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Old 09-28-2009, 04:28 PM   #1
alpha_acid
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Sep 2009
La Jolla
Posts: 65


Rogue Old Crustacean Barley Wine
From a famous clone book:

OG: 1.090-1.094
FG 1.019-1.024
IBU 100

Mini Mash:
2lb 2-row
10oz 120*L US crystal
10oz US Munich malt
30z US chocolate malt
Steep at 150*F for 20 min

@60 min
4lb pale malt syrup
5.5 lb M&F light DME
2oz Chinook (14%AA)
@15 min
1oz Centennial
1 tsp irish moss
@5 min
1 oz Centennial


Now my issue is that this does not seem like enough hops!

Arriving today Iíll have at least a pound each of Chinook, Cascade, Columbus, and Amarillo and I want to make a blow your face off hop monster barely wine.
Any suggestions?

x-posted here to get more feedback, please do not reply in this thread
http://www.homebrewtalk.com/f12/rogu...4/#post1578089


 
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Old 09-29-2009, 06:43 PM   #2
josiahcox
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Sep 2009
Bellingham
Posts: 160
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If you want a blow your face off BW then you are probably right. I'd say if you are shooting for an old crusty taste then that hop ammount may be about right on.

 
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Old 09-30-2009, 12:46 AM   #3
Brew-boy
 
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May 2006
Lapeer, Michigan
Posts: 2,280
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is the 30z US chocolate malt correct, almost 3lbs of that malt?
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On Tap:Pale Ale, English Bitter
Aging: Imperial Oatmeal Stout on Vanilla beans.

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Old 10-05-2009, 05:12 PM   #4
alexdagrate
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Jun 2009
Olympia, WA
Posts: 549
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Quote:
Originally Posted by Brew-boy View Post
is the 30z US chocolate malt correct, almost 3lbs of that malt?
it's 3 ounces of chocolate malt, not "30."

here's a googlebooks link to the recipe:

http://books.google.com/books?id=CSG...age&q=&f=false

The recipe recommends aging at LEAST one year! I don't know if I could ever wait that long...

 
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