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Old 11-09-2012, 03:26 AM   #31
chumpsteak
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I definitely got chocolate like a few others in this thread, but it may just be the light roast flavor combined with the residual sweetness. I've only ever used chocolate malt in my stout so I don't really know what it will taste like in such a small amount. Been thinking about taking it out and just making sure there's enough roasted to give a touch of roast.
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Old 11-09-2012, 04:15 AM   #32
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I usually put a small amount of chocolate in my brown ales, because I like the flavor it imparts. In small amounts it can be really good in otherwise lighter colored beers (meaning lighter than a stout). I believe that and the El dorado hops are very important components of the Red Hoptober.
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Old 11-09-2012, 05:04 AM   #33
chumpsteak
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Yeah, you're probably right, but I'm not going to be able to come up with El Dorado hops in a week. Since you've used chocolate malt before how much to you recommend for this recipe? And I think I'm now leaning towards falconer's flight for the late additions. I don't think El Dorado hops have a real substitute, but I think Nelson hops might come across a little too green grapish for this recipe. I've used Falconers before in a red ale recipe and it comes across as citrusy and tropical.
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Old 11-09-2012, 02:57 PM   #34
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I wouldn't use much chocolate at all, especially if you're using roasted barley. I'd only add maybe 3-4 oz depending on how much roast you use. The Falconers Flight sounds like an interesting idea. I'll be curious to know how this comes out...
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Old 11-11-2012, 09:43 PM   #35
chumpsteak
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Here's the revised recipe that I will be brewing next Saturday.

Recipe Specifications
--------------------------
Boil Size: 7.85 gal
Post Boil Volume: 6.50 gal
Batch Size (fermenter): 5.25 gal
Bottling Volume: 5.00 gal
Estimated OG: 1.059 SG
Estimated Color: 18.2 SRM
Estimated IBU: 60.0 IBUs
Brewhouse Efficiency: 62.00 %
Est Mash Efficiency: 73.8 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
12 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 85.7 %
1 lbs 12.0 oz Caramel/Crystal Malt - 80L (80.0 SRM) Grain 2 12.5 %
4.0 oz Roasted Barley (300.0 SRM) Grain 3 1.8 %
16.00 g Tomahawk [15.50 %] - First Wort 60.0 min Hop 4 30.0 IBUs
14.20 g Cascade [7.90 %] - Boil 30.0 min Hop 5 9.4 IBUs
14.20 g Cascade [7.90 %] - Boil 15.0 min Hop 6 6.1 IBUs
14.20 g Centennial [9.50 %] - Boil 15.0 min Hop 7 7.3 IBUs
14.20 g Centennial [9.50 %] - Boil 5.0 min Hop 8 2.9 IBUs
14.20 g Citra [13.40 %] - Boil 5.0 min Hop 9 4.2 IBUs
14.20 g Centennial [9.50 %] - Aroma Steep 0.0 mi Hop 10 0.0 IBUs
14.20 g Citra [13.40 %] - Aroma Steep 0.0 min Hop 11 0.0 IBUs
1.0 pkg California Ale (White Labs #WLP001) [0.0 Yeast 12 -
28.40 g Citra [13.40 %] - Dry Hop 7.0 Days Hop 13 0.0 IBUs


Mash Schedule: Our Mash w/ Batch Sparge
Total Grain Weight: 14 lbs
----------------------------
Name Description Step Temperat Step Time
Mash In Add 4.63 gal of water at 165.3 F 154.0 F 60 min


New Belgium posted more information on their website so I took it all into account.

I'm not able to get Target,Nugget, or El Dorado hops locally so I'm going with CTZ for bittering and Citra for late additions to get some tropical fruit in there. I have an IPA on tap right now that I used late Citra in and I think its the flavor and aroma I'm looking for.

Dropped the chocolate malt because from what I can tell it doesn't so much add chocolate flavor so much as nutty/earthy flavors. I think the roasted combined with high levels of crystal will bring that subtle chocolate/roast flavor. Let me know if anyone has any suggestions.
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Old 11-14-2012, 01:02 AM   #36
petree3
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Yeah I meant Red Hoptober. This recipe sounds close, let us know how it turns out!

