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If ever I'm trying to clone a recipe I first look at their website or other sources of information to see if they've published any ingredients, gravities, etc. Via Beeradvocate: Looks like you aren't too far off!

Citra always works with hops like these :D

I would honestly save Galaxy for later additions and DH - it has just an amazing aroma and it is the star of this recipe (or in my mind it is hah!). I like Apollo for bittering and some flavor throughout, with it being a supporting character to the Galaxy/Comet. I would personally do a 2:1...

Yeah I'm a huge fan of Apollo for flavoring, Galaxy is a boss in the DH - I do not have experience with Comet but it sounds interesting. I know from first hand experience that Apollo and Galaxy definitely play well together.

I'm skeptical on the flour - only beer it's been confirmed in is the Milkshake, and that's to mimic the look of an actual milk shake. If anyone cares to send me a can of TH, I can spin it down in a centrifuge and we can see if there is anything in the beer other than yeast.

So I have a bit of insight on this - I opened up a brewery 2 years ago in Lexington - we are using the name Ethereal Brewing. We have been shot down everytime we have tried to trademark it - because of 2 businesses that have the mark Ethereal, or are planning on having it. One is a Winery in...

I believe they use Wyeast 1948 or the like (from CYBI interviews)

I will have to try that next time, Thanks! BTW, I assume you are doing a 1:1 ratio of syrups?

I make my own Candi syrup (using DAP), I enjoy the flavors it gives, but I find it lending less complexity than commercially available syrups. Its insanely cheaper though, so I use it - and to achieve the desired complexity I will add some crystal malts. My favorite Dubble recipe - German...

I can weigh in on this one - I've brewed one commercially (320 Gallon Batch) Gose Base - 60/40 Pils/Wheat. OG: 1.045. Mashed @ 153. FG: 1.008 (1968 Yeast) Pre acidified my kettle souring to 4.5 pH using phosphoric acid. Brought up to boil for 10 minutes to pasturize, then added 12 quarts of...

Any FG information for the milkshake beers? Tired Hands version is like 7.2% abv - if you started in the 1.055ish range, that would have to be damn near 1.000 FG. Also, .012 gravity from just lactose is a ton of lactose! 1.5 lb for a 5 gallon batch - I would be afraid to use that much...

Well to be fair milkshake is a boatload of hops AND fruit - plus some vanilla. With all those solids in the fermenter, I bet the yield is atrocious to boot. So yeah, it's an expensive ass beer to make.

Well it seems we sort of agree on one thing! Dry hopping gets the best oil extraction out of any other hop additions in your process - though its categorized as (or rather, people associate it with) an aroma addition, it added to the flavor of the beer, because more essential oils were in...

IMHO the whole flavor/aroma categorization of hops is total BS - you get flavor AND aroma from all hops, depending on how long they boil. Take a beer and split it, where one brew gets hops at 15 minutes til end of boil, and the other one gets hops at WP - the brew with WP hops will have more...

Oxygenation of finished beer, is an important factor to control, if the beer will be sitting around for a while. Generally hoppy beers like this that are consumed fairly fast, are pretty forgiving with oxygen exposure. Commercial breweries worry about shelf stability and so DO is a big concern...

Protein rests are pretty obsolete with the highly modified/high quality malts we get from maltsters today - a beta glucan rest might be more beneficial for lower mash viscosity (oats are high in beta glucans, the same stuff that makes your morning oatmeal sticky) - both rests generally fall...

chlehb: Oat malt will provide similar contributions to head retention and body, but also some additional flavor you get from its malting process. Flaked products tend to be more flavor neutral than their malted counterparts. ryancrook: I highly doubt there is any flour in this recipe - the use...

JC on a number of occasions has stated they use a very flocculant yeast - there is a lot of speculation they use WLP007, though with them adding sugar in their IPA recipes, and terminal being around 1.013, I would think they are using 002 or the like.

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try emailing the brewer! There is little to no information on this beer other than its an imperial oatmeal stout. Looking at beer advocate their recipe has evolved over time - steadily getting bigger (higher alcohol/FG). Tasting this beer I wouldn't be at all surprised if it finishes in the...