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Old 04-21-2013, 01:28 PM   #261
skeezerpleezer
 
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Apr 2010
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Quote:
Originally Posted by cody6173
Not sure what happened. Only ended up with 4 gal or so in the fermenter. Drunk
What's the gravity of the 4g? What was the preboil volume?

 
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Old 04-28-2013, 08:39 PM   #262
cody6173
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Feb 2012
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Quote:
Originally Posted by skeezerpleezer

What's the gravity of the 4g? What was the preboil volume?
Haha. That was my other whoops of the day. By the time I finished brewing I was so aggregated and more than a little intoxicated that I forgot to check gravity. I'm assuming it was pretty high though because I took a sample yesterday and it was at 1.026 and tasted veeerrrryyyy boozy. Just based off of taste I'd say 10-12% which would be about right I think. I'm thinking about brewing this again but using the halved recipe that's on this thread with my 10 gal. mash tun to see if I can get my numbers closer to what they should be and getting my technique down before trying a full batch again.

 
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Old 04-29-2013, 12:25 AM   #263
954surfer
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Oct 2011
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Quote:
Not sure what happened. Only ended up with 4 gal or so in the fermenter. Drunk
Reminds me of texts I used to get from my ex gf.

This is an awesome thread. My comment is, we tried to clone this when we were still doing extract. Did a ten gallon batch, and it turned out terrible. I still have bombers of this even around though we made it in 2010. Funny though that the thread started out to be about Mitch steel, and now the recipe is in his IPA book. Turns out we obsessed WAY too much about the black malts and should have concentrated on brewing a good IPA and adding 3% Carafa II to it. LOL

 
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Old 04-29-2013, 02:27 AM   #264
skeezerpleezer
 
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Quote:
Originally Posted by 954surfer

Reminds me of texts I used to get from my ex gf.

This is an awesome thread. My comment is, we tried to clone this when we were still doing extract. Did a ten gallon batch, and it turned out terrible. I still have bombers of this even around though we made it in 2010. Funny though that the thread started out to be about Mitch steel, and now the recipe is in his IPA book. Turns out we obsessed WAY too much about the black malts and should have concentrated on brewing a good IPA and adding 3% Carafa II to it. LOL
Just out of curiosity, how did you try to clone it in 2010? It hadn't even come out yet; their 15th anniversary was in 2011.

 
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Old 04-29-2013, 06:23 PM   #265
954surfer
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Oct 2011
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Didn't you see my post on the beer-powered time machine? My bad. I didn't write the year on them. But I knew it was a while ago...

 
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Old 04-29-2013, 08:55 PM   #266
skeezerpleezer
 
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Oh, I was thinking maybe you had this mixed up with sublimely self righteous

 
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Old 05-03-2013, 05:52 AM   #267
drawdy10
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Yea he probably has this mixed up, the 15 clone is not in the book I have it in my hands and its not in there

 
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Old 05-03-2013, 03:25 PM   #268
blackey73
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Mar 2013
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Speaking of the Stone book. The 13th anny recipe is AMAZING! Brewed it 3 times now and always a hit.

 
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Old 05-04-2013, 12:27 AM   #269
cody6173
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Feb 2012
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Quote:
Originally Posted by skeezerpleezer
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.
Brewing this exact half batch recipe on Tuesday with San Diego super strain. Any hints or tips? I've got 2 lbs of dark candy sugar available, if I'm low on SG would using extra candy sugar to adjust gravity completely throw off the balance or should I use DME?

 
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Old 05-06-2013, 03:10 PM   #270
drawdy10
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I wouldn't adjust with the dark sugar, DME if needed would be your best bet but if you are planning on missing the OG then maybe try lowering the efficiency on your recipe and use more grain or sparge more and boil longer to concentrate the wort before starting the hop schedule.

 
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