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Old 12-19-2009, 02:32 AM   #11
brrman
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Oct 2006
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sweet! Definitely report back on how it ends up!


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Old 01-11-2010, 10:31 PM   #12
DRoyLenz
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Jun 2009
Chicago
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Quote:
Originally Posted by Bartman View Post
I brewed this 2 weeks ago and just racked to the carboy for dry hopping. Tastes awesome even before the dry hop. Itching to try it when it is done.
Bart
I think I'm putting in an order at Puterbaugh and Brewmasters for the ingredients for this. I would, however, like to hear your opinion on how it turned out.

Does the roast character come through at all? Besides the color, what is the difference between this and any other IIPA?



 
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Old 01-11-2010, 11:29 PM   #13
Bartman
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Dec 2008
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It is bottled and although still green it tastes awesome. I used a different hop schedule to accomodate what I had. I also mashed all the grains together.
It is nicely bitter, somewhat sweet with a nice hop aroma. The roast flavor as of now is not dominant at all. Here is my adjusted recipe.

15.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 89.55 %
1.00 lb Carafa III (525.0 SRM) Grain 5.97 %
0.75 lb Caramel/Crystal Malt - 80L (80.0 SRM) Grain 4.48 %
2.00 oz Amarillo Gold [8.50 %] (Dry Hop 5 days) Hops -
3.00 oz Nugget [13.00 %] (60 min) Hops 105.9 IBU
2.00 oz Williamette [5.50 %] (Dry Hop 5 days) Hops -
2.00 oz Amarillo Gold [8.50 %] (1 min) Hops 2.0 IBU
0.25 tsp Irish Moss (Boil 10.0 min) Misc
1 Pkgs Safale US-05 Yeast-Ale
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Old 01-12-2010, 05:47 AM   #14
brrman
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Oct 2006
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Awesome - I was just wondering if you had opened a bottle yet. I wonder how the Williamette has altered the taste from the original recipe, probably not very much.

I found mine a little sweet as well, but it had a good balance because of all the IBU's. Hope you enjoy it as much as I do, man. If I down just a couple of them I can feel myself buzzed... LOL

DRoyLenz - I find that the roast character does come through enough to set it apart from a traditional IIPA, but it seems to fit in the mix really well and is not overpowering. Just enough to give the sense of sweetness that Bartman is talking about I think.
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Old 01-12-2010, 01:36 PM   #15
DRoyLenz
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Jun 2009
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Would you guys say the sweetness is desirable? I'm thinking of trying to mash a little lower, maybe 150F, to give it a little bit of a drier finish. What do you think?

 
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Old 01-12-2010, 02:32 PM   #16
DavidSteel
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Oct 2009
IL
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Quote:
Originally Posted by DRoyLenz View Post
Would you guys say the sweetness is desirable? I'm thinking of trying to mash a little lower, maybe 150F, to give it a little bit of a drier finish. What do you think?
Probably what I would do as well. I'm thinkin' between 151-152 would be a good balance.

 
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Old 01-12-2010, 03:59 PM   #17
Bartman
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Dec 2008
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My mash temp kept at 152 for the entire mash. ABV settled at 6.99. Tastes pretty strong
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Old 01-12-2010, 05:26 PM   #18
brrman
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Oct 2006
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Did you get good attentuation, Bartman? I mashed at 154 and came to 8.01 ABV. I only mashed 1 lb more grain than you. I mashed high because at 112 IBU I didn't want the beer too dry. I think 150F might be too low - of course it's all about preference right?
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Old 01-13-2010, 02:59 AM   #19
Bartman
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Dec 2008
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Let me correct my previous post. I was at work and had limited info plus a weak brain.
My ABV was 7.99 with 1.083 OG and 1.022 FG. I used S-05 yeast and had a long steady fermentation. My estimated IBU's were 107.9. I will pop one open soon and descibe the sensation more accurately!!!
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Old 01-13-2010, 03:07 AM   #20
humann_brewing
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the sun
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Very nice recipe, looks a lot like Stone XI or now the self righteous ale without the simcoe.

Have you though about using WLP007 instead of cali ale?



 
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