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Old 06-06-2013, 05:31 PM   #301
slcdawg
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Jun 2012
Golden, CO
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I brewed this fantastic recipe 2.5 months ago. The keg was long gone, but I still have a few bottles. Cracked one last night and it was even better than I remembered! Awesome beer!

 
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Old 06-06-2013, 07:53 PM   #302
tripplehazzard
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Damn. Just found the,.25 of wheat I was supposed to use with this. Hope it didn't make a huge difference
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Old 06-11-2013, 01:45 AM   #303
BrokenKnucklesBrewery
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Sep 2011
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Brewing this recipe tomorrow morning. Only difference is im replacing the chinook with herkules. Here's to a good brew day!
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Old 06-11-2013, 02:05 AM   #304
bleme
 
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Jan 2012
Visalia, CA
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Quote:
Originally Posted by BrokenKnucklesBrewery
Brewing this recipe tomorrow morning. Only difference is im replacing the chinook with herkules. Here's to a good brew day!
I take every opportunity to substitute chinook also ;-)

 
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Old 06-26-2013, 01:26 PM   #305
joelanderson47
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Jan 2013
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Quote:
Originally Posted by enohcs View Post
Mash at 154 for 60min. I had 70%eff
American Rahr (2 row) Pale: 11.50lbs
American Briess Crystal 20 1.00lbs
American Briess Light Munich 0.75lbs
American Briess Carapils 0.75lbs
American Briess Torrified Wheat 0.25lbs

Chinook (Pellet) 1oz 30min
Cascade (Pellet) 1.5oz 30min
Williamette (Pellet) 0.5oz 15min
Cascade (Pellet) 1.5oz 15min
Williamette (Pellet) 1oz 5min
Cascade (Pellet) 2oz Dry in secondary

Don't worry about the lack of a 60minute hop addition. The bitterness is spot on.

This IPA won gold in the IBU challenge at the IBU Open in Iowa earlier this year and gold at 8 Seconds of Froth a few months ago.

If you brew, let me know what you think.


so you had to use 2 viles of yeast for a 5 gallon batch?

im scaling up to 10 gallons and using wyeast 1056.......still think ill need 4 bags then?

Thanks in advance

Cheers!

Joel

 
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Old 06-26-2013, 01:48 PM   #306
enohcs
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Jan 2008
Washington, DC
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im scaling up to 10 gallons and using wyeast 1056.......still think ill need 4 bags then?

Joel[/QUOTE]

I no longer use multiple bags/vials...I always make starters now. I highly recommend starters. You can use the mr.malty calculator to figure out how much yeast you should use.
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Old 07-02-2013, 08:36 PM   #307
enohcs
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Jan 2008
Washington, DC
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Got all the supplies to make 10gal this weekend. It's been a while since I've done this brew. My technique has come leaps and bounds from last time I made this recipe. I'm excited for the results. What does everyone's preference seem to be dry hopping vs not? I may just split this into 2x5gal secondaries and dry hop one. Anyone have thoughts on how long out until ideal flavor is reached? If I can stand it, I may try and reserve a few bottles for the 6 and 12 month marks.
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Old 07-03-2013, 02:55 AM   #308
bleme
 
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Jan 2012
Visalia, CA
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Some brewers claim that you can't make a true IPA without dry hopping. ;-)

As for cellering, in my opinion, the fresher this is, the better. 12 months will mellow this (just like any beer) but I prefer it crisp and lively.

 
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Old 07-05-2013, 08:14 PM   #309
danbrewtan
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Nov 2012
Posts: 119
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Quote:
Originally Posted by tripplehazzard View Post
Did anyone dry hop with less? ? When I took the og I tasted it and it seemed really hoppy already
I know this will fade a bit in fermentation but 2oz to dry hop seems like a lil much. And I'm a huge hop head
Dry hopping is primarily for aroma, so don't worry about it :P

 
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Old 07-15-2013, 06:21 PM   #310
tripplehazzard
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Just cracked my first bottle if this. I used a Cali ale yeast and this beer turned out superb!!! I think this one will go in rotation! Thank you!!!!
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