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Old 08-10-2011, 02:48 AM   #11
permo
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Quote:
Originally Posted by rjschroed View Post
I hope that I in no way insinuated that you would get a cloying sweetness from munich. . . you would from crystal. assuming wlp-001 eats thru the sugars, sounds like a tasty brew.
Nope, your advice was spot on. It just sounded to me like the OP thought that maybe munich was part of the issue and it isnt.

The recipe I posted is very nice, I have personally found that C120 or even special B when used in this minute amount will give a very soft roastiness to a beer that is that little extra something that you just can't put your finger on.
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Old 09-04-2011, 03:20 PM   #12
puttin4doh
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Thanks again for the help, all. I ended up using:

@72% Eff.

OG - 1.057
FG - 1.006
SRM - 8.1
IBU - 41.9


8.5 lb pale
3.0 lb Munich
.25 Crystal 60
.25 Biscuit

Mashed @ 152 for and hour (I was shooting for 154)

.5 oz Chinook @ 60
.5 oz Cascade @ 20
1.0 oz Cascade @10
.5 oz Centennial @ 10
1.0 oz Cascade @ flameout
1.0 oz Centennial @ flameout

WLP001 - Pretty large starter
Fermented at 65-68 degrees

Not sure how it got to 1.006, especially because the fermenter was kept below the optimum temp on the WLP001 info. Any thoughts there?

Regardless, it is tasty. I'd say it's a very hop-forward APA, but the balance is still good. No sweetness like I had before. Thanks again for the help, guys!

Puttin

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