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Old 02-16-2013, 11:15 PM   #1641
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Scaled down the recipe, aiming for 10.5 gallons of 1.042 into the fermenters, at 80% efficiency:

10 lbs 8.0 oz Pale Malt (2 Row) US (2.0 SRM)
4 lbs Corn, Flaked (1.3 SRM)
14.0 oz Rice, Minute (1.0 SRM)

Not a perfect scaling, but I'd already bought the 4# of flake corn and minute rice comes in 14 oz boxes now. Expected 1.042 OG, 2.8 SRM. Close enough. BeerSmith tells me I should have come out of the tun with 13.27 gal of 1.032. Had 13.4 gal of 1.038. That's an amazing high mash efficiency of 96%! No idea how that happened. Instead of 10.5 of 1.042 into the fermenters, I got 10.8 of 1.044.

Had a nice golden liquid before I pitched the Irish Moss, then it became an ugly mixture of pale liquid and white floaters. Very odd looking break. Is it the rice protein, maybe?

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Old 02-20-2013, 11:09 PM   #1642
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I'm going to brew this using White Labs San Francisco lager yeast. Then I got to thinking I have 50lbs of pilsen sitting around. What if I used the pilsen instead of 2row? Never done a lager before so I'm wondering what kind of difference it would make
Anybody? If it's a bad idea I have the 2row to use just want to know as I'm brewing this on Monday
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Old 02-20-2013, 11:19 PM   #1643
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Anybody? If it's a bad idea I have the 2row to use just want to know as I'm brewing this on Monday
You can change it to suit you. I know I did and it turned out great
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Old 02-21-2013, 02:48 AM   #1644
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Anybody? If it's a bad idea I have the 2row to use just want to know as I'm brewing this on Monday
I have made this recipe using pilsen malt instead of 2-row and it came out great. If using pilsen malt you may want to increase your boil time from 60 min to 90 min in order to drive out any dms taste. You may also want to slightly increase your volume of mash water to help compensate for water loss during the extra 30 min of boil.
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Old 02-21-2013, 03:08 AM   #1645
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Recipe calls for 90 minute boil anyway.

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Old 02-24-2013, 01:09 AM   #1646
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Just opened a bottle of this that I had back in the fridge for 4+ months. A very crisp beer that has me thinking I need to double the recipe and save back 1/2 of this for 6 months from now.

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Old 03-07-2013, 02:46 PM   #1647
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Kegged a batch of this a couple weeks ago. Thought it was a pretty good beer but wanted a second opinion. Called my dad and told him I needed a taste tester for some beer. He was knocking on the door before I had hung up the phone. Now my dad has tried most of my beers before and liked some of them but his go to is whatever is cheapest or high life. The reason for brewing this recipe was to have something on tap for people like him who are not crazy about some of the stronger flavored beers that I like. Anyways I gave him a half glass to get his opinion and his reaction was great saying this is really good beer. I filled up his empty glass and we went upstairs. Fifteen minutes later he says again how good the beer was and if he could have another glass which I then got for him along with a couple of bottles I had bottled from the batch for him to take home. Another fifteen minutes later and he had to go but was still talking about this beer. I know he's a little biased because I'm his son but he's never had that reaction with my other beers. I then went and filled a growler for him to take home along with the bottles. Makes all the time and money I've thrown at this great hobby all the more worthwhile when you get a reaction like that. This will definitely be a staple at my place. Thanks BierMuncher

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Old 03-07-2013, 09:08 PM   #1648
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Just picked up the supplies for this one today! I have another beer to brew first (extract rye IPA tomorrow) but its next in line!

I'll be following the scaled down recipe for the 5.5gal batch, and doing my second BIAB.

Cheers!

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Old 03-07-2013, 09:31 PM   #1649
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As I type this I am drinking the very last Cream Ale I have left of this recipe. It is a sad day.

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Old 03-07-2013, 11:38 PM   #1650
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I just got my 15g conical setup and was currious if there is a way to scale this up but keep the boil size to the 14g and add water to the wort after it has boiled. I know that is how the extract kits work but I have never added water doing all grain.. Say I hit 1.056 and want to be in the 1.045 range how do you determine how much water to add?

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