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yeah, it sounds like a mixing issue to me. Where are you going that you'll be away for 3 months? I hope you can bring some homebrew with you. Oh, and btw Pivot, your avatar is awesome!

that's a nice youtube vid btw. Also, that Psychostick song gets stuck in my head :rockin:

the 14 isn't that dark though. Looks more red to me. Did you use some roasted barley or caramel/crystal for coloring? BTW, your pic is making me thirsty. I was thinking about working a little longer, but I think I need to head home now :tank:

welcome from Buckley, WA (although I often work in Bellingham)

yeah, mine is more of an Amber IPA than a Black. The SRM is at 17.1 in BeerSmith (although it seems slightly darker IRL). I'll try to get this recipe posted as well as my Manny's Pale Ale clone soon.

yeah, the flavor is great. I think I might use a little more roasted barley next go round though. The Simcoe, Chinook, and Cascades come through nicely too. It has a good nose and about 74 IBUs. I'm quite happy with this recipe. :mug:

btw, here's what my IPA (?) turned out like...

Here are some pics... Thanks again to Lisa at the Georgetown Brewery and the dry hopping... it turned out a bit darker than expected based on BeerSmith, so I may ease up on the Crystal next go round. I hope it tastes as good as it looks :mug:

agreed. The darkest I'll go with LME is "light/golden". The flavor should be in the steeped grains. BTW, it's looking great. I have it dry hopping away in my secondary (I thought about doing it all in the primary since Manny's is cloudy anyway, but I wanted to harvest my yeast more easily from...

+1 on the priming the whole batch. For a ~5 gal. batch, I usually use 2 cups water and disolve 3/4 cup corn sugar on the stovetop, then cool a bit and slowly stir into my bottling bucket. Always seems to produces good uniform fizz for me.

hops during boil look good to me :mug:

lol, I guess I should have thrown an "IMO" in there. A lot of people flavor with Simcoe. I guess I'm just more partial to the Cascade for dry hopping.

that looks much better, although I would probably dry hop with amarillo and cascade. The simcoe is more of a bittering hop than an aroma hop. Sub that and I think you're looking good.

I believe New Belgium's Ranger IPA uses Simcoe, Cascade, and Chinook.

I would save the Cascade to use for flavor and aroma as it has nice citrus tones and doesn't have a high alpha acid percentage. Stick with Simcoe for bittering (usually 12-14% AAU). Also, I love hops as well, but 80+ IBU's is pretty darn bitter. Make sure that you're ready for that. If you just...

okay, I put together an extract recipe based on the info I've gathered. I had to modify it a bit though as I couldn't get Summit hops. I used Magnum instead (oddly enough, the Georgetown Brewery's website says they use Magnum for Manny's). This is what I just put in the primary: Manny's Pale...

okay, I just had some email correspondence with Lisa from the Georgetown Brewery (see above post). She has given me the thumbs up to share this info: "Thanks for the email! Our theory is to give home brewers all the ingredients we use, but leave the rest up to them as a way to challenge you...

excellent! I'll have to do a batch of this soon. I'd still like to hear from anyone who has attempted to clone this and had a chance to compare to the original...

I stopped by the brewery the other day and picked up a growler of Manny's and a growler or Chopper's Red. I asked the guy at the counter if they would be willing to give out any yeast harvests and he said they're not brewing at the facility anymore, they do it somewhere else now. He said they...

agreed. Mario and beer are the ultimate combo :rockin: