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Old 10-23-2008, 07:14 PM   #621
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My vienna was from AHS and it is also noticably lighter than yours.

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Old 10-23-2008, 08:09 PM   #622
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Originally Posted by EdWort View Post
Good question. I have no idea. Mine is from a 55# sack of Vienna from Best Malz of Heidelberg, Germany.

Got any pics?
Ed-
I will gladly pour some tonight and post pics for you. It's only been about 1.5 weeks since I brewed it and I know its not fully conditioned yet but its just so damn good. Prob my best tasting AG beer yet.
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Old 10-25-2008, 04:27 AM   #623
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I did a partial mash version of this tonight with 5.5 lbs of grain (2 of Vienna, .5 of Crystal 40) and 3 lbs light DME.

I have a question though. When I put these ingredients into Beer Calculus with the same hops (1 oz Cascade 6.4% at 60, 1/2 at 30, 1/4 at 15, 1/4 at 2) from the recipe I get IBU of something like 27. I am curious why the difference?

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Old 10-27-2008, 12:59 AM   #624
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Hello Ed,

My pale ale has a kind of tart finish (maybe it is just bitter but with only 2 oz of hops I'm surprised). I'm thinking maybe I sparge too hot at around 180 and it is getting astringent from tannins. How likely is that? What else might give it this bite. It is not like hop bitter at the beginning, it is in the finish. This is very drinkable but I'm just trying to figure out how to make better beer. Any ideas?

PS: should have mentioned that is a fly sparge that takes about 37-40 minutes to get 7 gallons total from the MLT so I"m thinking the 180 drops a fair amount as it pushed the 152 water through.

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Last edited by planenut; 10-29-2008 at 02:24 PM.
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Old 10-30-2008, 03:35 AM   #625
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Well, I am in secondary with my second batch of Haus Pale ale. I was a little disappointed with my first attempt. This was my fault and no disrespect to your recipe, more my water and racking procedures to blame. I had weak fermentation, real cloudy beer, and lots of sediment. I also thought it could use a little more hops. So I made it again, I added about .25 ounce more hops per schedule, and dry hopped it with .75 ounce cascades. I made a yeast starter out of the slurry I harvested from the first beer (which was my first all grain) and fermentation was a blast off. I named it dirty pale ale due to all the yeast stuck to my fermenter. I used some irish moss in attempt to clear it, I added gelatin to secondary in attempt to clear it, and I think this will come out completely awsome.

Image of Dirty pale ale, gelatin - Photobucket - Video and Image Hosting


This is a pic of my dry hopping secondary. 72 hours after racking, 24 hours after gelatin. Hopefully that gelatin knocks out that haze so the rest looks like the top. The pics dont do it justice, I can read my ale pail through the top 1/4 of that secondary. I opened the window to drop temps in the room some, so hopefully it clears real good, its about 66 in there now.

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Old 10-30-2008, 02:18 PM   #626
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After a week under pressure, we broke into the keg for a taste.....



OMG......


That beer tastes great!

It didn't come out crystal clear, I'm sure another week or two will help that.

Ours came out a bit stonger than it should have....No prob

We've allready decided to brew another, except this time we'll tone down the grain bill to the original recipe.


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Old 10-30-2008, 05:39 PM   #627
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I i am rousing some white labs london ale yeast and was looking for a recipe and i think this will do the trick!

what do you think of the yeast with this recipe?

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Old 10-30-2008, 08:56 PM   #628
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This will be my first AG recipe, I cant wait.

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Old 10-30-2008, 09:17 PM   #629
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Quote:
Originally Posted by planenut View Post
Hello Ed,

My pale ale has a kind of tart finish (maybe it is just bitter but with only 2 oz of hops I'm surprised). I'm thinking maybe I sparge too hot at around 180 and it is getting astringent from tannins. How likely is that? What else might give it this bite. It is not like hop bitter at the beginning, it is in the finish. This is very drinkable but I'm just trying to figure out how to make better beer. Any ideas?

PS: should have mentioned that is a fly sparge that takes about 37-40 minutes to get 7 gallons total from the MLT so I"m thinking the 180 drops a fair amount as it pushed the 152 water through.
Disregard all the above. A couple more days in the keg and this is my best yet.

I needed to be patient...

Thanks Ed!
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Old 10-30-2008, 10:40 PM   #630
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Quote:
Originally Posted by planenut View Post
Disregard all the above. A couple more days in the keg and this is my best yet.

I needed to be patient...

Thanks Ed!
I was about to reply about your "green" beer, but you figured it out already.

Congrats! Patience rewards those who wait.
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Haus Pale Ale, Bavarian Hefeweizen, Robust Porter, Oktoberfest Ale, Wounded Knee IPA, Rye IPA, BCB IPA, Kolsch, Apfelwein

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