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Old 07-20-2008, 07:14 PM   #31
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Done and done. As soon as I can free up one more fermenter (or buy another), then I think it's time. I've got my Dusseldorf Alt in a starter right now. Guess I'll have to wedge that lil guy into the fridge for a couple days, then pull it out and step it up a little further.

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Old 07-21-2008, 10:42 AM   #32
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For the extract recipe posted earlier, what are thoughts on replacing either the amber LME or the pale LME with munich LME? I have some munich from AHS that lists it as 20% munich malt, 80% 2-row. Is this a possible substitution for one of these, or should I stick with the pale/amber? BeerSmith doesnt have munich extract as an ingredient (atleast that I can find) so it wouldnt put it in the recipe by itself on the conversion. Im hoping the munich LME will provide some more maltiness that the extract recipe is going to lose from missing out on the grains.

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Old 07-31-2008, 05:27 PM   #33
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BM,

Did you mash for 60, or 90min?
The grain bill is in the Tun now, and
realized no time was mentioned other than
a 90 boil.

Thanks for the great recipe!!

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Old 07-31-2008, 05:29 PM   #34
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I split the difference on mine, and mashed for 75". At long as your starches are converted (iodine test), it should be fine at either time interval.

I really hope they came out ok. I think they both stayed at about 79F for the first 24 hours of fermentation... ice bath only barely helped... A/C unit was pumping out as much as it could, but it was just too damn hot outside... :-/ I'm scared they're both gonna have fusels all over the place.

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Old 07-31-2008, 05:32 PM   #35
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UPS guy showed up yesterday with all my grain for this one, cant wait for the Saturday brew. I plan on letting this one sit in primary for 3 weeks as per BM and then I'm gonna use the yeast cake for my 9-9-9 barley wine.

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Old 07-31-2008, 05:43 PM   #36
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Quote:
BM,

Did you mash for 60, or 90min?
The grain bill is in the Tun now, and
realized no time was mentioned other than
a 90 boil.

Thanks for the great recipe!!
45 min mash
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Old 08-04-2008, 06:13 PM   #37
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So I brewed this on Sat. first time brewing with out drinking!?!? Think I may just have to continue this process, I didnt mess anything up or forget any hop additions My question to those of you that have brewed this is how quick was your primary fermentation? Ive got it sitting in the fridge at 68F and primary was cruising up until this morning, the krausen appears to already have fallen and it looks like the yeast is settling out. Is this normal? I'm just gonna let it sit in there like that for atleast another two weeks, im just a little nervous that my FG might be a lil high.

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Old 08-06-2008, 06:34 PM   #38
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Quote:
Originally Posted by Southwood View Post
Shooting from the hip, step one should be cutting everything in half (please correct me if my head's up my a**).

For a 5 gal PM batch (full boil), I figure:

Steep:
1 lb. Aromatic/Honey Malt
1 lb. C20
0.5 lb. C40
0.5 lb. Cara-Pils/Dextrine Malt

Mash:
2 lbs. Munich (20 SRM)
2 lbs. Vienna (3.5 SRM)

Boil:
4 lbs. Light DME
1/2 Posted Hop Schedule

I was thinking of giving this a shot within the next few weeks, so please speak up if I'm off base here!

Cheers!

I'm not a super-experienced brewer but I ran this through the tastybrew.com calculator and it came out dead-on with the style. It looks good to me in fact, I think I'm going to do this instead of the arrogant bastard clone. It will be first true "seasonal" beer. I should be brewing again in the next few weeks and will post the results.

Cheers!
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Old 08-06-2008, 09:56 PM   #39
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So I over shot my FG by .006 with a 5 day primary? Any tips on how to fix that......bring the gravity/maltiness back?

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Old 08-06-2008, 10:01 PM   #40
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When you prime (for keg or for bottling, whichever) just boil a larger am't of water and add in 8oz of maltodextrine. Let cool as usual, rack into keg/bottling bucket, and proceed as usual.

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