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Old 04-27-2009, 09:49 PM   #21
eschatz
 
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Dec 2007
Terre Haute, IN
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Right now I'm drinking a keg of this from December. The bastard only gets better with age... while still retaining that bastardish quality!
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Old 11-05-2010, 09:03 PM   #22
VanHolton
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Aug 2008
Minneapolis, MN
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I'm doing a Double Bastard attempt this evening. I'm thinking about adding a pound of corn sugar. What would that do to the end product?

17lbs Maris Otter
1.5 lbs C120
.5lb melanoidin
1lb corn sugar (boil)

90 min boil
1.5 oz chinook 10.3%aa (FWH)
1.5 oz chinook 10.3%aa (60)
1 oz chinook 10.3%aa (30)
1 oz chinook 10.3%aa (10)
1 oz chinook 10.3% (2)
1 oz chinook 10.3% (dry hop)

US-05

Mash at 154 for 60 minutes


Should I forgo the corn sugar? I wanted to hit right around 1.100 at 70% efficiency, which is why I thought about sugar in the first place. But if it will really dry it out in the end and change the character significantly, I'll pass.

 
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Old 11-05-2010, 09:12 PM   #23
Yooper
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Jun 2006
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Quote:
Originally Posted by VanHolton View Post
I'm doing a Double Bastard attempt this evening. I'm thinking about adding a pound of corn sugar. What would that do to the end product?

17lbs Maris Otter
1.5 lbs C120
.5lb melanoidin
1lb corn sugar (boil)

90 min boil
1.5 oz chinook 10.3%aa (FWH)
1.5 oz chinook 10.3%aa (60)
1 oz chinook 10.3%aa (30)
1 oz chinook 10.3%aa (10)
1 oz chinook 10.3% (2)
1 oz chinook 10.3% (dry hop)

US-05

Mash at 154 for 60 minutes


Should I forgo the corn sugar? I wanted to hit right around 1.100 at 70% efficiency, which is why I thought about sugar in the first place. But if it will really dry it out in the end and change the character significantly, I'll pass.
Well, the sugar is ok but why the melanoidin malt? That seems weird, like you want to add maltiness with the melanoidin malt, and then negate that with the sugar. I'd probably skip the melanoidin (it's a big beer, after all) and use the sugar to boost the ABV a bit.
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Old 11-05-2010, 09:24 PM   #24
VanHolton
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Aug 2008
Minneapolis, MN
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Basically, that's just want I was going for. Boost the ABV with sugar, but negate the other effects with a smidge of melanoidin. But thanks for the suggestion, I may just pass on the melanoidin after all.

 
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Old 11-09-2010, 04:47 AM   #25
HItransplant
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Aug 2010
Portlandia
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yooper,.. or anyone else for that matter.

do you think colombus hops would work in lieu of chinook? or will flavor be off? or, i could do a mix?
suggestions?
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Old 11-09-2010, 12:01 PM   #26
VanHolton
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Aug 2008
Minneapolis, MN
Posts: 136
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I went with the Melanoidin after all, and man, what a color! The wort pre-boil was an amazing red color, but since I boiled so hard for 90 min it seemed to fade into a rustier shade. I hit my target gravity of 1.100, making this my heaviest beer yet. I pitched two rehydrated sachets of US-05, and had a lag time of about 8 hours. I held steady for the first three days at 64 degrees, and now I'm trying to raise it up to 68 for better attenuation. I'm glad I used the sugar, because I underestimated the temp of my grains and as a result, ended up mashing at about 157. I'll update when I get a final gravity.

 
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Old 11-09-2010, 01:17 PM   #27
Yooper
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Quote:
Originally Posted by HItransplant View Post
yooper,.. or anyone else for that matter.

do you think colombus hops would work in lieu of chinook? or will flavor be off? or, i could do a mix?
suggestions?
Chinook has a different flavor than columbus hops- it would still be a good beer but AB has a definite chinook flavor to it.
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Old 11-09-2010, 08:55 PM   #28
HItransplant
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Aug 2010
Portlandia
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Quote:
Originally Posted by Yooper_Brew View Post
Chinook has a different flavor than columbus hops- it would still be a good beer but AB has a definite chinook flavor to it.
thanks yooper.


oh yeah, have you seen this thread?

http://www.homebrewtalk.com/f12/can-...astard-176191/

since you love the bastard so much I thought Id make sure you were aware.

cheers.
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It's comfort foam. :D
Quote:
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It's a gentle recipe, so your first time will be enjoyable and memorable. :D

 
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Old 03-11-2011, 04:33 PM   #29
FishinDave07
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Oct 2007
South Florida
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Check this out:

http://www.homebrewtalk.com/f69/arro...ml#post2727283
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Old 08-13-2011, 08:06 PM   #30
Brewenstein
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Apr 2009
West Suburbs of Chicago
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Brewed this recipe a month ago. Hit all the numbers spot on. Bottled today. WOW! Tasted awesome. I had AB on tap a week ago, and if my memory is correct, this tasted just like it. I bought a bottle of AB today so that I can do a side-by-side in a couple of weeks once mine carbs up. I will try to post a follow up once I do the comparison.

 
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