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Old 05-14-2014, 10:25 PM   #11
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Warrior is the FWH hop. It stands for First Wort Hop. That means you add it to the brew kettle with the wort prior to the boil and leave it in for the duration of the boil.

The Mt Hood goes in with 10 minutes remaining in the boil.

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Old 05-14-2014, 10:30 PM   #12
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Thanks! Sorry, rookie question


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Old 05-26-2014, 03:39 PM   #13
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OG/FG?


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Old 05-26-2014, 03:51 PM   #14
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Quote:
Originally Posted by mmlipps View Post
OG/FG?
Original Gravity: 1.044
Final Gravity: 1.009

That's at 80% efficiency. I bottled another batch a couple days ago that ended at 1.010.
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Old 06-04-2014, 08:51 PM   #15
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This sounds like a nice recipe my father-in-law might like. I'll have to try it out... Cheers!

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Old 06-04-2014, 09:01 PM   #16
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Great! Post back with your thoughts. I have a buddy that drinks Miller Lite almost exclusively and his wife only drinks wine. I gave him a 6-pack, and they finished it off that same day - she had 2, he had the other 4, came back asking for more.

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Old 06-08-2014, 12:17 AM   #17
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Started drinking this beer a few days ago and I love it. Great easy drinker! I will definitely be making this again! I'm actually gonna start a new batch on Tuesday.


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Old 06-08-2014, 12:23 AM   #18
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Quote:
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Started drinking this beer a few days ago and I love it. Great easy drinker! I will definitely be making this again! I'm actually gonna start a new batch on Tuesday.


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Nice! Glad you like it. They only get better with extra cold conditioning, too.
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Old 06-18-2014, 01:07 AM   #19
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Going to the store and picking up the ingredients tomorrow. This will be my first BIAB, I hope it turns out well.

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Old 06-18-2014, 01:25 AM   #20
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Quote:
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Going to the store and picking up the ingredients tomorrow. This will be my first BIAB, I hope it turns out well.
Great, good luck! I like to crush my grains really fine with BIAB. I find it helps get my efficiency up at 80% consistently. If you are having the LHBS crush the grains, you might ask them to run the grain through the mill twice. If you have any issues controlling mash temp, remember with this recipe that it's better to be a few degrees under than a few degrees over - you want really fermentable wort so it leaves a light body and crisp finish.
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