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Old 01-07-2013, 05:19 PM   #181
Dec 2010
Winnipeg, Manitoba
Posts: 211
Liked 19 Times on 11 Posts

Originally Posted by rwagner23 View Post
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.
Thanks! I will go with this and see how it turns out. How did it turn out for you or i'm guessing its still in the secondary?

And no one had a file of the recipe they want to share...

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Old 01-10-2013, 05:25 AM   #182
Oct 2011
Eugene, OR
Posts: 283
Liked 11 Times on 11 Posts

If you have beersmith you will be better off to create the recipe yourself based on your equipment and efficiency. I would share mine but I did a parti-gyle type of production. The Big beer hit 1.094 and the small beer was about 1.042. If this is what you want to do you should start a thread and I will post to it with directions on how I did this with beersmith.

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Old 01-19-2013, 10:29 AM   #183
Aug 2012
Calgary, Alberta
Posts: 32
Liked 2 Times on 1 Posts

I have chunks a bourbon oak barrel to put in my secondary for this beer. Would it not make a more complex flavor if I leave them in for 4-6 months? Or would the bourbon flavor become to overpowering?

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Old 01-21-2013, 07:00 PM   #184
Dec 2010
Winnipeg, Manitoba
Posts: 211
Liked 19 Times on 11 Posts

Well I made this beer last week Thursday and all went well, except i didn't even come close to the Final Gravity. I hit 1.080 with an efficiency of 60%. I will have to work on that somehow. I also took 2.5 gallons of second running's...never did take the SG but guessing its pretty low. Going to try some different stuff with this.

Anyways it took less then 30hrs to get going and I cant wait to taste this in 8 months or so.

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Old 01-21-2013, 08:16 PM   #185
Dec 2008
Hudson, N.C.
Posts: 376
Liked 17 Times on 13 Posts

Hoplife, I was planning on doing a parti-gyle with this also. I wanted to do a 5g batch of the big beer and a 10g batch of the small beer. I would be adding grains for the second beer. Any info on what you did would be helpful.
Warren Brew Haus

Kuhnhenn Guild of Brewers homebrew club (KGB)

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Old 01-24-2013, 12:01 AM   #186
NZLunchie's Avatar
Aug 2011
Palmerston North, New Zealand
Posts: 354
Liked 30 Times on 24 Posts

Has anyone sour'd this?
Thinking of using this as a base for a Rhubarb Sour with Wyeast 3278
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Old 01-24-2013, 02:17 AM   #187
Sep 2011
Peterborough, ON
Posts: 228
Liked 12 Times on 11 Posts

Can you suggest a replacement for the Special B?

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Old 01-24-2013, 02:54 AM   #188
Aug 2011
Monterey, CA
Posts: 201
Liked 13 Times on 10 Posts

I used the same amount of crystal 120 tasted fine to me.

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Old 02-13-2013, 01:46 PM   #189
Jun 2012
Austin, Texas
Posts: 231
Liked 11 Times on 9 Posts

I used this recipe as a base for mine and here is what I ended up using -
12 - LBS: LME - Pale
1.5 - LBS: Marris Otter
1.5 - LBS: Roasted Barley
1 - LBS: Special B
1 - LBS: Crystal 150L
.75 - LBS: Chocolate Malt
.5 - LBS: Cara-Pils/Dextrine
.5 - LBS: Black Roasted Barley
4 Ounces - Black Patent

OG ended up at 1.104

Also, how long did your guys' air lock bubble for? I put this 5 gallon batch in a 13 gallon container for primary and double pitched Wyeast 1098. It went crazy for the first 3 days but has slowed down on day 4 to a few bubbles every 10 seconds.

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Old 02-25-2013, 04:59 PM   #190
Apr 2012
Fallbrook, ca
Posts: 146
Liked 3 Times on 3 Posts

I have a pale ale on wlp090 San Diego super yeast how would this beer turn out if I washed that yeast an used it for this RIS?
Primary: Belgian Wit
Secondary: Nada
Bottled: Arrogant Butthole, Arrogant Butthole on Oak and Chinook, Rebel Red (West Coast Red)
Next: Barley Wine

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