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***Yooper*** · 10-03-2007, 01:12 AM

I think it depends on each person, too. I've had issues with over attenuation and my beer always finishes too dry. I mashed at 156 and I put it in secondary today. It's at 1.010, which is lower than I wanted. I bought new thermometers, and tried everything to fix this. I'm just mashing all my beers high, now.

Beerrific · 11-13-2007, 11:54 PM

OK, so I am making this Saturday. I am going to mash at 153 unless someone stops me...

ohiobrewtus · 12-17-2007, 08:07 PM

Quote:

Originally Posted by Beerrific

OK, so I am making this Saturday. I am going to mash at 153 unless someone stops me...

How are your samples? Would you mash at 153 again?

I'm doing a similar recipe of my own this weekend and had planned on mashing at around 152 or 153.

Beerrific · 12-17-2007, 08:14 PM

Quote:

Originally Posted by ohiobrewtus

How are your samples? Would you mash at 153 again?

I'm doing a similar recipe of my own this weekend and had planned on mashing at around 152 or 153.

I actually just pulled a sample of this to check the hops, I am starting the second dry hop addition Wednesday. I think the 153 worked out really well. I actually listened to the Jamil show on IIPAs and he covered Mike McDole's Pliny Clone (this year's Longshot winner) and he mashes at 153, so that is what I did. Would not change it. It let the yeast work it down to where you can taste the malt (especially the caramel) but it is not sickeningly sweet which is what I hate about many IIPAs.

AZWyatt · 02-05-2008, 10:57 PM

Man I wish I had done this recipe back when hops were just $1.10/oz!!! Now I'm looking at just shy of $80 for a 5-gallon batch of this stuff!!!

korndog · 02-25-2008, 05:29 PM

I'm getting ready to brew this next week. I'm lucky enough to have this at my local beer bar, but what the heck; it's truly one of the worlds great beverages. I noticed you use Safale 56, where I have seen WLP001 and 1056 in other recipes. Any comments on using the 56 instead?

**Dude** · 02-26-2008, 02:12 AM

Quote:

Originally Posted by korndog

I'm getting ready to brew this next week. I'm lucky enough to have this at my local beer bar, but what the heck; it's truly one of the worlds great beverages. I noticed you use Safale 56, where I have seen WLP001 and 1056 in other recipes. Any comments on using the 56 instead?

It is safale-05 now BTW, and only one comment. No starter needed.

korndog · 02-26-2008, 02:41 AM

Quote:

Originally Posted by Dude

It is safale-05 now BTW, and only one comment. No starter needed.

Dig it! I fell in love with this stuff while brewing your Lakewalk. Two packs into well aerated wort, and boom, short and sweet!

**Dude** · 02-26-2008, 02:55 AM

Quote:

Originally Posted by korndog

Dig it! I fell in love with this stuff while brewing your Lakewalk. Two packs into well aerated wort, and boom, short and sweet!

Not to be constantly correcting you, but for a 5 gallon batch, 1 package of dry yeast is PLENTY. In fact, 1 package for 10 gallons is sufficient. Honest.

korndog · 02-26-2008, 03:13 AM

Quote:

Originally Posted by Dude

Not to be constantly correcting you, but for a 5 gallon batch, 1 package of dry yeast is PLENTY. In fact, 1 package for 10 gallons is sufficient. Honest.

No problem Dude. I checked their site when I first used it and found 50-80g per HL. This worked out to 1 - 1 1/2 packs per 5 gallons. I chose to err on the high side, but it's good to know I can cut it back.