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Old 09-20-2010, 11:43 PM   #1
scrambledegg81
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Recipe Type: Extract   
Yeast: WLP001   
Yeast Starter: No   
Additional Yeast or Yeast Starter: No   
Batch Size (Gallons): 5.0   
Original Gravity: 1.077   
Final Gravity: 1.017   
IBU: 92   
Boiling Time (Minutes): 60   
Color: 7.2 SRM   
Primary Fermentation (# of Days & Temp): 14 days @ 72F   
Additional Fermentation: n/a   
Secondary Fermentation (# of Days & Temp): n/a   
Tasting Notes: See comments!   

This is a re-named version of the Corpsemaker IIPA I posted about. After only a week in-bottle, I gave it a taste, and immediately had to go change pants. This is, without question, one of the best IIPA's I've ever tasted, and the fact that I made it makes it all the more orgasmic.

Ingredients:
9 lb Pilsen LME
1 lb 8 oz. Caramel 20L
8 oz. corn sugar

Steeped Caramel 20L @ 154F for 30 min.

Hops:
1 oz. Chinook (10.5%)-60 min.
1 oz. Chinook (10.5%)-30 min.
1/2 oz. Simcoe (13%)-15 min.
1/2 oz. Amarillo (5%)-15 min.
1/2 oz. Simcoe (13%)-5 min.
1/2 oz. Amarillo (5%)-5 min.
1 oz. Simcoe (13%)-dry-hopped, 7 days
1 oz. Amarillo (5)-dry-hopped, 7 days

1 oz. Irish moss (in-boil)

Used White Labs WLP001 Cali-Ale yeast, pitched @ 72F. Attenuated at approx. 77%, final ABV=8.0%.

Fermented 14 days @ 70-75F (varied due to garage conditions...).

Update: 14 days seemed a bit short considering the original sweetness, so I'm calling it 14 days primary, then another 7 for dry hopping.

Bottling/Aging: Bottled w/ standard corn sugar. As of today, it's been bottled for 8 days out of a scheduled 21, but I decided to try one, and it's so damn good, I may reduce it to 14 days.

Tasting notes: The nose on this sucker is HUGE! Floral, sweet, and in your face...almost like birthday cake! Medium-amber pour, head is thick, & marshmallow-esque with good amount of lacing. Hops are so damn balanced it's unreal! Definite passion fruit flavor with a noticeable alcohol warmth. Hops aren't overpowering, but still obviously present. There's also an earthy sweetness after warming to room temp, possibly caramel or butterscotch, but the hops still balance it out so well. This is a beaut for being so young.

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Old 10-05-2010, 09:12 PM   #2
scrambledegg81
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Nearly a month since bottling, and this is still a beauty. The fruity sweetness has mellowed out a lot, allowing the hops to make more of an impact, though it's still extremely drinkable. Would recommend if you do this one with bottles, chill them for a max of around 1 hour, or if you have a beer fridge, keep them around 47-49F. I've noticed that if it gets any colder than around 44F, the flavor really tends to get masked. Definitely better when it's "mildly chilled". Other than that, I couldn't be happier with it.

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Coming Up: something spiffy, most likely

 
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Old 10-05-2010, 10:17 PM   #3
ArkhamAsylum
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Jun 2010
San Diego, CA, USA
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Recipe stolen, and shall be brewed this weekend. Thank you.
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Old 10-10-2010, 06:03 AM   #4
scrambledegg81
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Cheers! I took a few bottles to the local Uni brew crew meeting yesterday, and aside from some over-carbonation (note: I didn't measure the corn sugar precisely...), it got some rave reviews from guys that do 50x more brewing than I do. A lot were actually surprised that it was an extract recipe, too!
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Bottled/Fridge: Sierra Nevada Celebration
Bombers/Growlers/Aging: The Abyss, Firestone 19th Anniversary Ale
Kegerator: sanitizer!
Coming Up: something spiffy, most likely

 
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Old 10-11-2010, 05:10 PM   #5
LowerMillHillBackyardBrew
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Sep 2010
Trondheim, Norway
Posts: 84

Hi, first post here! I have 2 batches of beer under my belt (one just bottled, one in primary) and today I decided to brew a big IPA of sorts as batch 4 (#3 will be some kind of stout I think, if I can decide on a recipe). This recipe looks like just what I want and seems easy enough for me Thanks a lot!!

I'll have to do a partial boil because my equipment is sadly lacking in size and I can only boil a little more than 1 gallon. I'll enter the recipe in beersmith and see if I can scale the hops to fit.. (if that's needed.) I hope that will work out ok.

 
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Old 12-09-2010, 07:52 PM   #6
Irisndfan2
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Nov 2010
Mechanicsburg, PA
Posts: 176

at what point in the boil did you add the Malt Extract?

 
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Old 12-09-2010, 08:35 PM   #7
scrambledegg81
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Full 60 minute boil.
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Old 01-15-2011, 06:18 PM   #8
Irisndfan2
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Nov 2010
Mechanicsburg, PA
Posts: 176

IS the 8 oz corn sugar for the priming?? And if so you said it was over carbonated, how much do you reccommend i use to prime bottle? THanks!

 
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Old 01-17-2011, 09:43 AM   #9
scrambledegg81
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Nope-the 8 oz. in the recipe was included in the boil. I normally use about 5 oz. priming sugar to 1 cup of water for carbing. The overcarbed bottle was one of about 3 that were over-carbed (out of a batch of nearly 2 cases). I found out, after the fact, that those 3 were the first to be bottled, so considering I didn't stir the priming solution when blending, it was most likely just heavier sugar concentration at the base of the bottling bucket, and not an issue of using too much sugar like I mentioned above.
__________________
Primary: nada
Secondary: emptyness
Bottled/Fridge: Sierra Nevada Celebration
Bombers/Growlers/Aging: The Abyss, Firestone 19th Anniversary Ale
Kegerator: sanitizer!
Coming Up: something spiffy, most likely

 
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Old 07-09-2011, 03:57 PM   #10
HopslamNYGiant40
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Jun 2011
Mechanicsville, Va
Posts: 16

Hey sorry if this is stupid question but dry hop at 7 days does that mean 7 days into fermentation or 7days before kegging. Did you do a secondary fermantor after the 14 days? Thanks for any help.

 
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