Wow! This IRA is awesome. Used citra, summit, cascade with us05 and turned out amazing. One of my favorite beers yet. Thanks for the recipe and the long ass thread!Thanks Helly, if you peruse this thread you will find a lot of versions of this beer, and it seems nearly everyone has been happy with whatever change they have made.
As for the pic...
Life through rose colored glass.
I read through this whole thread but never seen anyone mention this.... Why have 8oz of two types of crystal instead of 1 lbs of 1 for simplicity?
In beersmith, 8 oz of crystal 40 and 8 oz of crystal 120 give the same SRM as 1lbs of crystal 80. I'm a newer brewer so.... What am I missing?
Lastly, I only have nottingham, us-05, or wlp500 Trappist. Which should I use?
Only other consideration is that Ill have exactly four weeks before this needs to be ready, doable or am I pushing to much? Maybe I'd be better off with something quicker this time around?
So I'm finally going to brew this tomorrow.
Trying to stick to the original recipe but I need to make a few changes.
Will use Carabohemian and Caramunich II as the crystal malts and Maris Otter as the base malt. Hopefully I still get the nice red colour.
I will also use Columbus for the 60 min addition as I have a load of it and would rather save the Simcoe I have for the dry hopping.
Looking forward to this one! :rockin:
I've brewed this a few times with different hop schedules. Always comes out good AFTER a full week of conditioning. It's not a beer that can be rushed in my opinion but 2 weeks primary, 2 day cold crash, and a full week or better yet two conditioning in the keg and it's a winner.
Been using crystal 40 and 120 and mashing a bit lower around 151-152 to dry it up a touch
My favorite version was with all willamete and bringing it in at around 6% abv
Had a delay with brewing because it was 95F here on Friday so I waited until it was 75 yesterday. I also, for various reasons, made a last minute decision to use Summit for the 60 min addition. Ended up with an OG of 1.073 and estimated IBUs of 70 to 75. So on the lower end of an imperial IRA
I'll report back in a few weeks when I'm ready to bottle.
So after 9 days I'm down to about 1.020.
Going by the original recipe it should finish about 1.014 or 1.015.
Hopefully I can get a steady reading by Sunday and bottle it then.
If not then I have to wait until the week after.
There is still quite a bit of yeast on top but I jumped the gun a bit and already added the dry hops tonight.
The good news is that even with my changes I made to the original recipe it still has a nice red colour.
You should be fine adding the dry hops at 1.020, the CO2 from the continuing fermentation will push out a bit of the hop aroma, but not much. Hope it comes out well for you, as mentioned it does get better with a little maturation time.
Thanks for the advice - my basement is smelling great at the moment
I upped the temperature a few degrees to finish it off and today it is at 1.015.
If I get the same reading tomorrow afternoon I'm going to bottle it.
Will be serving it at a party in 3 weeks so should be enough time for it to properly condition
"It tastes quite a bit different than I was expecting. However I should have read the first few posts a bit more carefully and also realised what grains I was working with."
I think you will find this is a substantially malty beer. The medley of highly kilned malts need a few weeks (or more) to harmonize. If you find it too malty for you and you want to try again, I posted a "light" version that basically decreases the crystal and munich a bit and comes in at 1.060.
Awesome, I've been reading these posts all morning. I'm going to make this for this St. Patty's Day. I have the hops and like the second hop schedule you posted.
I'm ordering some malts though, and there have the Black Patent and the Blackprinz which is dehusked. If it's for color only the dehusked is better or no??
Fantastic Charlie, I am so glad you are enjoying the recipe and all its adaptability. Cheers, Tim
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