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Old 01-29-2011, 02:43 PM   #1
EricCSU
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Jun 2008
Austin, TX
Posts: 1,168
Liked 62 Times on 32 Posts



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 1081
FG 1019
IBUs 102.9
SRM 8.6

6.74kg US 2-row 77.6%
1.34kg wheat malt 15.4%
330g light munich 3.9%
280g crystal 60 3.2%

Boil for 90min

31.5g Willamete 5.2%AA at 90min
7g Horizon 12%AA at 90min
17.5g Centennial 10%AA at 45min
35g Willamete at 45min
17.5g Liberty 4%AA at 45min
17.5g Cascade 6%AA at 45min
38.5g Cascade at 20min

24.4g Centennial dry hop
24.4g Cascade dry hop
24.4g Simcoe dry hop

Wyeast 1968

Mash at 157F [not a typo, the http://www.homebrewtalk.com/f12/can-...as-ipa-175370/Lagunitas IPA mashes at 160F]

Pitch at 62F-65F, raise to 68 after 48', raise to 70F

Discussion notes:
Fermenting cooler helps to reduce the ester production for this beer. Nathan used a thick mash, 1 quart/lb. Jamil notes that the mash temperature plays a greater role in fermentability than mash thickness. Dry hopping on the warmer side increases extraction, so you can rack sooner.
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Fermenting: Arrogant Bastard Clone, BCS Dry stout

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

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Old 02-22-2011, 02:27 PM   #2
kanzimonson
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Aug 2009
Charlottesville, VA
Posts: 2,174
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Man, I don't know how they're getting 76% attenuation on this yeast. I use this strain in most of my ales and without sugar additions I'm typically getting 67-70% attenuation. A few times it's been as high as 73% but that's mashing real low.

I have temp control and I always ferment using the schedule they describe. I think I might have to replace some of the 2row with 10% sugar if I make this...

 
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Old 02-22-2011, 11:59 PM   #3
EricCSU
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Jun 2008
Austin, TX
Posts: 1,168
Liked 62 Times on 32 Posts


Quote:
Originally Posted by kanzimonson
Man, I don't know how they're getting 76% attenuation on this yeast. I use this strain in most of my ales and without sugar additions I'm typically getting 67-70% attenuation. A few times it's been as high as 73% but that's mashing real low.

I have temp control and I always ferment using the schedule they describe. I think I might have to replace some of the 2row with 10% sugar if I make this...
I have wondered the same myself.

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
Convert an all grain recipe to extract
Hop Substitution Chart

 
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Old 02-24-2011, 09:15 PM   #4

Quote:
Originally Posted by kanzimonson View Post
Man, I don't know how they're getting 76% attenuation on this yeast. ...
I'm guessing it is b/c they are using different (much bigger) equipment under more pressure.

 
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Old 02-24-2011, 09:42 PM   #5
kanzimonson
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Aug 2009
Charlottesville, VA
Posts: 2,174
Liked 44 Times on 40 Posts


The only thing I've heard about pressure affecting yeast is ester suppression. You'd think that pressure in general would stunt their performance.

But furthermore, the homebrewers who deemed the beer cloned were also able to get that level of attenuation. I'm baffled.

 
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Old 07-30-2011, 07:14 AM   #6
tribble222
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Apr 2011
Oakland, California
Posts: 54


I just brewed this up today on my stove top. I followed the recipe pretty closely but couldn't find any simcoe hops, and I used a different hop schedule since the alpha #'s were different. My calculator says the IBU should be the same but I'm sure it won't be quite the same as Lagunitas without the simcoe. The original gravity only came to 1.065 so maybe I did something wrong... Going to wait 5 days or so and then dry hop. Will let you know how it turns out.

 
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Old 08-04-2011, 04:24 PM   #7
cmoon
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Jan 2010
LA
Posts: 138

Just plugged this recipe into beer smith 2 (don't know when I'll get around to making it, but I like maximus), and found a few discrepancies.

I think the quantity for Horizon is wrong. The 7 grams given here will only net you something like 78 IBUs, but the recipe given here says 102 IBUs. I upped the amount of horizon to 1 oz (sorry for the unit conversion), and then I get exactly 102 IBUs.

This is a minor issue, but the SRM was also off considerably. Solved easily by increasing the amount of Crystal 60. In this case, I upped it to 12 oz.

Definitely scared about that high mash temp. Will make a huge starter in anticipation of trouble.

 
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Old 08-04-2011, 04:30 PM   #8
Beerrific
 
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Mar 2007
Georgia
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If the numbers don't match, I would suggest not changing the ingredients, just change the numbers. The numbers are guesses, the ingredients are exactly the proportions that they brew.

 
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Old 08-04-2011, 05:07 PM   #9
cmoon
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Jan 2010
LA
Posts: 138

Quote:
Originally Posted by Beerrific View Post
If the numbers don't match, I would suggest not changing the ingredients, just change the numbers. The numbers are guesses, the ingredients are exactly the proportions that they brew.
Thanks. I'll go back and tweak it in beer smith.

 
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Old 09-13-2011, 02:44 PM   #10
FEARDIZ
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Oct 2007
Plainfield, IL
Posts: 376
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AHS has this http://www.austinhomebrew.com/produc...ducts_id=12730

wonder what the recipe is
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Drinking : Centennial Blonde, AHS Anny Blonde Rye

RIP: AHS 20th Anny IPA, Shakespeare Oatmeal Stout Clone "Black Sunday Stout"

Planning On Deck -

 
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