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Old 09-27-2010, 01:06 AM   #61
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Would pale ale malt instead of the 2 row be ok for the base?

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Old 09-27-2010, 09:24 PM   #62
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Would pale ale malt instead of the 2 row be ok for the base?
Absolutely!!!
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Old 10-21-2010, 10:36 PM   #63
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First pull from the tap



I must say this is one tasty beer. I used gelatin for the fist time and had great results. It's hard to tell from the picture but its crystal clear. Thanks for the recipe BM.

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Old 10-25-2010, 07:29 PM   #64
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First pull from the tap



I must say this is one tasty beer. I used gelatin for the fist time and had great results. It's hard to tell from the picture but its crystal clear. Thanks for the recipe BM.
That looks very tasty. Great beer going into the Autumn.
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Old 11-01-2010, 07:59 PM   #65
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If using the extract recipe on page 3. what would be a good substitute for the toasted malt, 2.5 lb MO, Bisquit, Amber?

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Old 11-03-2010, 01:29 AM   #66
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jeff, looks great. what was your ferm schedule and how long is that picture into conditioning?

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Old 11-08-2010, 01:13 AM   #67
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Hey CaliBrewin, It was in primary for a week @ about 68 degrees, then secondary for about 2 weeks @ 70 degrees, then crash cooled for 3 days with gelatin then kegged. I kegged a little quicker than I should have but it tasted great so I can't complain.

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Old 12-05-2010, 09:06 PM   #68
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I won 1st place English Pale Ale in the Palmetto State Brewers Open with a slightly modified version of this recipe.

the biggest change was that i used US goldings instead of Willamette.

thanks!

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Old 12-08-2010, 08:17 PM   #69
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I won 1st place English Pale Ale in the Palmetto State Brewers Open with a slightly modified version of this recipe.

the biggest change was that i used US goldings instead of Willamette.

thanks!
Congratulations. Gotta love the validation of your brewing skills.
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Old 02-20-2011, 03:00 PM   #70
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I think I'll add this to my list, I've been looking for a good session beer on tap. I was actually even thinking of dialing this back on the abv a bit. If I shaved off 1 or 2 lb of 2 row, but kept everything else the same that should put me in the 4.6 to 4.9 range depending on the crush I would think. (At work so I don't have access to a brew calculator.) I wonder though would the recipe stil be pretty balanced or would I be screwing up a good thing?

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