Bombers. I have two '05s and one '06 (from all accounts, the '06 was smokier than usual). I can get AB up here, but I can't remember if the good store have the oaked one this last time (I've seen it there before).
Loose Cannon: A brew-off!!!!!!!!
- Thread starter Dude
- Start date
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the_bird said:
How about an oaked AB (or another of your choice that you can't get and I can) and a St. George's Russian Impy Stout for a bottle of either the 06 or 05?
FWIW, the St. George's stout is simply the most awesome beer I've ever had. My bottles are like gold. I have about 10 left. I guarantee you will love it.
Any update on these beers? I'm hoping to try my hand at a Loose Cannon clone in the next month and was wondering how Dude and Boston's recipes are turning out. The wife of a coworker of mine had this beer when she was out with us recently and said that I had to brew this, and she'd pay for half the ingredients and help out with the brewing and CLEAN UP (and she'll take half the beer).
pjj2ba said:
My Loose Cannon clone turned out very nice. It could pass for the bottled version of LC, but certainly not the cask-conditioned version we sampled in Durham last October. I've been hitting the keg pretty heavily the last couple of weeks, I hope there's some left for the Raleigh Brewfest Afterparty at Walker's Taproom & Discotheque.
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Mine is closer to the cask conditioned version--WAY grapefruity. We'll see....
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I got a PM from oster99 asking me how my attempt turned out so I thought I would post my recipe in this thread.
I was VERY pleased with how my attempt turned out. Side by side versus the bottled version, I and my friends liked mine better. Mine was kegged. The one bar in town that had it on tap ran out so I couldn't at least do a comparison in one day, but based on my taste memory, mine was more similar to the kegged version.
I'll be brewing this again this spring, but will probably back off on the base malt so it is not quite so potent.
OG 1.072 FG 1.012 7.9% ABV, 72 IBU
White labs 001 yeast (Cal. Ale)
5 gal batch (into the fermenter)
10.5 lbs Pale male (Optic)
1.5 lbs Munich
0.5 lbs Carafoam
0.5 lbs Carastan (34 degrees L)
Mash at 153 F
.25 oz each of Amarillo, Centennial and Magnum - FWH
.125 oz Chinook - 60 min.
.25 oz Magnum - 60 min.
.5 oz each of Amarillo and Centennial - 10 min.
.5 oz each of Amarillo and Centennial - 5 min.
1 oz each of Centennial and Palisade - Dry Hop
I was VERY pleased with how my attempt turned out. Side by side versus the bottled version, I and my friends liked mine better. Mine was kegged. The one bar in town that had it on tap ran out so I couldn't at least do a comparison in one day, but based on my taste memory, mine was more similar to the kegged version.
I'll be brewing this again this spring, but will probably back off on the base malt so it is not quite so potent.
OG 1.072 FG 1.012 7.9% ABV, 72 IBU
White labs 001 yeast (Cal. Ale)
5 gal batch (into the fermenter)
10.5 lbs Pale male (Optic)
1.5 lbs Munich
0.5 lbs Carafoam
0.5 lbs Carastan (34 degrees L)
Mash at 153 F
.25 oz each of Amarillo, Centennial and Magnum - FWH
.125 oz Chinook - 60 min.
.25 oz Magnum - 60 min.
.5 oz each of Amarillo and Centennial - 10 min.
.5 oz each of Amarillo and Centennial - 5 min.
1 oz each of Centennial and Palisade - Dry Hop
OP
OP
pjj2ba said:
That looks nice!!!!!
Thanks for the reciple pjj2ba! I tried Loose Cannon less than a month ago and loved it. I searched HBT and here we are! Here are my notes in case anyone gets something out of it, I haven't reviewed many beers but this is my first worthwhile attempt. I'll follow with notes from how I made it.
Tasting notes:
I don't know how old the commercial example was when I compared on 8/23/10, but they came out pretty close! I'll start off by mentioning the water was surely different. The commercial example was pretty clear, you could definitely see carbonation bubbles. Mine appeared to be the same copper color but hazy, probably due to recent racking, floating yeast, keg trub, and/or hop haze. I did not use any keg finings. Aroma of the commercial example is not hoppy, but familiar, ah the unmistakable aroma of malt extract being boiled (no I didn't mix up the samples). Aroma of mine is mildly hoppy, centennial shines through. Mine might have slightly more lacing on the glass. The commercial example tastes more sharp than mine, mine tastes smoother. Mine tasted very similar to the commercial example when it was colder, probably to where I would not know the difference solely by taste if you handed me a new glass. I tried a 3 way blind smell/taste test and noticed it was fairly easy to pick them out correctly. As my sample warms up, I think it tastes more orangy or something, but the commercial sample does not. Definitely picking up the amarillo now. Suspended yeast in my example is probably affecting the taste. All in all very similar, I will not hesitate to enjoy this keg!
Brewing notes:
(This is going to make me sound like a train wreck but oh well. Its good documentation so I can learn from it next time. Morbid curiosity anyone?)
