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Help doing a clone of Jubelale

Hey there !

I have been brewing about 6 years and used to read this forum non stop the first two years or so. I still go on sometimes to look into something. Everything Denny Conn and others stated, I did and became a good brewer after a lot of trial and error. It was all so much fun ! Anyway, Denny had a recipe of Jubilale and it disappeared after NB changed to this new forum. When you click on his recipe nothing comes up now. Since I normally do Double Bock and Porters for my wife and IPA’s for me, I am having trouble formulating a recipe based on info on Deschutes website. Any help would be appreciated as I am paranoid about using too much specialty grains especially Special B. Here we go

13 pounds of 2 row 85.9%
1 pound of british crystal 135/165 6.6%
1/2 pound of Crystal 80 or british crystal 70/80 3.3%
1/4 pound of Carapils 1.6%
1/4 pound of Special B 1.6%
2 ounces of Roasted Malt 0.9%

0.80 oz. Bravo and 0.50 oz. Cascade 60 min bittering (never used 2 hops before)
0.50 oz of both Delta and Tettnang at 20 mins and 10 mins
2 oz. of EKG at 1 min
Safale s4

So what do you all think on this one ?

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Is the recipe in this post from 2009? http://www.homebrewtalk.com/showthread.php?t=138876

Oh I did see this recently should get me closer. Thank you

Go straight to the brewer and ask @denny for the recipe.

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Here it is, reposted. Came from the brewer at Deschutes to a friend of mine…

Jubel Ale

A ProMash Recipe Report

Recipe Specifics


Batch Size (Gal): 1550.00 Wort Size (Gal): 1550.00

Total Grain (Lbs): 4035.00

Anticipated OG: 1.069 Plato: 16.86

Anticipated SRM: 25.3

Anticipated IBU: 65.9

Brewhouse Efficiency: 75 %

Wort Boil Time: 60 Minutes

Formulas Used


Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.

Final Gravity Calculation Based on Points.

Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg

% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used: Morey

Hop IBU Formula Used: Tinseth

Tinseth Concentration Factor: 1.30

Grain/Extract/Sugar

%     Amount      Name                           Origin        Extract    SRM

81.8 3300.00 lbs. Pale Malt(2-row) GW America 57.48 2

10.9 440.00 lbs. Crystal 150L - Baird Great Britain 7.03 150

5.5 220.00 lbs. Crystal 70/80L - Baird Great Britain 3.51 75

1.2 50.00 lbs. Cara-Pils - Breiss American 0.82 2

0.6 25.00 lbs. Roasted Barley - Breiss America 0.34 300

Extract represented as Points.

Hops

Amount      Name                               Form    Alpha  IBU  Boil  Time

224.00 oz. Galena Whole 13.00 31.5 60 min.

192.00 oz. Cascade Whole 5.75 12.0 60 min.

192.00 oz. Willamette Whole 5.00 10.4 60 min.

320.00 oz. Tettnanger Whole 4.50 12.0 30 min.

160.00 oz. Goldings - E.K. Whole 4.75 0.0 0 min.

320.00 oz. Goldings - E.K. Whole 4.75 0.0 Dry Hop

160.00 oz. Cascade Whole 5.75 0.0 Dry Hop

Hey Denny, thanks for this info ! It looks like Deschutes uses different hops now and also uses extra special malt. I have the newer hops available and some special b. I wonder how much I remove from the crystal 70/80 or 150 and how much I add of the special b to compensate. BTW I still tell all new brewers to come to this forum and check out all the help all give here especially you.

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If one makes it to through page 8 of the thread, there’s interesting discussion on yeast selection and water.

Be sure to update us on what you brewed and how it came out.

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