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Old 12-14-2006, 10:01 PM   #11
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Originally Posted by Brewpastor
That looks like a tasty beer and if you are just finishing it off, it must have been. I do love this style.
Yeah, it was a good batch, and I like the style very much. The common was something that just about anyone could drink. I think I actually shed a tear last night on the last drink. The only saving grace is knowing that I have 15 gallons of other styles in fermenters waiting for kegs.


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Old 12-14-2006, 10:04 PM   #12
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The end of a keg is a sad event, especially because it is at its peak too often just as it is kicking. But, there is always the next batch to fill that empty keg.



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Old 12-15-2006, 06:35 PM   #13
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The end of a keg is a sad event, especially because it is at its peak too often just as it is kicking. But, there is always the next batch to fill that empty keg.
I hear ya man... Had some friends over on Sunday to watch Football on my newly aquired HDTV... they emptied both of my kegs!! Yeah, that's two kegs! Granted they weren't full, but there were at least half full... darn drunks.. (notice how I omitt myself from guilt?!)
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Old 12-17-2006, 03:35 PM   #14
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I'm thinking about something like this for my next batch, something clean and simple. Temps are low enough where fermenting at 62 and quasi-lagering at 50 shouldn't be a problem with an ice bath (ambient in the basement is now around 65 or so). Thinking about just some 2-row, some crystal 40, *maybe* another specialty grain. I've seen recipes that call for some Munich, or maybe some Vienna. I may add a pound, I haven't decided. Thoughts? I've been using a lot of Munich lately, I could add a pound of that instead just to bring out the malty character a little more.

The only other thing is splitting the hops between Northern Brewer and Cascades. Cascades are still very much a west-coast type of hop, and Walker's IPA used those two in conjunction to rave reviews.

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Old 12-17-2006, 04:19 PM   #15
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I simply use Northern brews because of their signature flavor and tradition. They are what Anchor uses.

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Old 12-17-2006, 04:21 PM   #16
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Oh, I know, it's classic, and 99% of the California Common recipes I see use NB exclusively. I'm just jonesing for some more Cascades, is all, and I know they play well with NB.

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Old 12-17-2006, 04:24 PM   #17
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They go well in this style too, and I believe Designing Great Beers indicates a number of recipes at the AHA comps have used Cascades, so, there you go.

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Old 12-17-2006, 04:27 PM   #18
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I was reading that on the crapper this morning, so there YOU go!

Let me ask you, which recipe of yours do you prefer? The very simple, 2-row and crystal first recipe, or the second? I'll probably steal one of those grain bills.

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Old 12-17-2006, 04:31 PM   #19
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I think the second, although if you did the Munich thing, I would go with the simple recipe, cut the crystal a tad and toss in the munich. I bet it would be great.

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Old 12-17-2006, 04:37 PM   #20
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Cool. I'll play around with BeerSmith tonight, but right now I'm thinking around

7# 2-row (+/- to hit my target gravity)
2# munich
0.5# Crystal 40

NB for bittering
NB and Cascades, split 50/50 for flavor and aroma

Shoot for 30-35 IBUs, OG ~ 1.050 (don't want this to be TOO big). Nice, clean, simple recipe.

Thanks, BP!



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"I'm kind of toasted. But I looked at my watch and it's only 6:30 so I can't stop drinking yet." - Yooper's Bob
"Brown eye finally recovered after the abuse it endured in Ptown last weekend, but it took almost a full week." - Paulie
"no, he just doesn't speak 'stupid'. i, however, am fluent...." - motobrewer
"... I'll go both ways." - Melana

That'll do, Pigley. That'll do.
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