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Old 06-09-2011, 04:46 PM   #111
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I did a very similar recipe but it called for a 2 week 62˚F fermentation, using San Francisco Lager. It's been 2 1/2 weeks in the primary and I tasted it last night for the first time.

No off flavors, very tasty. Honestly I could force carb and drink it now but I'll drop the temp and lager it for a couple of weeks.

I am wondering why the difference in fermentation temp and what difference it makes with the San Francisco Lager yeast. I get no diacetyl at all but I guess it's from the higher fermentation temp.

Thoughts?

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Old 06-14-2011, 10:31 PM   #112
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KingBrian- I really want to try your recipe out but I'm having trouble calculating to 40 IBU. I'm getting something closer to 47 using the Tinseth formula. Here's what I understand as your recipe

10lb 2 Row
.5lb C60
2oz Chocolate Malt

1oz NB @60
.5oz NB @30
1oz NB @15
1oz NB @1

Can you help me figure it out if this isnt it?

Also, would you dry hop this if you had another chance?

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Old 06-14-2011, 11:38 PM   #113
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Yooper's recipe kicks butt.

The last couple times I made it I substituted Simcoe hops. Holy cow! What a great result.

for 5 gal
1/2 oz @ 60m
1/2 oz @ 45
1/2 oz @ 15
1/2 oz @ 10
1/2 oz @ flameout
1 oz dry

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Old 06-14-2011, 11:41 PM   #114
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Quote:
Originally Posted by arturo7 View Post
Yooper's recipe kicks butt.

The last couple times I made it I substituted Simcoe hops. Holy cow! What a great result.

for 5 gal
1/2 oz @ 60m
1/2 oz @ 45
1/2 oz @ 15
1/2 oz @ 10
1/2 oz @ flameout
1 oz dry
I love, love, love simcoe! That sounds really good. I still have some NB hops needing a home, so I think the next batch will be with those, but then maybe a batch with simcoe!
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Old 07-08-2011, 05:07 PM   #115
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Hey Yoop my bil has requested this for his wedding rehearsal dinner party, I only have 6 weeks. I have made this recipe a number of times but never "rushed" it. If I'm force carbing in a keg, is 6 weeks enough time for this beer?

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Old 07-08-2011, 10:51 PM   #116
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Hey Yoop my bil has requested this for his wedding rehearsal dinner party, I only have 6 weeks. I have made this recipe a number of times but never "rushed" it. If I'm force carbing in a keg, is 6 weeks enough time for this beer?
Oh, yes, that should be fine. You can lager it in the keg while it's carbing up so that should work out great.
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Old 07-08-2011, 11:45 PM   #117
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Oh, yes, that should be fine. You can lager it in the keg while it's carbing up so that should work out great.
That never occurred to me, thanks Yoop!
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Old 08-04-2011, 01:33 PM   #118
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Just a note for anyone not set up for lagering... I brewed a 10g batch of a recipe very similar to this one recently, the only difference in the grain bill being 80L crystal instead of 60.

For fermentation I used WL cream ale yeast with a healthy starter and let it go for about 30 days @ around 68 degrees F. It turned out excellent to say the least, just like the original only crisper and smoother.

I did find that it benefits greatly from aging a week or two before drinking though.

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Old 09-14-2011, 08:27 PM   #119
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I had a question about your mash and boil volumes, but you answered it elsewhere in this thread.

Brewing up this weekend, thanks for posting!

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Last edited by JerzBrew; 09-14-2011 at 09:10 PM. Reason: Q answered already--my bad!
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Old 09-19-2011, 05:40 PM   #120
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Right, so brewed this up. I went ahead and subbed 1 pound of Victory for 1 pound of Pale.

My gravity was higher, 1.06. I ended up with 5 gallons, not 5.5. It took a long time to get the 7 gallons up to a boil, so I'm guessing that this extra time is what caused a bit more evaporation and therefore the higher gravity.

The color is beautiful. Can't wait.

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