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Old 07-05-2011, 12:32 PM   #11
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"Would the 2.5 #'s of sugar make the difference?"

D'oh! it sure would, at least in gravity. Sorry, I didn't see that. I can't verify for sure, but I don't think Great Lakes uses sugar. Their web site does say 2 row & 30L though, no Cara & no Biscuit. The hops looks right on, though. I made a version of this (2 row & 30L) with a slightly altered hop schedule & it came out great. Loves me some simcoe!

-d

-d

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Old 07-05-2011, 01:44 PM   #12
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Quote:
Originally Posted by logdrum View Post
"Would the 2.5 #'s of sugar make the difference?"

D'oh! it sure would, at least in gravity. Sorry, I didn't see that. I can't verify for sure, but I don't think Great Lakes uses sugar. Their web site does say 2 row & 30L though, no Cara & no Biscuit. The hops looks right on, though. I made a version of this (2 row & 30L) with a slightly altered hop schedule & it came out great. Loves me some simcoe!

-d

-d

Good to know! Thanks.
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Old 07-05-2011, 03:36 PM   #13
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I can't imagine that 10% biscuit, 8% crystal and 21% sugar would be anything close to a clone!

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Old 08-07-2011, 07:16 PM   #14
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Quote:
Originally Posted by logdrum View Post
"Would the 2.5 #'s of sugar make the difference?"

D'oh! it sure would, at least in gravity. Sorry, I didn't see that. I can't verify for sure, but I don't think Great Lakes uses sugar. Their web site does say 2 row & 30L though, no Cara & no Biscuit. The hops looks right on, though. I made a version of this (2 row & 30L) with a slightly altered hop schedule & it came out great. Loves me some simcoe!

-d

-d
Would you mind sharing your recipe? This is one of my favorite beers.
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Old 08-07-2011, 07:27 PM   #15
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yeah and no dry hopping???

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Old 08-07-2011, 07:36 PM   #16
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This is similar, w/ the acid malt to correct pH for Cleveland water:

http://hopville.com/recipe/590122/im...es/monstrosity

GLBC uses mostly Wyeast 1028, I wanted to "personalize" the recipe; for a more accurate version, use fuggles as your flavor & aroma, instead of glacier & amarillo. 15# of 2 row was dangerous, could easily go 14. I mashed @ 154 using the 001, an english yeast would be better at around 151-2.

-d

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Old 08-08-2011, 02:42 AM   #17
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I'm a newer brewer and haven't used fuggles, or simcoe for that matter.

15# 2-row
1# Carmel 30L
1.5oz Simcoe 60
1oz fuggles 25 min
.5oz fuggles 5 min
Wyeast 1028
Mash at 154*

How does that sound. At least for a starting point.

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Old 08-08-2011, 02:14 PM   #18
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Quote:
Originally Posted by E_mott09 View Post
I'm a newer brewer and haven't used fuggles, or simcoe for that matter.

15# 2-row
1# Carmel 30L
1.5oz Simcoe 60
1oz fuggles 25 min
.5oz fuggles 5 min
Wyeast 1028
Mash at 154*

How does that sound. At least for a starting point.
This gets you closer to the original's numbers:

http://hopville.com/recipe/802189/ho...e-mott-n-stien

I would also mash @ 151-152 with that yeast. Any idea of your water profile? I find too high pH leads to harshness w/ this amount of hops.

-d
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Old 08-08-2011, 08:02 PM   #19
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Quote:
Originally Posted by logdrum View Post
This gets you closer to the original's numbers:

http://hopville.com/recipe/802189/ho...e-mott-n-stien

I would also mash @ 151-152 with that yeast. Any idea of your water profile? I find too high pH leads to harshness w/ this amount of hops.

-d
Oh wow, thanks a lot. Planning on brewing this on Thursday. I do not know anything about my water profile. I live in one of the lucky Chicago suburbs that gets Chicago water tho, so I know I have a very high quality water. How can I go about get a water report of some kind?
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Old 08-08-2011, 08:30 PM   #20
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You can start w/ the water dept, they should be able to give you pH & whether or not chloramines are used (if so add a half a campden tab/10 gal.)

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