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10-16-2008, 09:13 PM
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#191
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Feedback Score: 1 reviews
Join Date: Nov 2007
Location: Central Arkansas
Posts: 292
Liked 1 Times on 1 Posts
Likes Given: 1
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Yooper, just racked this over to secondary to dry hop. IT TASTED GREAT! I can't wait until some real hop aroma comes through on it.
Mine went from 1.069 to 1.009 so its right at 8%. I wanted it a little more malty, but what are you gonna do?
This is a great brew! |
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__________________
My RIMS Brewery Build Project
Planning:
Primary: Sam Smith Oatmeal Stout
Secondary: Centennial IPA (Dry Hopping)
Kegged: Oberon Clone, Kona Fire Rock APA, Northern English Brown, Centennial Blond
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10-17-2008, 12:20 PM
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#192
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Feedback Score: 0 reviews
Join Date: Jun 2008
Location: Hanover, PA
Posts: 5,680
Liked 18 Times on 18 Posts
Likes Given: 5
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Just transferred my last batch to the keg for the dry-hopping. Hooked it up to the gas and pulled a little taste this morning to see how it's coming along. Less than 12 hours on the dry-hop and the aroma is fantastic. 
Now if I can keep my paws off it long enough for the aroma to fully develop and hit the appropriate level of carbonation, that would be an accomplishment!
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10-22-2008, 01:46 AM
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#193
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Feedback Score: 0 reviews
Join Date: Feb 2008
Location: North Phoenix
Posts: 594
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Does anyone on here have an extract version of this?
__________________
Friendship is like peeing on yourself: everyone can see it, but only you get the warm feeling that it brings.
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10-23-2008, 02:04 PM
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#194
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Feedback Score: 0 reviews
Join Date: Sep 2008
Location: Lawrenceville, GA
Posts: 194
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Hey everyone, n00b question here re: my first AG brew on Saturday. I'm going to do this recipe as a 5 gallon batch. I'm going to mash in with 1.25 qt water/lb of grain (13 lbs pale malt and 6 oz maris otter), and I'm not sure how much sparge water to use - I have a 7.5 gallon kettle. Thanks for any and all help!
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This is grain, which any fool can eat, but for which the Lord intended a more divine means of consumption. Let us give praise to our maker and glory to his bounty by learning about... BEER.
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-- Friar Tuck
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10-23-2008, 02:06 PM
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#195
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Feedback Score: 0 reviews
Join Date: Sep 2008
Location: Lawrenceville, GA
Posts: 194
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Quote:
Originally Posted by Limited Visibility
Does anyone on here have an extract version of this?
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There's an extract version of the recipe in post #27. 
__________________
Quote:
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This is grain, which any fool can eat, but for which the Lord intended a more divine means of consumption. Let us give praise to our maker and glory to his bounty by learning about... BEER.
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-- Friar Tuck
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10-23-2008, 02:27 PM
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#196
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Frau Administrator
Feedback Score: 0 reviews
Join Date: Jun 2006
Location: Upper Michigan
Posts: 51,597
Liked 1926 Times on 1483 Posts
Likes Given: 87
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Quote:
Originally Posted by Gosassin
Hey everyone, n00b question here re: my first AG brew on Saturday. I'm going to do this recipe as a 5 gallon batch. I'm going to mash in with 1.25 qt water/lb of grain (13 lbs pale malt and 6 oz maris otter), and I'm not sure how much sparge water to use - I have a 7.5 gallon kettle. Thanks for any and all help!
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When I do it, I use the same 1.25 quarts/pound, and then I sparge with about 4.5 gallons to reach my boil volume of 6 gallons. I also have a 30 quart pot! I'd plan on having about 6 gallons available for the sparge, though, just in case you have more dead space in your MLT or if your grain absorbs more than you think it will.
Do you have Beersmith? If you do, I can send you the file.
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Broken Leg Brewery
Giving beer a leg to stand on since 2006
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10-23-2008, 03:15 PM
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#197
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Feedback Score: 0 reviews
Join Date: Sep 2008
Location: Lawrenceville, GA
Posts: 194
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Quote:
Originally Posted by YooperBrew
Do you have Beersmith? If you do, I can send you the file.
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I don't yet, but will soon. I think you linked to it a few dozen posts back, so I'll get it from there later on. Thanks for your help, I REALLY appreciate it!
__________________
Quote:
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This is grain, which any fool can eat, but for which the Lord intended a more divine means of consumption. Let us give praise to our maker and glory to his bounty by learning about... BEER.
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-- Friar Tuck
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10-23-2008, 06:22 PM
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#198
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Feedback Score: 0 reviews
Join Date: Dec 2007
Location: Fort Wayne, IN
Posts: 454
Liked 1 Times on 1 Posts
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I just mashed this one in about 15 minutes ago! I really like the DFH60, so I'm sure I'll be brewing more of this in the future too. I had to sub Columbus for the Warrior and I'm using US-05 yeast. Thanks for the recipe Yooper!
__________________
Primary:
Secondary:
Bottled/Kegged/Conditioning: Orfy's Boddington's clone, Orfy's Old Speckled Hen clone, SN Celebration clone
On Deck: Gumballhead clone, German Pilsner
Drinking: Old Ale, Bourbon Barrel Wee Heavy, Bourbon Barrel RIS
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10-24-2008, 07:16 PM
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#199
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Feedback Score: 0 reviews
Join Date: Nov 2007
Location: Northbridge, MA
Posts: 217
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Was thinking about brewing this using a safale 05....I wouldn't need a starter for a dry yeast as long as I re-hydrate would i?
__________________
The Metal Kettle Brewery
Rockdale USA est 2007
PRIMARY:Empty
SECONDARY:Empty
KEGGED:Orange Kolsch (BM's)
KEGGED:House Rye Pale Ale
ON DECK:Centennial Blonde
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10-24-2008, 08:31 PM
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#200
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Feedback Score: 0 reviews
Join Date: Dec 2007
Location: Fort Wayne, IN
Posts: 454
Liked 1 Times on 1 Posts
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I pitched two packs, straight from the fridge. Just sprinkled it on.
The airlock is rockin' as of right now! 
__________________
Primary:
Secondary:
Bottled/Kegged/Conditioning: Orfy's Boddington's clone, Orfy's Old Speckled Hen clone, SN Celebration clone
On Deck: Gumballhead clone, German Pilsner
Drinking: Old Ale, Bourbon Barrel Wee Heavy, Bourbon Barrel RIS
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