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Old 01-16-2013, 03:08 PM   #11
pentiumone133
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Habaneros are a very oily pepper. Do you have any issues with that?

 
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Old 01-20-2013, 03:54 PM   #12
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Quote:
Originally Posted by pentiumone133 View Post
Habaneros are a very oily pepper. Do you have any issues with that?
Nope.
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Old 01-20-2013, 04:14 PM   #13
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This sounds awesome. I'm gonna have to try one of these soon. Do you have issues with clarity from the peppers? Is an enzyme needed?
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Old 01-20-2013, 07:31 PM   #14
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Quote:
Originally Posted by Shred View Post
This sounds awesome. I'm gonna have to try one of these soon. Do you have issues with clarity from the peppers? Is an enzyme needed?
Nope, no issues with clarity or head retention.

 
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Old 02-21-2013, 06:17 PM   #15
benner_28
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Has anyone else made this recently? I'm torn between this recipe and a jalapeno cream ale for my next batch...

 
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Old 04-19-2013, 04:03 AM   #16
Brickwalker
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This has an interesting hop schedule. What do you feel you gain by having such a diversity of bittering addition hops?

A lot of times on this site you'll see one, maybe two additions for 30 mins or longer and it usually only consists of 1 or 2 hop varieties. Here you've got 3+ varieties at both 30 and 60 mins.

 
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Old 04-19-2013, 05:10 PM   #17
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Getting ready to do an IIPA modification of this. Can I ask how the pepper was prepared? Did you chop it up or just throw in whole peppers/large pieces? (not sure it matters).
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Old 04-20-2013, 12:33 AM   #18
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I posted this in the extract brewing forum but didn't get any action... maybe this is a better place being that this thread is what inspired this recipe.

Any thoughts on this?

This is my first big beer. I don't generally enjoy beers containing the word "Imperial" as most seem too sweet for my pallet. That being said, I am a bit of a hop head and I want to make monster beer for this summer.

I'm aiming to offset any residual sweetness with hops and spice.

Understanding this is going to cost about $1.60/bottle to make, it's okay that it won't be easy drinking, but I want it to be drinkable... better still - I want it to taste awesome!.

Am I overdoing it with the hops at 112 IBUs? Recommended changes?

1 lbs Caramel/Crystal Malt - 40L [Steep @155 30 min]

3 lbs Light Dry Extract [Boil for 75 min]

1.00 oz Magnum [14.00 %] - Boil 75.0 min
0.50 oz Columbus (Tomahawk) [14.00 %] - Boil 45.0 min
0.50 oz Columbus (Tomahawk) [14.00 %] - Boil 30.0 min

3.3 lbs Rye LME (Briess) [Boil for 20 min]
1.00 oz Simcoe [13.00 %] - Boil 20.0 min

3 lbs Light Dry Extract [Boil for 15 min]

1.00 oz Amarillo Gold [8.50 %] - Boil 10.0 min

1.00 oz Centennial [10.00 %] - Boil 0.0 min

2.0 pkg American Ale II (Wyeast Labs #1272)

2.00 oz Centennial [10.00 %] - Dry Hop 10.0 Days
1.00 oz Ahtanum [6.00 %] - Dry Hop 10.0 Days

0.25 oz Habanero Peppers (Secondary 5.0 days)

Est Original Gravity: 1.076 SG
Est Final Gravity: 1.019 SG
Estimated Alcohol by Vol: 7.6 %
Bitterness: 112.8 IBUs
Est Color: 12.8 SRM
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Old 04-20-2013, 01:48 AM   #19
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Quote:
Originally Posted by Brickwalker View Post
This has an interesting hop schedule. What do you feel you gain by having such a diversity of bittering addition hops?

A lot of times on this site you'll see one, maybe two additions for 30 mins or longer and it usually only consists of 1 or 2 hop varieties. Here you've got 3+ varieties at both 30 and 60 mins.
It's based on the Ballast Point Sculpin IPA clone that's floating around.

The cluster%#&* of hops adds a nice complexity.

Quote:
Originally Posted by Shred View Post
Getting ready to do an IIPA modification of this. Can I ask how the pepper was prepared? Did you chop it up or just throw in whole peppers/large pieces? (not sure it matters).
I cut off the top, halve, pull out seeds & ribs, and do a rough chop. Small enough to increase surface area, but big enough to avoid clogging the auto siphon. I'll post a pick soon, as I'm bottling some tonight.

Quote:
Originally Posted by Shred View Post
I posted this in the extract brewing forum but didn't get any action... maybe this is a better place being that this thread is what inspired this recipe.

Any thoughts on this?

This is my first big beer. I don't generally enjoy beers containing the word "Imperial" as most seem too sweet for my pallet. That being said, I am a bit of a hop head and I want to make monster beer for this summer.

I'm aiming to offset any residual sweetness with hops and spice.

Understanding this is going to cost about $1.60/bottle to make, it's okay that it won't be easy drinking, but I want it to be drinkable... better still - I want it to taste awesome!.

Am I overdoing it with the hops at 112 IBUs? Recommended changes?
I haven't used rye, so I can't comment much, but I'd move that 20 minute simcoe addition to ten minutes or later. That'll drop your IBUs a bit and keep some of that simcoe goodness. Good luck!

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Old 04-20-2013, 03:02 AM   #20
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Thanks for the reply. With 10 minutes or less, will I still get nice flavor additions? I'm still testing the waters with hop schedules... to date, I've been sticking to the 60, 20, 5 or 0 schedule for bittering, flavor, aroma.
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On Tap: Belgstralian White IPA, Bourbon Barrel Conceited Dick, HBC438 SMaSH, Barrel Aged Old Shredsputin, Geest Belgian Golden Strong

Primary 1: Grapefruit IIPA
Primary 2: Shred's Brown Eye Ale
Primary 3: Chocolate Orange Port
Primary 4: California Pinot Noir

Secondary: Ginger-Peach Melomel

 
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