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Old 03-29-2013, 07:08 PM   #371
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Denny, you state to add Gypsum to the boil kettle to increase the sulfate to accentuate the hops. My water is very hard with 46 ppm of sulfate. Do you think that the gypsum is still needed here? Thanks. Mike
My sulfate level is 57ppm and I don't consider that much at all. You want to get to at least 200 ppm. I have one on tap now that I tried 300 ppm. Maybe a bit much, but not bad. Adding the gypsum will accentuate the bitterness and make the finish drier.
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Old 03-29-2013, 11:20 PM   #372
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I'll have to brew this again. First time came out spectacular, truly the best beer brewed to date. The second time I was at a rolling boil when I realized I had left all my salts out of the mash. I was pissed.

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Old 03-30-2013, 12:34 AM   #373
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My sulfate level is 57ppm and I don't consider that much at all. You want to get to at least 200 ppm. I have one on tap now that I tried 300 ppm. Maybe a bit much, but not bad. Adding the gypsum will accentuate the bitterness and make the finish drier.
Thanks Denny. Planning on brewing a ten gallon batch tomorrow.
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Old 04-11-2013, 10:40 PM   #374
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I haven't tried a rye/melanoidin combo, so I don't know. And you might like the Munich/rye combo. Just becasue i didn't care a lot for it doesn't mean you won't. Sounds like you've had experience with the combo you;re using for color, so ignore me! Keep in mind, though, that the rye itself will add a bit of orange/red color.
So I brewed it and the taste is awesome! I used some chocolate wheat malt which made it more of a brownish orange. I've revised the recipe to give it more of a deep red color. I've read about using Roasted Barley. I used it once in an IPA and it ruined it. I read about either cold steeping or adding when sparging. What's your take on both methods? Here's the revised recipe:

10 lb 2 row
2 lb rye
3/4 lb melanoiden
3/4 lb Crystal 10
1/2 lb Crystal 80
1/4 lb roasted barley

I mash at 148
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Old 04-17-2013, 11:14 PM   #375
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I just brewed my first batch of this today and am really looking forward to tasting it in a few weeks.

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Old 05-09-2013, 01:12 AM   #376
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Kegged this today with a FG of 1.012. Unfortunately, my beer fridge only holds two kegs. It will be a few days before this one goes in, but eventually I will get to taste it.

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Old 05-10-2013, 02:17 AM   #377
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Thanks Denny. Planning on brewing a ten gallon batch tomorrow.
Tasted a sample tonight as I was bottling some from the keg. It tastes great. I think we will enjoy this one. Thanks for recipe and advice Denny.
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Old 05-10-2013, 03:04 AM   #378
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i made the extract kit form nb of this. i did it as per the directions aside from a bit more time w/ the columbus dry hop (mis-read directions)-... it finished @ 1.020 (high?), it tastes amazing. i and a few others had it back to back w/ ruthless rye and everyone loved denny's wry over sierra. it did seem quite dark for an ipa but that's typical w/ extract. i will be making this again!

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Old 05-10-2013, 06:14 PM   #379
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1.020 is a bit high but in the ballpark.

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Old 05-10-2013, 10:54 PM   #380
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My all grain version ended high but I've noticed the same thing on a few beers I've done with 1450. However, mine sometimes start higher than the recipe shows.

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