CBMbrewer
Well-Known Member
- Joined
- Nov 30, 2011
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I Just recently had a pint of Bell's "this one goes to 11" and practically fell in love. It kind of reminded me of Oskar Blues' Gubna, only more complex hop wise and a bit maltier without too much rye to turn me off of the beer.
I would absolutely love to attempt a clone of this beer. This is what their site has:
Having the right hops, culturing some bells yeast and making a good imperial red grain bill are obvious starting points for brewing this but many other factors are non specific.
Anybody out there have this beer and taken a shot at brewing it or have some insight as to where to go from the info Bell's gives us?
I would absolutely love to attempt a clone of this beer. This is what their site has:
This One Goes to 11 Ale opens with bright, juicy aromas such as tropical fruits & ripe cherries, largely derived from massive kettle & dry-hop additions of Southern Hemisphere hop varieties such as Galaxy, Motueka, and Summer. The citrus & resinous pine notes of the Pacific Northwest hop family are also well represented, making their presence known through Simcoe, Citra, and the newly released Mosaic varietal, just to name a few. A wide range of specialty malts anchor the hops in this Imperial Red Ale, contrasting the assertive bitterness & juicy aromatics with a robust, toasty depth of flavor. Fermented with Bell’s signature house ale yeast, This One Goes to 11 Ale finishes with a lingering warmth
Having the right hops, culturing some bells yeast and making a good imperial red grain bill are obvious starting points for brewing this but many other factors are non specific.
Anybody out there have this beer and taken a shot at brewing it or have some insight as to where to go from the info Bell's gives us?