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Old 03-18-2012, 05:53 PM   #171
skeezerpleezer
 
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I haven't used belgian candy sugar in any other recipes, so don't know much about the flavor differences. the Amber candi sugar looks pretty dark, no SRM posted though.

 
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Old 03-18-2012, 06:36 PM   #172
RitsiGators
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Yeah I have not used candi sugar before, but after having this beer it might find its way in to some stouts, maybe I will probably send Ed an email and ask him what he would recommend or if for some reason the dark candi sugar is just not on the website...
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Old 03-18-2012, 10:52 PM   #173
jmtwo
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Tasted some today, and the Nelson dry hop added so much. Turning out very nice.

As luck would have it, I'll be in San Diego this week and Stone will be doing a growler fill of the 15th so I can get a direct comparison.

 
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Old 03-19-2012, 12:28 AM   #174
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Nothing to do with the clone recipe, just wanted to pay that I found 2 bottles of this it a local shop today.

U jelly?
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Old 03-21-2012, 02:45 AM   #175
jmtwo
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Quote:
Originally Posted by dunnright00 View Post
Nothing to do with the clone recipe, just wanted to pay that I found 2 bottles of this it a local shop today.

U jelly?
I got three liters fresh today!

It's good, but I have to say, I like how the recipe is turning out better.

 
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Old 03-21-2012, 03:15 AM   #176
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Quote:
Originally Posted by skeezerpleezer View Post
I got this brewed Friday. I came up about .002 short on OG. I am thinking about boiling up a bit of sugar and adding it after primary fermentation, but will wait and see where the final gravity ends up before doing that. Here is what I did, it is basically just a scaled down version of post #1:

Batch Size: 3.25 gal
Boil Time: 90 min
Brewhouse Efficiency: 75.0 %
Actual Efficiency: 73.4 %

Ingredients Amount Item Type % or IBU
9.75 lb Pale Malt (2 Row) US (2.0 SRM) Grain 79.6 %
1.00 lb Caramel/Crystal Malt - 80L (80.0 SRM) Grain 8.2 %
0.50 lb Carafa III (525.0 SRM) Grain 4.1 %
0.50 lb Chocolate Malt (350.0 SRM) Grain 4.1 %
1.00 oz Columbus (Tomahawk) [14.00%] (60 min) Hops 61.2 IBU
1.25 oz Citra [12.40%] (15 min) Hops 33.6 IBU
2.00 oz Citra [12.40%] (1 min) Hops 4.7 IBU
1.00 oz pacific jade [9.00%] (1 min) Hops 1.7 IBU
1.50 oz Nelson Sauvin [12.50%] (Dry Hop 7 days) Hops -
0.50 lb Candi Sugar, Dark (275.0 SRM) Sugar 4.1 %
1 Pkgs California Ale (DCL Yeast #S-05) [Starter 2500 ml] Yeast-Ale

Beer Profile Estimated Original Gravity: 1.102 SG
Measured Original Gravity: 1.100 SG
Estimated Final Gravity: 1.027 SG (hoping for 1.018 - 1.020)
Estimated Color: 58.0 SRM
Bitterness: 101.2 IBU (60.0-110.0 IBU) Alpha Acid Units: 9.1 AAU
Mashed temperature: 151 F

I will report back in a month or so.
Is this still considered to be the closest recipe, or are there tweaks that need to be made?
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Old 03-21-2012, 03:25 AM   #177
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That or the upscaled version in the original post if you want a full batch. I already changed the mash (150or so), and recommend a very healthy starter.

 
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Old 03-21-2012, 05:25 AM   #178
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Gonna brew a 3 gallon batch on Friday. Planning on a 2L starter of WLP090 San Diego Super Yeast.

How long did you let this condition? I like to drink my IPAs fresh, but this might need some time. I don't want the hop character to diminish though.
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Old 03-21-2012, 05:38 AM   #179
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I think I went 2 months before bottling, due to laziness. It was probably good to go a few weeks before based on samplings. I would probably at least ferment 2 weeks, then secondary for 2 weeks (dryhop last 7-10 days) then bottle. If you let it age a little it probably wont really affect the bitterness, just dryhop right before bottling.

On a side note- I took some to a homebrew meeting per se, and it was extremely well received. No one had had the real Stone 15, but even people that don't necessarily like lots of hops and prefer more english and german style beers loved it. There were several comments on the great complex hop aroma. The malt/roast/hop balance is nice. One is opening a brewpub and mentioned possibly having me in to brew a batch to put in tap sometime.

 
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Old 03-21-2012, 06:42 PM   #180
drawdy10
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I have also had a great response on this one. A local brewer is going to have me come in and do a batch of this one his one barrel system too!
As for fermentation I went with 8 day primary, dry hopped in the primary for 7 days then bottled. At two weeks in the bottle is when it hit its stride and has been tasting amazing for the last couple weeks now. I would recommend brewing as much of this as your system allows. You get a lot of fermentation and dry hop loss.... also it tastes amazing and I think it will age out well like a barleywine

 
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