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Old 06-29-2013, 01:58 AM   #71
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Originally Posted by Schlenkerla View Post

The higher gravity can be due to mash efficiency. Factors like quality of grind, temperature, water-grist ratio, water pH, and sparging practices.

Take no offense, the amount you are off seems to be a mistake. My recipe has an assumed 75% efficiency. Were you really much more efficient? If it's a mistake could it be a difference of actual vs planned grain bill weight, or gravity measurement. Did you comp for the temp during the gravity check.

What do you think?
I think he brewed the extract version. In that case, my guess is poor mix of wort and top off water.
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Old 06-29-2013, 02:06 AM   #72
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I think he brewed the extract version. In that case, my guess is poor mix of wort and top off water.
Right, I was thinking LME DME subbing but it is too high for this. You are probably right.
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Old 06-29-2013, 05:43 PM   #73
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Thanks for the responses. And yes, I did brew the extract version. A bad mix of wort/water was what I would have thought too, except that I started the boil with the recommended volume, added the recommended top-off water volume, and had the final volume at what I was looking for. Who knows. I'll post how it turns out though, it smells great so far.

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Old 07-01-2013, 11:59 PM   #74
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Thanks for the responses. And yes, I did brew the extract version. A bad mix of wort/water was what I would have thought too, except that I started the boil with the recommended volume, added the recommended top-off water volume, and had the final volume at what I was looking for. Who knows. I'll post how it turns out though, it smells great so far.
By "a bad mix of wort/water" they aren't talking about the total amounts, but that the water and wort weren't mixed together very well. Water and wort can be quite hard to mix together from what I've been reading, and are pretty much the only reason you'll have a OG that's off the recipe if you brew extract (unless you screw up the volumes obviously).

It won't matter in the end though, it'll all get mixed properly during fermentation.

As far as this recipe goes, I'll think I'll be lining it up for a brew in a month or so. I saw that you'd recommended 3 weeks primary fermentation for the extract recipe... I was just wondering what the optimal bottling time is, in your opinion (I read through a few pages in the thread, but not all of them, sorry if it was mentioned somewhere already). I'll be making this for a party, so I want to make sure it's aged enough in the bottle. I've got plenty of time though, so I'll be able to age it nicely... but since it'll be the first time a lot of people will be sampling my beer, I want to make sure it's as good as it can be . I'm assuming at least three weeks, but let me know if I should aim for 5-6 or even longer, or shorter(?). As I said, I've got the time, I just want to make sure I start it on time.
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Old 07-02-2013, 02:52 AM   #75
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I normally ferment for six weeks then bottle. Then give four weeks for carbonation. That is temp dependent. Assume about 68F, lower longer, higher shorter. Temps should be for an ale about 65 to 75F during the summer as a general rule of thumb.

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Old 07-02-2013, 02:56 PM   #76
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Thanks for the quick reply Schlenkerla, that timeline works out perfectly as I can squeeze in another batch before starting that one in about 4 weeks, I'll let you know how it turns out when all is said and done .

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Old 07-16-2013, 09:41 PM   #77
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I was wondering how this would hold up to hop-bursting. Maybe add all of the hops in the final 15 minutes.

Something like this:

Fermentables
6lbs Amber DME (50% @ start, 50% @ flameout)
.5lbs Crystal 40L
.5lbs Carapils

Hops
2oz 6% AAU Cascades @ 15 min
2oz 6% AAU Cascades @ 5 min

Yeast
Nottingham

That comes out to just under 34 IBUs, and would probably have big time hop flavor. What do you guys think?

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Old 07-18-2013, 02:49 AM   #78
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Not sure. How does the ibu turn out with that short of a hop schedule?

My guess is its short of the ibu target.

Run the calculation on some brewing software and find out for yourself.

You can use this if you don't have software.

http://hbd.org/recipator/

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Old 07-18-2013, 03:03 AM   #79
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Quote:
Originally Posted by Schlenkerla View Post
Not sure. How does the ibu turn out with that short of a hop schedule?

My guess is its short of the ibu target.

Run the calculation on some brewing software and find out for yourself.

You can use this if you don't have software.

http://hbd.org/recipator/
With late extract additions, my recipe calculator says the bitterness will be a hair under 34 IBUs.
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Old 07-19-2013, 06:24 PM   #80
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Quote:
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With late extract additions, my recipe calculator says the bitterness will be a hair under 34 IBUs.
Sounds like a go. Do it man!

Then let us know your results.
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