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Old 06-03-2012, 11:58 PM   #1011
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Poured the first bottle of my first IPA. Holy S**t. Smells sooo good. Floral, piney, sweet caramels. Still a little under carbed (only 6 days in the bottle) but has nice sticky lace. Taste is bitter and soapy, with some citrus too which is not noticeable in the nose. I cant believe I just brewed this. So good.

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Old 06-04-2012, 06:50 AM   #1012
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Quote:
Originally Posted by davekippen
Poured the first bottle of my first IPA. Holy S**t. Smells sooo good. Floral, piney, sweet caramels. Still a little under carbed (only 6 days in the bottle) but has nice sticky lace. Taste is bitter and soapy, with some citrus too which is not noticeable in the nose. I cant believe I just brewed this. So good.
Recipe? Looks/sounds good!
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Old 06-04-2012, 10:41 PM   #1013
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Quote:
Originally Posted by kpr121 View Post
Recipe? Looks/sounds good!
First Try IPA (Extract plus grains)

8 oz German munich,
8 oz American 60 actual
8 oz German cara-munich
3# Extra light dme
5# Light lme
6 oz Malto dextrine
2 oz Centennial
1 oz East Kent Goldings
2 oz cascade

>>>>>>>>>>>>>

Steep grains, 150 degrees for 30 minutes

60 minute boil

@ boil add:
3# DME
1 oz centennial @9.5%

@ 30 minutes add:
1/2 ounce east kent goldings
1/2 oz centennial

@ 12 minutes add:
Malto Dextrine
5# LME
1/2 ounce east kent goldings
1/2 oz centennial

@ Flame out add:
1 oz cascade

ferment Nottingham Ale Yeast. 2 packets, rehydrated

dry hop with 1 ounce of cascade
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Old 06-05-2012, 12:34 PM   #1014
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Plan tonight is to bottle up the Light Wheat beer I made but don't care for and give them to a friend. Then replace that keg with a keg of IPA!

Oh, and drink 2 beers. I forgot to drink one last night...

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Old 06-05-2012, 01:01 PM   #1015
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I just ordered everything I need to add a second keg to my fridge. It should all be here in time to keg the IPA I brewed this weekend. Though, I suspect my keg of wheat/rye ale is going to kick before the IPA is ready.

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Old 06-05-2012, 05:22 PM   #1016
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It's Philly Beer Week! I plan to do something with my beer every day this week. Yesterday: finished up a stir plate build, made a yeast started for a BDSA that I'll brew later this week, bottled some beer, and harvested the yeast for said starter.
Today: finished a mash paddle for the big brew coming up later this week.

The pipeline is a bit dry on the drinking end, but I'm making up for it. There are two batches in fermenters that I'll bottle in the coming weeks. The Pils' spot will be taken by the BDSA on Thursday or Friday. After the Arrogant Bastard clone is done, I'll probably move on to Yooper's DFH 60. Then I'll have beer again!

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Old 06-05-2012, 05:31 PM   #1017
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Last night: Raked my heffe (yes I know, no real need to rack, but there is a massive cake there I want to wash and use this weekend).. Trained some bines..

Tonight will be getting a starter going for the dunkelwiezen..

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Old 06-05-2012, 05:43 PM   #1018
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Last night I bottled 3 gals of barley wine and 5 gal of a club brew (kolsch base recipe) that I hit with 3522 and some brett.. a la Orval.

Today I am brewing a cascade heavy pale

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Old 06-05-2012, 05:59 PM   #1019
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I stayed up until 1am finishing my first batch, a full boil extract ipa. I brewed outside in my 40qt pot and my girlfriend who was supposed to find something big enough to use for an ice bath went to bed. I'm embarassed to even say some of the noobish, inefficent, macgyver, microbe exposing methods I took, but it was after midnight and I had an early rise. Somehow I got it cooled, hit my gravity dead on, and pitched the yeast(likely at too high a temp) which was bubbling away this morning in my fermentation chamber.

Today, I ordered a wort chiller. I'm naming the aforementioned beer "Wort Chiller IPA".

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Old 06-05-2012, 11:55 PM   #1020
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Kegged a four week-old robust porter (a sort of Black Butte Porter clone I am referring to as "Black Puke Porter" for the voluminous amount of blow off it produced while fermenting); bottled the last half gallon or so of the porter; purchased grains for a 10 gallon batch of BM's Centennial Blonde; and currently washing the yeast from the porter to save for future use while soaking the fermenting bucket in oxy.

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