going to have a very different beer than the IRA recipe here, but may be great. 90 minutes and 60 minutes are not going to change much. At 90 min you will lose any Citra character at all, but keep the IBU's. If you use it at 60 min, there may be a very slight flavor of the hops remaining. I know from using Simcoe as a solo hop at 60 min in a blonde ale, that you can taste it...just barely in the finished beer.

I would not recommend mystery hops at the end of boil if one of the hops could be Nugget. I have grown Nugget for years, and try as I might to like that hop as an aroma hop, I cannot stand it. Very strong herbal notes that I think are distracting in most cases.

Here is what I would do, (if you have not already brewed!)

1. get rid of the carared, or use no more than 1.25 lbs crystal/cara malts total.
2. no mystery hops-if you can determine that you have Simcoe, use for dry hops.
3. Chill to 65f if you can
4. decrease the dark malt from 4 oz to 1 or 2 oz.

Now, of course this is homebrewing and you may have an amazing recipe there that flies in the face of all of my suggestions

Cheers,

Tim

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Old 03-10-2012, 07:14 PM   #109
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Quote:
Originally Posted by Sdtastentune View Post
Just tapped into 5 gallons of this, very balanced caramel/sweeter/hoptastic thing going on. Stuck to the original recipe. Got a 1.078 SG & 1.007 FG, 9.3%. Only difference was I had to use Belgium Munich malt but was told would not make any difference?? Thanks for the nice recipe!
Wow, that is some high efficiency and super attenuation. Glad you liked it. It is cool that so many different O.G. and F.G. outcomes still make good beer.
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Old 03-10-2012, 08:39 PM   #110
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Thanks tim. Unfortunately, the grains were purchased and ground yesterday, so no turning back at this point. Any thoughts on replacing some of the dme with sugar in order to dry out some of the sweetness? Going to brew this in an hour or so.

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