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Old 07-22-2013, 02:11 PM   #11
Beernip
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Jan 2009
Oregon.. Go Beavs!
Posts: 622
Liked 13 Times on 13 Posts


I've thought of making an imperial version of this +30% grainbill and tossing in a peaty/smokey scotch like Ardbeg and some oak chips. Nothing close to any style but tasty none the less.

 
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Old 05-06-2014, 03:07 PM   #12
skogarr
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Dec 2013
Post Falls, Idaho
Posts: 15
Liked 1 Times on 1 Posts


I brewed this recipe last night with some friends. I changed a few things just to add my own Skogarr flare. I used Edinburgh yeast, and a few other secrets...but I got a OG of 1.072, so I think this is going to turnout great. thanks for the recipe.

 
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Old 06-10-2014, 02:16 AM   #13
bunt1828
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Apr 2013
Houston, Texas
Posts: 64
Liked 5 Times on 3 Posts


I can't remember if I got my recipe from here or not, but I'm half way through my attempt at this and it's great. I did a blind taste test with a couple buddies last weekend with the real thing. I was able to pick mine out, but they could not tell the difference between the two - not than any of us are great at that sort of thing, but this is certainly the closest clone I've made to date. The biggest difference for me was that the real thing was a touch crisper than mine, so next time I'll probably lower the mash temp a degree or two. The peat flavor is there, but subtle. Most people don't notice it until I ask them about it and they are looking for it.


6 gallons
Target OG: 64
Target IBU: 27
Assumed efficiency: 62% (I'm working on it...)

12 # (71.4%) 2-row
2# (11.9%) Crystal 55
2# (11.9%) Munich
0.75# (4.5%) Carapills
1oz peat smoked malt (if I remember, the actual amount was a touch higher than that, maybe 1.1-1.2oz?)

0.5oz US Magnum @ 45
0.5oz US Golding @ 15
0.5oz US Golding @ 10

1.5L starter of Wyeast 1728 (Scottish Ale)

Target Water Profile (built from RO): Ca = 53 ; Mg = 5 ; Na = 15 ; Sulfate = 51 ; Chloride = 74 ; Bicarb = 35

60 min Single Infusion mash at 155. Ended at 153.
Actual OG was low at 1.057.. FG was 1.010.

I'm really enjoying this one. Next time I'll probably mash at ~152, but I think I'll also add another ounce or two of either smoked peat malt or some other smoked malt just to give it a bit more character (this would not be a clone attempt, but just an attempt to brew something else I would enjoy). But anyway.. it's great as-is and I'll be sad when this one finally kicks.

cheers

 
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