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Old 11-05-2011, 04:41 AM   #1
spiffcow
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Jan 2010
Oklahoma
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Here's what I'm thinking:

Mash @ 151:
13 lbs 2-row
1 lb Munich
0.5 Crystal 40

Boil:
60 - 1 oz Magnum
30 - 0.5 oz Simcoe, 0.5 oz Amarillo
15 - 0.5 oz Simcoe, 0.5 oz Amarillo
5 - 0.5 oz Simcoe, 0.5 oz Amarillo
0 - 0.5 oz Simcoe, 0.5 oz Amarillo
1 lb Cane Sugar

Dry hop 7 days - 0.5 oz Simcoe, 0.5 oz Amarillo

Yeast:
T-58 - 2 days @ 70 *F
S-05 - 10 days @ 70 *F

I'm aiming for a good IIPA with a little bit of a Belgian kick. Any advice?

 
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Old 11-05-2011, 05:25 AM   #2
benbradford
 
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Never used that t-58 yeast, but description seems right on.

For some inspiration about the rest of recipe, look at yoopers dogfish 60 recipe, as it is close.
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Old 11-05-2011, 06:21 AM   #3
GuldTuborg
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I don't think I understand your yeast "schedule." When/why are you using the S-05?

The 30 minute addition also seems unnecessary. Move it up to 20 or 15 of you want flavor, or move it back some if you crave bitterness. It's in that in between land now that gives only some of each. I think you'd get better use of your hops to commit to one or the other, unless you just have hops to burn, anyway. If you do, you could always send some to me.
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Old 11-05-2011, 06:51 AM   #4
spiffcow
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Jan 2010
Oklahoma
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Well, the theory was to pitch T-58, wait a couple days, then pitch S-05. Basically I want to get a little bit of a Belgian flavor, but not too much. I guess alternatively I could split the batch and blend them later..

 
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Old 11-05-2011, 07:01 AM   #5
samc
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Aug 2008
Portland OR
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Agree on the 30 minute additions, I've stopped doing those. I only do a 60/90 or FWH and then nothing until 15 minutes unless I'm follow some mission critical recipe that can't be deviated from under penalty.

As for the yeast, I'd just play with the fermenting temp to get what you want from the Belgian yeast. Don't know the T-58, but in general I'm thinking maybe you want to go on the cool side (low 60's) to mute it somewhat.

 
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Old 11-05-2011, 07:33 AM   #6
thegerm
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Jan 2010
Wallington, NJ
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You could also suppress that "belgian flavor" by increasing your pitching rate and/or decreasing your fermentation temperature.

 
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Old 11-05-2011, 08:20 AM   #7
DannPM
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Pittsburg, KS
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Quote:
Originally Posted by thegerm
You could also suppress that "belgian flavor" by increasing your pitching rate and/or decreasing your fermentation temperature.
Schwiiing! Finally someone says it! That is exactly what I would do.
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