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Old 08-08-2012, 01:02 AM   #1651
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So you think 11.5lbs of US 2-row with 1lb of either munich 20L or biscuit would make for a better recipe?
Not a pound of biscuit! More like 6-8 ounces, instead of the cara-amber in your recipe.

I like Munich (a pound or two is fine) instead of so much maris otter for the base malt.
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Old 08-08-2012, 01:08 AM   #1652
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Not a pound of biscuit! More like 6-8 ounces, instead of the cara-amber in your recipe.

I like Munich (a pound or two is fine) instead of so much maris otter for the base malt.
Haha alright, I've never tried messing around with a recipe (obvious enough!). So are you saying something more like 12lbs 2-row w/ 6 oz biscuit, 11.5lbs 2-row w/ 1lb of munich, or 11lbs 2-row w/ 1lb munich w/ 6oz biscuit.

sorry about the nagging, but I'm about to place an order and I'm hard pressed for space in my MLT!

Thanks so much!
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Old 08-08-2012, 01:16 AM   #1653
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Haha alright, I've never tried messing around with a recipe (obvious enough!). So are you saying something more like 12lbs 2-row w/ 6 oz biscuit, 11.5lbs 2-row w/ 1lb of munich, or 11lbs 2-row w/ 1lb munich w/ 6oz biscuit.

sorry about the nagging, but I'm about to place an order and I'm hard pressed for space in my MLT!

Thanks so much!
I like the plain ol' recipe the best, so maybe I'm biased. But if you are lacking room in the MLT and need to sub a "maltier" malt, the Munich would help out. I like the 6 ounces of amber malt a lot, but if you can't find amber malt you could sub victory or biscuit malt. I wouldn't sub a cara- type malt unless you really like crystal malt in IPAs. I think it makes it too sweet and covers up the great hops.

If you can only fit 11.5 pounds of grain in your MLT, I'd go with 10 pounds two-row, 1 pound Munich, and 6 ounces biscuit/victory/amber malt. Depending on your efficiency, you should end up with an OG of 1.056 or so. That's a bit low for an IPA. You could always keep a pound of DME on hand and add that at the end of the boil to make up for the lack of grain.
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Old 08-08-2012, 01:50 AM   #1654
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I like the plain ol' recipe the best, so maybe I'm biased. But if you are lacking room in the MLT and need to sub a "maltier" malt, the Munich would help out. I like the 6 ounces of amber malt a lot, but if you can't find amber malt you could sub victory or biscuit malt. I wouldn't sub a cara- type malt unless you really like crystal malt in IPAs. I think it makes it too sweet and covers up the great hops.

If you can only fit 11.5 pounds of grain in your MLT, I'd go with 10 pounds two-row, 1 pound Munich, and 6 ounces biscuit/victory/amber malt. Depending on your efficiency, you should end up with an OG of 1.056 or so. That's a bit low for an IPA. You could always keep a pound of DME on hand and add that at the end of the boil to make up for the lack of grain.
I could hit 12.5 if I mashed with 1.2 quarts/lb of grain. It's a little low, but it'll get me a few more points than if I mashed with 1.25 and used 12lbs. Oh Well, if I get a good efficiency I should end up with 1.06 at least. I'll have to cross my fingers!
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Old 08-08-2012, 02:59 AM   #1655
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BIAB, double mill, high efficiency, less grain. Just sayin

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Old 08-08-2012, 11:08 PM   #1656
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When I made this, I forgot to add the amber malt and used 15 lbs of us 2-row, 0.25lbs of melanoiden, and 0.25lbs of acid malt (for mash pH adjustment). Found the little bag of amber on the counter about 30 minutes into the boil! Was the best malt character of any beer I have made yet. I guess my point is that even a simple grain bill can be excellent.

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Old 08-11-2012, 03:34 PM   #1657
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Quick question about the original recipe. Is the dry hopping in secondary?
Thanks.

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Old 08-11-2012, 03:41 PM   #1658
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Quick question about the original recipe. Is the dry hopping in secondary?
Thanks.
Typically, the idea is to rack from primary into the seconday which is pre-loaded with hops. That way, you rack right onto the hops and they get a better initial dispersion.
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Old 08-12-2012, 12:33 AM   #1659
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I used to rack to a clearing vessel, and add the dryhops there. But for the last few years, I just add the dryhops to my fermenter for the last 5 days or so before packaging the beer.

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Old 08-12-2012, 08:36 AM   #1660
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I made the extract recipie.

My scale went nuts and I added about two and one half lbs of C40. I just went ahead with the recipie.

What should I expect as far as taste?

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