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Old 11-17-2012, 06:42 PM   #171
pwkblue
 
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Sep 2012
Sandy, Utah
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this will be my next brew

 
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Old 11-19-2012, 01:12 AM   #172
pigroaster
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May 2008
, Ontario
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Started Nov. 5 and hit 1.090 and today Nov 18 SG 1.017 and still perking.

I made a mini Russian second runnings with 1 lb corn sugar and 2.2 lbs of dark malt in powder form. SG to start 1.056 and today was 1.007 so I cold crashed it to keg in the next few days. Both taste awesome! The Imperial will be aged until March. Thanks for this winner!

 
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Old 11-20-2012, 05:54 PM   #173
Opd111
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Jan 2012
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Brewed two days ago. Substituted 2.2 oz warrior @ 60 minutes and 1.5 liter starter of 1028 (london ale). Looking like a good one. Thanks for the recipe.

 
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Old 11-25-2012, 07:55 AM   #174
ResumeMan
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Nov 2011
Oakland, CA
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Bottled my first version of this today. Brew day was 7/21, racked it to secondary on 8/19. OG was 1.094, FG 1.019. I added a packet of cheap Munton's dry yeast to the bottling bucket to ensure there's enough active yeast to carbonate.

Right after fermentation was complete it had a rather harsh, fusel-y flavor. But that has been mellowing. It isn't quite there yet, but the rich dark malt complexity is moving forward and I think this will end up an excellent beer.
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Old 11-26-2012, 04:11 AM   #175
brucedelta
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Feb 2012
Philly, PA
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Quote:
Originally Posted by ResumeMan View Post
Bottled my first version of this today. Brew day was 7/21, racked it to secondary on 8/19. OG was 1.094, FG 1.019. I added a packet of cheap Munton's dry yeast to the bottling bucket to ensure there's enough active yeast to carbonate.

Right after fermentation was complete it had a rather harsh, fusel-y flavor. But that has been mellowing. It isn't quite there yet, but the rich dark malt complexity is moving forward and I think this will end up an excellent beer.
Glad to hear it still mellowed.
I brewed this in early september and tasted last week. It does seem to be mellowing from when I first put it in the secondary. Was hoping for a nice holiday gift, but I think I may delay bottling more. I put Laproig soaked oak chips in, and the peaty flavor of the scotch comes through nicely. Last I measured it was at 1.019 after starting at 1.092.

 
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Old 12-01-2012, 05:30 PM   #176
pigroaster
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, Ontario
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How long do you leave in Oak chips? Amount used? Thanks

 
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Old 12-02-2012, 01:56 PM   #177
brucedelta
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Feb 2012
Philly, PA
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Originally Posted by pigroaster View Post
How long do you leave in Oak chips? Amount used? Thanks
I used about 2 oz of oak chips. I truly wish I tracked how long I left them in, but my best guess is is 5 weeks. I think I left it in a bit long, but it is hard to tell. First time using chips in any beer for me, so I am just guessing.

 
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Old 12-02-2012, 07:53 PM   #178
MaltMaestro
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Jan 2012
Solana Beach, California
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Brewed This about 4 an 1/2 months ago and Figured I would share my result. Left in the primary for 3 weeks at 67 -70˚F, then racked to secondary for the remainder of the 4.5 months. My OG was 1.084 and final was 1.019. The beer tastes phenomenal. Good balance of hops with predominant chocolate malt flavor with a hint of fruity esters. Very smooth with a small hop bite at the end. Worth the wait. Thanks for the great recipe!

 
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Old 01-04-2013, 04:32 PM   #179
CTS
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Dec 2010
Winnipeg, Manitoba
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So the grains have arrived and i picked up the yeast (Wyeast London Ale 1028). Going to make a starter today. Just a few questions as this will be my first all grain that is not a kit from Austin Homebrew.

1. Does anyone have this already in a program like Brewtarget or beersmith that they want to share?

2. To whoever added coffee how much and when? The plan is to cold brew it.

Thanks!

 
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Old 01-04-2013, 04:39 PM   #180
rwagner23
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Aug 2009
Frederick, MD
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Quote:
Originally Posted by CTS View Post
So the grains have arrived and i picked up the yeast (Wyeast London Ale 1028). Going to make a starter today. Just a few questions as this will be my first all grain that is not a kit from Austin Homebrew.

1. Does anyone have this already in a program like Brewtarget or beersmith that they want to share?

2. To whoever added coffee how much and when? The plan is to cold brew it.

Thanks!
After discussing with a master roaster at a local coffee shop in Frederick, MD we decided that an extreme espresso blend would go perfectly with the RIS. At about 32oz. I basically did a cold brew with a french press. Boiled the water. Let it cool in the fridge. Added grains and press. Let it sit for a few days in the fridge. Then added directly to the secondary.
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Primary: DunkelWiezen, Imperial Brown Ale
Secondary: Barleywine, Holiday Mead, Munich Helles
On Tap: ESB, Irish Red, Nelson Sauvignon Pale Ale,Coffee Imperial Stout on whiskey soaked oak chips
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Bottles:Barleywine, Oatmeal Stout, Irish Red, Clone's Amber Ale

 
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