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Old 11-20-2012, 06:06 AM   #41
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Originally Posted by FastAndy
Waaaayy off topic..... How do the All Blacks look this year? Been my favorite national side for as long as I've known Rugby. Unfortunately here in the US it's hard to catch games on t.v.
more of an ice hockey fan there mate
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Old 11-21-2012, 01:48 AM   #42
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I used Cafale US -05 Yeast. I like your recipe so much I'll brew it again this weekend. There are some local problems with Amarillo. But some store still have it.

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Old 11-21-2012, 06:01 PM   #43
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Good choice on the yeast. I think we are all going to be having Amarillo availability issues soon.

Cheers

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Old 12-06-2012, 03:32 AM   #44
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any updates guys? my pipeline is virtually empty so i am going to start v4 of this next weekend.

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Old 12-06-2012, 03:54 AM   #45
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No problems yet with Amarillo here in Denver yet. I brewed a version of this, a couple minor tweaks to make it a little more lager like. Used us-05 at lower temps. Still in fermenter, will bottle Friday.

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Old 12-06-2012, 04:00 AM   #46
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No problems yet with Amarillo here in Denver yet. I brewed a version of this, a couple minor tweaks to make it a little more lager like. Used us-05 at lower temps. Still in fermenter, will bottle Friday.
Nice, that should come out crisp and clean. Other than temps what did you tweak? I grew up in Denver, i left in 2007. Let me know how it turns out.

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Old 12-06-2012, 04:12 AM   #47
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I tweaked the hop addition. I'd have to check my notes for other tweaks (mash temp, etc). Also I did add one lonely ounce of biscuit, just to give it character, who knows!? Went late with the amarillo and used perle for the bittering. I will carb it to meet American premium later volume.

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Old 12-06-2012, 04:43 AM   #48
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Quote:
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I tweaked the hop addition. I'd have to check my notes for other tweaks (mash temp, etc). Also I did add one lonely ounce of biscuit, just to give it character, who knows!? Went late with the amarillo and used perle for the bittering. I will carb it to meet American premium later volume.
The perle and Amarillo should be interesting. A handful of biscuit may be perfect. Sounds good.

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Old 12-19-2012, 06:34 AM   #49
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Finally got around to trying this, with a few modifications of my own. I do 40 minute boils typically, so larger hop bill, and added some munich malt. Got great efficiency so wound up .3g more. And I wanted to dry this out a bit so a pound of sugar went into the boil near the end.

Pitched my washed (not really) 1056 yeast 9 hours ago, and krausen is forming as I type, sweet.

Recipe Specifications
--------------------------
Batch Size: 5.80 gal
Boil Size: 7.16 gal
Estimated OG: 1.052 SG
Estimated Color: 5.9 SRM
Estimated IBU: 32.7 IBU
Brewhouse Efficiency: 89.00 %
Boil Time: 40 Minutes

Ingredients:
------------
Amount Item Type % or IBU
6.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 66.67 %
1.00 lb Caramel/Crystal Malt - 20L (20.0 SRM) Grain 11.11 %
1.00 lb Munich Malt - 10L (10.0 SRM) Grain 11.11 %
1.00 oz Amarillo Gold [8.50 %] (40 min) Hops 23.1 IBU
1.00 oz Amarillo Gold [8.50 %] (10 min) Hops 9.6 IBU
1.00 items Whirlfloc Tablet (Boil 15.0 min) Misc
20.00 gm Gypsum (Calcium Sulfate) (Mash 60.0 min) Misc
1.00 lb Sugar, Table (Sucrose) (1.0 SRM) Sugar 11.11 %
1 Pkgs American Ale (Wyeast Labs #1056) Yeast-Ale


Mash Schedule: Single Infusion, Light Body, No Mash Out
Total Grain Weight: 8.00 lb
----------------------------
Single Infusion, Light Body, No Mash Out
Step Time Name Description Step Temp
60 min Mash In Add 6.05 gal of water at 152.6 F 148.0 F

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Old 12-23-2012, 10:50 PM   #50
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This recipe looks great! I have 4 ounces of leaf Amarillo in the freezer that I've been meaning to use. The new SWMBO is a lite beer drinker, so I have been searching for a recipe to ease her into pale ales, etc.

How do you guys think American Ale II would do here, and maybe 2 to 4 ounces of honey malt?

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