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Old 04-23-2006, 12:25 AM   #1
Indiana Red
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Mar 2006
Idaho, USA, Idaho
Posts: 174
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Sorry in advance for the long post but...
My very first AG solo was a 1.06 brown ale that was only for making a yeast cake starter. That done, (tastes pretty good too actually) I pitches the following wort directly on that previous Brown's 1.5" thick yeast/trub sludge of WL001 Cal Ale. I had racked it over only an hour before.
Followed the Expedition Stout published in Zymurgy a couple years back.

#23 2-Row
#1 Flaked Barley
#1.5 Roasted Barley
#1 Black Patent
#1 80L Crystal
#.5 Chocolate
#2.5 DME

Drew nearly 10 Gallons of wort. boiled for a couple hours o get down to about
6.5Gal then started hops

2.5Ox Centenial 45min
1.5Oz Centenial 25Min
OG was 1.146

A week in primary then about a month in secondary.
Stalled out at 1.048 and even after pitching in a 1Qt starter at peak activity it wouldn't go any lower.
Just bottled today and will let it set for a couple-few months before I decide how it is turning out.
Crazy.
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Old 04-23-2006, 12:27 AM   #2
drengel
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Oct 2005
durango, CO
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sounds crazy, even with huge starter it weon't ferment all the way. next time try a high gravity yeast, or champagne yeast.
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Old 04-23-2006, 12:44 AM   #3
alemonkey
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Jan 2006
Lincoln, NE
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That's not a beer, it's a meal!

 
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Old 04-23-2006, 01:57 AM   #4
Indiana Red
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Mar 2006
Idaho, USA, Idaho
Posts: 174
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Quote:
Originally Posted by drengel
sounds crazy, even with huge starter it weon't ferment all the way. next time try a high gravity yeast, or champagne yeast.
Your'e right, it didn't and I didn't expect much more than it did. Dropping a full .1 thats about 65-70% attenuation. It tastes quite swet as you'd expect but at about %13 ABV, im kind of glad it's not too much drier anyway.
But, flavors are good, and about what I had hoped. Next time I will go with about %75 of the grain bill and get something abit more reasonable.
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Old 04-24-2006, 02:58 AM   #5
Lil' Sparky
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Feb 2006
Honolulu, HI
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Quote:
Originally Posted by alemonkey
That's not a beer, it's a meal!
That's pretty much what I was thinking. 17# for a 5 gal batch is as high as I've tried so far.

 
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Old 04-27-2006, 01:37 AM   #6

Looks great! I made an extract Imp. Stout about this time last year that turned out great. I will brew it again as an AG soon in a couple of weeks. I'm hanging onto this recipe you've posted, though!

I used White Labs WLP007 Dry English Ale yeast and got it from 1.094 down to 1.024. But I'd definitely advise using some champagne yeast at bottling time, assuming you're bottling.

 
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Old 04-27-2006, 05:42 AM   #7
SwAMi75
 
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Mar 2005
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Looks awesome! I'd still work on getting your gravity down, though. Rouse the yeast, repitch, maybe even a little sugar to revive them.
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Old 04-27-2006, 02:06 PM   #8
Mudd
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Apr 2006
Southish Illinoid
Posts: 89

Quote:
Originally Posted by Indiana Red
Next time I will go with about %75 of the grain bill and get something abit more reasonable.
Why???

IMHO; a good Impy Stout should be served with a fork, standing upright in the glass!!
Sounds like an outstanding brew!!
Congrats!!



 
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Old 04-27-2006, 09:18 PM   #9
Indiana Red
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Mar 2006
Idaho, USA, Idaho
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well, I threw in a 1.5 qt starter of active WLP001 (same as before) and bottled while I was still getting 1 bbl/15 sec in the airlock.
Hopefully this remaining activity is enough to cary over to carbonate a little.
It's been about a week, I think Ill check one tonight and see how its coming along.
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Old 04-27-2006, 09:20 PM   #10
Indiana Red
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Mar 2006
Idaho, USA, Idaho
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Quote:
Originally Posted by Rhoobarb
.. I'm hanging onto this recipe you've posted, though!
.
yeah, the gravity of the very first runnings was 1.095. ! !
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Conditioning Cherry Meade #1502BoiseBrewBlog.com

 
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