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Old 05-21-2008, 04:00 AM   #11
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Having tasted your beers first hand, I am betting that this is one tasty brew.

What do you think about using willamette the whole way through? This looks so low-hopped that I can't imagine the crystal makes a huge difference.

Hmmmmmm, summer is coming up fast and I need a crowd-pleasing easy/cheap quaffer.....

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Old 05-21-2008, 01:57 PM   #12
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Originally Posted by Aubie Stout View Post
How about a 5.5 gallon grain bill?
5.5 lbs two row
2.5 lbs corn
1.0 lbs rice
Least that what beersmith seems to like.....
Thanks,
That works fine. This is a flexible grain bill. My second batch, I actually upped the rice a bit and lowered the corn. Just experimenting ya know...

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Having tasted your beers first hand, I am betting that this is one tasty brew.

What do you think about using willamette the whole way through? This looks so low-hopped that I can't imagine the crystal makes a huge difference.

Hmmmmmm, summer is coming up fast and I need a crowd-pleasing easy/cheap quaffer.....
I think the willamette is just fine. It might be a bit "mintier" than the crystal, but the quantities are so low, it should make little difference.

Any of the low alpha's would work (Hallertau, Tett, Mt Hood...)
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Old 05-21-2008, 04:51 PM   #13
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BM.

I am thinking of doing a 10gal batch of this .. and pitching kolsch in one and Notty in the other.

What are you thoughts on using a wp029? Kolsch?

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Old 05-21-2008, 05:39 PM   #14
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BM.

I am thinking of doing a 10gal batch of this .. and pitching kolsch in one and Notty in the other.

What are you thoughts on using a wp029? Kolsch?
I love the Kolsch yeast. Cleans up well, even though it takes longer to do so.

Use your Notty for the quicker batch and let that kolsch batch lager a bit longer.
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Old 05-29-2008, 03:57 PM   #15
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I am going to make 10gal of this on weekend. Looks like a perfect beer to have on tap all summer. leave my other tap for the more malty beers.

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Old 05-29-2008, 07:21 PM   #16
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I am going to make 10gal of this on weekend. Looks like a perfect beer to have on tap all summer. leave my other tap for the more malty beers.
Give it a good long 90-minute mash to get a really dry, crisp beer.
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Old 06-07-2008, 01:59 PM   #17
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BM - This one is one of next beers.

I just sent SWMBO to get the ingredients for that & Jamil's Blonde SMaSH Beer.



SWMBO - Had to work today, LHBS is real close to the office. I gave her ProMash Reports and said giddy-yup!!!

I'm planning her strawberries today, so quid pro quo...

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Old 06-07-2008, 08:13 PM   #18
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Originally Posted by Schlenkerla View Post
BM - This one is one of next beers.

I just sent SWMBO to get the ingredients for that & Jamil's Blonde SMaSH Beer.



SWMBO - Had to work today, LHBS is real close to the office. I gave her ProMash Reports and said giddy-yup!!!

I'm planning her strawberries today, so quid pro quo...
Nice. I just tapped a keg from my third batch of this. Company coming over. Beer is already flowing crystal clear...

Mash that puppy 90 minutes and you'll get a very crisp beer.
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Old 06-08-2008, 01:43 PM   #19
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Few Questions...

  1. You can add the rice as it is out of the box. No cooking right?
  2. Has anybody done this w/o rice hulls? I didn't add rice hulls to my PM recipe. Therefore SWMBO didn't get it for me.
  3. The adjunct percentage is 30%. At what point are you at risk for stuck sparges if you don't use rice hulls?
Thanks!!
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Old 06-08-2008, 03:36 PM   #20
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Quote:
Originally Posted by Schlenkerla View Post
Few Questions...
  1. You can add the rice as it is out of the box. No cooking right?
  2. Has anybody done this w/o rice hulls? I didn't add rice hulls to my PM recipe. Therefore SWMBO didn't get it for me.
  3. The adjunct percentage is 30%. At what point are you at risk for stuck sparges if you don't use rice hulls?
Thanks!!
Right. The minute rice goes straight in to the tun. No precooking.
The sparge will also depend on your grain crush.

If you've never had problems with sparging with your setup, you'll likely be okay. One very important thing though...make sure to only open your drain valve about 25%. The idea is to slowly coax the wort out without the grain bed compacting any tighter. Open if full tilt and you'll create such a suction that you'll get a stuck sparge for sure.
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