crusader1612

Recipes 

__________________
Primary1: Taking a "Break"
Primary2:
Secondary:
Split batches(Sec):
Bottle Conditioning: New Belgium Belgo IPA
On Tap: (Still Getting Gear together...)
Drinking:Two Face Black IPA, Two Face IPA, Nelson Sauvin Saison, Gunslingers Graf-(Kit stout & Apple Juice), "Code Brown" Saison
Cider: Apple & Feijoa

Check my Crusade for Better Beer out at: http://www.beercrusades.blogspot.co.nz/

frozt

Recipes 

If you primed the correct amount, mixed properly, and your yeast is still alive then it should carb eventually. I usually do 3 weeks in the bottle, so hopefully after that long you'll be set.

__________________
Primary:
Bottled: Modded Sierra Madre Pale Ale, Irish Red, Ska True Blonde Clone, Chocolate Stout (Partial Mash), Dead Ringer IPA (Partial Mash), Cider, Dead Ringer IPA (Extract), Orfy's Mild(AG), Busty Brunette Blonde(AG), Dead Ringer(AG), Chocolate Stout(AG), Pumpkin Ale(AG), Tits Up IIPA(AG)
Planned: Framboise

crusader1612

Recipes 

how much sugar for priming did you use?
yeah hopefully its all good after another week or two.
Thanks for the recipe btw.

__________________
Primary1: Taking a "Break"
Primary2:
Secondary:
Split batches(Sec):
Bottle Conditioning: New Belgium Belgo IPA
On Tap: (Still Getting Gear together...)
Drinking:Two Face Black IPA, Two Face IPA, Nelson Sauvin Saison, Gunslingers Graf-(Kit stout & Apple Juice), "Code Brown" Saison
Cider: Apple & Feijoa

Check my Crusade for Better Beer out at: http://www.beercrusades.blogspot.co.nz/

frozt

Recipes 

No problem I generally use a heaping 3/4 cup, about 4.5 oz, so you should be good.

__________________
Primary:
Bottled: Modded Sierra Madre Pale Ale, Irish Red, Ska True Blonde Clone, Chocolate Stout (Partial Mash), Dead Ringer IPA (Partial Mash), Cider, Dead Ringer IPA (Extract), Orfy's Mild(AG), Busty Brunette Blonde(AG), Dead Ringer(AG), Chocolate Stout(AG), Pumpkin Ale(AG), Tits Up IIPA(AG)
Planned: Framboise

crusader1612

Recipes 

Well after 2-3 m0onths in bottle, the fermentation issues i had have mellowed out alot, and this is a good beer with the US-05, looking at doing another batch early next year, but with AG.
So Pale Malt Wheat and Munich to equal the OG of the recipe and around the same percentages...

__________________
Primary1: Taking a "Break"
Primary2:
Secondary:
Split batches(Sec):
Bottle Conditioning: New Belgium Belgo IPA
On Tap: (Still Getting Gear together...)
Drinking:Two Face Black IPA, Two Face IPA, Nelson Sauvin Saison, Gunslingers Graf-(Kit stout & Apple Juice), "Code Brown" Saison
Cider: Apple & Feijoa

Check my Crusade for Better Beer out at: http://www.beercrusades.blogspot.co.nz/

frozt

Recipes 

Glad it turned out well for you. Let me know if you'd like an AG version and I'll post an approximation.

__________________
Primary:
Bottled: Modded Sierra Madre Pale Ale, Irish Red, Ska True Blonde Clone, Chocolate Stout (Partial Mash), Dead Ringer IPA (Partial Mash), Cider, Dead Ringer IPA (Extract), Orfy's Mild(AG), Busty Brunette Blonde(AG), Dead Ringer(AG), Chocolate Stout(AG), Pumpkin Ale(AG), Tits Up IIPA(AG)
Planned: Framboise

crusader1612

Recipes 

I reckon I've got an approximate amount. Thanks anyway

__________________
Primary1: Taking a "Break"
Primary2:
Secondary:
Split batches(Sec):
Bottle Conditioning: New Belgium Belgo IPA
On Tap: (Still Getting Gear together...)
Drinking:Two Face Black IPA, Two Face IPA, Nelson Sauvin Saison, Gunslingers Graf-(Kit stout & Apple Juice), "Code Brown" Saison
Cider: Apple & Feijoa

Check my Crusade for Better Beer out at: http://www.beercrusades.blogspot.co.nz/

crusader1612

Recipes 

3kg pale malt
0.5kg Munich
1kg Wheat
0.2kg Crystal 10L
Makes a similar size beer with a nice light colour ad using a similar hop schedule and US-05 most likely. Sound about right?

__________________
Primary1: Taking a "Break"
Primary2:
Secondary:
Split batches(Sec):
Bottle Conditioning: New Belgium Belgo IPA
On Tap: (Still Getting Gear together...)
Drinking:Two Face Black IPA, Two Face IPA, Nelson Sauvin Saison, Gunslingers Graf-(Kit stout & Apple Juice), "Code Brown" Saison
Cider: Apple & Feijoa

Check my Crusade for Better Beer out at: http://www.beercrusades.blogspot.co.nz/

frozt

Recipes 

My AG version was:

(Assuming 70% efficiency)

OG: 1.047
FG: 1.012
4.6% ABV

7.3# 2-Row
12.8 oz Carapils
8 oz Munich 20L
4 oz Red Wheat Malt
6 oz Honey (last 5 min)

.5 oz US Perle 7.8% (60 min)
.5 oz Tettnang 3.9% (30 min)
1 oz Cascade 4% (5 min)
.5 oz Tettnang 3.9% (5 min)

Wyeast 1187 Ringwood Ale Yeast
or Danstar Windsor Ale Yeast
Note: 1187 can be slow to start (up to 90 hours)

However, what I failed to account for the first time was that Wheat DME isn't 100% wheat. So with this recipe I ended up with a decidedly wheaty beer (a good one though). But if you want to replicate the original recipe, I'd aim for about half as much wheat and account for that by adding some 2-row. And I think US-05 will do fine.

__________________
Primary:
Bottled: Modded Sierra Madre Pale Ale, Irish Red, Ska True Blonde Clone, Chocolate Stout (Partial Mash), Dead Ringer IPA (Partial Mash), Cider, Dead Ringer IPA (Extract), Orfy's Mild(AG), Busty Brunette Blonde(AG), Dead Ringer(AG), Chocolate Stout(AG), Pumpkin Ale(AG), Tits Up IIPA(AG)
Planned: Framboise