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Old 05-17-2013, 02:32 PM   #61
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Hopefully I'll get to brew my recipe up next weekend or some weeknight this coming week with my brother. It's a partial mash and this is where I wound up, hoping it tastes like Summer Love

Mash

2 lbs Vienna
1.5 lbs Pilsner

Boil

4 lbs Pilsner DME
60 minute .5 oz Simcoe
30 minute .5 oz Tettnang
10 minute .5 oz Tettnang

Gonna ferment it with the Kolsch yeast from East Coast Yeast if they have it in stock at love2brew. Comes out to the right ABV and close to the right IBUs.

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Old 05-19-2013, 01:43 PM   #62
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Quote:
Originally Posted by stack
I had my first of the year earlier this week, such a fantastic beer. I definitely get a Kolsch or German Ale yeast characteristic out of it. Has anyone else made an attempt at this with one of these yeasts?
I've only used Cal Ale yeast in my attempts, but you raise a good point. I think my next attempt will be with WLP029.
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Old 05-20-2013, 02:25 AM   #63
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Added my second dry hop addition of 2oz Citra today, beer tasting and smelling a lot like I remember it from last year. However, slight problem. I had a pint of this year's Summer Love last night and I think Victory has changed it all around. There is a very upfront citrus nose in the aroma which strikes me as much more than in the past, and the other thing is the bitterness has been dialed up a LOT. If I had to guess, I'd say it was pushing 45-50 IBUs. Of course, I know beer can change depending on how it's handled and served, and of course I could be wrong, but I definitely think they changed it up. Just something to consider if you're going to compare your brew to the current official product side-by-side.

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Old 05-22-2013, 09:48 PM   #64
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Quote:
Originally Posted by eyedoctodd View Post
Added my second dry hop addition of 2oz Citra today, beer tasting and smelling a lot like I remember it from last year. However, slight problem. I had a pint of this year's Summer Love last night and I think Victory has changed it all around. There is a very upfront citrus nose in the aroma which strikes me as much more than in the past, and the other thing is the bitterness has been dialed up a LOT. If I had to guess, I'd say it was pushing 45-50 IBUs. Of course, I know beer can change depending on how it's handled and served, and of course I could be wrong, but I definitely think they changed it up. Just something to consider if you're going to compare your brew to the current official product side-by-side.
Are you using straight Downingtown water or RO?
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Old 05-22-2013, 11:02 PM   #65
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Downingtown water is Delaware river water. It's the best water. It tastes like.....um. Special

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Old 05-24-2013, 03:32 AM   #66
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For the beer I mentioned that I suggested is different, that was a pint from a bar.

For this particular brew I used my tap water which shakes down like so:
(ppm)
Ca 53
Mg 28
Na 24
Cl 51
SO4 24
CaCO3 203

For my grain bill (15# Pils, 2# Vienna, 1.5# C20, 0.5# Carapils) this left me with -93 residual alkalinity (10.5 gallon batch size) (Don't use C20 - it comes out darker than you want. My LHBS was out of C10. The beer tastes great from the sample when I dry hopped.)

To the mash I added: 6g of Gypsum and 4 mL of Lactic acid.

The resultant ppm
Ca 78
Mg 28
Na 24
Cl 51
SO4 84
and a Cl:SO4 ratio of 0.61 to enhance bitterness.
Estimated mash pH was 5.58 and the thickness was 1.3 qt/#.

Let me know if there are other questions.

I use distilled when I brew a Helles or a Pilsner..

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Old 05-24-2013, 05:00 PM   #67
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For my next attempt (sometime within the next month or so), I'm going to drop the crystal entirely. The more that I think about it, Victory is a brewery with a strong German influence, and we know the Germans are not big on crystal/caramel malts. I'm thinking:

85% Pils
10-15% Munich
5% Carapils (maybe)

Bitter with Tettnang to 35-40 IBU's
Simcoe/Amarillo in the whirlpool/dryhop
WLP029

medium sulfate water

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Old 05-25-2013, 07:11 PM   #68
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Quote:
Originally Posted by InityBrew View Post
Artisan? I get my grains there all the time. Mike is always helpful, and he knows he stuff. Made it easy for me when I started out
I had a Summer Love on tap at Riverstone (gotta love $3 victory brew and Buck a shuck oyster Wednesdays) the other night and decided to brew a Summer Love inspired beer this weekend. Went to Artisan and got the ingredients today for the following recipe variation that I came up with.

