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No, they macerate them with sugar - then add them into the 'secondary' fermenter along with a dry hop (presumably after primary fermentation has occurred). The newly introduced sugar from the juniper/sugar will likely spark a small secondary fermentation.

That recipe won gold at GABF in the pro-am category - it's solid. What are you mashing this beer at? Those attenuation numbers are really just guidelines, by manipulating your mashing profile, aeration of the wort, pitching rates, fermentation temperatures, and adding things like sugar, you...

I doubt the 20 IBU is measured - they are likely not including the isomerization of their WP hops in their IBU number. For some reason brewing software doesn't think end of boil additions contribute any bitterness...

Because this is bourbon barrel aged, you all are shooting for a final gravity that probably isn't representative of what parabola's actually is. The base beer is more likely 10.5-11.5 abv and the additional alcohol is picked up from the barrel. At my previous brewery, we on average picked up...

medicinal flavors + overcarbonation indicate infection, I would think.

With a beer this big, I would lend more towards force carbonation. If you are going to naturally carbonate with bottles, you should definitely re-yeast your beer to better ensure they carbonate fully.

I just gotta say - that name rocks! The recipe looks great too! Let us know how it turns out

you should definitely do a side by side! They can be very eye opening

yeah and there's no sugar in it...

I actually like sosus over sue! Too bad these guys won't even give a hint on how they hop that one either (they never replied to my email at least)

Personally I would double that dry hop! At least... On a separate note - that hop schedule is busy as hell. What are you expecting to get from .5oz of cascade at 20 minutes? Why do FWH? Why have 2 bittering hops? Also, why have honey AND sugar?

Yeah sounds like an underpitch - how long did you let your starter go for?

You should try emailing the brewer. They've done a couple CYBI episodes for the Brewing Network if I recall, so it seems like they are pretty open about their recipes. Worth a shot!

Oh snap! Great info!! Maybe someone could degas a sample so we can get a FG? And knowing its 6.8% ABV we can figure out the OG to shoot for?

Is 3711 really their yeast? Cuz with that mash schedule I have a hard time believing it stops at 1.007 - that yeast is insane and eats all the sugars

So i've been in your situation - Let them know you're knowledgeable but don't come off as a know-it-all. They want you to be malleable - this is an entry level position. You need to be open to learning any and everything they might require - even if you already 'know' about it. They will...

I'm a pro brewer! Seriously... it's not all its cracked up to be :)

I don't see much of a point in adding only .5oz chinook at that time - doubt you would taste it in the midst of all those other high-oil hops you're loading up in the end there. I would personally move chinook to the dry hop - as I recall this beer has a very tropical nose to it and Chinook...

mlakota - yes please do post it! It might help us get a better idea on their recipe formulation/hop schedule

I think that definitely looks like a good start - one thing I might do is degas a sample of the beer and take a hydro reading so you can get the FG - knowing that it's 6.5% abv you can deduce the OG and shoot for that. Personally, I would move the warrior to the bittering and simplify the hop...