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Old 05-31-2012, 05:42 AM   #31
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Originally Posted by mikeysab View Post
Is it tooo late to take the abbey weizen? Shoulda looked at the recipe, but oh well....i'll find that damn book.
All yours...just sent you a PM as well...

We're doing pretty well here, and I'm stoked so many people have stepped up so quickly!

Still looking for some brewers for the Juniper Rye Bock and Christmas Gruit...these are the only unclaimed beers left!
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Old 05-31-2012, 12:30 PM   #32
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... if the person who made the dunkelweizen last year is here again, any advice you have for me would be appreciated. That was one of the prettiest beers I've ever seen. I could almost taste it.
The brewer who did this brew last year has the screen name Willum...you could probably PM him if you have any specific questions about the brew...
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Old 05-31-2012, 02:51 PM   #33
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Thanks

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Old 05-31-2012, 03:08 PM   #34
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I wanted to do this last year as well. Put me down for the gruit. Recipe (found on last years thread) looks amazing. I'll make it next month to give it plenty of time to condition, but I'll have to ship the beer out earlier than turkey day.

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Old 05-31-2012, 05:07 PM   #35
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I wanted to do this last year as well. Put me down for the gruit. Recipe (found on last years thread) looks amazing. I'll make it next month to give it plenty of time to condition, but I'll have to ship the beer out earlier than turkey day.
Sweet! We just need a lager-capable brewer for the Juniper Rye Bock...

I got all my spices from Penzey's.
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Old 06-01-2012, 10:12 PM   #36
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Ok so I said I had an idea of a base stout to use for the spiced Bourbon stout so here it is.

I am at a hotel currently and on my kindle so no copy and paste from beersmith...anyways.

12 lbs Dark malt extract (going to do liquid for pricing)
6oz dingmans cara 8
5oz dingmans black malt
5oz chocolate malt
5oz cara III
12oz honey malt
12oz cara 45
3/4 lbs brown sugar
1oz magnum hops
1.5oz sterling hops
White Labs WL001

SG: 1.104
FG: 1.024 estimated
Target ABV: 10.7%


As I said..this one will make everyone very merry! I figure after the spice mixture it will come in around 11% ABV, give or take with my efficiency.

Merry Christmas! A few months early!

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Old 06-01-2012, 11:10 PM   #37
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I just brewed the Fruitcake Old Ale last night and it's going to be delicious. The recipe looked good even without the dried fruit and spices so I brewed 10 gallons so I can drink the regular Old Ale while the Fruitcake is aging.

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Old 06-01-2012, 11:23 PM   #38
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Sounds great! I cant wait to taste it, along with everyone else's brews as well.

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Old 06-01-2012, 11:35 PM   #39
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So I had been thinking, and Draygon kind of beat me to it...I thought it would be a good idea, especially as there is a fair bit of flexibility in many of the recipes, for us to post what we actually did on our individual brews. I will provide a nice record our our group brew, and if any of us feel like trying to reproduce one of the others' brews, we will have a good starting point!

What I'm going to do is post my recipe, then I'll use the edit function to add brewing and tasting notes to the same post, so everything on the one brew is in one spot.

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Recent Meads: Mead Day '11 Ginger Metheglin, Mead Day '12 Traditional (orange blossom) Mead, Fresh Simple Cyser '12
Primary: Graff, Simple Cyser, Basic Spiced Cider
Secondary: Why do I keep this line here...?
Bulk Aging: Cocobochet
Planned: Heady Topper Clone! Wild Cider?, Hop Metheglin #3 (NZ hops), Trad. Gesho T'ej
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Old 06-01-2012, 11:38 PM   #40
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The more I read this thread, the more I wish I was involved. This was fun last year!

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