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Old 12-13-2012, 12:48 AM   #11
Paramecium
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May 2010
Long Beach, Ca.
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Glad you enjoyed the stout. Here's the recipe.

I mash in a 10 gallon cooler and this thing maxes it out and the efficiency is pretty low but you need it to get a big beer like this. The batch you had the efficiency was worse than normal and i'm not sure why so it's a bit lower abv than the recipe but it still turned out pretty damn good so whatever. I'm gonna grab a glass right now just for kicks actually =) The only thing I may change next time is the port. I want to try a batch on bourbon to see how that goes.

I have beersmith but have never posted a recipe so not sure how to go about the fancy recipe posting that most people do. I'll just write it out.

Recipe Type: All Grain
Yeast:WLP001 California Ale
Yeast Starter: Yes 4L decanted off before pitching
Batch Size: 4.5 gallons
Original Gravity: 1.112
Final Gravity: 1.028
IBU: 89.2
Boiling Time: 60 Minutes
Color: 69.7 SRM
Primary Fermentation (# of Days & Temp): 4 weeks
Secondary Fermentation (#of Days & Temp): 8 weeks on oak.

Ingredients.
Brewhouse Efficiency 58%

19 lbs Pale Male, Maris Otter (3.0 SRM) Grain 79.2%
1 lbs Caramel/Crystal Malt 120L (120 SRM) 4.2%
1 lbs Chocolate Malt (250 SRM) 4.2%
1 lbs Chocolate Malt (450 SRM) 4.2%
1 lbs Roasted Barley (300 SRM) 4.2%
1 lbs Special B Malt (180 SRM) 4.2%

1.50 oz Warrior [16.70 %] (60 min) hops 65.1 IBU
2.00 oz Willamette [4.80 %] (30 min) hops 19.2 IBU
2.00 oz Willamette [4.80 %] (5.0 min) hops 5.0 IBU

2 oz medium roast French oak soaked in Tawny port for at least 2 weeks added to secondary for 2 months.


Hopefully that make sense. If not let me know.
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Old 12-13-2012, 02:45 AM   #13
Paramecium
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May 2010
Long Beach, Ca.
Posts: 257
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Beersmith will tell you that the final gravity will be lower but with that big of a beer it tends to quit around the 1.028 mark which is actually fine as you want some body to this thing. Few things I missed. I mash at 152 on this. No need to go higher for body as it will have plenty.

Also I have a ferm cabinet and I usually start it to keep the temp strip on the carboy around 65 then let it work up to 68 through the first week and keep it there for the aging.

Enjoy!
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Old 02-19-2013, 09:34 PM   #14
BBL_Brewer
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Feb 2011
Kokomo, IN
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Ok, so I finally got around to trying the Russian River Supplication. Definitely not what I was expecting. It's actually really good. I like the flavor. Problem is, it's soooooo dang tart. Now I know why thery're called sours. It's like drinking a tear jerker. I thought it would have more funk to it, but it's actually quite pleasing and the flavors blend well. I'm not a tart kind of guy though. I'm actually considering blending it with a pint of pale ale because I don't want to waste it. Would that be a crime? My brew buddy gets off work in a couple minutes, I'll have him stop by and try it before I decide what to do. Thank you again for the wonderful offering Paramecium. It looks like I'll steering clear of sours from now on though, or perhaps just a sip or two if it's around.
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Old 02-20-2013, 08:29 PM   #15
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As it turns out, my buddy really liked the Supplication. Worked out great. It didn't go to waste, and now he wants to try and brew a sour.
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Old 02-21-2013, 03:19 AM   #16
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Quote:
Originally Posted by BBL_Brewer
As it turns out, my buddy really liked the Supplication. Worked out great. It didn't go to waste, and now he wants to try and brew a sour.
If you ever get a chance give it another try Supplication isn't favorite RR sour, but is definitely an acquired taste!

 
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