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Old 08-25-2012, 03:23 AM   #421
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Of course! I'd go with the D-45 for this recipe. But you'll be paying much more for it than if you made it.
I'll probably pay for the prepared stuff at the LHBS as well, but was also wondering on your thoughts about steeping or doing a hop stand on the flameout addition.

I normally do a 30 min stand of the flameout addition prior to chilling, but record the addition as a 20 min boil addition in Brewpal to account for some of the bitterness gained by steeping for the 30 min, and then of course I back of the bittering charge to keep the total IBU the same..... Is this something you do with this recipe as written or no?
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Old 08-25-2012, 03:36 AM   #422
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I'll probably pay for the prepared stuff at the LHBS as well, but was also wondering on your thoughts about steeping or doing a hop stand on the flameout addition.

I normally do a 30 min stand of the flameout addition prior to chilling, but record the addition as a 20 min boil addition in Brewpal to account for some of the bitterness gained by steeping for the 30 min, and then of course I back of the bittering charge to keep the total IBU the same..... Is this something you do with this recipe as written or no?
No, I recommend adding the hops at the listed times and chilling at flameout.
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Old 08-25-2012, 03:50 AM   #423
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Thanks for the quick reply, and as you have it written, it will be done. Thanks again. This IS my next amber ale, right after NB's Single Hop Unkolsch and Denny's Rye IPA. So much to brew, so little time.

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Old 08-25-2012, 08:23 PM   #424
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No, I recommend adding the hops at the listed times and chilling at flameout.
I logged in to ask the exact same question! Its boiling away now!
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Old 08-28-2012, 10:15 PM   #425
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Well, I whipped up a batch of this about three weeks ago and am taking my first sips now. THe beer has been in the bottle for a couple days now so I know that it will mature some more, but my first impressions are holding up. I told the guys at work that if this beer tastes half as good cold and carbed as it did warm and flat, it is going to be a damned good beer. So far, this may be one of the best beers that I have ever made, and I've made many a fine HBT recipes over the years. It is incredibly hard to explain the taste of this one, but it is very good, not cloying, not bitter, and the hops really play well with the caramelized sugar. I'll give a better review in a few weeks after this one has had some time to mature, but I'll be submitting this one to competition soon because it is so good.

Thanks for sharing such a great recipe!

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Old 08-29-2012, 12:50 AM   #426
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Well, I whipped up a batch of this about three weeks ago and am taking my first sips now. THe beer has been in the bottle for a couple days now so I know that it will mature some more, but my first impressions are holding up. I told the guys at work that if this beer tastes half as good cold and carbed as it did warm and flat, it is going to be a damned good beer. So far, this may be one of the best beers that I have ever made, and I've made many a fine HBT recipes over the years. It is incredibly hard to explain the taste of this one, but it is very good, not cloying, not bitter, and the hops really play well with the caramelized sugar. I'll give a better review in a few weeks after this one has had some time to mature, but I'll be submitting this one to competition soon because it is so good.

Thanks for sharing such a great recipe!
If you think it's good now, wait until it's been in the bottle for a couple more weeks!
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Old 08-30-2012, 03:04 AM   #427
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Holy Crap! Thanks for posting this recipe KING... a few hours and several brews later, I think I've found my Labor Day Weekend project. Looks like a beautiful pint.

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Old 08-30-2012, 03:15 AM   #428
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I want to chime in and say this has become a regular on tap at my house! I even bottled a batch last week that was requested by my friend's fioncee for their wedding next month!

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Old 08-30-2012, 05:08 PM   #429
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I want to chime in and say this has become a regular on tap at my house! I even bottled a batch last week that was requested by my friend's fioncee for their wedding next month!
Funny you say that, because I am brewing this on Saturday for a friend's wedding mid-October! 6 weeks should be long enough yes???

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Old 08-30-2012, 05:16 PM   #430
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6 weeks should be long enough yes???

Keep your ferment temps in the right range and it will be great at 6 weeks. Good luck!
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