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Old 12-03-2012, 02:29 PM   #11
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Quote:
Originally Posted by MrOH View Post
Keep all of us updated. I'm kicking around an all-belma doppelgratzer as an idea after reading this.
And I would be most interested to see how that turns out.


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Old 12-06-2012, 01:55 AM   #12
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Fresh pour from the remains of the bottling bucket. Sample has a nice bitterness, smoke is definitely dominant. Would like a bit more hop flavor, but I'll wait for it to carb up before I worry too much.



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Bottled: Grodziskie; Sterling Patersbier (homegrown); Mosaic Session Brett; Smoked Wit; Saison Americain; Session Saison
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Old 12-21-2012, 08:43 PM   #13
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So, two weeks in the bottle, I think I'd make a couple adjustments:

1.) cut back on bitterness a bit, say 55-60 IBU
2.) cut back on smoke a bit, maybe replace the Weyermann with 2-row
3.) hop-burst the hell out of this thing
4.) add more assertive tropical-flavored hops (Citra, Galaxy) in addition to the Belma

Gonna give this a little more time to mature, but must start preparing for a second attempt.
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Bottled: Grodziskie; Sterling Patersbier (homegrown); Mosaic Session Brett; Smoked Wit; Saison Americain; Session Saison
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Old 12-22-2012, 05:57 PM   #14
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I would think a flavor hop addition at 20 or 15 mins and the lower IBUs would dial it in.
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Old 12-22-2012, 11:33 PM   #15
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What did you think about the level of residual sweetness? I've been experimenting with smoked beers and I'm slowly concluding that a small amounted crystal malt seems to add a nice touch of sweetness.
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Old 12-24-2012, 01:45 AM   #16
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I thought the sweetness was enhanced by the fruity hop flavors and maybe a little from the cherrywood smoke. I think crystal may have added a little too much, but I don't typically use crystal malts in my IPAs anyway.


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