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Old 02-03-2013, 12:59 PM   #1
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I don't think this beer really fits a style, other than Maibock, but fruiter. Here it is:

10 lbs 2 row
3.5 lbs Munich
1 lb caramel 20
.25 lb caramel 40

1 Oz Pearl @60
.5 Oz Sterling @15
.5 oz Sterling @5

OG 1.070
Denny's Fav 50

Distilled water with 2 g gypsum 2 g CaCl4 1 g Epsom per 5 gal

Thoughts would be appreciated!

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Old 02-04-2013, 01:11 AM   #2
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Hrm... not even one view....

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Old 02-04-2013, 02:32 AM   #3
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It will taste like its components, really sweet from that much caramel malt, a little bready from the munich, and with noble hops aroma. I would reduce the crystal to maybe a half pound. It won't be like a maibock because of the English yeast too. Maibock uses lager yeast, English ale yeast produces esters.

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Old 02-04-2013, 10:42 AM   #4
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Old Ale, possibly. I don't know if 1450 can do the right ester profile.

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Old 02-04-2013, 03:37 PM   #5
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Thanks for the input guys. Never thought about old ale, but after looking at some recipes, it does look similar.

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Old 02-22-2013, 05:57 PM   #6
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Interesting. After the first week of fermentation it was still rather sweet and it read 1.020. Took a gravity reading after 3 weeks, and still in the same spot. It's still in the primary after 3 weeks. The taste is rather "muddy" for lack of a better term, and isn't sweet any longer. The flavors just kind of all blend together. Not really what I was expecting at all. Fermented at 65 for 2 weeks than 68.

Any chance age would help this issue?

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