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Old 04-17-2013, 05:14 AM   #121
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read thru this thread and this is DEFINITELY getting brewed in the near future.

I saw a few people ask but not too many answers...those who dry hopped, what did you use and how much? thanks

EDIT: just reread the original recipe and saw 3 oz of simcoe...is that what ppl have been using?
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Old 05-02-2013, 03:31 AM   #122
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Just added 3 oz of simcoe pellets tonight...

During the boil I had to sub cascade for amarillo, our lhbs doesn't carry amarillo. I pushed most of the hop additions to the last 5-10 minutes to try and lower the IBU's as much as possible. I also used 1.4# of honey at flameout and threw in what was left in the jar, .5# or so, when I racked to secondary.

Great recipie though, can't wait to taste the finished product!
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Old 05-08-2013, 09:52 PM   #123
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did this for national home brewers day.



you can kind of see all the hop cups laid out in the back.
i was xfering back to the BK for the boil... all in all, it sure as hell scared me when using my false bottom for the first time in the boil kettle isntead of the hop sock.
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Old 05-15-2013, 04:06 AM   #124
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Quote:
Originally Posted by Kidagora View Post
What's the general consensus on the IBUs? I see from several posts that the original Hopslam is closer to 65-70 IBUs and this recipe has it closer to 130+. That seems like a pretty significant difference. Is it noticeable? Does it matter? How close to the original Hopslam is this? The reason why I ask is that I've seen several clones for this out there and I have about 8 bottles left from Feb. to try and compare. Im trying to decide which recipe to use and thought one with stats closer to what Bell's states would be "better". Thoughts, comments, suggestions?


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Originally Posted by Kidagora View Post
I was thinking about halving all hop additions to get it closer to 70 IbUs.
Kidagora, did you end up adjusting your hop additions to get it closer to 70 IBU's? And if so, could you list your updated hop schedule?

This recipe is on my list and I'm wondering if I should just say eff it and go with the original recipe on the first page since it seems to be getting a lot of great reviews as is...
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Old 05-18-2013, 09:51 PM   #125
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Here's the hop schedule I used for a 5g extract recipe. It's been bottled for two weeks now and tastes pretty close but still no carb bite... I think if you wanted closer to 70 IBU's you could cut on the Columbus and Simcoe by 0.25 each as the original is not that bitter. Brought it down to 72 IBU with 0.75 Columbus and 0.75 Simcoe when I recalculated. I still have a sixer of Hosplam I'm waiting to compare but I fear the original will have settled out the flavor. We'll see.

Also, IBU's were calculated after extract was mixed so I believe that's the reason for lower scale; at least my numbers were different compared to when I dropped the extract (beginning-lower, end-higher).

My schedule:
1oz Columbus 15% @ 60min (19IBU)
1oz Simcoe 13% @ 60min (16IBU)
1oz Chinook 11% @45min (13IBU)
1oz Centennial 10% @30min (10IBU)
1oz Citra 14% @ 15min (10IBU)
1oz Amarillo 10% @ 10min (5IBU)
2oz Simcoe 13% @ Turn Off (4.5 IBU)
2oz Amarillo 10% @ Turn Off (3IBU)

~80.5 IBU's Via Beer Alchemy Calculation.

Dry Hopped
3 oz Simcoe Secondary

Brewed March 14th
Racked to Secondary April 14
Bottled May 5th
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Old 05-19-2013, 01:55 PM   #126
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Cool, thanks for that!
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Old 05-29-2013, 09:17 PM   #127
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good god, i have this thing kegged now... this is intense and amazing
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Old 06-12-2013, 05:03 PM   #128
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I made this just over a year ago and it turned out perfect except it never did carb in the bottles. Is the alcohol too high for natural carbonation? I tried agitation, warmer area, ect. with no luck. The other night I finally opened them all and poured into a keg to carbonate with my new CO2 set up. The good part is I'm sure a year age will be nice for this big of a beer.
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Old 06-12-2013, 10:17 PM   #129
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Lots of people bottle carb similar or higher ABVs.

Maybe too much of the yeast dropped out during aging.

Seems odd though. If you added sugar for bottling, you'd think the yeast would eat it eventually.
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Old 06-12-2013, 10:49 PM   #130
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Quote:
Originally Posted by mike_in_ak View Post
Lots of people bottle carb similar or higher ABVs.

Maybe too much of the yeast dropped out during aging.

Seems odd though. If you added sugar for bottling, you'd think the yeast would eat it eventually.
I know, if I have a problem it's usually the opposite...excessive carbonation. One thing I did notice was it is unusually clean in the bottles with no sediment. I think my yeast count must have been low. Oh well, it will be delicious in a few days.
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