Double Bastard recipe...

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Re: Double Bastard recipe...

Postby poobah58 » Sun Feb 24, 2013 6:10 am

Primary Fermentation: 14 days @66F
Secondary Fermentation: 14 days @66F
Additional Fermentation: Age 30-60 Days at cellar temps (if you can wait that long)...
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Re: Double Bastard recipe...

Postby Danny1788 » Mon Feb 25, 2013 4:32 pm

Haha thank you I will give it a try as soon as I have room to ferment.
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Re: Double Bastard recipe...

Postby Danny1788 » Sat Jun 15, 2013 9:00 pm

10 lbs Breiss golden Light Dry Extract
3 lbs 8.0 oz Pale Malt, Maris Otter
12.0 oz Special B Malt
8.0 oz Barley, Flaked
8.0 oz Caramora(used c-120)
8.0 oz Demerara sugar (used Sugar in the Raw)
1.00 tsp Wyeast Yeast Nutrient (Boil 10.0 min)
0.50 oz Chinook [11.40 %] (90 min) (Mash Hop)
0.50 oz Galena [14.20 %] (90 min) (FWH)
1.00 oz Galena [14.20 %] (60 min)
1.00 oz Nugget [14.10 %] (20 min)
1.00 oz Chinook [12.40 %] (20 min)
1.00 oz Nugget [14.10 %] (2 min)
1.00 oz Chinook [12.40 %] (2 min)
1.20 oz Centennial [9.00 %] (Dry Hop 14 days)
0.40 oz Nugget [14.10 %] (Dry Hop 14 days)
0.40 oz Chinook [12.40 %] (Dry Hop 14 days)
2 vials WLP San Diego super yeast

Original Gravity: 1.122 SG (way higher than I thought it would be)

Thing is crazy going off, good thing I used a blow off tube from the beginning!!!! Hope it turns out good.
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Re: Double Bastard recipe...

Postby poobah58 » Sun Jun 16, 2013 3:27 pm

Keep us posted!
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Re: Double Bastard recipe...

Postby Danny1788 » Mon Jun 17, 2013 11:22 pm

This thing is going off like firecrackers in my 6.5 carboy, I had foam coming out of the blow off tube. Defiantly the biggest beer I have ever made. I am a little worried about how high my O.G came out should I be worried? Also do you think the 2 vials of San Diego super yeast was a good idea? Will it change the flavor I was after?
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Double Bastard recipe...

Postby Brewtime » Tue Jun 18, 2013 5:06 am

Does not matter how many viles you used it will not affect the outcome. The temp of your fermentation can have an affect on the flavor profile. If you kept it cool 70 degrees and under you should be fine.
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Re: Double Bastard recipe...

Postby Danny1788 » Tue Jun 18, 2013 5:17 am

It been hanging around 72 degrees mainly, I will throw a wet towel around it today and cool it down some.
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Re: Double Bastard recipe...

Postby Brewtime » Tue Jun 18, 2013 7:03 am

Danny1788 wrote:It been hanging around 72 degrees mainly, I will throw a wet towel around it today and cool it down some.


Most likely 72 will be fine. the issue is, as you get really active fermentation the temp can rise quite a a bit and then you could get fusel alcohol and more ester production.
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Re: Double Bastard recipe...

Postby Danny1788 » Tue Jun 18, 2013 7:47 pm

you could get fusel alcohol and more ester production


is that bad?
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Double Bastard recipe...

Postby Brewtime » Tue Jun 18, 2013 7:54 pm

Danny1788 wrote:you could get fusel alcohol and more ester production


is that bad?

Fusel will give you a headache. You are prob fine.
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Re: Double Bastard recipe...

Postby Danny1788 » Mon Jul 29, 2013 2:29 pm

UPDATE:

Kegged the "bastard" last night. Tasted great still pretty sweet but from what I remember pretty close to double AB. Im going to let it condition for a month at fridge temp. then give it a try. Also going to try to get a bottle from stone to compare mine to the real deal. ABV ended up at 11.95% FG=1.030 not as low as I was hoping for but still ok. Will see if that sweetness goes down some with a month of conditioning.
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Re: Double Bastard recipe...

Postby pclemon » Tue Jul 30, 2013 4:10 am

Danny1788 wrote:UPDATE:

Kegged the "bastard" last night. Tasted great still pretty sweet but from what I remember pretty close to double AB. Im going to let it condition for a month at fridge temp. then give it a try. Also going to try to get a bottle from stone to compare mine to the real deal. ABV ended up at 11.95% FG=1.030 not as low as I was hoping for but still ok. Will see if that sweetness goes down some with a month of conditioning.



The only way the real sweetness would go down any is if it continued to ferment. Your perceived sweetness of the beer might change some once it's cold and carbonated however. Your OG started out higher than anticipated and you ended up at 75% attenuation - which sounds about right for most yeasts - so your FG was higher than anticipated and you ended up with something probably a little closer to a barleywine than a IIPA.
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Re: Double Bastard recipe...

Postby Danny1788 » Wed Jul 31, 2013 4:09 pm

pclemon wrote:
Danny1788 wrote:UPDATE:

Kegged the "bastard" last night. Tasted great still pretty sweet but from what I remember pretty close to double AB. Im going to let it condition for a month at fridge temp. then give it a try. Also going to try to get a bottle from stone to compare mine to the real deal. ABV ended up at 11.95% FG=1.030 not as low as I was hoping for but still ok. Will see if that sweetness goes down some with a month of conditioning.



The only way the real sweetness would go down any is if it continued to ferment. Your perceived sweetness of the beer might change some once it's cold and carbonated however. Your OG started out higher than anticipated and you ended up at 75% attenuation - which sounds about right for most yeasts - so your FG was higher than anticipated and you ended up with something probably a little closer to a barleywine than a IIPA.


Your probably right about that. I think I got more out of mini mash then I needed which I why my OG was so high? Also for this big of a beer I still think I needs a good amount of time to condition to not be as sweet. It defiantly had the IPA taste with the amount It was dry hopped.
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Double Bastard recipe...

Postby Brewtime » Wed Jul 31, 2013 4:19 pm

It has been a while since I have drank any Stone beers. if I recall their beers had some amount of sweetness in the finish


Sent from my iPhone so please ignore the damn auto correct
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