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Old 10-07-2009, 02:58 AM   #131
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Mash it at 156. That will be plenty high enough for a rich flavor. Hallertau is a great hop. Use in in abundance and yes...recalculate to reach the desired IBU's.

As long as your grain bill is at the right percentages...the flavor should be the same. It's just a matter of scaling.

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Old 10-07-2009, 03:30 AM   #132
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Thank you for the reply, BM. The more I think about this recipe, the more it grows on me. I am really looking forward to this one. I'm going to have to have a discussion with my brewbud whether we do this one or the SWMBO slayer this weekend.

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Old 10-07-2009, 04:45 AM   #133
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I brewed this some time back, mid july i think
I did 10 gal and it really tured out great
I did no secondary
i used steam beer yeast

did 3 weeks at 45°F
2 days at 65°F
3 weeks at 25°F
and them racked to kegs where it sat at 38 for 2 more weeks
getting raves on this beer.
there are no pics of this beer on the whole thread?!?
i tryed to take some but it was too dark.
its hard to photograph beer
could not capture the color and clearity right with my old cam and crappy lighting need to try again during the day time.
this beer has a huge long lasting head but the photos dont show that becoase i poured it slow and then took 10 mins to find my camra

here are 4 pics of the beer

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Old 10-08-2009, 12:19 AM   #134
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So much for fast, I brewed this almost 6 weeks ago and finally got it into the kegerator today! I dont plan on drinking it until Halloween, so hopefully its tasting great at that time...

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Old 10-08-2009, 12:52 AM   #135
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Quote:
Originally Posted by strohs View Post
So much for fast, I brewed this almost 6 weeks ago and finally got it into the kegerator today! I dont plan on drinking it until Halloween, so hopefully its tasting great at that time...
I think you'll be golden.
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Old 10-08-2009, 03:11 PM   #136
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I'm drinking this one now. I used S-04 and S-05 and prefer the S-05 batch. Both of these seem to have a definite sweet flavor that stands out probably from the high % of crystal malts.

All in all, I enjoy the beer. Just can't drink too many in one sitting.

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Old 10-08-2009, 04:20 PM   #137
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do you have a sub for the aromatic?

Thanks

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Old 10-08-2009, 08:15 PM   #138
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So my riff on this turned out really good! I love this beer. It is now crystal clear after a few weeks in the keg and it is almost gone. It goes great with food. One of my friends (none of which usually has very useful commentary) said "Mmm this is malty!" when he drank it and I was quite proud of him for noticing. The 1007 gives it a sort of lagery component. Great stuff.


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i just brewed a twisted version of this. Inverted the grain bill a bit and got rid of the pilsner, mainly because I am lazy and wanted to do a 60m boil, and because I wanted to see how it would taste with no pilsner, because I always have tons of 2-row on hand. I also used Wyeast 1007 because I had some washed on hand. The color of this is great. I have high hopes for this beer! I realize it is quite different than the original , but reading about this one inspired me. I'm going to try to ferment the 1007 down near 60.

This got me to 1.050 @ 6gal @ 80% eff:

4 lbs Vienna Malt (3.5 SRM) Grain 38.10 %
3 lbs Munich Malt (9.0 SRM) Grain 28.57 %
2 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 19.05 %
8.0 oz Aromatic Malt (26.0 SRM) Grain 4.76 %
8.0 oz Caramel/Crystal Malt - 20L (20.0 SRM) Grain 4.76 %
8.0 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 4.76 %
0.70 oz Hallertauer Hersbrucker [4.00 %] (60 min) Hops 10.4 IBU
0.50 oz Tettnang [5.50 %] (45 min) Hops 9.2 IBU
0.50 oz Tettnang [5.50 %] (30 min) Hops 5.2 IBU
1 Pkgs German Ale (Wyeast Labs #1007) Yeast-Ale
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Old 10-09-2009, 01:40 AM   #139
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Quote:
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...I love this beer. It is now crystal clear after a few weeks in the keg and it is almost gone. It goes great with food. One of my friends (none of which usually has very useful commentary) said "Mmm this is malty!" when he drank it and I was quite proud of him for noticing. The 1007 gives it a sort of lagery component. Great stuff.
Nicely done.
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Old 10-14-2009, 01:31 AM   #140
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Hey all,
I picked up everything i need to make a 5g AG batch but my not-so-LHBS didn't have any safale, and they weren't sure which wyeast or whitelabs strain was equivalent. I can look it up, but I'd rather not make the 35mi trip just for a vial. I have 2 sachets each of Danstar Windsor and Munich. Can anyone forsee a disaster if I use one or the other instead of the safale? It's not for competition, so I'm not realy worried about style guidelines...I just want a tasty, malty, bavarian/german brew without having to lager for months.

Also, I need it to finish in time to keg and carb for a party in late November, so this recipe stood out as the best choice.

Thanks in advance for any input you can offer.
-Aaron

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