Anyone have last minute thoughts before I brew tomorrow? Otherwise I will report on the results.

BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Love Summer
Brewer: Bruce & Lauren
Asst Brewer:
Style: Blonde Ale
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 8.20 gal
Post Boil Volume: 6.50 gal
Batch Size (fermenter): 5.50 gal
Bottling Volume: 5.00 gal
Estimated OG: 1.051 SG
Estimated Color: 3.0 SRM
Estimated IBU: 30.2 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 81.8 %
Boil Time: 90 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
8 lbs Pilsen Malt 2-Row (Briess) (1.0 SRM) Grain 1 76.2 %
1 lbs Munich (Dingemans) (5.5 SRM) Grain 2 9.5 %
1 lbs Vienna Malt (Weyermann) (3.0 SRM) Grain 3 9.5 %
8.0 oz Carapils (Briess) (1.5 SRM) Grain 4 4.8 %
0.50 oz Simcoe [13.00 %] - Boil 90.0 min Hop 5 25.6 IBUs
0.50 oz Tettnang [4.50 %] - Boil 10.0 min Hop 6 1.8 IBUs
0.50 oz Amarillo Gold [8.50 %] - Boil 5.0 min Hop 7 2.8 IBUs
0.50 oz Tettnang [4.50 %] - Aroma Steep 0.0 min Hop 8 0.0 IBUs
1.0 pkg Safale American (DCL/Fermentis #US-05) Yeast 9 -
0.50 oz Amarillo Gold [8.50 %] - Dry Hop 5.0 Day Hop 10 0.0 IBUs
0.50 oz Tettnang [4.50 %] - Dry Hop 4.0 Days Hop 11 0.0 IBUs
0.50 oz Simcoe [13.00 %] - Dry Hop 0.0 Days Hop 12 0.0 IBUs


Mash Schedule: Bruce batch
Total Grain Weight: 10 lbs 8.0 oz
----------------------------
Name Description Step Temperat Step Time
Mash In Add 15.12 qt of water at 164.0 F 152.0 F 60 min

Sparge: Batch sparge with 2 steps (Drain mash tun, , 6.17gal) of 168.0 F water
Notes:
------
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Old 05-25-2013, 08:18 PM   #69
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I think you're going to like that but I will say this: I mashed at 150 and also had 1.051 OG and US-05 took it down to 1.005. It has been "over"-attenuating for me on most recent batches. You may want to consider upping your mash temp to say 154. My fermentation was at 64F for about 3 days until it was around 70% through the ferment then ramped it to 68 to speed it along since I needed to dry hop and keg and have it ready for a party next weekend.

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Old 05-27-2013, 03:08 PM   #70
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Quote:
Originally Posted by eyedoctodd View Post
I think you're going to like that but I will say this: I mashed at 150 and also had 1.051 OG and US-05 took it down to 1.005. It has been "over"-attenuating for me on most recent batches. You may want to consider upping your mash temp to say 154. My fermentation was at 64F for about 3 days until it was around 70% through the ferment then ramped it to 68 to speed it along since I needed to dry hop and keg and have it ready for a party next weekend.
I mashed at 153 and hit the 1.053 OG exactly, so I am happy there. Due to accidental mixing we ended up with 1# of carapils in the grain bill. I have been having good luck with the 05 yeast, and consider it my house yeast at this point. I think the beer should be well attenuated for the crisp flavor I associate with the Summer Love. I hope it gets down below 1.010, but time will tell.
I will bring you one to try at a BUZZ meeting and we can compare.
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