OFFICIAL Kate the Great Russian Imperial Stout Clone - Page 3 - Home Brew Forums
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Old 01-18-2011, 10:54 PM   #21
SumnerH
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Feb 2009
Alexandria, VA, USA
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Quote:
Originally Posted by remilard View Post
Darkness is fairly easily available (where Surly distributes) and is on shelves for a few days as of this year anyway. That puts it about on the level of Hopslam etc.
Yeah, not all of them are impossible to get and there are certainly other things that are harder to find. It's more the carnival/party atmosphere of the release parties that identifies those 6; those release days you have folks bringing all kinds of rare stuff to open in the parking lot, lots of stuff being brought out by the brewery itself, and basically just a big beer-geek party. Dark Lord Day or Kate the Great Day or Pliny the Younger day are huge parties; Westy 12 or Lost Abbey Framboise de Amorosa releases aren't even though those beers might be just as rare.


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Old 01-20-2011, 07:21 PM   #22
dcp27
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Jan 2010
Medford, MA
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I'm pretty sure this is at least partially aged in port barrels so you may want to add some port-soaked oak into the secondary. Weird that he didn't mention any brown sugar, he mentioned it when talking about Kate in the past.



 
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Old 02-21-2011, 01:54 AM   #23
Ralelen
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Jan 2011
West Hartford, CT
Posts: 161
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Necropost! I think Im going to do this in June for a December 2011 "release". Do you guys think I should pitch 3 packets of yeast, do 2 in primary and 1 in secondary, or do a one gallon starter?

 
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Old 02-21-2011, 03:26 AM   #24
dcp27
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Jan 2010
Medford, MA
Posts: 4,125
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Quote:
Originally Posted by Ralelen View Post
Necropost! I think Im going to do this in June for a December 2011 "release". Do you guys think I should pitch 3 packets of yeast, do 2 in primary and 1 in secondary, or do a one gallon starter?
depends whether you're using dry or liquid yeast. for dry, use 2 packs, for liquid use a 1 gallon starter. adding extra yeast in the secondary would be kinda useless.

 
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Old 02-25-2011, 09:47 PM   #25
webbcreative
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Apr 2009
Mustang, Oklahoma
Posts: 4

Brewed this one up today! I will let you guys know how it turns out. Was a great brewday all in all, and I hit 1.106 for my OG! Thats the highest OG I have hit to date.
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On Deck: ???

 
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Old 03-04-2011, 03:01 PM   #26
stevo155
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Jun 2008
Derry, NH
Posts: 981
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Quote:
Originally Posted by webbcreative View Post
Brewed this one up today! I will let you guys know how it turns out. Was a great brewday all in all, and I hit 1.106 for my OG! Thats the highest OG I have hit to date.
Did you use the exact recipe here? Are you planning to age it with port soak wood?

When is the anticipated tapping? I want to do this one but if I'm going to wait 6 months for it, I want to make sure I have the right recipe.
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Old 03-04-2011, 05:20 PM   #27
cyraxx
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Apr 2010
State College
Posts: 94

Never had the pleasure of trying this beer, but I just wanted to point out that in the recipe that was given by the brewer he said "3% Carafa DH #3". I'm assuming that the DH means de-husked, so that would make it Carafa Special 3.

As a side note, I can't believe how little roasted malt this beer has...only 7% (including the Carafa). Can someone who has had the beer comment on its level of roast?

 
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Old 03-04-2011, 11:49 PM   #28
molsonG
Registered User
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Feb 2011
Beer, Jersey
Posts: 122

0.75 lb Carafa III (525.0 SRM) Grain
0.63 lb Aromatic Malt (26.0 SRM) Grain
0.50 lb Caramel Malt - 40L (Briess) (40.0 SRM) Grain
0.50 lb Roasted Barley (300.0 SRM) Grain
0.25 lb Black Malt - 2-Row (Briess) (500.0 SRM) Grain
0.25 lb Caramel/Crystal Malt -120L (120.0 SRM) Grain
0.25 lb Chocolate (Briess) (350.0 SRM) Grain

.5 roasted barley + .25 black + .25 chocolate + .75 carafa doesnt seem to low, 1.75pounds for a 5g batch, plus the special b and 120

 
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Old 03-07-2011, 02:58 PM   #29
webbcreative
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Apr 2009
Mustang, Oklahoma
Posts: 4

Quote:
Originally Posted by stevo155 View Post
Did you use the exact recipe here? Are you planning to age it with port soak wood?

When is the anticipated tapping? I want to do this one but if I'm going to wait 6 months for it, I want to make sure I have the right recipe.
Yes I used the exact recipe that Tod gave out.

I have never had KtG, so im not sure about the port soaked wood, and I can't find any reference to them using it anywhere. But on several reviews for it I have seen it mentioned by tasters. So Im going to split the batch and do half with port soaked oak chips I got from my father-in-law, why not!

And I will probably try the first "official" bottle on my Birthday, which is Sept 15th. Depending on how it is then I will hold off till Christmas time to get into more of them. Since this is a big beer, I will be aging most of it for a year or more. [again depending on how good it is this year ]

I will let you know how they taste!
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On Deck: ???


 
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Old 03-07-2011, 03:31 PM   #30
heywolfie1015
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Aug 2009
Los Angeles, California
Posts: 508
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From what I've been able to gather online, the port version is just that: a version of the original. Sounds pretty damn interesting, to tell you the truth, but it probably makes sense to do any port aging as a portion of a larger batch and then either taste as a standalone or blend.



 
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