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Old 10-26-2009, 06:24 PM   #21
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looks like a great recipe!

one question - are you really getting 30+ IBU's out of 1oz of Glacier?

thanks!

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Old 10-26-2009, 08:19 PM   #22
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Thats a good point. My beersmith says 18.8 IBUs total. 18 for the glacier and .8 for the Williamette. I didn't pay any attention to it when I made it, it will be well balanced I think and the hops aren't the focus of the beer anyway.

My batch of this has been sitting in primary for 5 weeks now. I want to bottle it soon, so it is ready fo thanksgiving. If I wait any longer, it will have to be for christmas.

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Old 10-27-2009, 12:42 AM   #23
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Maybe he uses a different calculation method for IBUs.

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Old 10-27-2009, 01:32 AM   #24
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It should be 18-21 IBUs...

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Old 10-30-2009, 07:00 PM   #25
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Bottled this one today and it tasted outstanding going into the bottle!!

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Old 11-02-2009, 04:56 PM   #26
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how long would you say this needs to sit in bottles (not including the normal bottle conditioning carbonation). Think I can get it done for thanksgiving?

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Old 12-18-2009, 02:58 AM   #27
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Pol and gang, is this a beer that could possibly be used as a parti-gyle? I've been wanting to try a gyle, but am a little lost.
I've put this into beersmith, doubled the grain and hops, and kept it as a 5 gallon batch. I messed w/ the hops a bit to keep the IBU's around 19. However, the color ends up being black. I'm sure I can adjust the specialty grain to lighten it up, but was wondering if any of you had more experience with this.

I'm thinking 5 gallons of the holiday ale est. OG 1.1

then another 5 or 6 gallons of a brown or whatever this style would suggest. Any thoughts?

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Old 12-20-2009, 04:50 PM   #28
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Smelled really good during the boil...spiced were scant, but were definitely noticeable while boiling. I substituted Wyeast 1028 (London ale) w/1.6L starter for the S-04, due to availability locally. I'm hoping for a nice english ale-type flavor. Fermentation was going gangbusters after about 4-6 hours.

I was tempted to add some cloves, due to my friend's preferences, but resisted the urge since I've been hearing from numerous sources that it's easy to over-clove with spiced ales. I think this is a good spice combination. Since this is my first spiced ale, it'll give me a baseline to see how I might like to adjust spices....which may not even be necessary.

Although I boiled off a little too much (down to about 4.5 gals), the OG came out at exactly 1.060. I added a smidgen of water along with the yeast starter to bring to 5 gals, and ended up with about 1.055-ish. No matter...I have high hopes for this one. Now the tough part....waiting!

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Old 01-07-2010, 01:24 PM   #29
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Update: Well I cracked open my first bottle. I knew it wouldn't be ready in time for Christmas, much less Thanksgiving, but thats ok - I didn't want to share anyway. My girlfriend really digs this one, as do I. It will be better in another 3-4 weeks when the spices mellow out. The ginger (I think its the ginger) has a large presence, plus I over carbed it just a little bit (bottle conditioned).

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Thinking about: California Common, Fat Squirrel Clone
Fermenting: Greenbelt Pale Ale
Conditioning:
Aging: Strong Scotch Ale, Robust Porter
Drinking: Saison

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Old 08-27-2010, 04:48 AM   #30
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I brewed this up last Saturday. It smelled and looked amazing, and the Safeale-04 took off like a rocket. Luckily I got a blow-off on all my brews, but this one was a rager. I'll let yalls know how the finished product tastes.

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