EricCSU
Well-Known Member
I am going to put up the recipes from CYBI so that they are easy to reference. I will type the ingredients verbatim.
All recipes are 6 gallons post-boil, 70% efficiency, Morey for color, 15% evaporation, 7.27 gallons preboil, Rager IBU, and most hops are in grams not ounces. Most, if not all recipes are primary only
If you brew this, please reply with your results.
Ferment at 67, increase to 70 after the bulk of fermentation.
SG 1052 (Jamil noted that his numbers were 1 plato high, but it still was cloned)
FG ?
30 IBU (increased from 26 IBU based on Jamil's interpretation of the beer).
White labs WLP002
Wyeast 1968
10.8 lbs domestic pale malt or 7.4 lbs pale LME
5.5 ounces chocolate malt 400l
1.25 lbs crystal 75-80
0.5 ounce black patent 525l
1.4 oz (41g) EKG 4.75AA @60m
0.6 oz (14g) Williamete @10m
0.6 oz (14g) Liberty @ 0m
Mash @154F
Jamil stated that you could increase IBUs by 5 and keep the gravity or decrease OG by 4 degrees and keep the bitterness the same. It may be slightly closer to the original.
All recipes are 6 gallons post-boil, 70% efficiency, Morey for color, 15% evaporation, 7.27 gallons preboil, Rager IBU, and most hops are in grams not ounces. Most, if not all recipes are primary only
If you brew this, please reply with your results.
Ferment at 67, increase to 70 after the bulk of fermentation.
SG 1052 (Jamil noted that his numbers were 1 plato high, but it still was cloned)
FG ?
30 IBU (increased from 26 IBU based on Jamil's interpretation of the beer).
White labs WLP002
Wyeast 1968
10.8 lbs domestic pale malt or 7.4 lbs pale LME
5.5 ounces chocolate malt 400l
1.25 lbs crystal 75-80
0.5 ounce black patent 525l
1.4 oz (41g) EKG 4.75AA @60m
0.6 oz (14g) Williamete @10m
0.6 oz (14g) Liberty @ 0m
Mash @154F
Jamil stated that you could increase IBUs by 5 and keep the gravity or decrease OG by 4 degrees and keep the bitterness the same. It may be slightly closer to the original.