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Old 09-17-2013, 04:09 AM   #81
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Quote:
Originally Posted by Schlenkerla View Post

Sounds like a go. Do it man!

Then let us know your results.
Finally got to trying this. Basically a cross between an existing 15 minute Pale Ale recipe on this site, and your Amber. I used darker crystal malt to make it more of a West Coast Red. It's fermenting right now, and smells awesome!

Here is what I brewed:

Hop Burst Red

Fermentables
6.3 lbs Amber LME (half @ 15, half @ flame out)
1 lb Amber DME (add @ 15)
.5 lbs Crystal 60L
.5 oz debittered black malt

Hops
2 oz Cascade (7.3 AAU) @ 15 min
2 oz Cascade (7.3 AAU) @ 5 min

Yeast
US-05

OG: 1.055
IBU: 38
SRM: 14.8

Not sure, but I may dry hop this. Worried it might be overkill, as all of the late additions will contribute a lot of flavor and aroma.

Like I said, the aroma from the fermenter smells great. I'll keep you posted.
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Old 09-17-2013, 10:31 PM   #82
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If you have fresh whole leaf hops, cascade. Do the dry hopping. If all you have is pellet then I would say no. Dry hopping with pellets is kind of a pain.

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Old 09-18-2013, 01:50 AM   #83
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Quote:
Originally Posted by Schlenkerla View Post
If you have fresh whole leaf hops, cascade. Do the dry hopping. If all you have is pellet then I would say no. Dry hopping with pellets is kind of a pain.
I dry hop with pellets all the time. I put a nylon paint strainer over my siphon to filter out the hops.

That said, I have about a pound of fresh cascades that my brother-in-law gave to me from his yard. Maybe I'll use some of those in this beer.
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Old 09-18-2013, 10:44 PM   #84
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Quote:
Originally Posted by CrookedTail View Post

I dry hop with pellets all the time. I put a nylon paint strainer over my siphon to filter out the hops.

That said, I have about a pound of fresh cascades that my brother-in-law gave to me from his yard. Maybe I'll use some of those in this beer.
In that case definitely use the fresh whole hops. It will be awesome....
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Old 09-27-2013, 08:50 PM   #85
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A new homebrew store is opening up in town next week and I plan on getting the ingredients to make this.
I like simple good recipes like this!!! Thanks

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Old 10-18-2013, 12:12 PM   #86
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Quote:
Originally Posted by Schlenkerla View Post
In that case definitely use the fresh whole hops. It will be awesome....
I had used some of those hops in an IPA, but I guess I did a poor job of getting the air out of the bag for the hops that were left over, because when I opened the bag to dry-hop this beer, they looked kind of nasty.

So I ended up going to my LHBS, and they had some fresh Nugget hops from a local farm. I threw two ounces of them into the fermenter.
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Old 10-19-2013, 12:57 AM   #87
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Quote:
Originally Posted by CrookedTail View Post

I had used some of those hops in an IPA, but I guess I did a poor job of getting the air out of the bag for the hops that were left over, because when I opened the bag to dry-hop this beer, they looked kind of nasty.

So I ended up going to my LHBS, and they had some fresh Nugget hops from a local farm. I threw two ounces of them into the fermenter.
If they smell like cheese then they are spoiled. Nugget is not a bad choice. I have done pale ales with nuggets. They have high alpha acids for bittering. They smell pretty good.
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Old 11-08-2013, 12:47 AM   #88
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Finally gave it a try. The combo of amber extract, C60, and pinch of debittered black malt produced a gorgeous red color. And the nugget hops gave it a pleasant nose.

But at the moment, I'd say it's just Ok flavor-wise. It definitely seems more bitter than 35 IBUs. I think it still is a little green, to be honest. Also, there is a very slight yeast flavored aftertaste.

Like I said, it may still be a bit green. So I'm going to give it a few weeks to mellow out.

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Old 11-25-2013, 12:58 PM   #89
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A few weeks later, and this beer has improved quite a bit! The yeasty aftertaste is gone. It is still pretty bitter, but in a good way. And it is crystal clear. It's beautiful-looking.

I'd say this is a definite re-brew. I might try using Amarillo or Centennial hops next time, just to see the difference it makes.

Here's how it looks:

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Old 01-08-2014, 06:36 AM   #90
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Been thinking of doing an adaptation of this recipe. I'm not a HUGE fan of bitter, so I did lower the amounts of the hops to fit my taste profile based on what I have had in the past. (going low, can always up them later)

This is also a 3 gallon batch, rather than the 5 gallon batch that is listed. No 5 gallon carboy yet.

Recipe Type: Extract
Yeast: Nottingham Dry
Yeast Starter: None
Additional Yeast or Yeast Starter: None
Batch Size (Gallons): 3
Original Gravity: 1.053 (per BeerSmith)
Final Gravity: n/a
Boiling Time (Minutes): 60
Color: 11.6 SRM
IBU: 15.1
Primary Fermentation (# of Days & Temp): n/a
Additional Fermentation: n/a
Secondary Fermentation (# of Days & Temp): n/a
Tasting Notes: Unsure as of yet

3.5# Amber DME
8 oz. Crystal 40L
4 oz. Victory
4 oz. CaraPils


.25 oz Cascade (60 mins)
.25 oz Cascade (5 mins)
.25 oz Cascade (Flameout)

30 Minute steep at 155 F


I added the victory to add the extra depth, and I do like a bit of a bready/biscuity taste, just a hint.

Any opinions to this inexperienced brewer as to if this is worth the $20 in supplies and 3 hours of a precious weekend off? (which are 1 out of 3 off is all)

Schif

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