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Old 11-03-2012, 01:35 AM   #21
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Has anyone made this recently? Don't know if anyone has seen this:

Aaron at Darkhorse. "Yes we condition with the primary yeast. The yeast strain use in
our IPA is Nottingham - Don't know if you have ever used it, but
it is a great yeast. Very versatile! I recommend it to anyone -
I have been brewing with it for years - it will even ferment down
to 50 degrees so you can use it to make kind-a-lagers. I have
used it to make Oktoberfest and a few other lagers and no one can
tell the difference. Ferments very clean, flocs well, and handles
multiple pitches great. - Aaron"

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Old 05-06-2013, 02:44 AM   #22
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So I recently brewed this...I did a extract with 2lbs of DME early and 6lbs LME late. Also I used Wyeast London ale III. it's a good Nottingham substitute. 8 days in primary and it still chugging along!!

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Old 04-12-2014, 07:54 PM   #23
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I am still fairly new to all grain with my first batch I did a ten gallon and my water amounts where perfect. My second batch I ended up with four gallons instead of five after boiling. Can someone help me with figuring out amounts of water for this recipe? Is there a way to tell how much will be absorbed into grain and how much boils off? I'm planning on doubling this for a double crooked tree.

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Old 05-04-2014, 03:34 AM   #24
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I'm trying to convert this to extract, as I am a fairly new brewer and not quite ready for all grain. I found a simple enough calculation for the pale malt to LME or DME, but I still have a few questions about this recipe:

1.) Can I still steep the 1 lb of Crystal 10L (I was thinking about 30 minutes at 150*-155* F)
2.) Is there a substitute for Munich, as I've read that it is not good to steep Munich.
3.) Do I need to adjust the amount of hops or hop schedule in any way?
4.) How long did you dry hop?

Thank you for any advice.

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