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Old 03-10-2012, 08:44 PM   #111
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Well the issue with crystal malts is they are mostly unfermentable, so adding sugar would not really help directly, however you could replace 1.5 lbs of the DME with corn sugar to decrease the F.G. That might help.

A general rule of thumb is 10% or more crystal malts will make a really sweet beer. A lot of new all grain brewers go crazy with these malts (me included) only to learn the hard way less is more with specialty malts. If the beer is super sweet, you can re-brew it without any crystal and blend the two-something I have done to "fix" a less than stellar brew.

Good Luck, hope that helps!

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Old 03-11-2012, 03:53 PM   #112
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anyone have ideas for an all extract version? just looking for some guidance on the extract, i'll keep everything else the same. thanks in advance.

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Old 03-11-2012, 04:08 PM   #113
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Originally Posted by straycat View Post
anyone have ideas for an all extract version? just looking for some guidance on the extract, i'll keep everything else the same. thanks in advance.
Can you steep grains? If not you are going to have a hard time getting close to this beer. If you can steep grains, you will want to convert the base malts

6.5 lbs 2 Row= 5.28 lbs LME or 4.47 lbs DME- Use golden or light color
5 lbs Munich= 4.1 lbs LME or 3.45 lbs DME- Use Amber/Munich colored extracts

Steep all the specialty grains at about 155f for 30 minutes.

p.s. the partial mash version is on this thread if you decide to move that way

Hope that helps,
Cheers!
Tim

for your reference:

ALL-GRAIN TO EXTRACT
Amount of pale malt x .8125 = amount of liquid malt extract
(example: 8 lbs. pale malt x .8125 = 6.5 lbs. liquid malt extract)
Amount of pale malt x .6875 - amount of dry malt extract (DME)
(example: 8 lbs. pale malt x .6875 = 5.5 lbs. dry malt extract)
Amount of wheat malt x .937 = amount of liquid wheat malt extract
(example: 6.5 lbs. wheat malt x .937 = 6.1 lbs. liquid malt extract)
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Old 03-14-2012, 07:59 PM   #114
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Straycat,
I did an extract version of this recently and it came out great. I steeped the grains that were listed earlier and used munich malt extract. The breiss liquid that is sold at most of the homebrew shops is 50% munich and 50% two row. I also used a different hop schedule and hopped the crap out of it. Came out delicious

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Old 03-15-2012, 04:36 AM   #115
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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.
Yea I know, Long fly sparge (1+ hr) and a big starter of washed WLP001, mashed in at 151°. Tested using a almost new hydrometer that I trust...
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Old 03-15-2012, 05:34 AM   #116
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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!
I brewed the west coast blaster on 2/16. I kegged and bottled on 3/11. The sample tasted quite nice. It didn't seem to have the same complexity as the IRA but seems like a cleaner style.

OG 1.076
FG 1.016
ABV 7.9%, which is a little high
IBU 61.6
SRM 16.7

I need to clean my keg lines so I can taste it cool and carbonated. I will update.
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Old 03-16-2012, 02:33 PM   #117
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I think this is going to be my next brew.

I've got 3oz of Falconer's Flight/7-C's to use on this 5 gallon batch, let me know what you think of this hop schedule:

(Bitter w/ Warrior or Magnum)
1/2 oz 15 min
1/2 oz 10 min
1/2 oz 5 min
1/2 oz 1 min/flameout/whirlpool
1 oz dry hop

I was thinking either that or removing the 15 min addition and adding all the flavor/aroma during the last 10 minutes or so.
This seems like a "sturdy" grain bill that would take a lot to overpower w/ hops, so you can get aggressive with it

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Old 03-16-2012, 07:46 PM   #118
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Looks great, though I would dry hop with 2 oz. Try to keep IBU below 80 to get the great balance that I love about this malt bill.

Good brewing,

Tim



Quote:
Originally Posted by DustBow View Post
I think this is going to be my next brew.

I've got 3oz of Falconer's Flight/7-C's to use on this 5 gallon batch, let me know what you think of this hop schedule:

(Bitter w/ Warrior or Magnum)
1/2 oz 15 min
1/2 oz 10 min
1/2 oz 5 min
1/2 oz 1 min/flameout/whirlpool
1 oz dry hop

I was thinking either that or removing the 15 min addition and adding all the flavor/aroma during the last 10 minutes or so.
This seems like a "sturdy" grain bill that would take a lot to overpower w/ hops, so you can get aggressive with it
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Old 03-20-2012, 02:21 AM   #119
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Here is my next attempt at the IRA. I will be using half of the Simcoe as a first wort hop. This is an 11 gallon batch to yield 10 gallons (after about 1 gallon worth of hop absorption). I have done FWH before with IPAs and APAs and I have loved the hop flavor from the bittering hops. Hoping to pull that lovely Simcoe flavor through and still optimize the smooth bittering properties. I also moved the Amarillo up to 20 minutes,from 30 min,and increased the amount for a bit more flavor and aroma while maintaining 70 iBU. Finally, I am splitting the batch: 5 gal with American Ale yeast, and 5 gal with British Ale yeast. Will post results!

IRA
Author: Tim
Date: 3/19/12

Size: 11 gal
Efficiency: 82.0%
Attenuation: 75.0%
Calories: 209.32 kcal per 12.0 fl oz

Original Gravity: 1.064
Terminal Gravity: 1.016
Color: 17 SRM
Alcohol: 6.3%
Bitterness: 70 IBU

Ingredients:
13.0 lb Premium 2-Row Malt (Great Western)
10 lb Munich 10L Malt (Breiss)
1.0 lb Crystal Malt 90 L (Breiss)
1.0 lb Crystal 40 L (Great Western)
0.125 lb Black Malt (Bairds)

All Hops are whole hops.
1.0 oz Simcoe® (11.9%) - added first wort, boiled 90 min
1.0 oz Simcoe® (11.9%) - added during boil, boiled 60.0 min
2.75 oz Amarillo® (8.9%) - added during boil, boiled 20.0 min
2.0 oz Cascade (9.1%) - added during boil, boiled 5 min
1.0 oz Cascade (9.1%) - added dry to primary fermenter
2.0 oz Amarillo® (8.9%) - added dry to primary fermenter
1.0 oz Simcoe® (11.9%) - added dry to primary fermenter
1 ea WYeast 1056 American Ale/Safeale-05 at 64f
1 ea WYeast 1098 British Ale™/Safeale-04 at 64f

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Last edited by TimBrewz; 03-20-2012 at 04:00 PM. Reason: Forgot to correct Amarillo to reach 70 IBU
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Old 03-31-2012, 03:56 PM   #120
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I just recently started brewing in a bag. I was going to go the all-grain approach with this one and was wondering how long i needed to mash for? I also plan on trying to figure out my efficiency with this batch, too. Pretty excited about it

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