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Old 03-15-2008, 06:01 PM   #1
MikeFlynn74
 
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Recipe Type: All Grain   
Yeast: Wyeast 1272   
Yeast Starter: at least 1L   
Batch Size (Gallons): 5.5   
Original Gravity: 1.090   
Final Gravity: 1.010   
IBU: 175   
Boiling Time (Minutes): 90   
Color: 7.9 SRM   
Primary Fermentation (# of Days & Temp): 14 # 70   
Additional Fermentation: Crash cool for 2 days @ 40   
Secondary Fermentation (# of Days & Temp): 7 # 70   

10.00 lb Pilsner (2 Row) Ger (2.0 SRM) Grain 60.6 %
5.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 30.3 %
1.00 lb Cara-Pils/Dextrine (2.0 SRM) Grain 6.1 %
0.50 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 3.0 %
1.00 lb Dextros

Mash 152 @ 60m
1.00 oz Summit [16.50%] (90 min) Hops 45 IBU
1.00 oz Sterling [7.50%] (90 min) Hops 20.3 IBU
1.00 oz Summit [16.50%] (15min) Hops ???
1.00 oz Sterling [7.50%] (15 min) Hops 9.4 IBU
2.00 oz Summit Dry hopp secondary 7 days

1.00 tsp Irish Moss (Boil 15.0 min) Misc

IBUs modified- about 90IBU now


Will brew this one myself May 12-
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Old 03-15-2008, 06:29 PM   #2
Evan!
 
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IIWY, I'd not bitter-hop it so much, and use those valuable hops elsewhere. They say that humans cannot perceive any difference in bitterness past 100 IBU's---and I tend to agree. I tried ohiobrewtus' Hopacles next to my Destroyer of Worlds---his had like 250 IBU's, mine like 135---and there was very little perceivable difference in bitterness. When hops were $10/lb, sure, why not? But now that they're going for $5/oz or more, depending on the variety, it makes little sense to me to "waste" them by going above like 120 or 130 IBU's.

My $0.02? Take half of the 90-min hops and mash hop with them. Then take the 45 minute additions and divvy them up between 20 and 1 minute. You could even continuously add every minute between 20 and flameout. So, just use that 90 min addition to get your IBU's at around 130, and work from there.
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.planned:
•Scottish 80/- •Sweet Stout •Roggenbier
.primary | bright:
98: Moss Hollow Soured '09 72: Oude Kriek 99: B-Weisse 102: Brett'd BDSA 104: Feat of Strength Helles Bock 105: Merkin Brown
.on tap | kegged:
XX: Moss Hollow Springs Sparkling Water 95: Gott Mit Uns German Pils 91b: Brown Willie's Oaked Abbey Ale 103: Merkin Stout
98: Yorkshire Special 100: Maple Porter 89: Cidre Saison 101: Steffiweizen '09 (#3)

 
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Old 03-15-2008, 06:52 PM   #3
Dr_Deathweed
 
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Not th thread jack (although I am) What is the benefit of mash hopping? I am thinking of a similar recipe for tomorrow.

 
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Old 03-16-2008, 07:12 AM   #4
MikeFlynn74
 
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That look better? I think the IBUs are closer to 100 there
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Old 04-02-2008, 11:34 AM   #5
MikeFlynn74
 
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Looks like I will be doing this with Warrior for now. But I like warrior anyway
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