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Old 03-04-2013, 09:47 PM   #191
brrman
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Oct 2006
Indianapolis, IN, Indiana
Posts: 1,694
Liked 100 Times on 76 Posts


Glad everyone is enjoying this recipe!!
I have another brew of this planned for next week.
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Old 05-09-2013, 04:10 AM   #192
Duffman870727
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Jun 2012
Oakville, Ontario
Posts: 24
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Just wanted to comment about my addition of 6oz Black malt to a 3 Gallon batch, I find it gives a nice touch of roast to the brew. I definitely wouldn't want to add any more than that, we're not making a hoppy stout after all! Good stuff!

 
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Old 06-01-2013, 01:23 PM   #193
mitchmen
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May 2013
Posts: 12

Anyone convert this to extract recipe with success.? Thanks

 
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Old 06-01-2013, 06:13 PM   #194
tripplehazzard
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Jan 2013
Kansas city, KC MO
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Going to give this a try. I love the wookie Jack and want to do a similar type.thanks!!
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Old 06-02-2013, 04:11 AM   #195
lilgreenthumb
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Apr 2012
Nottingham, Pennsylvania
Posts: 13

Just started fermentation of this on thursday (let it sit a night via no-chill). Fermenting happily right now, smells delicious.

 
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Old 06-03-2013, 04:24 PM   #196
tripplehazzard
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How would this compare to the Firestone walker Wookie Jack?
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Old 06-26-2013, 04:43 AM   #197
sawbossFogg
 
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Aug 2012
Mammoth Lakes, California
Posts: 263
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I've been looking for a black IPA template and thread and this is the most helpful so far. I've tried to read most of it, but I have couple questions I'd love to get some feedback on.

First it sounds like most are in favor of the late addition roast malts to import color more than roast character, true? And second the big one for me without Carafa on hand are ideas on quantities and proportions of malts I do have around including black patent, special B, and a handful of others.

Definitely not looking to make hoppy stout, just impart color and some roast character to my house IPA.
GREAT THREAD, thanks.

 
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Old 06-26-2013, 04:45 AM   #198
sawbossFogg
 
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Aug 2012
Mammoth Lakes, California
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Quote:
Originally Posted by tripplehazzard
How would this compare to the Firestone walker Wookie Jack?
Wookie Jack has rye if I'm not mistaken.

 
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Old 07-10-2013, 08:36 PM   #199
tmags711
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Mar 2012
Chicago, Illinois
Posts: 56
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Brewed this up on Sunday. Followed the OP recipe pretty closely. My efficiency has been crap lately so I added one pound of Amber DME and hit 1.080 OG exactly. Also threw in maybe 6 oz of Black Patent I had laying around. It was bubbling like mad for the first 48 hours but has settled down now. I am REALLY excited to try this. Thanks brrman!

From reading the posts it seems like it can be a quick-turnaround beer, but a couple months of bottle conditioning do it well. My impatience means I'll be making a comparison (can't wait three months to try this).
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Old 07-11-2013, 10:36 PM   #200
nrwalter
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Mar 2013
Posts: 3

What has everyone used for their mash in and sparge amount for this brew?

 
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