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Old 02-16-2013, 07:31 PM   #451
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Centennial

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Old 02-17-2013, 12:06 AM   #452
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I also say centennial. It's a wonderful thing.

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Old 02-17-2013, 12:43 AM   #453
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OK, that settles it. Thanks guys!

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Old 02-20-2013, 07:20 AM   #454
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I have to brew another batch of this stuff, it is already gone(except for the hidden 12er) it is that good where you cant keep any around.

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Primary 1: Citrarillo IPA
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Primary 3: Full Nelson Pale Ale
Secondary 1/ Primary 4: Rochefort 9
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Bottled: Zombie Dust, Yoopers House Ale, DFH 90 clone, Two Hearted Ale, Dead Guy, Dundalk Irish Heavy

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Old 02-23-2013, 07:28 PM   #455
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I just opened my first bottle of this brew, 2 weeks after bottling, and it might be the best pale ale I've ever tasted! I used ff and a little citra instead of cascade. Thanks Yooper.

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Old 02-23-2013, 08:21 PM   #456
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I really, really want to brew this. I love Malt forward APA's, and I have some Denny's favourite 50 just about ready to be washed from my Falconer's Flight IPA!

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Old 02-27-2013, 01:49 PM   #457
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This is my next brew. Got all the ingredient and will be doing this in about 10 days

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Old 02-27-2013, 06:12 PM   #458
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Just kegged this last night. I double dry hopped and it smells amazing.

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Old 03-04-2013, 05:59 PM   #459
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Quote:
Originally Posted by Yooper View Post
That might overattenuate, and I think my yeast of choice now might be Denny's Favorite 50 (Wyeast 1450) because it gives a fuller, richer mouthfeel.

A drier finish might be great, but I like a more "full" mouthfeel in this beer lately.
Hi Yooper,

This recipe sounds great, and I'm just moving up to all-grain from large (7 lb or so) PM's. This looks like a great easy (and proven) recipe to try for a new-all-grainer. Just a question on crystal malts - I usually try to limit the crystal malts 1/2 lb max, as my brews tend to end up too sweet for my tastes when I go to a pound or more (just a personal taste thing). I do, however, love the "full" body and mouthfeel. Do you think cutting the crystal's in half, and adding a 1/4 to 1/2 lbs of malto dextrin would completely throw this recipe off flavor wise? I guess my goal would be to keep the body/mouthfeel, but reduce residual sweetness - and am curious to know if you've ever tried a varition like this one? Thanks for any advice!
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Old 03-06-2013, 08:29 PM   #460
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Quote:
Originally Posted by BrewinBromanite View Post
Hi Yooper,

This recipe sounds great, and I'm just moving up to all-grain from large (7 lb or so) PM's. This looks like a great easy (and proven) recipe to try for a new-all-grainer. Just a question on crystal malts - I usually try to limit the crystal malts 1/2 lb max, as my brews tend to end up too sweet for my tastes when I go to a pound or more (just a personal taste thing). I do, however, love the "full" body and mouthfeel. Do you think cutting the crystal's in half, and adding a 1/4 to 1/2 lbs of malto dextrin would completely throw this recipe off flavor wise? I guess my goal would be to keep the body/mouthfeel, but reduce residual sweetness - and am curious to know if you've ever tried a varition like this one? Thanks for any advice!
No need for malto dextrine when you go all grain. You can control that variable with mash temp.

Drop the crystal if you don't want the sweetness, but mash higher if you want to have a bit more body to the beer, which will leave a little more sweetness, but not enough to make a huge difference.
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