This will answer all your priming questions:RandyBoBandy said:How much priming sugar would you recommend for bottling a five gallon batch of this recipe?
Haha. That was my other whoops of the day. By the time I finished brewing I was so aggregated and more than a little intoxicated that I forgot to check gravity. I'm assuming it was pretty high though because I took a sample yesterday and it was at 1.026 and tasted veeerrrryyyy boozy. Just based off of taste I'd say 10-12% which would be about right I think. I'm thinking about brewing this again but using the halved recipe that's on this thread with my 10 gal. mash tun to see if I can get my numbers closer to what they should be and getting my technique down before trying a full batch again.skeezerpleezer said:What's the gravity of the 4g? What was the preboil volume?
Reminds me of texts I used to get from my ex gf.Not sure what happened. Only ended up with 4 gal or so in the fermenter. Drunk
Just out of curiosity, how did you try to clone it in 2010? It hadn't even come out yet; their 15th anniversary was in 2011.954surfer said:Reminds me of texts I used to get from my ex gf.
This is an awesome thread. My comment is, we tried to clone this when we were still doing extract. Did a ten gallon batch, and it turned out terrible. I still have bombers of this even around though we made it in 2010. Funny though that the thread started out to be about Mitch steel, and now the recipe is in his IPA book. Turns out we obsessed WAY too much about the black malts and should have concentrated on brewing a good IPA and adding 3% Carafa II to it. LOL
Brewing this exact half batch recipe on Tuesday with San Diego super strain. Any hints or tips? I've got 2 lbs of dark candy sugar available, if I'm low on SG would using extra candy sugar to adjust gravity completely throw off the balance or should I use DME?skeezerpleezer said:I got this brewed Friday. I came up about .002 short on OG. I am thinking about boiling up a bit of sugar and adding it after primary fermentation, but will wait and see where the final gravity ends up before doing that. Here is what I did, it is basically just a scaled down version of post #1:
Batch Size: 3.25 gal
Boil Time: 90 min
Brewhouse Efficiency: 75.0 %
Actual Efficiency: 73.4 %
Ingredients Amount Item Type % or IBU
9.75 lb Pale Malt (2 Row) US (2.0 SRM) Grain 79.6 %
1.00 lb Caramel/Crystal Malt - 80L (80.0 SRM) Grain 8.2 %
0.50 lb Carafa III (525.0 SRM) Grain 4.1 %
0.50 lb Chocolate Malt (350.0 SRM) Grain 4.1 %
1.00 oz Columbus (Tomahawk) [14.00%] (60 min) Hops 61.2 IBU
1.25 oz Citra [12.40%] (15 min) Hops 33.6 IBU
2.00 oz Citra [12.40%] (1 min) Hops 4.7 IBU
1.00 oz pacific jade [9.00%] (1 min) Hops 1.7 IBU
1.50 oz Nelson Sauvin [12.50%] (Dry Hop 7 days) Hops -
0.50 lb Candi Sugar, Dark (275.0 SRM) Sugar 4.1 %
1 Pkgs California Ale (DCL Yeast #S-05) [Starter 2500 ml] Yeast-Ale
Beer Profile Estimated Original Gravity: 1.102 SG
Measured Original Gravity: 1.100 SG
Estimated Final Gravity: 1.027 SG (hoping for 1.018 - 1.020)
Estimated Color: 58.0 SRM
Bitterness: 101.2 IBU (60.0-110.0 IBU) Alpha Acid Units: 9.1 AAU
Mashed temperature: 151 F
I will report back in a month or so.
Still dialing in my efficiency on my new all grain system. The last three brews have had sporadic efficiency at best. Just trying to see what would be my best bet for a correctiondrawdy10 said:I wouldn't adjust with the dark sugar, DME if needed would be your best bet but if you are planning on missing the OG then maybe try lowering the efficiency on your recipe and use more grain or sparge more and boil longer to concentrate the wort before starting the hop schedule.
Last 15 is goodrobthebrewer said:I'm going to brew your recipe next week. I was wondering about the candi sryup into the boil at last 15min.? Or what did everyone else do