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Old 06-12-2013, 03:14 PM   #281
robthebrewer
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Jun 2013
London, Ontario
Posts: 5


I got this brewed yesterday everything went good, over shot my volume a little bit = 2hr boil. The only grain I changed from your recipe I used carafa 2 special instead of carafa 3 & I used your suggestion and used 1.75 oz pacific jade at flame out.
My SG 1101 Pitched onto a California 001 yeast cake & air lock bubbling 1.5 hr later.

 
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Old 06-12-2013, 06:07 PM   #282
LovesIPA
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May 2012
Sacramento, CA
Posts: 1,518
Liked 205 Times on 154 Posts


I'm very interested in this recipe. I will add this to the brewing schedule and let you know how this turns out. I plan on bottling half of it and kegging the other half. I owe my buddy a case for the great deal he gave me on his chest freezer and he loves high ABV hoppy beers. This can't miss!

 
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Old 06-13-2013, 03:34 AM   #283
cody6173
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Feb 2012
Jena, LA
Posts: 410
Liked 139 Times on 89 Posts


Just tapped the keg that I blended and dry hopped in the keg. Turned out better than I expected. This could be trouble.

 
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Old 06-25-2013, 05:56 PM   #284
robthebrewer
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Jun 2013
London, Ontario
Posts: 5


Just racked my brew onto 2oz Nelson Sauvin Gravity after 14 days in the primary 1018 Looks like 11.1%.
Planning to let the dry hop go for 7 days unless there are any recomendation out there to go longer ?

 
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Old 06-26-2013, 06:18 PM   #285
drawdy10
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Apr 2011
brookings, sd
Posts: 366
Liked 21 Times on 17 Posts


I would do a 5 day dry hop, not 7 or more

 
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Old 06-28-2013, 11:35 AM   #286
robthebrewer
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Jun 2013
London, Ontario
Posts: 5


5 day dry hop it will be . Looking forward to getting this brew kegged
Thanks

 
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Old 06-29-2013, 01:40 AM   #287
cody6173
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Feb 2012
Jena, LA
Posts: 410
Liked 139 Times on 89 Posts


Just my two cents but I dropped 3 oz. of Nelson Savin in a hop bag and suspended it in my keg and left it. Bout half way through the keg and its delicious

 
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Old 07-01-2013, 04:52 PM   #288
LovesIPA
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May 2012
Sacramento, CA
Posts: 1,518
Liked 205 Times on 154 Posts


I scaled this up to a 7.5 gallon batch. My plan is to bottle a case for a friend and keg the rest. 7.5 gallons of water, 20 lbs of 2-row, 2 lbs of Crystal 80, and a pound each of chocolate and carafa III *barely* fit in a 10 gallon igloo cooler FYI.

Unfortunately I only have an 8 gallon kettle so I'm going to collect 7.5 gallons of wort in the main kettle and do all the hop additions there. I'll boil the rest on the kitchen stove and mix them together during chilling and then into the fermenter.

I hope this works!

 
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Old 07-01-2013, 08:41 PM   #289
drawdy10
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Apr 2011
brookings, sd
Posts: 366
Liked 21 Times on 17 Posts


Has anyone that brewed this amazing recipe considered scaling it down to a regular Black IPA ABV? Say 6% or so? I love this recipe, just wondering if it is possible to get a similar flavor profile, albeit subdued of course, while lowering the ABV to a more quaffable range. What I think is most unique about this recipe is the use of the candi syrup, then the unique and great hops or course. I am considering cutting the grain values proportionately while maintaining similar percentages and raising the mash temp to not dry it out too much. Thoughts?

 
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Old 07-02-2013, 12:23 AM   #290
LovesIPA
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May 2012
Sacramento, CA
Posts: 1,518
Liked 205 Times on 154 Posts


Just brewed 7.5 gallons of this monster today. OG was 1.099 so I was only .03 points off. That's darn good considering my mash tun was *full*. Can't wait to taste this one!

 
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