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Old 05-15-2010, 06:23 PM   #1
EricCSU
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Jun 2008
Austin, TX
Posts: 1,168
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All recipes are (unless otherwise specified): 6 gallons post-boil, 70% efficiency, Morey for color, 15% evaporation, 7.27 gallons preboil, Rager IBU, and most hops are in grams not ounces. Most, if not all recipes are primary only (no secondary).

If you brew this, please reply with your results for discussion.

OG 1054
FG
40.3 IBU
6.8 SRM

90 min boil

4.26kg US 2-row
600g Rye
600g Munich
300g Victory
220g Honey Malt

14g Magum 14%AA @60m
14g Fuggles 5%AA @ 30m
14g Goldings 4.75%AA @20m
14g Goldings @10m
17g Cascade 5.75%AA @ 1m
35g Amarillo dry hop

Wyeast 1272 American Ale II

Mash at 154

Ferment at 66F

Dry hop at 66F for one day, reduce to 60F for the remainder of dry hop

Water profile:
(Mild Ale/Dark Lager)
75ppm Ca
12ppm Mg
35ppm Na
100ppm Cl
120ppm Sulfates
0ppm Bicarbonate
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Kegged: Belgian Dark Strong (8.9%abv)

Fermenting: Arrogant Bastard Clone, BCS Dry stout

Planned: Rye IPA, ESB, Oatmeal Pale Ale, Rye Amber

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Old 07-22-2010, 03:58 PM   #2
Bheher
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Dec 2009
Pittsburgh Pa
Posts: 131
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I just brewed this, it's going under CO2 tonight. I only did a 60 min boil so my preboil volume was only 6.5. My FG came out to be 1.050.

My grain bill was a bit different, I used this one: http://www.johnsubasavage.com/Brewin...Ale_Clone.html
So where you have 600g each of rye and munich I had 1lb munich and 2lbs rye.
Dry hopped with amrillo at 70 for one day then let it sit at about 55 for 6 more. I did two weeks in the primary and then dry hopped for a week in my corny.

I am interested to see how this is coming along, it was good out of the fermenter but didn't have as much rye flavor as I thought it would. Will see how it comes along in time.

 
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Old 07-22-2010, 04:00 PM   #3
Bheher
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Dec 2009
Pittsburgh Pa
Posts: 131
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Oh, and I never use any gypsum or water treatments they discuss. I just filter my water for every brew.

 
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Old 07-22-2010, 04:16 PM   #4
Shooter
Almaigan Brewing Co.
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Dec 2008
Dublin (No, not that Dublin)
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I didn't brew this one, but Tasty had a keg of it available at the BN Winter Brew's Fest earlier this year and I give it a big thumbs up. It was probably my favorite of all the homebrews they had on tap, with the possible exception of Nathan Smith's Old Ale.
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Old 09-20-2010, 01:21 PM   #5
marc06
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Sep 2008
Wilmington, NC
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I brewed this one up yesterday; had a FG of 1.056. It was fermenting away nicely this morning. I will report back on how it turns out.

 
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Old 09-30-2010, 04:37 PM   #7
lyacovett
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May 2009
Cartersville, GA
Posts: 267
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I brewed something very similar to this. Used columbus instead of Magnum and Willamette instead of Fuggles and EKG.

I emailed spike awhile back and got the recipe. The hops are a bit different from what your recipe is but very similar. Sub Warrior for Magnum, and 2 oz of Amarillo per 5g for dry hopping. He also has it a 38 IBU's.

The version I made came out really well. I think there could have been a bit more rye though.

 
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Old 10-01-2010, 09:02 PM   #8
Bheher
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Dec 2009
Pittsburgh Pa
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Sorry I always forget to update.

I really liked it, thought this version had more hops then the Terrapin version I have had. Thought this would be a beer that the girls would like (as terrapin rye is) but this was a bit hoppy for them. Maybe if I let it sit for a couple weeks longer the hops would have faded but I had a party and the keg was kicked when it was about 4 weeks old.

 
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Old 10-02-2010, 01:49 AM   #9
Jewrican
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Aug 2008
GA
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i brewed this as well and it was the best beer i have ever brewed (although i do LOVE Terrapin's Rye Pale Ale). With that said, i agree that this is hoppier but i will also say that i liked this beer even more than the commercial version because of it.

This is a GREAT commercial beer and even better recipe. LOVE IT!!
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Old 10-27-2010, 09:24 PM   #10
chelero
 
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Feb 2009
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anyone have a suggestion for an extract/partial mash version of this??

 
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