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Old 05-25-2013, 02:31 AM   #571
SwivelHips
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Jan 2012
Calgary, Alberta, Canada
Posts: 136
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Brewing yet another batch of this tomorrow. Can't find Chinook anywhere, so subbing Columbus, though I'm backing off the amount a little more since they are 17% AA(!) and going back to the SY1007 from S05.



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Old 05-27-2013, 10:25 PM   #572
idrinkstuffnthings
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Jan 2013
, BC Canada
Posts: 135
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Just ordered the ingredients for round two. Can't let this run out

Edit: I dunno why but all my phone pics go sideways. It's not magic beer. Although if magic beer had a flavour.....


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Old 05-30-2013, 09:52 PM   #573
daggers_nz
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Apr 2012
Auckland, NZ
Posts: 261
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drank my first of my batch last night, 16 days into conditioning. this is my first ale that actually tastes like it was fermented at the right temperature. I get a huge hop nose and initial taste, but not much taste to finish. maybe this is the way amber ales are supposed to be, I've only really tried a few recently for the first time. Not a bad beer, will finish this batch pretty quickly
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Primary: California Common
Conditioning: Oatmeal Stout, English Strong Ale, Chinook IPA, Northern Brown
Drinking: American Amber, Robust Porter
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Old 06-24-2013, 08:05 PM   #574
pete20
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May 2009
Sacramento, CA
Posts: 21

I brewed this last month -- a really nice beer!

A few notes:
I bought dark Belgian candi sugar, 80L, instead of making my own.
Fermented at 65 for two weeks, then cold crashed at 37 for one week
Everything else was pretty much as the recipe described and I hit the mash temp, OG and FG.

My main take-away from this brew is that using Chinook hops was an inspired choice. In my own amber recipes I've gone for the smooth bittering of Magnum and then something citrusy like Amarillo for aroma. While that makes for a nice brew the pine and spice from Chinook is more interesting.

As a follow up I want to swap the candi sugar for Crystal 80 malt, and also see what splitting the difference in the hops (bitter with Chinook, use Amarillo or similar for aroma) does for it -- not that it needs improvement, but just because, hey, why not?
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Old 06-26-2013, 08:10 PM   #575
justkev52
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Feb 2011
West Valley City, Utah
Posts: 264
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Kegging a batch this weekend that I made on 6-2-13. Used Irish Ale yeast in 1/2 and London in the other 1/2.
It's cold crashing now.
2nd time I have made this. I also like the Chinook hops.
Hope it's as least as good as last time.

 
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Old 06-27-2013, 12:50 AM   #576
cyclonite
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Feb 2011
Colorado Springs, Colorado
Posts: 316
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Quote:
Originally Posted by TANSTAAFB View Post
I would brew it as is and try a glass with a very small amount of vanilla flavor to see whether they play well together
+1

Another option for trying out the vanilla is to bottle a single bottle with some vanilla extract before you bottle/keg the rest of the batch. Just sanitize a single bottle, put 2-2.5 grams of corn sugar (or use carb drops) into the bottle, add the vanilla to the bottle, then use a sanitized thief or baster to repeatedly draw out enough from your fermenter to fill the bottle. Cap the bottle, and let it sit for at least a week to carbonate. Then taste it and see how you like it. You could also do the same with no vanilla in another bottle and then compare them. This is great for testing out different post-fermentation additions without committing the entire batch.
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Bottled: Blé de Minuit, Belgian Stout, Fuller's London Pride, Tripel Wit, Red, APA, Dubbel, Oatmeal Stout, RIS, Wee Heavy
Kegged: APA, Doppelbock, Spiced Cider, C3IPA

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Old 06-27-2013, 03:22 PM   #577
Sudz
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May 2008
OKC America
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Having read all 58 pages, this is clearly my next brew. Many good reviews and the candi aspect has my interest peaked. I also favor ambers.

However, I'm a malty sort of guy and really don't care for hoppy beers. Looking at the late hop additions, one could imagine this beer may be on the hoppy side of things. Some of you have cut back on the aroma additions from 1 oz to 1/2 oz. How did this play out for you?

Any commits regarding the hop presence on this brew would be appreciated.

Cheers!

 
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Old 06-30-2013, 11:52 AM   #578
SwivelHips
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Jan 2012
Calgary, Alberta, Canada
Posts: 136
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Sudz, my experience with the reduced hop bill is that the beer still has a firm hop character but I would not describe it as bitter or overly hoppy at all. The Columbus worked out great, btw, I'd recommend it as a great sub for Chinook in this recipe.

 
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Old 07-01-2013, 04:44 AM   #579
daggers_nz
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Apr 2012
Auckland, NZ
Posts: 261
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this is one of my favorite 20+ grain brews I've made and I wasn't sold on store-bought Amber Ales before hand.
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Conditioning: Oatmeal Stout, English Strong Ale, Chinook IPA, Northern Brown
Drinking: American Amber, Robust Porter
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Old 07-04-2013, 03:17 AM   #580
harrisds9880
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May 2012
Aurora, CO
Posts: 27

Any tips for making the candi sugar at higher elevations, in Denver and already burned 4 batches, that is with using a candy thermometer



 
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