Beer Forum

I kegged my AB (recipe # 2) this past Saturday. While it is still flat, the taste is awesome.

Maybe due to the zero CO2, but this tastes a little sweeter/maltier than the real thing. In my opinion, it's damned tasty.

My mash was 151 instead of 148. Maybe the 3 degree difference is enough to sweeten it up a bit. ALl of the numbers were spot on though.

I can't wait for this to carbonate.

Wasn't there supposed to be a AB happening at the AHC with Tasty doing another variation? Suppose we might hear something when the boys get back and things settle down.

ggltd wrote:Wasn't there supposed to be a AB happening at the AHC with Tasty doing another variation? Suppose we might hear something when the boys get back and things settle down.

Yup, not cloned. But, supposedly close. Hence my rather confusing previous post

Hoser wrote:Fail.........again

A couple of things:

1. Jamil keeps saying it is special B only @ 10%. Not sure why they haven't brewed it this way,again? Is Tasty taking creative license again
2. Jamil says Stone is predictable in their hoping schedule, but then they go back to a staggard hopping regimine vs. 90 minute and WP only....?

Oh well, back to the drawing board.........

Here is the link:

http://www.justin.tv/brewingnetwork/b/322352671

Is there a recipe for this attemp?

ultravista wrote:Is there a recipe for this attemp?

Yes, but I didn't write it down. It is about 30 minutes into the broadcast...

Watched the vid- missed again- this time nobody said anything about dry hopping. I don't remember, was this a given? And the whole pitch at 66-67F and let it free rise to 69F and then hold it there until it is within about a plato of terminal gravity and then ramp up the temp to 72F to finish out fermentation ? Is this still a given? I think Jamil could figure this out based on visiting the brewery and his philosophy on whole sacks of grain / percentage thing. But I put my final recipe in BS and will take one more shot at this.

ggltd - what is your recipe?

This is a tweak to the CYBI 2nd and last attempt based on comments and my previous attempts. Because I have a large hop screen in my boil kettle and I whirlpool/chill at the end I get big IBU extraction I have to adjust for. (haven't quite got this yet so I may have a bigger hop profile) And I haven't decided yet to dry hop with 1.5 oz Chinook.
BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Og's Arrogant CYBI my final
Brewer: Og's Grogs
Asst Brewer:
Style: American IPA
TYPE: All Grain
Taste: (0.0)

Recipe Specifications
--------------------------
Boil Size: 8.5 gal
Post Boil Volume: 6.8 gal
Batch Size (fermenter): 5.5 gal
Bottling Volume: 5.5 gal
Estimated OG: 1.071 SG
Estimated Color: 20.55 SRM
Estimated IBU: 95.7 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 85.1 %
Boil Time: 90 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
5.8 gal Lake Norman water Water 1 -
3.00 g Calcium Chloride (Mash 60.0 mins) Water Agent 2 -
13 lbs 11.9 oz Pale Malt (2 Row) US (2.00 SRM) Grain 3 90.2 %
1 lbs 8.0 oz Special B Malt (180.00 SRM) Grain 4 9.8 %
0.9 oz Chinook [13.00 %] - Boil 85.0 min Hop 5 44.3 IBUs
0.9 oz Chinook [13.00 %] - Boil 45.0 min Hop 6 39.7 IBUs
1 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 7 -
0.9 oz Chinook [13.00 %] - Boil 15.0 min Hop 8 11.8 IBUs
0.9 oz Chinook [13.00 %] - Aroma Steep 0.0 min Hop 9 0.0 IBUs
1 pkg Dry English Ale (White Labs #WLP007) [23 Yeast 10 - prep starter


Mash Schedule: 148 My temperature 2 step light body
Total Grain Weight: 15 lbs 3.9 oz
----------------------------
Name Description Step Temperat Step Time
Mash Step Add 5.1 gal of water and heat to 148.0 148.0 F 45 min
Mash Step Heat to 168.0 F over 15 min 168.0 F 15 min

Sparge: Fly sparge with 4.2 gal water at 168.0 F
Notes:
------
Pitch at 66-67F and let it free rise to 69F and then hold it there until it is within about a plato of terminal gravity and then ramp up the temp to 72F to finish out fermentation .