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Old 04-09-2010, 01:25 PM   #21
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If yours is not well enough attenuated, mine will probably be just the opposite! Just got it into the carboy. I had tried using beersmith's calcs for water into grain vs. my usual grain into pre-heated tun and water, and, to make a long story short, it mashed mostly a few degrees less than I had planned. I usually hit it right on!

OK, it won't be even slightly malty. Then there is that US-05 yeast attenuation, where I'm always over 80%, even with higher mash temps. It could be I'm drinking hop extract! Alcohol and hops. Good thing I like hops! We'll see.....
I bottled mine and I was just a little off with attenuation (my theory) because I went with 9 lbs of LME. I'm going to try it again with DME or some sort of combo, then again when I go all-grain.

She did smell quite lovely though! Oh yeah, quick question for anyone who's dry-hopped before as this was my first experience. I expected some of my beer to be soaked up by the hops (which it was), but does anyone know what the absorbtion (sp?) rate is for 2 oz of leaf hops?
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Old 04-10-2010, 05:02 AM   #22
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I expected some of my beer to be soaked up by the hops (which it was), but does anyone know what the absorbtion (sp?) rate is for 2 oz of leaf hops?
I wish I knew! I go right into the keg after dry hopping, so I don't get a good measure. However, it "seems" like I lose a lot less than when siphoning out of the boil kettle with a similar amount of hops. But I cold crash and/or fine the wort before kegging, so it tends to settle everything down a bit. And now I use pellets for dry hopping, which is easier with carboys...
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Old 04-13-2010, 11:56 PM   #23
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What would be a good sub for the magnum? All I have is chinook, nugget, and colombus
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Old 04-14-2010, 12:03 AM   #24
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What would be a good sub for the magnum? All I have is chinook, nugget, and colombus
Hmmm. Nugget would probably be closest. However, since it's for bittering, I don't think using columbus would be an issue either. Chinook would be ok, but would be my third choice out of that bunch.
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Old 04-14-2010, 12:21 AM   #25
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I used warrior in mine only because the LHBS didn't have magnum and warrior was their suggestion...i'll let everyone know how it turns out
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Old 04-14-2010, 08:41 PM   #26
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Hmmm. Nugget would probably be closest. However, since it's for bittering, I don't think using columbus would be an issue either. Chinook would be ok, but would be my third choice out of that bunch.
Columbus is what Stone is using for bittering Ruination this yearhttp://www.stonebrew.com/ruin/, so that is the "closest"! It's what I used in mine.
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Old 04-15-2010, 12:35 AM   #27
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I'm thinking of brewing this on the weekend. My problem is that I only have four ounces of Centennial available. Do you think it will be detrimental to drop the thirty minute addition entirely? I do plan on upping the sixty minute to adjust for bitterness.
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Old 04-15-2010, 01:29 AM   #28
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I'm growing antsy to try mine...I look at my calendar and I think: "Has it only been 7 days since I bottled?" Sheesh!
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Old 04-18-2010, 08:51 PM   #29
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HA! I just finally bought a 15 gallon kettle yesterday because I came up with a very tasty looking IPA recipe I desperately wanted to try. It would have been a chore with my little 7 gallon kettle.

Anyway, my recipe is almost identical to this one. Glad it's tried and true

Mine will be slightly smaller - 1.074 projected OG and 98 IBU's. All Magnum and Centennials though with U.S. 2-row 92% and Crystal 40 8%. Similar grain bill to my best pale ale, but more of it obviously I'll also be boiling 90 minutes.

I'm 10 minutes into the mash
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Old 04-22-2010, 10:12 PM   #30
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So I went with the extract version and my OG was off a bit 1.068, still bubbling on day 6. Wondering if more DME would have raised the OG ? I had 9 lbs only used 8 - 4 for the boil 4 at flame out ( looking back I dont know why I just didnt use the 1lb that was left over... Dont care so much for the final ABV as I do for the taste. I'm sure it will still turn out ok and I subbed warrior for the bittering hops.
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