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Old 07-02-2013, 01:16 AM   #291
skeezerpleezer
 
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Apr 2010
Roswell, GA
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Quote:
Originally Posted by drawdy10
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?
Sounds like it should work out well.

 
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Old 07-02-2013, 06:26 PM   #292
robthebrewer
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Jun 2013
London, Ontario
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@ Drawdy10 Black IPA 6% 60 ibu sounds good, Keep us updated . As for my Stone brew everything is looking good & tastes good , I just got it kegged yesterday

 
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Old 07-19-2013, 07:05 PM   #293
drawdy10
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Apr 2011
brookings, sd
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Brewing this tonight!
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Old 07-25-2013, 02:14 AM   #294
LovesIPA
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May 2012
Sacramento, CA
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Brewed this a couple weeks ago and tasted a hydro sample today when I dry-hopped it. Couldn't resist! It was delicious. I can't wait until this one is ready.

 
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Old 08-01-2013, 10:08 PM   #295
LovesIPA
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May 2012
Sacramento, CA
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After a few days of carbing, this beer tastes awesome. Maybe a little green but great hop flavor and aroma.

Highly recommend this recipe!
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Old 01-09-2014, 03:15 PM   #296
drawdy10
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Apr 2011
brookings, sd
Posts: 366
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Almost six months since the last time I made this, got the supplies and gonna brew up another batch in the next couple weeks!

 
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Old 02-18-2014, 02:23 AM   #297
Atticus1019
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Feb 2014
Decatur, Georgia
Posts: 17


Newbie to the forums here.. Brewed this last Saturday and fermentation is going craaaaaazy. Went from 1.112 (a little high I know) to 1.06 in 3 days! The sample I took is still really thick- think the consistency of thick whole chocolate milk. Anyone else get this? I would have thought with such a drastic drop in gravity it would have thinned out a good bit (or more than it has so far). Any feedback would be much appreciated. Thanks!!

 
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Old 02-18-2014, 05:00 AM   #298
skeezerpleezer
 
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1.06 is still pretty thick. It is higher than the starting gravity for a lot of beers. If you pitched enough healthy yeast, mashed right, and the yeast had some oxygen you will be good.

I see you are in Decatur....I am in Roswell. If you want to share a bottle or trade some homebrews let me know. I haven't got to try anyone else's version of my recipe yet so am interested!

 
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Old 02-20-2014, 01:55 AM   #299
Atticus1019
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Feb 2014
Decatur, Georgia
Posts: 17


Quote:
Originally Posted by skeezerpleezer View Post
1.06 is still pretty thick. It is higher than the starting gravity for a lot of beers. If you pitched enough healthy yeast, mashed right, and the yeast had some oxygen you will be good.

I see you are in Decatur....I am in Roswell. If you want to share a bottle or trade some homebrews let me know. I haven't got to try anyone else's version of my recipe yet so am interested!
Man that would be awesome! I'm nervous about this one as I had a few hiccups on brew day but if it's not a total crapper I'd be happy to share my results! Just moved here from Athens so I'm still getting a feel for the home brew community in the area. Always looking for people who enjoy making the beer they drink! Just curious, what was the final flavor profile of your beer like? I never had the original 15th anniversary but the recipe sounded yummy so I went for it.

 
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Old 03-16-2014, 05:10 AM   #300
Atticus1019
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Feb 2014
Decatur, Georgia
Posts: 17


Man I'm having all sorts of fun with a stuck fermentation. Never had this happen before. Hoping it will turn around after a little coaxing on my part.

 
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