mrgstiffler
Well-Known Member
I've used dark brown sugar in place of dark candi syrup in other beers and have been happy with the results.
Woz said:Brewing it again today. I might throw it on some oak this time. Has anyone oaked this bad boy?
RandyBoBandy said:How much priming sugar would you recommend for bottling a five gallon batch of this recipe?
Sounds like your mash efficiency was low. Probably from the large grain bill.
cody6173 said:Not sure what happened. Only ended up with 4 gal or so in the fermenter. Drunk
skeezerpleezer said:What's the gravity of the 4g? What was the preboil volume?
Not sure what happened. Only ended up with 4 gal or so in the fermenter. Drunk
954surfer said:Reminds me of texts I used to get from my ex gf.
This is an awesome thread. My comment is, we tried to clone this when we were still doing extract. Did a ten gallon batch, and it turned out terrible. I still have bombers of this even around though we made it in 2010. Funny though that the thread started out to be about Mitch steel, and now the recipe is in his IPA book. Turns out we obsessed WAY too much about the black malts and should have concentrated on brewing a good IPA and adding 3% Carafa II to it. LOL
skeezerpleezer said:I got this brewed Friday. I came up about .002 short on OG. I am thinking about boiling up a bit of sugar and adding it after primary fermentation, but will wait and see where the final gravity ends up before doing that. Here is what I did, it is basically just a scaled down version of post #1:
Batch Size: 3.25 gal
Boil Time: 90 min
Brewhouse Efficiency: 75.0 %
Actual Efficiency: 73.4 %
Ingredients Amount Item Type % or IBU
9.75 lb Pale Malt (2 Row) US (2.0 SRM) Grain 79.6 %
1.00 lb Caramel/Crystal Malt - 80L (80.0 SRM) Grain 8.2 %
0.50 lb Carafa III (525.0 SRM) Grain 4.1 %
0.50 lb Chocolate Malt (350.0 SRM) Grain 4.1 %
1.00 oz Columbus (Tomahawk) [14.00%] (60 min) Hops 61.2 IBU
1.25 oz Citra [12.40%] (15 min) Hops 33.6 IBU
2.00 oz Citra [12.40%] (1 min) Hops 4.7 IBU
1.00 oz pacific jade [9.00%] (1 min) Hops 1.7 IBU
1.50 oz Nelson Sauvin [12.50%] (Dry Hop 7 days) Hops -
0.50 lb Candi Sugar, Dark (275.0 SRM) Sugar 4.1 %
1 Pkgs California Ale (DCL Yeast #S-05) [Starter 2500 ml] Yeast-Ale
Beer Profile Estimated Original Gravity: 1.102 SG
Measured Original Gravity: 1.100 SG
Estimated Final Gravity: 1.027 SG (hoping for 1.018 - 1.020)
Estimated Color: 58.0 SRM
Bitterness: 101.2 IBU (60.0-110.0 IBU) Alpha Acid Units: 9.1 AAU
Mashed temperature: 151 F
I will report back in a month or so.
drawdy10 said:I wouldn't adjust with the dark sugar, DME if needed would be your best bet but if you are planning on missing the OG then maybe try lowering the efficiency on your recipe and use more grain or sparge more and boil longer to concentrate the wort before starting the hop schedule.
robthebrewer said:I'm going to brew your recipe next week. I was wondering about the candi sryup into the boil at last 15min.? Or what did everyone else do
Thanks
Rob
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