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Old 11-15-2010, 09:50 PM   #21
Jmurm
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Would you give any input on my recipe?


3.10 lb Pale Malt (2 Row) US (2.0 SRM) Grain 46.97 %
2.00 lb Corn, Flaked (1.3 SRM) Grain 30.30 %
1.00 lb Cara-Pils/Dextrine (2.0 SRM) Grain 15.15 %
0.20 oz Saaz [5.80 %] (60 min) Hops 4.6 IBU
0.15 oz Cascade [5.40 %] (60 min) Hops 3.2 IBU
0.10 oz Saaz [5.80 %] (30 min) Hops 1.8 IBU
0.10 oz Cascade [5.40 %] (10 min) Hops 0.8 IBU
0.10 oz GR Saphir [3.70 %] (0 min) Hops -
0.10 oz Saaz [5.80 %] (0 min) Hops -
0.50 lb Cane (Beet) Sugar (0.0 SRM) Sugar 7.58 %



Beer Profile

Est Original Gravity: 1.040 SG
Measured Original Gravity: 1.010 SG
Est Final Gravity: 1.010 SG Measured Final Gravity: 1.005 SG
Estimated Alcohol by Vol: 3.81 % Actual Alcohol by Vol: 0.65 %
Bitterness: 10.3 IBU Calories: 43 cal/pint
Est Color: 2.5 SRM

30 min Protein Rest Add 1.91 gal of water at 129.3 F 122.0 F
75 min Saccharification Heat to 150.0 F over 15 min 150.0 F
10 min Mash Out Heat to 168.0 F over 10 min 168.0 F

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Old 11-16-2010, 04:02 AM   #22
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I have two observations.

First, I think your hops schedule is excessively complicated. Pick a flavor/aroma variety and be done. I'd also increase the bittering potential to ~20. This is not Light American Lager; this is essentially a pre-Prohibition lager beer. It needs some "oomph".

Second, ditch the Cara-Pils. You're a mashing brewer; you no longer need that crutch. For one thing, anything you can get from Cara-Pils you can get from manipulating your mash. For another, you're including a body-enhancing ingredient, then using sugar to lighten the body. Does not compute. Replace both sugar and Cara-Pils with pale malt (or one with pale malt, the other with maize, which is where I'd go).

You can do a single-infusion mash, and mash relatively high (~154-6F) for vollmundigkeit. If you find your foam retention suffers - and I don't think it will - follow the Fix schedule with infusions.

Cheers,

Bob

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Old 04-17-2011, 04:28 PM   #23
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Would fuggles be an acceptable sub for the styrian goldings?

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Old 04-17-2011, 04:59 PM   #24
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They'll work, seeing as Styrian Goldings are a Fuggles cultivar. I'd prefer to save them for an English ale, though. My preference, should Styrian Goldings be unavailable, would be to use a US-bred or -grown aroma variety like Mt Hood or US Hallertau.

Cheers,

Bob

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Old 05-06-2011, 05:24 PM   #25
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All right Bob, not a great pic, the glass was frosting over, but you get the point. This beer is outstanding. I'm immediately going to re-brew an 11 gallon batch. Best "lawnmower" beer ever. It's only been lagering for a week and a half, and it's already a quarter gone. Very drinkable, once again a great recipe. You are the man.




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Old 05-06-2011, 05:54 PM   #26
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Nice timing on the update. I just noticed that the Wyeast 2272 North American Lager strain is on the "Private Collection" list for Wyeast - available through June 2011.

Time to put this one back on the brew schedule.

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Old 05-06-2011, 05:57 PM   #27
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Oh snap, I had to use 2035, I wonder what difference it would make. btw this beer finished @ .008 and was in the keg after 13 days.


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Old 05-07-2011, 11:30 AM   #28
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OUTSTANDING! I'm very gratified the beer is to your liking.

I've got a batch lagering now.

Cheers!

Bob

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Old 05-09-2011, 08:31 AM   #29
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I'm curious as to why this recipe needs a 90 minute boil. Previously I thought that only recipes with pilsner malt needed a 90 minute boil to get rid of the DMS precursors.

Does the relatively large % of flaked corn necessitate the 90 minute boil?

Also, whats your average terminal gravity for this beer?

Thanks in advance for taking the time to read this!

Looks like a yummy beer to help transition into the hotter months to come.

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Old 05-09-2011, 11:03 AM   #30
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90 minutes was standard in the Brooklyn breweries from whence came the information upon which this recipe is based. Please note it won't hurt a beer to boil for 90 minutes. The only real negative impact might be slight darkening. My standard all-grain boil time is 90 minutes. House rule. ;-)

Average terminal gravity falls between 75 and 80% attenuation. Depends on the strain chosen and a bunch of other fermentation variables.

I wish you every success!

Bob

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