 
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Old 11-14-2012, 05:40 AM   #37
chumpsteak
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OK, I had another bottle tonight and made some adjustments based on today's taste.

I also found a local place that had target and nugget so I plugged them into the recipe too. Here's how it stands. Never used Victory malt before, but I was impressed at how drying and biscuity the Red Hoptober is and as far as I can tell the Victory malt will help get me there.

Let me know if there are any comments.

Recipe Specifications
--------------------------
Boil Size: 7.85 gal
Post Boil Volume: 6.50 gal
Batch Size (fermenter): 5.25 gal
Bottling Volume: 5.00 gal
Estimated OG: 1.059 SG
Estimated Color: 20.4 SRM
Estimated IBU: 58.1 IBUs
Brewhouse Efficiency: 62.00 %
Est Mash Efficiency: 73.8 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
11 lbs Pale Malt (2 Row) UK (3.0 SRM) Grain 1 77.9 %
1 lbs 8.0 oz Victory Malt (25.0 SRM) Grain 2 10.6 %
1 lbs 4.0 oz Caramel/Crystal Malt - 80L (80.0 SRM) Grain 3 8.8 %
6.0 oz Roasted Barley (300.0 SRM) Grain 4 2.7 %
14.20 g Nugget [13.00 %] - Boil 60.0 min Hop 5 20.3 IBUs
14.20 g Target [11.00 %] - Boil 60.0 min Hop 6 17.2 IBUs
14.20 g Cascade [7.90 %] - Boil 15.0 min Hop 7 6.1 IBUs
14.20 g Centennial [9.50 %] - Boil 15.0 min Hop 8 7.4 IBUs
14.20 g Centennial [9.50 %] - Boil 5.0 min Hop 9 3.0 IBUs
14.20 g Citra [13.40 %] - Boil 5.0 min Hop 10 4.2 IBUs
14.20 g Centennial [9.50 %] - Aroma Steep 0.0 mi Hop 11 0.0 IBUs
14.20 g Citra [13.40 %] - Aroma Steep 0.0 min Hop 12 0.0 IBUs
1.0 pkg California Ale (White Labs #WLP001) [0.0 Yeast 13 -
28.40 g Citra [13.40 %] - Dry Hop 7.0 Days Hop 14 0.0 IBUs


Mash Schedule: Our Mash w/ Batch Sparge
Total Grain Weight: 14 lbs 2.0 oz
----------------------------
Name Description Step Temperat Step Time
Mash In Add 4.66 gal of water at 163.0 F 152.0 F 60 min
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Old 11-14-2012, 01:48 PM   #38
signpost
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Nice. Last time I had one, I definitely got that "drying and biscuity" thing you mentioned.
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Old 11-15-2012, 03:41 AM   #39
chumpsteak
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Found a new story on this beer today that pretty much messes up my hop schedule. Says that Target, Nugget, and Cascade are in the boil and Centennial and El Dorado are dry hops. This makes sense to me based on the taste and aroma, so I'm going to go with it. Will post the final recipe as I brew it this weekend because I might change my mind a few times between now and then.
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Old 11-15-2012, 03:53 AM   #40
signpost
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I constantly adjust and fiddle with my recipes. I wish I had good reasons to do it, like you have with this recipe.
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Fermenting - BBD Sour; Oat No! (an Oat Wine); Signpost Old Ale; Chris' Tall Ale 2.0; SSB (Signpost Sour Blonde); County Western Bottled - NB Ares' Biere de Mars; Ol' Bitter Bastard; Chris' Tall Ale; 4 small batch sour blends - 1 w/ cherries and 1 w/ peaches; Back To School Porter w/cacao & vanilla; Signpost Creek Paint Cider; Signpost Oud Bruin; Land of Pils and Honey, Imp. Saison with Clover Honey; Ad Hoc Berliner Weisse Kegged - BBD WIPA (but I think it has chlorophenolics); Keg #2 is EMPTY!

 
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