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Old 04-02-2009, 01:00 PM   #211
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LOL, I just did that on my last batch, but your quick goat thinking surely is better than my solution--I diluted with a little water.

I have often thought about doing a LWIPA. In fact, post your recipe and we'll call it a birth of a legend--except instead of LWIPA, name it after the street you live on (or something like that!).
Ok Dude, I posted the Mistake on the Lake IPA:

http://www.homebrewtalk.com/f66/mist...8/#post1235364
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Old 04-03-2009, 10:23 PM   #212
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I'll be whipping a batch of this one up tomorrow. Gonna be using maris otter for base and toasted MO for the toasted grain. Also using british caramalt (45L) for the crystal 60 addition. Should come out close enough though. I've gotta get some pale ales in the pipeline with the weather warming up so fast!

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Old 04-03-2009, 10:28 PM   #213
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I'll be whipping a batch of this one up tomorrow. Gonna be using maris otter for base and toasted MO for the toasted grain. Also using british caramalt (45L) for the crystal 60 addition. Should come out close enough though. I've gotta get some pale ales in the pipeline with the weather warming up so fast!
I have brewed this with those EXACT ingredients. yes, it will come out great!
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Old 04-04-2009, 01:15 AM   #214
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I have brewed this with those EXACT ingredients. yes, it will come out great!
awesome! I'm looking forward to giving it a try. The amarillo/simcoe combination sounds very good!
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Old 04-04-2009, 02:31 AM   #215
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After reading through the whole thread, it seems like people are getting a bit too much attenuation from us-05, and that's the only yeast I have for the beer tomorrow. Should I mash a bit higher or just go with 153 and call it good?

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Old 04-04-2009, 02:53 AM   #216
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After reading through the whole thread, it seems like people are getting a bit too much attenuation from us-05, and that's the only yeast I have for the beer tomorrow. Should I mash a bit higher or just go with 153 and call it good?
I would go higher if it were me. I had to dose a batch of this with malto-dextrin once because of that yeast.
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Old 04-04-2009, 03:36 AM   #217
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I''m going to do my first AG batch tomorrow with this. I'm going to sub MO, but won't have any way to toast the malt, unless I can do it just before mash-in. Will that work?

Also, I wasn't able to make a starter. Should I go with one smack pack of 1272 or just give it a go with US-05? I'm stopping at the LHBS on my way to the brew location.

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Old 04-04-2009, 04:39 AM   #218
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I''m going to do my first AG batch tomorrow with this. I'm going to sub MO, but won't have any way to toast the malt, unless I can do it just before mash-in. Will that work?

Also, I wasn't able to make a starter. Should I go with one smack pack of 1272 or just give it a go with US-05? I'm stopping at the LHBS on my way to the brew location.
You can toast it just before. Don't forget to adjust your strike.

Yeast is a tougher question. If it's a super-fresh pack of 1272, I would go that way, but US-05 is such a good starter, there is a good argument for it. Technically, you will be underpitching with one pack of 1272; it's your call.
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Old 04-04-2009, 05:25 PM   #219
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Nice and quick brewday. Wort was just whirlpooled. I'll transfer to carboy and pitch the yeast after posting. Nice color:

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Old 04-04-2009, 06:20 PM   #220
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Nice and quick brewday. Wort was just whirlpooled. I'll transfer to carboy and pitch the yeast after posting. Nice color:

Looking good Brian. Solid looking process there.
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