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Old 01-01-2013, 05:56 AM   #131
pwortiz
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I used hungarian oak in both my recipes. As for the Brown Sugar...I've always added it pre-boil. Is there a reason to add it later?

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Old 01-14-2013, 01:01 PM   #132
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Quote:
Originally Posted by smurfwar
Well this recipe is getting me to transition away from extract. Safe lazy extract. How dare you!
Ordered supplies today. Got a hop blend to substitute the citra. Looking forward to this beer.
Well tasting day was Saturday. A couple big bottles and i was useless for the night. Damn good stuff. Looking forward to brewing again. Named mine the " Caribbean Shipwreck"
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Old 01-14-2013, 02:11 PM   #133
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haha, I get you Smurf. I've never seen guys just droppin' their heads on my bar before this beer.

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Old 01-29-2013, 03:27 AM   #134
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Quote:
Originally Posted by j1laskey
I have brewed this many times and can't get enough of it. Friends of mine continually ask me to brew this over and over again. Of all the recipes I have cooked up, I feel this one is worthy to post here on HTB.

Ingredients
5 lbs American 2-row
0.5 lb Weyermann CaraAroma®; Weyermann
1 lbs Torrified Wheat
5 lbs Dry Light Extract
1 lbs Light Brown Sugar
0.5 oz Galena (Pellets, 14.1 %AA) boiled 60 min.
1 oz Citra™ (Pellets, 14.0 %AA) boiled 5 min.
1 ea. Cinnamon (stick) (15 min boil) (not included in calculations)
10 oz. Pineapple (fresh) (15 min boil) (not included in calculations)
1 tbsp. Yeast Nutrient (AKA Fermax) (15 min boil) (not included in calculations)
4 oz. Oak Wood Chips soaked in Myers Dark Rum (French Oak secondary) (not included in calculations)
1 ea. Vanilla (whole bean) (Secondary) (not included in calculations)
Yeast : White Labs WLP060 American Ale Yeast Blend info

First soak french oak chips in Myers Dark Rum for 3 weeks

Brewday
Mash grains @ 154-156 for 60 mins. Sparge 0.5 gallon H20 @ 170. I squeeze the bag and collect all runnings.

Add DME (flameout) and bring to boil. From start of boil start hop, pineapple, cinnamon, and nutrient additions at the appropriate times.

End of boil remove pineapple pieces and cinnamon stick.

Cool wort to 70 degrees, add H2O for final volume of 5 gallons. Aerate, and pitch.

Ferment @ ~68 degrees for 3 weeks.

Secondary Add french oak chips that have been soaked in Myers Dark Rum. Add 1 vanilla bean that has been cut open lengthwise exposing the inner seeds.

Bottle/Keg After 7-10 of secondary transfer to bottles or keg. I keg and this beer is very very very drinkable after a week of carbonation.
Planning on brewing something similar to this baby this weekend. Seemed quite light on the hops, so I put this recipe in BeerSmith and get: OG 1.087, FG 1.016, 9.5% ABV, SRM 12.8, but only 17.6 IBU and 0.202 IBU/SG. I believe OP states 37 IBU which gives 0.425 IBU/SG which would seem more reasonable. Are the hop amounts in the recipe correct? Seems way too unbalanced. Thoughts by those who have brewed it?
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Old 01-29-2013, 04:25 AM   #135
pwortiz
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It's not a hoppy beer for sure. The malt profile is balanced IMO. It's the background flavors that make this beer special...again, my opinion. Those that have had it have enjoyed it at my place.

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Old 01-29-2013, 05:18 AM   #136
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Quote:
Originally Posted by pwortiz
It's not a hoppy beer for sure. The malt profile is balanced IMO. It's the background flavors that make this beer special...again, my opinion. Those that have had it have enjoyed it at my place.
Thanks, pwortiz. Reviewed this thread a bit more and I think I will brew this as-is without changing anything.
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Old 03-05-2013, 03:21 PM   #137
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I will be brewing this again Saturday. This time I will be substituting the 5# DME for a total of 15# 2-Row. I will leave the rest of the recipe the same.

Beertools states the numbers as:

OG 1.089 FG 1.017
SRM 15.93
IBU 36.4
ABV 9.5

All the above are very close to the original numbers. I will follow up in a few weeks with some notes.

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Old 03-05-2013, 04:19 PM   #138
pwortiz
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Ahhh, yeeeeah. All grain baby! I plan to do the same just so that I don't forget certain grains the way I did before. I just drank the last of the Pineapple version two days ago from my first batch nearly 10 months ago. I noticed the malt profile came out a bit more. I still have about 6 of my mango version left...

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Old 03-05-2013, 04:23 PM   #139
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I got my 10 gallon kettle a while ago and just haven't gotten around to brew this on yet in it. I was worried about the amount of grain. I recently brewed BYO's clone of Bigfoot in it, I think it was 20#s total The system I have could handle it, so this 16# brew so be OK in it.

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Old 03-05-2013, 04:40 PM   #140
pwortiz
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methinks you're going to need provide a pick of this in action! you're doing a BIAB version then based on your description?

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