Recent content by heliumbro

It looks like the IG recipe posted on the Northern Brewer forum is the closest one so far. Its been pretty lean for my family, so I haven't been able to do a rebrew, but I would start with that recipe. Innis and Gunn isn't a Scotch ale (wee heavy)... more a loosely-based Scottish shilling ale...

Just did a side by side with the wife of my attempt and Innis and Gunn. They are similar taste wise... but only similar. Definitely not cloned. The color is, still, very dark, even with only the 7oz of pale chocolate malt. That and treating this like a traditional scotch ale, kettle...

Just mashed in! It won't be ready for the BSB in Merrickville, but I am looking forward to this stout.

Just tried a sample from the carboy after 2 weeks on cubes. Faint oak nose and a little boozy. Taste is still green! dark caramel but grainy malt flavor is still a little strong. Not bad, but not really reminding me of IG right now... too early though. definitely still too dark in color.

I did the 2.5 gallon boil as per the directions. You can do it as a full volume (5 gallon) boil and many would recommend that if you are comfortable with your process. However, you may need to adjust the recipe for hop utilization if you do the full volume. Cheers.

Subscribed and lining up my ingredients as this will be my next brew!

Glad to help jeffmesa, ur very welcome. Recipe: Gunn Clone Brewer: Heliumbro Asst Brewer: Style: Strong Scotch Ale TYPE: All Grain Taste: (30.0) Recipe Specifications -------------------------- Batch Size (fermenter): 5.50 gal Bottling Volume: 5.50 gal Estimated OG: 1.069 SG...

jeffmesa, In this particular beer, you get the vanilla notes from aging the beer on toasted oak. Your toffee like flavors can come from medium english crystal malts, but in this beer it is associated with kettle caramelization of your wort

Brewed an attempt at this clone 4/16, and it's just about finishing fermentation. going to leave it in primary then rack it onto 1.5-2oz of oak cubes for 1 month.

I've been rereading the craft of stone brewing. Now the story goes that Arrogant was created as an accident when they were scaling Stone Pale Ale into a new brewing system. Though the exact story of realizing the error differs, they calculated wrong and ended up using too much grain and hops...

CastleBlack, I'm wondering if it's some kind of heavily kilned malt as well. Like balancing that small amount roasted barley in an Irish Red. It may not be in the Stone recipe, but it tastes like there is a bitter/roasty ... 'something'... that's just missing from the clone. I think for...

Finally had the opportunity to compare my first attempt with a bomber of the real thing after a beer run to the states. All of that hop character and bitterness has faded in my beer, leaving me with a malty, relatively mild in bitterness beer that was a darker shade of red than the SAB...

Lazarous - It's a 90 minute mash and a 70 minute boil.

Yeah, My basement (where I ferment) is about 61-63 ambient and I figured this was pushing into 70F in the carboy. Hoped those would slowly fade with some time. thanks though.

Opened a few bottles of my 1st attempt at this. It's been carbing for 4.5 weeks now. Wife and I could smell pineapple and bubblegum in the nose. Drank it way too cold at first so all we got was bitterness, but when it finally warmed up it had a nice grapefruit hop character. It's still...