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Old 01-29-2012, 11:05 PM   #201
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Thanks for the recipe! I'll be brewing this with some washed 1028 cake in a week or two. Quick question for you R2, what temp are you mashing at? I'm guessing 155-156 to get the full body but wanted to ask before I blew through 20# of Maris Otter. My plan (with your 8 mo age suggestion) is to brew next weekend and save it for this Fall. Thanks again!
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Old 01-30-2012, 12:21 AM   #202
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IPA - it's all about the burps
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Ah! Good catch! I mash at 156F.

I'll update the recipe...
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Old 01-30-2012, 02:56 PM   #203
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Thought you'd be interested to hear some results - I entered this in a bjcp competition and got a 33 and 35, not too bad but didnt place. It was brewed 8 months ago and I got knocked a little for some esters which I attribute to fermenting during a heatwave without a fridge.

R2, I'd be happy to scan the full scoresheets to you if you are interested since its your recipe, let me know.
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Old 01-30-2012, 04:58 PM   #204
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Rebrew to remove some of the esters and try again!

I have entered this in a couple of comps and have received a 40 average in one, and 42 in the other.

I don't do many comps much anymore, as tastes are so subjective. I have had an IPA average 42 in the first round, and then a 35 in the second (the rounds were 1 day apart). I now mostly judge on how quickly the keg gets drained at parties and get-togethers
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Old 01-30-2012, 05:05 PM   #205
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Most definitely I am rebrewing as soon as possible! I like entering to help make tweaks with my process.

Just wanted to say the recipe is great, people ask me to crack the few remaining bottles all the time.
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Old 01-30-2012, 05:15 PM   #206
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I am glad you like it!

I have 3 recipes that I have to brew regularly: My IIPA (NHC second rounder), my British Porter (2 kegs are going to a Superbowl party), and this one.
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Old 02-04-2012, 12:07 AM   #207
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Brewing right now! This is dark like a black hole! It's sucking the tastiness from every other beer in its tasty well!
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Old 02-04-2012, 01:15 AM   #208
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I really want to do a big beer, however with my biab setup there isn't a chance in hell I can mash 20+ lbs. I can do 14 at a stretch.

Is there any easy way to swap in some lme / dme for a chunk of that pale malt? Adapting recipes is still a little beyond my skillset, and I don't really want my first attempt to be something which I only find out I've screwed up after 4+ months in secondary
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Old 02-04-2012, 01:47 AM   #209
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1 lb grain = .75 lb LME = .6 lb DME

http://www.homebrewtalk.com/f37/lme-...version-51664/
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Old 02-04-2012, 08:30 PM   #210
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A couple things I wanted to share for anyone else who is attempting this recipe.

a 10 gallon mash tun is the absolute MINIMUM you can get away with, and that's mashing 1-1.1 liters of water per pound of grain (usually I mash 1.5L/pound)

I boiled for 90 minutes and got the approximately 8.6 gallons of collected wort down to 6 gallons in the fermenter. I used 5 drops of Fercamp-S and it was the most energetic and least foamy boil I've ever had. Highly recommend it if you have a 42Qt kettle like me.

Hoping the Fermcap-S would make it from the boil to the fermenter I didn't add any more, and surprised myself with collecting 6 gallons, thought it'd be closer to 5.5. I'd purchased an 8 gallon wine fermentation bucket knowing my Fermcap might not have been in stock at the LHBS, but at the 12 hour mark when I went to add the Fermaid-K the krausen had completely filled the 2-gallon headspace (minus a half inch or so). Perhaps adding additional Fermcap-S to the fermenter would be a good idea next time?

This is also the first time I repitched yeast (~500 mL 1028 from a cake, 1 smack pack of fresh 1028 just in case) and used oxygen instead of stirring for aeration. I had steady airlock activity within an hour and today before popping the lid to add the Fermaid-K it was going off like a machine gun.

Just keep all that in mind when brewing this beer.
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