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Old 03-02-2013, 03:16 AM   #1
abrew2u
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Here's my recipe
17 lbs 2 row
1.25 Thomas faucet amber
Mash 150 for 90 min
2 oz nugget
4oz simcoe
5 0z Amarillo
Add all together add continually during boil
Yeast starter of 1084
Going to add wlp099 after primary fermentation
11 lbs if corn sugar divided into 4.5 oz bags
Added 2 x a day for 2 weeks
Don't know how much to dry hop with yet
Going to brew this tomorrow wish me luck













Gcvhcbv

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Old 03-02-2013, 03:32 AM   #2
Markd27
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Good luck!!

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Old 03-02-2013, 03:40 AM   #3
fumanbrew
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Let us know how it turns out I just did a 90 minute a couple of days ago.

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Old 03-02-2013, 04:07 AM   #4
abrew2u
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Ill try to keep updating this thread as I go

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Old 03-04-2013, 02:47 PM   #5
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Ok brewed it up on sat first got a stuck sparge ,then can't use wort chiller because hose is frozen had to cool over night
Drained out yesterday and pitched yeast
Og 1.084

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Old 03-05-2013, 07:52 PM   #6
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Airlock bubbling away like crazy will check of tomorrow to see what we're at. Will start starter of wlp099 tomorrow planing on pitching this weekend may start dextrose additions sat depending on OG

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Old 03-05-2013, 08:08 PM   #7
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I want to hear how this turns out!

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Old 03-05-2013, 10:55 PM   #8
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subscribed.. not really my speed but looked like a nice challenge

Edited to add: this was the recipe i saw.. has a nice writeup of the process

http://www.bertusbrewery.com/2012/03...ipa-clone.html

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Old 03-08-2013, 02:02 AM   #9
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Checked Og today already down to 1.022 added first dextrose addition today and aerated for a couple min started starter of wlp099 this morning hope to pitch this weekend

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Old 03-08-2013, 03:47 AM   #10
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I actually just finished brewing the bertus brewery clone of this. i did a 4L starter each of 007 & 099 on my stir plate using 1 vial of each. this was for a 2.75 G batch. I used 5 lbs of corn sugar. got 4.63 lbs in. OG 1.172 after the sugar, SG is 1.028 right now. I was adding 6oz twice a day and decanted and pitched the 099 starter at addition #4. at that point i bumped up the sugar additions to 12oz cuz it was flying through the 6oz. just make sure to be checking you gravity readings before each addition to make sure the yeast are eating through the sugar. Use the bertus link above for reference and here is his post on HBT

http://www.homebrewtalk.com/f12/dfh-...4/index12.html

http://www.bertusbrewery.com/2012/03...ipa-clone.html

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