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Old 04-10-2010, 06:32 PM   #61
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what about mashout temp?

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Old 04-10-2010, 07:48 PM   #62
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I would wager that the majority of people here do batch sparging where a mashout is not important. If you want to do one, I think the temp is pretty universal at 180 F or something like that. I've never done one myself.

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Old 04-10-2010, 08:54 PM   #63
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Never mash out higher than 168F or you risk extracting tannins (which can even happen at lower temps when you factor in pH and time.) You can mash out as low as 162F (that's the temp that begins to denature the enzymes.) A mash out is never necessary and if you don't mash out you'll simply end up with a drier beer.

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Old 04-20-2010, 01:25 PM   #64
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Is everyone boiling this for 90 minutes as Ed described?

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Old 05-21-2010, 06:08 PM   #65
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Will Sterling work in place of the Tettnanger?

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Old 05-25-2010, 01:05 PM   #66
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would this beer work with burton water salts?

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Old 06-08-2010, 01:07 PM   #67
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I brewed this awhile back, had it in the primary for 3 weeks and in the secondary for another 2 weeks. After fermentation I kegged it and it's been there for close to a week and a half at 11psi. When I sample it now there's a great malty flavor but absolutely no hop flavor what so ever. Did I wait too long to drink this? Any thoughts?

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Old 06-08-2010, 01:56 PM   #68
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Quote:
Originally Posted by ascha View Post
I brewed this awhile back, had it in the primary for 3 weeks and in the secondary for another 2 weeks. After fermentation I kegged it and it's been there for close to a week and a half at 11psi. When I sample it now there's a great malty flavor but absolutely no hop flavor what so ever. Did I wait too long to drink this? Any thoughts?
I over-carbed mine a bit at first and I think it gave it too much bite. I backed off the CO2 and it got better carbonation wise. It did lose quite a bit of the bitterness and hop aroma though. I've wondered if this was due to me messing with the CO2 level and how much aroma was escaping each time I bled off some of the CO2.

Overall I was pleased with the recipe, but mine did lose it's hoppiness pretty fast.
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Old 09-15-2010, 03:37 AM   #69
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What do you guys think about either mashing a lil higher (166-168F maybe?) or upping the caramel malt to sweeten this beer up a bit for the masses? Or will that take it too far out of the Rye/IPA style?

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Old 10-07-2010, 09:12 PM   #70
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Just picked up the ingredients for this awesome recipe, thanks ed.

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