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Old 10-22-2012, 04:02 AM   #111
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Default Biggben's tweaks


Just wanted to post my findings from biggben's tweaks (found on page 10 of this thread). I swapped out the 80' with 60'L and also used 1968 ESB (2L starter) and it was GREAT. Had multiple 'African Amber afficionados' drink bottles I shared with them and they swore that I bought a keg of AA and bottled their beers off that purchased keg.

Thanks so much OP for the recipe and biggben for your suggested tweaks. This will now be a staple in my brewery and I will only brew 10G batches of it due to the short time it takes to kill a 5G keg.

Cheers...

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Old 12-07-2012, 11:06 PM   #112
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Finished primary now and will be transferring to keg tomorrow, along with some cascade for dry hoping. Looking good!
10lb Briess British pale ale
1lb carapils
1lb crystal 80
1lb munich 10

Mashed at 160 for 60min

3/4 oz Centennial for 60min
1/2oz cascade for 15min
1/2oz cascade for 0min
1oz cascade dry hoping

Wyeast 1098 British ale, fermented at 65F

Added 1/2lb lactose to last 10min boil to bump residual sweetness.

OG=1.062
FG=1.020
SRM=14
IBU=28
ABV=5

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Old 01-04-2013, 02:27 AM   #113
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Just ordered my grains and hops - going to do some brewing this weekend (second time for this recipe). $19 for a 5 gallon batch (I wash my yeast and that includes shipping)!

Cheers

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Old 01-04-2013, 01:33 PM   #114
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Quote:
Originally Posted by nilo
Finished primary now and will be transferring to keg tomorrow, along with some cascade for dry hoping. Looking good!
10lb Briess British pale ale
1lb carapils
1lb crystal 80
1lb munich 10

Mashed at 160 for 60min

3/4 oz Centennial for 60min
1/2oz cascade for 15min
1/2oz cascade for 0min
1oz cascade dry hoping

Wyeast 1098 British ale, fermented at 65F

Added 1/2lb lactose to last 10min boil to bump residual sweetness.

OG=1.062
FG=1.020
SRM=14
IBU=28
ABV=5
Ive brewed the original a couple of times, this variation sounds delicious. Let us know how it turns out!
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Old 01-06-2013, 02:43 AM   #115
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This will be my next beer for sure. I sure do miss M&J from Seattle area. I would visit my brother that lived up there a few times a year and loved this beer. Its pretty much everywhere on tap. Great flavor. He has since moved back to California and didnt bring any with him haha

So, its looking like 1968 is the best yeast to use for this??

Anyone try the orange peels? I found a recipe online from another site that uses 0.5 oz. sweet orange peels at 15 minutes. Maybe that makes up for the flavors of their house yeast??

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Old 01-21-2013, 03:40 AM   #116
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I decided to make this a house brew. I also settled on the IPA I want and am still perfecting a pale ale. Thinking of leaving the 4th tap open for various experiments

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Old 03-06-2013, 06:29 PM   #117
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Mashing this right now. Probably should have went with Wye 1968, but going to try WLP005. Ill see how that goes. Its just a 3 gallon test batch. Excited to finally have a day to brew and try it.

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Old 03-20-2013, 10:53 PM   #118
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This turned out well - but my cascade hops in the dry hop portion could've been a little fresher... Out of curiousity, what C02 volumes are the rest of you kegging this at?

6gal batch

8.75lbs 2row
1.75lbs crystal 80
1.25lbs Munich
1lb Carapils
1oz centennial@60
1oz cascade@15
.5oz cascade@flameout
1oz cascade dry hopped 14 days
wyeast 1968
1whirfloc tab@15

Mash Schedule
152F for 60min
Batch Sparge

Yeast
2L Starter Wyeast 1968

Ferment
3 weeks at 65ish
2 weeks in secondary - last week @68

OG 1.046
FG 1.007
ABV 5.1%

Next time I'll probably 1.5x the dry hops. Also I should have cold crashed my starter and decanted it (live and learn).

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