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Old 04-19-2012, 12:47 AM   #41
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The tradition liquor of Maryland is rye whiskey. What would you think of a version of this brewed with a larger proportion of rye and an east coast ale yeast? And do you have any suggestions as to just how much rye this recipe might take before the flavor becomes unbalanced? Thanks.

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Old 04-19-2012, 06:12 PM   #42
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Has anyone tried to this beer on a nitro faucet? I need to fill that gap in my pipeline and have been looking for something other than your standard milk, dry, or chocolate stout. Plus a nice crisp session beer is always nice to have once it starts warming up.
I haven't tries it on Nitro but I think it would be great. Things that aren't as dark but on Nitro are still delicious. The tetleys and old speckled he in cans with widgets come to mid.
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Old 04-20-2012, 01:03 AM   #43
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I didn't want to read through all the pages to see if someone might have asked this already so please excuse me if it has been. I want to brew this soon and stay true to recipe, so my question is; Is 5 gal your actual post boil amount, if not what is so I can adjust to my common batch size. Also do u recommend priming with table sugar or is that what you had on hand. And finely do you have any Pre boil SG, OG, or FG readings and brewhouse efficiency? In short, I want to taste the beer you taste!

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Old 04-21-2012, 03:06 PM   #44
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Originally Posted by jphebbie2 View Post
Has anyone tried to this beer on a nitro faucet? I need to fill that gap in my pipeline and have been looking for something other than your standard milk, dry, or chocolate stout. Plus a nice crisp session beer is always nice to have once it starts warming up.
I don't keg, nor do I have access to a nitro setup, but I think it would probably be awesome. I'm planning on doing a batch of this for the world series of historic base ball event I participate in, and considering building a beer engine base on the RV hand pump design on here, doing it sort of a cask ale.

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Originally Posted by Hopelesst View Post
The tradition liquor of Maryland is rye whiskey. What would you think of a version of this brewed with a larger proportion of rye and an east coast ale yeast? And do you have any suggestions as to just how much rye this recipe might take before the flavor becomes unbalanced? Thanks.
I just did a version which I plan on bottling today where I doubled up the rye. I'm curious about it too. and will let you know.

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I didn't want to read through all the pages to see if someone might have asked this already so please excuse me if it has been. I want to brew this soon and stay true to recipe, so my question is; Is 5 gal your actual post boil amount, if not what is so I can adjust to my common batch size. Also do u recommend priming with table sugar or is that what you had on hand. And finely do you have any Pre boil SG, OG, or FG readings and brewhouse efficiency? In short, I want to taste the beer you taste!
My post boil amount is 5 gallons with a 6.5 gallon pre-boil numbers. I don't believe I recorded my pre boil gravities when I brewed this. The day I brewed it I was being video taped for a brewing video by a buddy of mine for his video production class, so although I took those readings I didn't record them on my brew sheet since there was so much going on. I can try to find the estimated numbers in beersmith if that will help, I usually hit my numbers. My beersmith default efficiency is 75%.
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Old 04-22-2012, 05:16 AM   #45
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No need to, that info helps plenty! I can take it from there. When I brew it I'll be adjusting to 6.5g batch because I like to bottle 5+gal. also lets me transfer cleaner. I'm not sure when it will be but I'll let you know how it goes.

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Old 04-23-2012, 03:13 AM   #46
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I just did a version which I plan on bottling today where I doubled up the rye. I'm curious about it too. and will let you know.
A friend of mine just posted the date for his annual crab feast and I've decided to brew up a batch of your recipe for the event. I love the idea of making a Chessapeake Common Ale, but I'm gonna do a partial mash of your recipe first. We're skipping for ingredients tomorrow after work. I just wanted to say thanks for posting what looks like an outstanding beer.
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Old 04-26-2012, 11:19 AM   #47
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I just bought the ingredients for this with two changes. I went with six row for a bit more of a historical feel, and they only had malted rye, so I got that. I was assured they were interchangable, so I'm sure it will be fine.

Brewing tomorrow gives us just enough time to get this ready. After a month of primary and a month of conditioning the bottles will be ready for consumption 24 hours before the party.

Speaking of primary, I know how you feel about your process, Revvy, but I'm warry of leaving my brew I'm a plastic bucket for a full month. If my sanitization is good and I avoid hot side areation snould I be fine, our should I limit my fermentation to 3 weeks or so?

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Old 04-26-2012, 01:40 PM   #48
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I just bought the ingredients for this with two changes. I went with six row for a bit more of a historical feel, and they only had malted rye, so I got that. I was assured they were interchangable, so I'm sure it will be fine.

Brewing tomorrow gives us just enough time to get this ready. After a month of primary and a month of conditioning the bottles will be ready for consumption 24 hours before the party.

Speaking of primary, I know how you feel about your process, Revvy, but I'm warry of leaving my brew I'm a plastic bucket for a full month. If my sanitization is good and I avoid hot side areation snould I be fine, our should I limit my fermentation to 3 weeks or so?
I've left beers 6 months in a bucket with no issues. Just like hot side aeration is a myth, so is this worry about leaving it for a month is nonsnse. You really think if it were possible that it would ANY different if it were 3 weeks or 4?

This beer sat in a bucket for more than a month.......
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Old 04-26-2012, 01:45 PM   #49
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I'm a fan of Cluster. People tend to treat it like a trash hop for some reason, but I think it's a fun hop to toss into winter warmer and spice beers because of it's really spicy character.

I don't think I'd make an IPA out of it or anything... but it just seems so different from the major hops that have been floating around (Cascade, Centennial, Simcoe, etc.)

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Old 04-26-2012, 01:48 PM   #50
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I'm a fan of Cluster. People tend to treat it like a trash hop for some reason, but I think it's a fun hop to toss into winter warmer and spice beers because of it's really spicy character.

I don't think I'd make an IPA out of it or anything... but it just seems so different from the major hops that have been floating around (Cascade, Centennial, Simcoe, etc.)
Yeah it is an interesting hop. I've never used it for anything before this. It just seems appropriate.

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Cluster--Domestic--All Purpose

Cluster is the oldest variety grown in the U.S. Origin of the rootstock is uncertain. Until the late 1970s, it was one of only a few varieties growing in the U.S. Excellent general purpose hop with medium and well-balanced bittering potential. This hop leaves no undesirable aroma properties. Good for dark beers with roasty and chocolaty aromas. Alpha acids content is 5.5-8.5%, aroma is a strong floral. It has Bittering with good flavor. Storage stability of the alpha acids is among the best in the world. The variety grows with good vigor and cone production.

It would probably be interesting to do an "early american" IPA with it. I also think some of the early american beers (Like Ben Franklins, Washington's or T-Jefferson's recipes would be interesting to do with them.)
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