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Old 02-04-2012, 02:09 PM   #121
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I'm planning on brewing up a 5 gallon batch of this soon. After reading through all of these post I haven't seen a firm response on how much grain of paradise to add to a 5 gallon. Is two grams too much? One gram about right? Thoughts from those that have used GOP? Thanks guys...

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Old 03-18-2012, 05:03 PM   #122
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Brewing up some Centennial Blonde right now. Next week I will be brewing the Sterling Gold! Clearly I love me some BM recipes. Brewing these two beers up to be served at my wedding shower! The masses always love BM's recipes too. Can't go wrong.

I have one question though. One the spices do you usually just toss them in the kettle or do you bag them up in a hopsock or bag first? I tend to not care a whole lot about how much junk ends up in the fermenter because I always leave it for 4+ weeks, but just curious if I should bag up the spices. Only brewed with spices once before and that was awhile back. Thanks for the help! And thanks for all the great recipes, BM!

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Old 03-19-2012, 04:16 PM   #123
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Quote:
Originally Posted by Geofferson View Post
Brewing up some Centennial Blonde right now. Next week I will be brewing the Sterling Gold! Clearly I love me some BM recipes. Brewing these two beers up to be served at my wedding shower! The masses always love BM's recipes too. Can't go wrong.

I have one question though. One the spices do you usually just toss them in the kettle or do you bag them up in a hopsock or bag first? I tend to not care a whole lot about how much junk ends up in the fermenter because I always leave it for 4+ weeks, but just curious if I should bag up the spices. Only brewed with spices once before and that was awhile back. Thanks for the help! And thanks for all the great recipes, BM!
I always use a five gallon paint strainer bag from Lowe's, suspended in the boilig wort. Like you, I'm not overly concerned about the "stuff" in the fermenter, it's just a lot less of a headache to have it removed and avoid the risk of sucking it into a bottle or keg.
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Old 05-10-2012, 05:00 PM   #124
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Biermuncher - how important is the rye malt here? This is close to impossible for me to get unless I buy raw rye and malt it myself. Do you see any possible substitutes for the rye malt, or is it vital to the recipe?

Thank you, and another killer recipe from you as one has come to expect!

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Old 07-20-2012, 05:09 AM   #125
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I think this one will be on deck next!!!!!!!!!!!!

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Old 07-21-2012, 08:56 PM   #126
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Brewing 15 gallons of this as I write.

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Old 07-22-2012, 12:25 AM   #127
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I don't suggest adding the orange peel or spices without a hop bag. It clogged the pump immediately, lol.

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Old 08-05-2012, 08:05 PM   #128
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Brewing 15 gallons of this as I write.
So I split 5 gallons of this brew between safale 04, 05 an 06. I don't recommend the 04. Tastes like dirt.

On the plus side, we were able to turn all of it from grain to glass in 7 days, which was nice.
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Old 12-06-2012, 02:41 AM   #129
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Ok I am using the partial mash found on the first page but I had to substitute a couple things how do you think this will taste:

3.3 Lbs. Pilsen LME
1.5 Lbs. Bohemian Pilsener
1 Lb. Rye Malt.
.5 Lb. Crystal 40
.5 Lb. Cara Pils

1 oz. Saaz.

The black peppercorn spice in the recipe is just the stuff you buy for the pepper grinder right? I hope to be drinking this by next Friday.

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Old 12-18-2012, 05:08 AM   #130
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Just transferred to a keg tonight and it tastes awesome. Can't wait to try it carb'd

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