That color looks spot on to me. I had an AB last night and that looks like it. If it is off, won't be by much.
would someone mind posting the most recent/closest clone?
Ok had my tasting last night. Much Much closer than my v1 attemp.
Color is really close AB has a shade more red mine is a shade more brown.
Hops..initial bitterness is close but AB still edges mine out. finish hops are dead on. Nice lingering hop taste on the tongue after you swallow.
malt character. Mine has more of a dark sweetness in the middle. Not overpowering at all but not AB. AB is much more subdued and in the background.
Overall I very happy with how close it is now just being the second try for me. Its still not cloned but its close. I think the biggest issues I have are getting the color down to that nice shade of red and cutting down on the malt sweetness.
Will dropping a srm point bring it more red? If so this will also help with the
malt problem.
When its time to rebrew I'll adjust color, mash lower, and maybe drop another .25 oz of hops at 90 min.
I don't plan on brewing this again for a while. I have an itch for other styles.
I would, perosnnaly, keep it at 13.5%. Color was spot on after the beer cleared.
Great, thanks! Planning on brewing this on Sunday.
Yeah, no problem. Don't forget a healthy dose of gypsum.
when you put hops in at flame out, is that considered a dry hop or will they be extracted from the batch prior to primary?
Stone, when you want me to drop off 4-5# of CaraAroma so you can try this beer with that malt? 13.5% seems to be the magic number for color/flavor to me.
Stone, when you want me to drop off 4-5# of CaraAroma so you can try this beer with that malt? 13.5% seems to be the magic number for color/flavor to me.
I find it more roasty than Caramel, personally. Where did you get your CaraAroma? What brand is it?
Chinook and IBU are weird because Chinook is a rough tasting hop...which I am in love with. Anyone familiar with Tree House Sap? Fabulous beer, all Chinook.
Ed Wort's Rye Pale Ale is all Chinook too. Great tasting beer.
Oh yeah, forgot about the registered name... Anyway, as I said my example has more of a mix of roast and toast. Don't get me wrong, the Caramel is there, buy less pronounced than C150. I also get no raisin flavor like Special B.
Could it be that you caramelized your wort a bit?
Bottled last night. It's come a long way--its freaking awesome. I'm really happy with the 13.5% CaraAroma, the caramel flavor seems to have dropped out a lot leaving a fantastic beer.
How long has it aged?
Has anyone been successful in harvesting yeast from a bottle of AB?
I think it's also key to pitch sufficient yeast quantity & ferment pretty cool.
Has anyone been successful in harvesting yeast from a bottle of AB?
Is the consensus that WLP007 is the right choice (not 001 or 002)?
In Mitch Steele's book, on the recipes for the IPA and Self Righteous, he says they ferment at 72 and hold until FG is reached. Then drop to 62 and dry hop. They hold at 62 for 36 hours then drop to 32 and hold for 7 or 10 days respectively.
I tried dry hopping at that temp one time because Oskar Blues does it too, and did not get the same results at 70. They probably dry hop under pressure. I find it interesting the darker beer is held for longer.
Jamil and Tasty were convinced it was 007.
Keep in mind the fermenter size and shape Mitch uses versus the fermenter size Homebrewers use. A huge cylindro-conical had a lot of hydrostatic pressure which suppresses a lot of ester generation. This suppression allows them to ferment at a higher temp. If you use a Carboy or 15gal conical, you won't get the same suppression due to pressure (unless you pressurize your conical). For this reason, you will have to ferment at a lower temp than what Mitch uses unless you want a lot more fruity esters in the beer.
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