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Old 07-26-2013, 12:34 AM   #1081
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1. Belgian Trippel
2. Blonde Ale - Pils
3. Blonde Ale - 2-row
4. German Alt
5. Belgian Trippel
6. Surly Cynic Clone

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Old 07-26-2013, 12:36 AM   #1082
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Dry hopping: BIPA made with cascade, calypso and sterling hops. Ardennes yeast.

Recently bottled: Cherry, blackberry, blueberry fruit beer. Finished dry at 1.007. Ready to drink next week.

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Old 07-26-2013, 12:37 AM   #1083
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Felony Cherry Melomel

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Old 07-26-2013, 01:49 AM   #1084
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Just put the 2nd dry hop addition in my Pliny the Elder clone. If they won't sell it in Georgia, I'll make my own.

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Old 07-26-2013, 06:32 PM   #1085
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Quote:
Originally Posted by Inkleg View Post
Just put the 2nd dry hop addition in my Pliny the Elder clone. If they won't sell it in Georgia, I'll make my own.
Wow! A poet an didn't know it....
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Old 07-26-2013, 07:37 PM   #1086
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Lemon-Lime Hefeweizen recipe courtesy SD-Slim from HBT.

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Old 07-27-2013, 06:40 PM   #1087
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5.8 galls of plain Mead. Tough when racking.. i will make 3-4 batches of melomel

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Old 07-28-2013, 01:22 AM   #1088
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This is a recipe I found somewhere on the interweb. I scaled it down to 15 litres and changed out the hops (due to availability). I mashed BIAB style but did a couple of sparges (dunk, rinse, squeeze) to reach boil volume of about 18 litres. I did this on my electric stovetop and it went pretty well but I am still dialing in my all grain brewing process so there are a couple of things I`ll do different next time.

Irish Red Ale

All Grain
Batch: 15 litres
EST. OG: 1.050
IBUs: 23

7 lbs US 2-row
4 oz Crystal 40L
4 oz Crystal 120L
2.5 oz Roasted Barley (525L) Crushed extra fine
1 oz Fuggles 60 mins (recipe specified EKG but LHBS was out)
Nottingham Dry English Ale Yeast

Mash temp 154F for 90 minutes
60 mins boil

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Old 07-28-2013, 01:38 AM   #1089
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Partial Mash
Batch: 5 gallons
OG: 1.070
IBUs: I don't know how to calculate IBUs.

6.6lbs Munton's LME light
2.5lbs TF&S Crystal I (40L, IIRC)
4oz Smoked
4oz Chocolate
2lbs Gambrinus ESB
1lb US 2-row
1oz US Magnum 60min
.5oz Mosaic 30min
.5oz Mosaic 15min

Mash temp 153F for 90min

Mercifully, I've used a 5-gallon jug of already-filtered water, which I believe to be the source of most of my recent brewing failures.

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Old 07-30-2013, 12:59 AM   #1090
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I'm in the process of bottling my nectarine mead, so nothing.

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