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Old 04-29-2012, 09:53 PM   #131
Malric
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Mar 2009
, Chicago, IL
Posts: 509
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Thanks, I'll give it a shot.



 
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Old 04-30-2012, 07:41 PM   #132
tbright0223
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Jan 2012
Wadsworth, OH
Posts: 43

Quote:
Originally Posted by tbright0223
Thanks a lot. In gonna try racking onto the other yeast cake tonight and see how that does. Worst case I will try the saision yeast because I really don't wanna bottle it at 1030.
Well I racked the IIPA onto the yeast cake of the parti gyle and about an hour later the air lock was bubbling and has been for a few days now. So I'm hoping that the gravity will have dropped a little bit. I'm a little upset about bottling the parti gyle at a measly 3.5% abv but I don't think I have any other options. Just though I would give an update and thank ya for the help.



 
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Old 05-02-2012, 04:00 AM   #133
brrman
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Oct 2006
Indianapolis, IN, Indiana
Posts: 1,692
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thanks for the update, dude. Was the parti finished fermenting? Still, partigyles are never much more than a mild ale typically. Use it for a light session beer. Glad the IIPA is back to bubbling! Hopefully you can take a reading in a couple days to see if it dropped.
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Old 05-12-2012, 04:58 PM   #134
hopdropper
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Sep 2011
bozeman, montana
Posts: 78
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Wow...just bottled this puppy, started at 1.083, finished at 1.017 for an 8.7% brew...pulled a sample and this beer is awesome! I added an extra pound of 2-row and 8 oz of chocolate malt...out of 15 batches over the last year, this one i think is going to be the best. real rich and blacker than the ace of spades, nice hop bite with a solid roasty backbone from the chocolate malt. 10 out of 10. got a homebrew competition coming up...unfortunately this one won't be carbed in time or else it would be entered for sure! thanks for the kick-butt recipe...this one will be in the rotation for a long time to come.

 
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Old 05-13-2012, 12:20 AM   #135
brrman
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Oct 2006
Indianapolis, IN, Indiana
Posts: 1,692
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you're welcome. Great to see all the successful batches.
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Old 06-30-2012, 10:58 PM   #136
Reuben1012
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Dec 2011
san diego, ca
Posts: 48

Thanks for the inspirational recipe!
Here was my take on this AWSOME beer

5 Gal AG Batch:

10.5 LBS 2 row pale
.5 LBS Crystal 60L
1 LBS Midnight Wheat (new grain made for BIPAS)
1 LB Corn sugar

.75 OZ Magnum 60 minutes
.5 OZ Chinook 45 Minutes
.75 OZ Nugget 35 Minutes
1 OZ Cascade 30 Minutes
1 OZ Cascade 15 Minutes
1 OZ Chinook Flame Out

Dry hop with 2 OZ Cascade for 10 Days

Primary 3 weeks
Secondary 5 Weeks
Kegged with priming sugar 2 weeks


Was going for a Big west coast BIPA , That was as much grain I could fit in my 5 GAL mash tun. I used a big starter of Safale 05 and pitched at 62F. I had a OG of 1.070 and a FG of 1.011 for a ABV of 7.7 .

I can honestly say this is the best beer i have brewed and my personal favorite. I was a little afraid it was going to be to hoppy, but it balanced perfect with the Midnight wheat flavor which is smooth and creamy.
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Old 07-06-2012, 04:21 AM   #137
brrman
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Oct 2006
Indianapolis, IN, Indiana
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I must be out of the loop - whats a BIPA? In any case, glad the beer turned out so good. Looks delicious!
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Old 07-06-2012, 04:45 AM   #138
phoenixs4r
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Jun 2011
Hayward, California
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Black IPA. Doesn't really make sense.

 
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Old 07-09-2012, 02:45 PM   #139
brrman
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Oct 2006
Indianapolis, IN, Indiana
Posts: 1,692
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Quote:
Originally Posted by phoenixs4r View Post
Black IPA. Doesn't really make sense.
oh I see - the whole black IPA concept doesn't make sense anyway. but ya gotta go with the flow I suppose.
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Old 07-29-2012, 06:26 PM   #140
weesm
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Apr 2012
Posts: 18
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Quote:
Originally Posted by Reuben1012

Dry hop with 2 OZ Cascade for 10 Days

Primary 3 weeks
Secondary 5 Weeks
Kegged with priming sugar 2 weeks
:
Seems like a long primary and secondary. Did you notice it need to be aged longer or was it for attenuation? And when did you start the dry hopping? Looks like a great recipe ad a great brew!



 
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