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Old 09-15-2005, 06:24 PM   #12
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Quote:
Originally Posted by Rhoobarb
Yes, I'll post it tonight when I get home.

I'm brewing it again today.
One thing I got burned on was the dang color. Promash really takes "toasted 2-row" for a little bit darker than it actually is. I was going to compensate for that by doing crystal 60L this time (instead of 40), and my HBS didn't have any. So I used 40L again. I also took the Munich out of it. I think that "muddied it up" a bit in the last batch. I want it to have a crisp taste this time.
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Old 09-15-2005, 07:59 PM   #13
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I looked it over a couple of nights ago and it turned out that the only thing I did was change the hops to Perle. It turns out I did use WLP001. So, everything else stayed the same.

(added at 6:57pm CST) Here it is, with my actual gravities and fementation times. The SRM is the ProMash estimate; I actually believe it is closer to 8:

Lake Walk Pale Ale
Recipe Ó 2005 by Brandon (ORRELSE)

OG: 1.050
FG: 1.006
IBU = 37.3%
SRM = 5.9
ABV = 6.1%

Grains:
9 lbs. Rahr American 2-row pale malt (1.8-L)
2 lbs. toasted Rahr American 2-row pale malt (1.8-L)
12 oz. U.S. crystal malt, 2-row (10-L)
4 oz. U.S. crystal malt, 2-row (40-L)
4 oz. German Munich malt (5.5-L)
4 oz. Mich. Weyermann German wheat malt (1.9-L)
Bittering hops:
1 oz. Perle [6.4% AAU] (60 mins.)
.5 oz. Cascade [6.0% AAU] (30 mins.)

Flavoring hops:
.5 oz. Cascade [6.0% AAU] (15 mins.)

Finishing hops:
1 oz. Cascade [6.0% AAU] (0 mins.)

Dry hops:
1 oz. Cascade [6.0% AAU]

Fining agent:
1 tsp. Irish moss (15 mins.)


Yeast:
White Labs WLP001 California Ale yeast (from starter)

Primary: 5 days at 70o F

Secondary: 24 days at 70o F

Total boil: 90 minutes


Toast 2 lbs. of the 2-row grain in a 175o F oven for 25 minutes, then toast for an additional 30 minutes at 275o F. Leave the oven door slightly ajar during this process. Heat 3.6 galllons of water to ~170o F. Mash grains at ~154o F for 75 minutes. Recirculate until clear, ~20-30 minutes.
Sparge with ~7 gallons of 173o F water (mash out at 160o F for 10 minutes). Add hops and Irish moss to schedule above. Cool wort to 72o - 75o F and pitch yeast. Add dry hops at secondary. Bottle when beer falls clear. Prime with 1-1/4 cups plain light DME.

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Old 09-16-2005, 06:31 PM   #14
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Thanks for posting that. Like I said, in yesterday's batch I took out the Munich, only used 1 lb of crystal 40. The crystal 10 was taken out completely--I only added that the last time cause I didn't have enough c40L on hand.

I used Perle for bittering (used NB on the 2nd batch and wasn't impressed), upped all the hop additions to 1 oz. I'm calculating all of my recipes for 6 gallons now, so to get in the range of 45 IBUs I got it closer.
Plus I used the dry yeast this time too. Ever tweaking, ever tweaking....

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Old 09-16-2005, 08:16 PM   #15
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Then I'll probably drop the Munich and 10-L, too. Less grains to have to buy! I usually have plenty of 30-L or 40-L on hand.

I like the 'uppage' of the IBU's too. I think you'll really like the Perle's in this. Perle's and Nugget's are becoming two of my favorites. I'll probably stick with the WLP001 because it's easy to get; but I'm curious about that yeast you're using.

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