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Old 09-16-2012, 02:46 PM   #71
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I don't think you'll notice much difference between the nottingham and the S04, as they are very similar.
Good to know Yooper. Cheers. I'll report back with the results in about 6 weeks weeks.
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Old 09-02-2013, 03:11 PM   #72
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It's cool today, and it's got me thinking of fall beers.

This beer is next up on deck for me. I'll use WLP002 for the yeast for 5 gallons, and then Wyeast 1450 for 5 gallons, and compare the differences in the beers. (I'm making a 10 gallon batch.)

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Old 09-03-2013, 09:03 PM   #73
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It's cool today, and it's got me thinking of fall beers.

This beer is next up on deck for me. I'll use WLP002 for the yeast for 5 gallons, and then Wyeast 1450 for 5 gallons, and compare the differences in the beers. (I'm making a 10 gallon batch.)
This looks like something that needs to be brewed. Great reviews.

Yooper - how did you get my pic as your avatar?
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Old 11-01-2013, 01:59 PM   #74
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I finally made this yesterday! I used Wyeast 1450 for one fermenter, and WLP002 for the other. I was out of saaz hops, but didn't know it until I started brewing, so I subbed with hallertauer mittlefruh and tettnanger. It sure smelled great in my house yesterday!

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Old 11-06-2013, 11:10 PM   #75
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What should be changed if this was to be done BIAB?

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Old 11-09-2013, 08:47 PM   #76
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What should be changed if this was to be done BIAB?
I wouldn't change it, unless you had a far different efficiency.
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Old 11-12-2013, 04:58 PM   #77
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[QUOTE="Yooper"]

It has to be a partial mash, because of the oats. So let's see, you'd have to be able to mash 4 pounds of grains at a minimum.

1 pound Caravienne malt
1 pound Munich malt
1 pound flaked Oats
12 ounces flaked barley
4 ounces chocolate malt

4 pounds extra light or light DME should work for 6 pounds pilsner malt.

Bring 8 quarts of water to 168 degrees, and add grains. Use two bags if you need to, to make sure the grains are loose. Stir well, and let sit at 150-158 for 45 minutes. Lift out grain bag and pour 170 degree water over the grains up to your boil volume. Discard grains. Bring to a boil, add the DME and bring to a boil again. Add the hops as directed.

.......................

If following the PM version you created earlier in the thread could you get away with only using a gallon of 170 degree water to "sparge" so as to make for a three gallon boil?

If so, how would you adjust the hopping, if at all?

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Old 11-12-2013, 05:51 PM   #78
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If following the PM version you created earlier in the thread could you get away with only using a gallon of 170 degree water to "sparge" so as to make for a three gallon boil?

If so, how would you adjust the hopping, if at all?
Sure, just sparge up to your boil volume.

I wouldn't change the hops.
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Old 11-18-2013, 05:05 PM   #79
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Brewed the partial mash recipe last weekend. I unfortunately mashed a bit high at 160 but all in all the night went well. Just a half oz of magnum made it quite bitter. I measured an OG of 1.064, which seemed a bit high but maybe the sweetness will counteract the bitterness. Thanks for taking the time to translate the recipe Yooper!

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Old 11-30-2013, 06:32 PM   #80
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So. I brewed the partial mash recipe and added a 1/2 lb. of 6-row to try to get more diastatic power. I ended with an OG of 1.064. That was 13 days ago. Hydro sample today tasted great - very bitter but I was only at a gravity of 1.026. Even if tomorrow's sample is the same should I bottle or give the carboy a swirl and let it sit another week? I think there is a great balance in the beer now and it's already 5% abv just curious

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