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Old 04-09-2011, 02:21 AM   #11
kivakid
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I verified this with Tasty yesterday (4-7-2011)....the recipe was mistakenly given for 5 gallons, not the usual 6. That's what's throwing people off. There will probably be an on-air correction and a correction to the archive.

Proper recipe for 6 gallons (adjusted/reposted...notice hops as well as grains):


THIS RECIPE UTILIZES A 75% EFFICIENCY. PLEASE ADJUST FOR YOUR SYSTEM.

If you brew this, please reply with your results for discussion.

OG 1055
FG 1012
IBUs 30
SRM 6.6

4.44kg Briess US 2-row 79.6%
420g Briess Crystal 10l 7.5%
420g Briess Crystal 20l 7.5%
300g Briess Munich 10l 5.4%

60 minute boil

17g Galena 12.5% at 60m
20g Cascade 5%AA at 0m
89g Cascade at dry hop (the brewer claims that using fresh hops right out of the bag is very helpful)

WLP001

Mash at 150F.

Cool to 65F and pitch, raise to 68F for 5-6 days. Return to 58F for dry hopping for 4 days.

Discussion Notes:
Tasty dry hopped at 45F.



Casey B.
Denver, CO

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Last edited by kivakid; 04-09-2011 at 02:39 AM. Reason: Changed hops as well...
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Old 04-09-2011, 02:29 AM   #12
EricCSU
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That makes a lot of sense. I tried to noodle this one for about an hour before giving up.

Eric

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Old 03-12-2012, 02:13 AM   #13
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I just brewed 10 gallons of this today. Looking forward to that 5 oz of dry hop!
I was thinking i would get my normal 65% efficiency but instead i got 89% today so my OG is a but high, but oh well shouldn't hurt it too much...

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Old 04-12-2012, 05:04 PM   #14
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It turned out amazing!
Dry Hopped for 7 days after 7 day primary
Kegged and its gone already! Everyone loved it. Such a great spring, session, pale ale. I am brewing this again soon!
Brewed 5 gallons with US-05 and 5 Gallons with the WLP090. I preferred the 090 version.

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Old 06-12-2012, 02:19 PM   #15
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Just brewed another 35 gallons of this with the club on Sunday.

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Old 09-12-2012, 05:22 PM   #16
jwalker1140
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I tried my first bottle last night and it's fantastic! I haven't tried a commercial version but this recipe turns out one awesomely drinkable beer. Wonderfully balanced with a fluffy head that lasts forever. A real crowd-pleaser.

My only issue with it, which I'm sure is the result of me being a dry hop noob, is that I wound up with about 3/8 inch of sediment in my bottles rather than the light dusting I normally get. I dry hopped in a bag for five days at 58, removed the hops and crashed to 40 for two days before bottling. The next time I brew this I'll probably crash for 4-5 days unless someone has a better suggestion.

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Old 09-12-2012, 11:40 PM   #17
drawdy10
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Glad to hear you like it, I love this recipe too! As far as the sediment, depends on the yeast you used but this is right, some take longer to drop out. I would try adding a fining agent like whirlfloc in the kettle (last 15 mins) and some gelatin in the secondary will knock it clear for sure. This is what Tasty has been talking about on the brewing network lately instead of filtering so that gelatin must be amazing, I have also heard it called isinglass, but as for cold crashing longer I would say that is a bad idea since the longer contact time with hops may have an adverse effect.

Another thing to consider if you are worried about sediment is trying to cold crash before dry hopping, so cold crash then transfer and dry hop. Let it warm up during the dry hop then crash again to drop the hops and extra sediment then package.

If you listen to the latest CYBI on Eagle Rock Revolution they were talking about something like this crash and drop yeast technique then dry hop and crash again after, sounds like a valid system to me!

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Old 09-13-2012, 01:47 AM   #18
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Thanks for the ideas. I pretty much followed the schedule Nebraska Brewing uses, and I did use whirlfloc. I pitched at 65, let it free rise to 68 and held it for about five days. Then I lowered to 58 for a couple days to drop out some of the yeast (washed 1056) before I dry hopped using pellets in a hop bag. After five days, I removed the hop bag and crashed to 40 for two more days. Since I removed the hop bag before I crashed, I wouldn't think it would hurt to hold it there a few extra days before bottling, but maybe I'm missing something.

I just downloaded the Eagle Rock Revolution episode and I'll pay attention to their dry hop process. Btw, I live about 5 miles from the brewery and have had this beer there several times. Might be worth making since you like Nebraska's Cardinal Ale.

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Old 09-14-2012, 08:55 PM   #19
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Yeah for sure, I really like the simple malt bill! I am not able to get Weyermann Pale malt around here but I bet some Crisp Maris Otter would be similar?

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Old 09-14-2012, 09:21 PM   #20
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I remember in the Mirror Pond episode of CYBI they used Great Western pale ale malt rather than normal 2-row and Jamil said a 50/50 blend of Maris Otter and 2-row would probably get you pretty close to pale ale malt. That's probably where I'd start. Good luck if you try it!

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