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Old 09-14-2012, 05:01 AM   #2261
Slyko
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I used this recipe as a base when adding raspberry. It turned out great! I've brewed this baby 5 times now!

Simply tweaked the original yeast to the Wyeast 1056 & added 40 oz. of whole raspberries! It came out very pink with a subtle taste of the fruit. Nothing overpowering like a fruit extract. Very satisfying. Very refreshing!

I have the Orange Blond in line next.

BM for President x3!

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Old 09-14-2012, 05:07 AM   #2262
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Going to brew ten gallons of this beer Saturday and it will be my first all grain attempt, but I have a couple of questions about what beer smith is telling me to do. I have a boil volume of 13.2 gallons with a mash of 21.56 qts. at 167.9 F and a 2 step batch sparge of 3.4 gal and 6.72 gallons ill be using a 70qt MLT. Contrary to what beer smith is telling me to do ive read that it's better to have two equal amounts between the mash and sparge water, so I'm just trying to verify which is the better method for my first batch sparge. Any info/advice is greatly appreciated.

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Old 09-14-2012, 01:33 PM   #2263
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I am new to all grain brewing, but a mash temp of 168 seems far too high.

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Old 09-14-2012, 02:09 PM   #2264
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Quote:
Originally Posted by Fordzilla View Post
I am new to all grain brewing, but a mash temp of 168 seems far too high.
I think that's the strike water temp, that will then level off to the 150 mark when combined with the amount of grain that he's using.
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Old 09-14-2012, 03:04 PM   #2265
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Ha, still getting used to proper terms and what not, but yes I meant strike temp rather than mash temp.

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Old 09-14-2012, 05:37 PM   #2266
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Originally Posted by thorbatron View Post
Going to brew ten gallons of this beer Saturday and it will be my first all grain attempt, but I have a couple of questions about what beer smith is telling me to do. I have a boil volume of 13.2 gallons with a mash of 21.56 qts. at 167.9 F and a 2 step batch sparge of 3.4 gal and 6.72 gallons ill be using a 70qt MLT. Contrary to what beer smith is telling me to do ive read that it's better to have two equal amounts between the mash and sparge water, so I'm just trying to verify which is the better method for my first batch sparge. Any info/advice is greatly appreciated.
the sparge volume is based on the amount of water you need to get you to your preboil volume after you collect your 1st runnings. most people split the batch sparge into two equal volumes when they double batch sparge but determine the strike volume based on their desired water:grain ratio usually in the range of 1-2qts of water per pound of grain. 1.5qts/lb is a good starting point
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Old 09-15-2012, 12:39 AM   #2267
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My first keg of CB just kicked, so I guess I better plan for another (Mmmmmmm it sure was good!).

Why is it the last glass always seems the best?

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Old 09-15-2012, 01:16 AM   #2268
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I've totally switched to having session stuff on tap. After having a 6.5% the saison on tap, I found myself yearning for something like the CB. All hail the CB!

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Old 09-17-2012, 04:51 PM   #2269
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I've totally switched to having session stuff on tap. After having a 6.5% the saison on tap, I found myself yearning for something like the CB. All hail the CB!
Here, here!!!
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BierMuncher Tried & Trues:
Tits-Up IIPA (3-Time Medalist), Black Pearl Porter, Kona Pale Ale, Outer Limits IPA, Centennial Blonde (4.0%), Nierra Sevada (SNPA), SWMBO Slayer Belgian Blonde,

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Old 09-17-2012, 05:26 PM   #2270
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I wish time would go faster, I'm anxious to try this beer! I'll do a gravity check tomorrow (6 days post brew), and we'll see where we're at. BierMuncher, what's your opinion on secondary fermentation with this beer? Necessary or no?

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