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Old 01-08-2010, 02:41 AM   #1
Yooper
Ale's What Cures You!
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Recipe Type: All Grain   
Yeast: Pacman   
Yeast Starter: Absolutely   
Batch Size (Gallons): 5.00   
Original Gravity: 1.077   
Final Gravity: 1.013   
IBU: 103+   
Boiling Time (Minutes): 60   
Color: 7   
Primary Fermentation (# of Days & Temp): 14 days at 62   
Additional Fermentation: Time in the keg   
Secondary Fermentation (# of Days & Temp): 1 week at 65 (dryhopping)   
Tasting Notes: Very much like Stone Ruination, and it turned out really good!   

14 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 93.33 %
1 lbs Caramel/Crystal Malt - 20L (20.0 SRM) Grain 6.67 %

1.75 oz Magnum [14.00 %] (60 min) Hops 73.2 IBU
1.00 oz Centennial [9.60 %] (30 min) Hops 22.1 IBU
1.00 oz Centennial [9.60 %] (10 min) Hops 10.4 IBU
1.00 oz Centennial [9.60 %] (1 min) Hops 1.2 IBU
2.00 oz Centennial [9.60 %] (Dry Hop 7 days) Hops -

1 Pkgs Pacman Yeast (Wyeast) [Starter 50 ml] [Cultured] Yeast-Ale

You could use any well-attenuating clean ale yeast. WLP001, or Wyeast 1056 come to mind, or S05 for dry.

Mash at 152.
My beers seem to attenuate really well- so use a lower mash temp if you've have attenuation problems in the past. I got about 82% attenuation with the pacman yeast.

For extract, a full boil would be the same but use 8 pounds light or extra light DME.
For an extract batch with a 2.5 gallon boil, do this:
4 pounds DME
1 pound crystal 20
4 pounds DME (added at flame out)
Hopping the same.


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Old 01-08-2010, 02:45 AM   #2
BioBeing
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Damn you Yooper! Given how good your DogFish Head 60 recipe is, and how much I like Ruination, I have to try this one!

Too many beers, too little time!



 
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Old 01-08-2010, 02:58 AM   #3
Yooper
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I don't remember where the germ of the idea came from- I think it might have been BYO a while back, so it's not strictly my recipe. I saw it a long time ago, and really wanted to do it. I have TONS of magnum, and still quite a bit of centennial, so I thought now was the time. So, I can't take full credit for the recipe, but I will be darned if I can remember where it came from originally!
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Old 01-08-2010, 03:13 AM   #4
annasdadhockey
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I have all of that on hand. I want to make this!!! Damn you, woman!!!
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Things are going great too. I think I've only punched her in the face 3 times!
FERMENTING: Heady Topper Clone?
CONDITIONING: 40 gallons KBS clone in a Jim Beam Barrel (since 11/24/12)
DRINKING: Smoked Robust Porter, Orange Coriander Pale Ale #5
THINKING: first foray into lagers?

 
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Old 01-16-2010, 04:23 AM   #5
jimrhut
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i'm cornfuzed in the extract batch did you really use 16 lbs of dme or is it just four?????? and what do you mean by "added at flame out"? is that when you let your grains steep or like a aroma hop at the very end???

 
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Old 01-27-2010, 05:17 PM   #6
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Quote:
Originally Posted by jimrhut View Post
i'm cornfuzed in the extract batch did you really use 16 lbs of dme or is it just four?????? and what do you mean by "added at flame out"? is that when you let your grains steep or like a aroma hop at the very end???
It's 8 pounds of DME total.

4 pounds of DME added at the beginning of the boil.

4 pounds of DME at flame out. Flame out is, well, when you turn off the flame. Turn off the flame. Add the DME and stir until it's mixed.
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Old 01-27-2010, 05:23 PM   #7
StoutFan
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Sounds like a very tasty brew, might put this one in the list of upcoming hop-head brews!
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Old 01-27-2010, 05:36 PM   #8
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Looks darn close to the BYO recipe posted in this thread: http://www.homebrewtalk.com/f12/6-st...ml#post1014589



The only thing is that since this article I have realized that a almost perfect yeast is the WLP007, it has been said to be the closest to their house yeast if not being the exact same yeast.

Hope your beers is great, love me some IIPA

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Old 01-27-2010, 05:52 PM   #9
cheezydemon3
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I brewed one close to this but with double the crystal.

With that many IBU's the extra crystal is still hardly noticeable.

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Old 01-28-2010, 10:56 PM   #10
Gritsak
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What do you think about subbing warrior for the magnum? I've got a few ounces i need to use up, and i'd like to brew this.



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