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Old 09-30-2012, 11:35 AM   #11
shoreman
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Quote:
Originally Posted by Double_D

Agreed. The problem with that is it's a "belgian style" session beer he's going for. It's not to style and there's no adjunct sugar. And since he's using so little grain it's going to be thin anyway. Even with great efficiency the recipe will only start out at about 1.036.
Ya ive made a few inthat range and it is good to have a little body and yeast selection gives it charecter
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Old 09-30-2012, 11:31 PM   #12
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Fantastic Recipe.

http://www.northernbrewer.com/documentation/allgrain/AG-Patersbier.pdf

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Old 10-01-2012, 03:58 PM   #13
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Brewed and fermenting away with WLP 550. Lost more to boil than I wanted. So I added back h2o to get down to 1040 OG.

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Old 10-25-2012, 05:46 PM   #14
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This is finished and in the bottle. Last beer I make without a starter. The fermentation was slow and sluggish, and I have a ton of yeast flavor. The vial looked clean and new, but the yeast must not have been very viable. But, mission accomplished, beer made, yeast grown up for my Belgian Dark Strong, which I ended up making into a Belgian Dubbel (collected seven gallons of wort and decided not to boil down to concentrate.) The Dubbel fermented like a rocket-- ready to bottle this weekend. Thanks again for all the input.

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Old 10-25-2012, 05:46 PM   #15
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Elproducto, I will definitely make this some time. Sounds quick and easy and delish.

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Old 10-26-2012, 04:01 PM   #16
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I made a 1.050 Belgian Blonde that was almost all 2-row with about 6oz of 100 lovibond home-toasted malt. 20 IBUs, no late hops, fermented with 550 down to 1.006. Simple and delicious.

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Old 10-26-2012, 04:10 PM   #17
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100% Pale Ale Malt

OG 1.054

Nugget hops (15.7 IBU @ FWH, 8.7 IBU @ 30)

Mash 154-155

WLP500.

Easiest beer that everyone loved. Light in color, easy to drink, plenty of spicy belgian yeast characteristics, sweet, not too dry.

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Open log Fermenting and gas-can secondary?? I am planning my next brew right now!!
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