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Old 05-16-2010, 03:16 AM   #1
EricCSU
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Jun 2008
Austin, TX
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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 1068
FG 4.5 plato
SRM 35.9
IBU 35

70 minute boil

4.3kg U.S. 2-row
1.45kg weyerman smoked malt
670g dark munich
670g crystal 80
300g carafa III
60g UK chocolate (475lov)

12.5g summit 18.5%AA FWH
43.8g crystal 3.25%AA @20m

WLP001

Mash at 154 for 60min

Ferment at 69F

add 0.56g per gallon of gypsum and 0.56g Ca Carbonate to the mash

Discussion notes:
JP actually used carafa II instead of carafa III.
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Old 05-25-2010, 03:32 PM   #2
14thstreet
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Apr 2009
Milwaukee, WI
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The listed ingredients do not give the expected OG, looks like a base malt is missing or an error in the amounts listed? Either way, thanks for the database Eric!
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Old 05-25-2010, 04:05 PM   #3
EricCSU
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Quote:
Originally Posted by 14thstreet View Post
The listed ingredients do not give the expected OG, looks like a base malt is missing or an error in the amounts listed? Either way, thanks for the database Eric!
You are correct. I will fix it ASAP.
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Old 05-25-2010, 05:00 PM   #4
EricCSU
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Fixed. Thank you for pointing that out 14thstreet.

Eric
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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 05-26-2010, 04:26 AM   #5
Pete08
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Jul 2008
SW Oregon
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Off topic, but find me a CYBI for Twilight Ale (Deschutes)!!
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Old 05-27-2010, 02:58 PM   #6
EricCSU
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Quote:
Originally Posted by Pete08 View Post
Off topic, but find me a CYBI for Twilight Ale (Deschutes)!!
That has not been attempted to my knowledge. Feel free to email them if you would like.

Eric
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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

Can You Brew It Recipe Database
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Old 05-28-2010, 12:51 PM   #7
Pete08
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Jul 2008
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Quote:
Originally Posted by EricCSU View Post
That has not been attempted to my knowledge. Feel free to email them if you would like.

Eric
I have and am awaiting a responce.
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Old 07-20-2010, 01:11 AM   #8
Craigvu
 
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Dec 2009
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Why would you want to use a neutral yeast like wlp001 instead of a more malt-forward strain? maybe like wlp002, s-04, or one of the British strains. with 3+ lbs of munich in there you're going for a malty flavor i'd think.

 
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Old 07-20-2010, 01:56 AM   #9
EricCSU
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Quote:
Originally Posted by Craigvu View Post
Why would you want to use a neutral yeast like wlp001 instead of a more malt-forward strain? maybe like wlp002, s-04, or one of the British strains. with 3+ lbs of munich in there you're going for a malty flavor i'd think.
In my opinion, the malt is what is accentuating the malty flavor, not the yeast. WLP002 would make a more fruity, estery beer, not necessarily more malty. Mashing high (at 154F like the recipe calls for) as well as the grain bill, will accentuate the malt flavor. I think an english strain could possibly distract from the desired flavor profile.

But that is only my opinion.

Eric
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Kegged: Belgian Dark Strong (8.9%abv)

Fermenting: Arrogant Bastard Clone, BCS Dry stout

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Old 07-20-2010, 03:03 AM   #10
SumnerH
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Feb 2009
Alexandria, VA, USA
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Quote:
Originally Posted by EricCSU View Post
In my opinion, the malt is what is accentuating the malty flavor, not the yeast. WLP002 would make a more fruity, estery beer, not necessarily more malty. Mashing high (at 154F like the recipe calls for) as well as the grain bill, will accentuate the malt flavor. I think an english strain could possibly distract from the desired flavor profile.

But that is only my opinion.

Eric
plus, the head brewer from Captain Lawrence was on and said they use one of the Chico strains (wlp001 or wyeast 1056, I forget which). They used the wyeast version of the Anchor Liberty yeast for the first couple of years before switching.
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