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Old 05-22-2009, 03:15 PM   #31
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Looks alright to me...I do kind of wonder if the 2lbs of pale malt has adequate diastatic power to convert the corn. It's probably fine though. Is that a Beersmith conversion?

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Old 05-22-2009, 04:36 PM   #32
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Yeah I used beersmith. Here is what the direct conversion gives me.
--------------------------
Batch Size: 5.25 gal
Boil Size: 3.50 gal
Estimated OG: 1.043 SG
Estimated Color: 4.9 SRM
Estimated IBU: 25.7 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
2.93 lb Extra Light Dry Extract (3.0 SRM) Dry Extract 45.16 %
1.70 lb Corn, Flaked (1.3 SRM) Grain 26.27 %
1.17 lb Pale Malt (2 Row) US (2.0 SRM) Grain 18.06 %
0.43 lb Cara-Pils/Dextrine (2.0 SRM) Grain 6.56 %
0.26 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 3.95 %
0.65 oz Centennial [10.00 %] (60 min) Hops 18.4 IBU
1.31 oz Cascade [5.50 %] (10 min) Hops 7.3 IBU
1.00 oz Cascade [5.50 %] (0 min) Hops -
2.00 oz Lemon Zest (Boil 5.0 min) Misc
1 Pkgs Safale S-04 Yeast-Ale

I didn't think it would work out with more corn that pale malt so I adjusted the amounts.

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Old 05-22-2009, 05:23 PM   #33
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Quote:
Originally Posted by Pete79 View Post
I didn't think it would work out with more corn that pale malt so I adjusted the amounts.
I agree...your numbers look better.
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Old 06-04-2009, 09:54 PM   #34
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Just pitched the yeast on 10 gallons of this stuff. I swapped out 5 pounds of 2-row for Maris Otter, and used .75 # of 40L malt instead of the 60, but man did this ever smell good. I can't wait to drink it. Oh and, I used Notty.

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Old 06-17-2009, 12:56 AM   #35
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I was wondering how you think this would do if I pitched it onto a yeast cake from my Hoegaarden clone I'm kegging this weekend. I used wyeast 3944 Belgian Witbeir Yeast, this may be a terrible idea, but times are tight and Im just trying to save some dough! Just looking for some input, hell a pack of Nottingham is only like 2 bucks. Brewing this this weekend either way. Thanks folks!

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Old 06-17-2009, 03:40 PM   #36
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Lars-
What's (in your experience) the optimim time for this one. Your recipe lists 14days primary and 14 days secondary, but no temps listed. I was thinking about brewing it on Friday 6/19 to be served on 7/18. Silghtly less than 4 weeks grain to glass. I keg and can force carb it my schedule was going to be...
6/19 Brew
6/19-7/8 primary at about 64dF
7/8 rack to secondary and crash cool to 34dF.
7/15 Rack to keg and force carb via shake method (thinking aiming for about 2.5vol).
7/18 serve at the block party.
Usually with that quick of a turnaround, I'd do a hefeweizen, but I want ot mix it up a bit. I'm hoping this doesn't need extra time for the flavors to mellow/blend...

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Old 06-17-2009, 05:18 PM   #37
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I set my chest freezer at 62° for virtually all of my ales. Lately I don't bother with a secondary for small-medium beers, and just leave them in the primary for about a month before crash cooling and kegging. Then they generally sit in the keg at room temperature for a few weeks, until a spot in my conditioning/lagering fridge opens up. There they stay, until a keg blows in the kegerator...FIFO is normally observed.

Sorry if this is kind of vague, but my timing is driven more by production vs consumption than it is by the brewing/aging process. It's not a very big or hoppy beer, and I think the timeline you laid out would probably be fine. It may not be as clear in that short a time, but you could add some gelatin in the secondary to speed that along. I'd definitely stick with the S-04, as it ferments quickly and flocculates well.

Then again, at a block party (plastic cups?) I'm guessing nobody will care too much about clarity!

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Old 06-17-2009, 05:24 PM   #38
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Thanks - I'm going to go for it.
If it's not ready we'll just have to sub one of my cage/conditioned kegs at the tap.
The S-04 is definately the yeast I'm going to use. Good point on the gelatin, that should hekp speed the clearing along...

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Old 06-19-2009, 01:55 PM   #39
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I just finished up brewing 5 gallons of Pete79's partial mash version of this. Beersmith reports it'll be about 4.1% ABV, 27.5 IBU.

Not much about the experience that was particularly extraordinary to report. . . Primary for another few days, then racking to secondary. Will write with more information as I get it.

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Old 06-27-2009, 06:30 AM   #40
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I brewed this up last weekend. onlt had enough lemon to get 1.5oz zest so I added the zest of a few clementines. I zested while my strike water was heating then so the stuff wouldn;t dry out i added a tough of distilled water to the small tupperware contanier they were in.

My hydro sample tonight was good but really lemony. Lemon was the first taste/thought... did the 3 hour water soak turn it inot lemoncheillo ot lemon cake? or is this norman anfd it will dissipate with time....

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