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Old 12-15-2010, 01:14 AM   #1641
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So, I just pulled a sample from my batch I did a week ago with my different hop additions, and holy crap. Smooth and hoppy, this is the definition of a session beer.

My hop schedule went:

.75oz magmums @ 60
.5oz cascade @ 30
.5oz cascade @ 15
1oz casade @ flameout

I wanted a good, clean bitterness, but all of the cascades to be used for flavor/aroma. I've heard great things about using magnums for bittering, and after this beer, I am a convert.

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Old 12-15-2010, 02:21 PM   #1642
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Silly question I know, but this recipe looks great. I'm placing an order from a HBS, but they don't have Crystal 10. Closest thing seems to be Munich 10l. I'm assuming the Crystal is just for color.. any other sub?

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Old 12-15-2010, 03:20 PM   #1643
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Quote:
Originally Posted by elproducto View Post
Silly question I know, but this recipe looks great. I'm placing an order from a HBS, but they don't have Crystal 10. Closest thing seems to be Munich 10l. I'm assuming the Crystal is just for color.. any other sub?
Bump it to the next level of Crystal your HBS has and cut back on it a fraction.
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Old 12-15-2010, 03:24 PM   #1644
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Thanks Ed.

Looking forward to this quaffer.

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Old 12-15-2010, 04:07 PM   #1645
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Success! SWMBO loves it! She will back this hobby as long as I keep some of this on hand!

Thanks Ed!

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Old 12-18-2010, 03:23 PM   #1646
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I made this beer once, I have to say its probably one of my favorite beers ever. So crisp and delicious, it's really almost lager-like, you'll be surprised. I second the cold crash, helped me get a really nice clarity in the beer.

I might do this one again, but with a pound of rye in it for some spiciness and instead of 2 oz cascade, 1 oz cascade for bittering and 1 oz Saaz for flavor, with the same original schedule. I'll let you all know how it turns out.

And for $20 for grain+hops, you can't really complain... I'm going to use a reused/washed Wyeast London Ale yeast for this.

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Old 12-18-2010, 06:16 PM   #1647
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Has anyone ever tried dry hopping this with Citrta?

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Old 12-18-2010, 08:31 PM   #1648
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Just having a pint 21 days after brew day. 10 days primary ferment - 4 days cold crash @35degF - one week kegged/carbed/chilled - I like this and look forward to enjoying it on christmas day with my in-laws!

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Old 12-19-2010, 09:59 PM   #1649
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Just put 12 gallons of this into the fermenter. wife loves this beer

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Old 12-21-2010, 01:32 PM   #1650
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Bottled up the Haus Pale Ale after 4 weeks in primary. Hit FG perfectly.

The sample tasted great. I can't wait for this one to bottle condition as it may be my best brew yet.

Jeff

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