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Old 01-16-2013, 11:25 PM   #621
somedudefromguam
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Feb 2012
Albany, Oregon
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So, here is an update on a beer I brewed 7 days ago:

I wanted to experience the effects of a single hop addition at flame out.

1 gallon batch
2row 88%
Crystal 20 12%
1.046 OG
1.010 FG
2 oz Chinook 15.6% aa. Added at 178, temp dropped to 175 after hop addition at 2:40, 168 degrees at 2:45, 165 degrees at 2:50, 160 degrees at 2:55, 156 degrees at 3:00. Crashed to 70 degrees within 10 minutes. Total time hops in wort- 30 minutes.
California yeast, over pitched- approximately 3.5 million cells/ml/deg. plato.

This is just a gravity reading that I am tasting. Very aromatic, which was expected, with smooth citrus also fresh-cut pineapple. Flavor, muddled by the yeast/green flavor, is mostly citrus- grapefruit and maybe also pineapple. Bitterness level at first seemed to be between 80 IBU-100IBU, but after sipping for a few minutes and writing this....sip, gulp, aah...Yes, it seems to maybe be a little lower, in the 60-80 IBU range.

Very good sample, being made with only one large lat hop addition, I am surprised about how much hop flavor and bitterness was attributed. This might be kind of expensive to do this on a large scale, but it would not be the first time I have added this many hops to one brew...

I will be sure to post a review of the finished product.
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I fermented a brown ale at 80 degrees for two weeks. At the end my beer tasted like a belgium tripple not a brown but it was a damn good belgium tripple.

 
Old 01-17-2013, 03:28 AM   #622
Deric
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Dec 2011
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Grew some yeast from the last 1" +/- of the last can of Heady I had. Stepped it up 3 times (I think). Still have some left for next time...

Brewed our normal IIPA (87% 2 row, 4% crystal, 4% cara-pils, 5% sugar O.G. 1.067) with only minor changes so I had a base line to compare the yeast. We did cut the crystal in half. Used hop extract for bittering and finished with Columbus, Cascade and Citra. Cascade and Citra dry hop.

Had my WORST brew day ever. Tried to rush the sparge and had my first ever stuck mash. That sucked. Scooped all the grain out of the tun, mixed in some hot water and tried again. Still very slow but moving.... Missed O.G. by ~5 points. Didn't write it down but I think we hit 1.062/3.

Pitched Conan and fermented at ~61*. After a week and a half it was still at 1.020. Raised the temp a few degrees and swirled the fermenters twice a day for a few days. At 2 weeks it was at 1.012. Dry hopped and waited another 7 days (3 weeks total). Kegged Saturday (1.010), first pull last night.

Very good! While the Citra is very prominent, the peachy, Heady thing is very happening!! Hope to have a few more HT's to compare before the keg runs dry.

One thing I noticed about Conan - I'm far from a yeast expert - it was the best smelling yeast I've ever smelled when I was doing the starters. Very bready and slightly fruity. I was tempted to take a pull off the starter but never did.
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Old 01-17-2013, 03:41 AM   #623
David2mayes
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Jan 2013
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I’d love to make a brew similar to this some day!

 
Old 01-17-2013, 06:56 PM   #624
theveganbrewer
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Sep 2011
Beaverton, OR
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I was sipping my clone last night and my daughter was eating a package of peaches. I borrowed the package and did a side by side with my clone and was amazed how much peach was in there that I really didn't notice before. It's sort of underneath everything in the finished product but it's definitely there.
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Old 01-17-2013, 08:31 PM   #625
dbennett78
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Apr 2009
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Anyone have a recipe that they think is close to the real deal yet? I have the Conan on its last step up and plan on storing it until I am ready to use.

 
Old 01-17-2013, 09:57 PM   #626
theveganbrewer
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I think we're still at the experimentation phase. My clone came out close, I know two others here who think there clone is close as well. This might not help.

OG- 1.071
FG- 1.010
Mash at 149

85-100% Pearl
Possibly Munich, Vienna at around 5-7%
Possibly Carapils
Possibly Dextrose

60-70 IBUs of hop extract in the boil
30 IBU 5 minute addition with some combo of Simcoe/Centennial/Columbus/Cascade/Amarillo/Chinook
20-30 IBU whirlpool addition with some combo of Simcoe/Centennial/Columbus/Cascade/Amarillo/Chinook
Dry hop with 4 ounces and run through 2 ounces on the way to keg or bottle.
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Old 01-17-2013, 10:57 PM   #627
sweetcell
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didn't we come to the conclusion that there is no crystal in HT? if so, that would nix the carapils.
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- Aging: Imperial Chocolate Milk Stout (half on coconut), sour blond on second-use cherries, English Barleywine (half on brett), 3726 saison w/ brett x2 (dregs mix & Lochristi), GNO 3724 saison w/ brett mix, sour cherry mead, acerglyn, and a few other sours...

 
Old 01-18-2013, 01:06 AM   #628
theveganbrewer
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didn't we come to the conclusion that there is no crystal in HT? if so, that would nix the carapils.
Up to you, I don't consider carapils to be crystal in that sense.
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Old 01-18-2013, 04:28 AM   #629
skibb
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Jul 2009
Lexington
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No crystal or Amarillo...
Why not sub wheat or flaked barley for carapils? Lots of pro brewers go this route as they are generally substantially less in cost than carapils.

 
Old 01-19-2013, 12:42 AM   #630
SkinnyPete
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Jan 2012
Methuen, MA
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For what it's worth, I actually have settled on my grain bill after much experimentation. The right sweetness is what I struggled with in side by side comparisons. Mine was either not sweet enough or too sweet. I finally settled on...

91% Pearl
2% Munich
1.5% Honey Malt
5.5% Corn sugar

I think the honey/munich malt combination gets me to the sweetness that I need without being overly sweet or honey-like. Side-by-side color comparison has been pretty dead on. No carapils or crystal. I'm still playing with the hop additions, which I feel are seriously close at this point but not perfect. I'm very happy with my grain bill and even if new evidence comes to light regarding what they actually use - I'm probably sticking with this.

 
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