Orig recip calls for 72 IBU, unknown hop AA. Adjusted for my hops AA. Also, orig recip claims 7.9% abv but recipe doesn't seem to follow. Author wishes to "back off on the base malt so it is not quite so potent". Commercial offering is 7.25% but I scaled base malt to 7.5% because I was mistaken. Guessing at ferm temp and schedule. Orig recip called for 1056, I ended up using a 1L starter of Rogue Pacman due to brewday circumstances. Used 1 oz of 14.4% magnum by mistake instead of the 13.6 I had intended to use. Measured out approximated amounts for Mosher's Ideal Pale Ale water additions with the assumption that my RO water had no minerals. Saved 1/3 of additions for BK(sparge) but forgot to add in the boil. (I've only done water additions twice now and its not a habit yet. The whole time I felt like I was forgetting something.) Ended up with around 5.5gal in a 6gal PET carboy, a good amount of hops got racked, and a little wort left over in BK. Used fermcap-s in the carboy but it still spilled out a little. Raised temp for d-test when the bubbling was slowing. On day 12 I was going to add the dry hops but the outside of the carboy and the airlock was disgustingly moldy from being in a closed water bath container. Instead I racked it to a secondary with a bag of hops already in it. The primary had a ton of yeast, it seemed like almost a gallon and some of it got racked into the secondary because I was not being careful. 4 days later due to time constraints I racked into a keg, only got 4ish gallons. Taste was strange, somewhat unpleasant, almost salty. Carbed and cooled to see if it improves enough to serve, otherwise I was going to put it aside for a while. After a day and a half I tasted it from the keg and it tasted great! Maybe it was just green or I'm not used to warm IIPA.
Tasting notes:
I don't know how old the commercial example was when I compared on 8/23/10, but they came out pretty close! I'll start off by mentioning the water was surely different. The commercial example was pretty clear, you could definitely see carbonation bubbles. Mine appeared to be the same copper color but hazy, probably due to recent racking, floating yeast, keg trub, and/or hop haze. I did not use any keg finings. Aroma of the commercial example is not hoppy, but familiar, ah the unmistakable aroma of malt extract being boiled (no I didn't mix up the samples). Aroma of mine is mildly hoppy, centennial shines through. Mine might have slightly more lacing on the glass. The commercial example tastes more sharp than mine, mine tastes smoother. Mine tasted very similar to the commercial example when it was colder, probably to where I would not know the difference solely by taste if you handed me a new glass. I tried a 3 way blind smell/taste test and noticed it was fairly easy to pick them out correctly. As my sample warms up, I think it tastes more orangy or something, but the commercial sample does not. Definitely picking up the amarillo now. Suspended yeast in my example is probably affecting the taste. All in all very similar, I will not hesitate to enjoy this keg!
Brewing notes:
(This is going to make me sound like a train wreck but oh well. Its good documentation so I can learn from it next time. Morbid curiosity anyone?)
Orig recip calls for 72 IBU, unknown hop AA. Adjusted for my hops AA. Also, orig recip claims 7.9% abv but recipe doesn't seem to follow. Author wishes to "back off on the base malt so it is not quite so potent". Commercial offering is 7.25% but I scaled base malt to 7.5% because I was mistaken. Guessing at ferm temp and schedule. Orig recip called for 1056, I ended up using a 1L starter of Rogue Pacman due to brewday circumstances. Used 1 oz of 14.4% magnum by mistake instead of the 13.6 I had intended to use. Measured out approximated amounts for Mosher's Ideal Pale Ale water additions with the assumption that my RO water had no minerals. Saved 1/3 of additions for BK(sparge) but forgot to add in the boil. (I've only done water additions twice now and its not a habit yet. The whole time I felt like I was forgetting something.) Ended up with around 5.5gal in a 6gal PET carboy, a good amount of hops got racked, and a little wort left over in BK. Used fermcap-s in the carboy but it still spilled out a little. Raised temp for d-test when the bubbling was slowing. On day 12 I was going to add the dry hops but the outside of the carboy and the airlock was disgustingly moldy from being in a closed water bath container. Instead I racked it to a secondary with a bag of hops already in it. The primary had a ton of yeast, it seemed like almost a gallon and some of it got racked into the secondary because I was not being careful. 4 days later due to time constraints I racked into a keg, only got 4ish gallons. Taste was strange, somewhat unpleasant, almost salty. Carbed and cooled to see if it improves enough to serve, otherwise I was going to put it aside for a while. After a day and a half I tasted it from the keg and it tasted great! Maybe it was just green or I'm not used to warm IIPA.
Tried Loose Cannon early this past summer and it was so delicious. I finally got a change to make a clone at the first of Oct. It was carbed up a couple weeks ago and I've been sampling some since, but in the last few days this beer has really come into its own. Not a perfect clone... color perfect, bittering hops, malt balance and tast very close. I think it's the dry hop that is the most different, but very good. I get a black cherry aroma from Loose Cannon, but mine is tropical fruitish like Mango.
Holy mackeral pie, this is the best beer I've brewed and maybe the best IPA I've tasted. It was my first time that first wort hopping was attempted, so maybe that's why it stands out from every other beer I've done in my short 1 year hobby. I've glad the 10 gal batch was done because another keg is waiting after this one is complete. Thanks for the recipe and you all have to try brewing it.
jaynik
Well-Known Member
Any updates or recent attempts? This is one of my favorites and would be nice on tap this summer!
Been looking to use some palisades I have in the freezer.
Been looking to use some palisades I have in the freezer.
Any details on the fermentation temperature? How long do you dry hop this recipe for?
I had the pleasure of trying Loose Cannon on my birthday last month, and I really liked it. I typically don't drink the style, but this was so tasty it has inspired me to brew my first IPA.
I just finished off a keg from a previous batch, so I've got the space for it and I'd love to give it a try.
I had the pleasure of trying Loose Cannon on my birthday last month, and I really liked it. I typically don't drink the style, but this was so tasty it has inspired me to brew my first IPA.
I just finished off a keg from a previous batch, so I've got the space for it and I'd love to give it a try.
