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Old 03-22-2013, 06:59 PM   #171
TUCK
 
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Jul 2006
Kennesaw, Ga, Georgia
Posts: 324
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Quote:
Originally Posted by Trev4956 View Post
Tuck,
No worries in fact I am mainly replying again to THANK YOU for the awesome recipe. I got my score sheets back from Suwannee Beer Fest homebrew comp. and I won two medals with this batch. I got 3rd place in the RIS category with a 33.5 combined, and 2nd Place in the Speciality beer category with a 40 combined. Even with my modified sugar additions this beer is AWESOME.
Congrats man!

Glad you/judges enjoy it!



 
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Old 07-05-2013, 11:16 PM   #172
JuGordon
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Jan 2013
Crest Hill, IL
Posts: 78
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I brewed this up this past Sunday for a friend of mine. He is having a release party for his "comic" book that he's writing and wanted something dark and complex to serve. This is what we decided on and it is looking fantastic! It is five days in the fermenter and still chopping away at that 1.095 OG.

Can't wait to try it out.


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On Deck: English Barleywine, Two Brothers Cane and Ebel Clone, Weizenbock
Primary: Air
Secondary: Air
Bottled: IIPA, Citra/Amarillo IPA

Reason: Typo

 
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Old 07-12-2013, 03:18 PM   #173
TUCK
 
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Jul 2006
Kennesaw, Ga, Georgia
Posts: 324
Liked 21 Times on 14 Posts


Quote:
Originally Posted by JuGordon View Post
I brewed this up this past Sunday for a friend of mine. He is having a release party for his "comic" book that he's writing and wanted something dark and complex to serve. This is what we decided on and it is looking fantastic! It is five days in the fermenter and still chopping away at that 1.095 OG.

Can't wait to try it out.
Very good to hear man!

Hope everyone enjoys it.

 
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Old 08-07-2013, 02:07 PM   #174
JuGordon
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Jan 2013
Crest Hill, IL
Posts: 78
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Had a taste of this while transferring it to secondary. It was wonderfully smooth, slight bitterness, and nice warming sensation from the 9.1%. We added four cups of espresso brewed with a regular coffee brewer. Less than a week 'till bottling.
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On Deck: English Barleywine, Two Brothers Cane and Ebel Clone, Weizenbock
Primary: Air
Secondary: Air
Bottled: IIPA, Citra/Amarillo IPA

 
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Old 08-07-2013, 04:07 PM   #175
TUCK
 
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Jul 2006
Kennesaw, Ga, Georgia
Posts: 324
Liked 21 Times on 14 Posts


Quote:
Originally Posted by JuGordon View Post
Had a taste of this while transferring it to secondary. It was wonderfully smooth, slight bitterness, and nice warming sensation from the 9.1%. We added four cups of espresso brewed with a regular coffee brewer. Less than a week 'till bottling.
Be careful...the more you drink, the closer the floor approaches your face


Good to hear man! I cant wait to start another batch in September.

 
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Old 08-09-2013, 12:59 AM   #176
JuGordon
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Jan 2013
Crest Hill, IL
Posts: 78
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I'm actually planning on brewing some more of this (most of this batch is going to "charity") when my newborn twins decide to give me some time and money for it. My artist friend is also making a label for it. I'll post a picture of it when it is done.

Thanks for such an amazing recipe, Tuck.
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On Deck: English Barleywine, Two Brothers Cane and Ebel Clone, Weizenbock
Primary: Air
Secondary: Air
Bottled: IIPA, Citra/Amarillo IPA

 
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Old 08-26-2013, 11:41 PM   #177
BassBeer
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Aug 2012
Asheville, NC
Posts: 382
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Looking forward to brewing this again! Last years batch turned out amazingly, especially since it was an extract and my 3rd brew ever. This time ill be doing the AG version, and hoping to get closer to 9-10% ABV. Absolutely cannot wait to sit by the fireplace and savor a couple of these with friends and family this winter. This ones definitely going to be a yearly brew for me. Thanks again Tuck!

 
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Old 08-27-2013, 12:44 PM   #178
BassBeer
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Aug 2012
Asheville, NC
Posts: 382
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Forgot to ask... What temp is everyone mashing at? Are you adding the entire grain bill up front or adding the dark grains later to prevent tannin extraction?

Im thinking around 154, but not sure so any info is appreciated. Thanks!

 
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Old 08-27-2013, 02:01 PM   #179
BassBeer
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Aug 2012
Asheville, NC
Posts: 382
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Quote:
Originally Posted by beesy View Post
noticed in the recipes section this recipe lists

2.0 lbs Crystal Malt 10L
1.0 lbs Roasted Barley


and in this thread it's

1 lbs Crystal Malt 10L
2.0 lbs Roasted Barley


which one is correct TUCK??
I'm curious too! Hoping to brew this today and want to get the right proportions. Thanks!

 
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Old 08-29-2013, 05:05 PM   #180
BassBeer
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Aug 2012
Asheville, NC
Posts: 382
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Bump. Did you guys use 2lb. C-10 or 2lb. Roasted barley?



 
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