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Old 04-22-2013, 01:17 AM   #51
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Originally Posted by PSGD View Post
I'm going to have to try this soon. Looks like I have everything on hand except for the Munich. Could I replace that with Vienna?
Should be fine. This reciepe was a huge hit. I even found a keg I aged because I forgot about it and it was damn tasty after 9 months.
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Old 04-29-2013, 03:20 PM   #52
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Calculated at 77% efficiency.

Ingredients:

10.0 lb 2-Row Brewers Malt
.5 lb American Vienna
.5 lb American Munich
.5 lb Crystal Malt 40°L

.5 oz Magnum (14.5%) - 60 min
.25 oz Citra (11.1%) - 10.0 min
.25 oz Cascade (5.5%) - 10.0 min
.25 oz Citra (11.1%) - 1.0 min
.25 oz Cascade (5.5%) - 1.0 min
.25 oz Citra (11.1%) - 0.0 min (added to whirlpool)
.25 oz Cascade (5.5%) - 0.0 min (added to whirlpool)
1.0 oz Citra (11.1%) - dry hop
1.0 oz Cascade (5.5%) - dry hop


Mash at 154 for 60 minutes. All pellet hops.



This one came out great. It's nice and bold with peachy and orange zest flavors, a big citrus hoppy aroma, and a nicely balanced bitterness. Dropped very clear after cold crashing and kegging (the picture doesnt depict the clarity properly, it's clear and bright in the glass).

I kegged this 2 weeks ago and it's really good. Like you suggested, I swapped Biscuit for Vienna but I used a full 1oz of Magnum for bittering. Other than that, I followed your recipe. The aroma of the Citra is amazing and the full ounce of Magnum gives it just enough bitterness. I think Beersmith gave it 50 IBU (I'm not at home so I don't have Beersmith in front of me). Thanks for the ideas! It's perfect now that it's warming up outside. I'll be making this again.
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Old 05-31-2013, 10:40 AM   #53
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Bottled mine last night after dry-hopping for 7 days. This is awesome! I bumped up the grains a bit, subbed Vienna for the Munich. OG 1.067 FG 1.013. Sure glad I have more Citra in the freezer, This batch won't last long!

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Old 07-07-2013, 02:21 PM   #54
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brewed this over memorial day weekend, and killed the keg yesterday in about 4 hours! fantastic recipe (from the first post) that will go into regular rotation. thanks for sharing!

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Old 07-07-2013, 06:57 PM   #55
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referred to this by a friend. the previous poster actually. I'm brewing this today. Now actually.

PS Madethelflint smells like feet.

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Old 07-24-2013, 05:23 PM   #56
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Seems like this is a well received recipe...

Curious if anyone has used any yeast variants...

WLP007?
S04?
WLP051?

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Old 07-29-2013, 12:36 AM   #57
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Tried this with slight alterations today.

Subbed base grain with 11# of MO, bittered with .50 oz Warrior (LHBS out of Magnum), and used Centennial/Simcoe as my 10,1,0 and dry additions. Rehydrated some S05 and pitched a little warm.

I'm trying to create a nice house pale ale to go on tap in my new keezer. Will post how it turns out.

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Old 07-29-2013, 01:34 AM   #58
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This is fermenting currently

WLP007

.75 warrior bittering

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Old 08-03-2013, 06:28 AM   #59
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Brewed this last weekend WLP001 got it from 1.048 to 1.006 in 4 days. Transferred it to Secondary today, I'll let you know how it turns out.

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Old 08-04-2013, 07:41 PM   #60
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I'm liking the sound of this!.. Probably with maris otter & biscuit. Anyone think this could be kegged & drinkable within 3 weeks targeted at 1.050? I've never tried anything under 6 weeks before, so I haven't a clue.

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