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Old 04-22-2013, 12:16 PM   #71
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Originally Posted by doornumber3 View Post
forgive the noob question but i'm confused on the schedule... are you steeping the hops that are hilighted with the crystal malt?

1.00 oz Warrior [15.00%] (60 min) Hops 29.1 IBU
1.00 oz Chinook [13.00%] (60 min) Hops 25.2 IBU
1.00 oz Chinook [13.00%] (45 min) Hops 23.1 IBU
1.00 oz Centennial [10.00%] (30 min) Hops 14.9 IBU
0.50 oz Warrior [15.00%] (60 min) (First Wort Hop) Hops 14.5 IBU
0.50 oz Warrior [15.00%] (45 min) Hops 13.3 IBU
0.50 oz Centennial [10.00%] (10 min) (Aroma Hop-Steep) Hops
0.50 oz Centennial [10.00%] (Dry Hop 13days) Hops
1.00 oz Williamette [5.50%] (10 min) (Aroma Hop-Steep) Hops
1.00 oz Williamette [5.50%] (Dry Hop 13days) Hops

Not really sure what that meant, though it was just a hop addition with 10 minutes left for me.
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Old 04-22-2013, 12:17 PM   #72
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Bottled my batch 2.5 two weeks ago and it came out excellent. It's getting great reviews from others and continues to improve every time I try it. Definitely on the bitter end of the spectrum as expected, but still very drinkable... perhaps a little too drinkable. Would definitely brew this recipe again, maybe with a slight hop variation just to mix things up.
That's why I substituted the warrior for cascade, not quite as bitter
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Old 04-22-2013, 03:12 PM   #73
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The 10 min hop steep is actually a flame out addition. You throw the hops in at the end of your boil just before you start to cool down the wort.

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Old 04-22-2013, 06:22 PM   #74
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The 10 min hop steep is actually a flame out addition. You throw the hops in at the end of your boil just before you start to cool down the wort.
thought that looked off....thanks!
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Old 04-24-2013, 12:44 PM   #75
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The 10 min hop steep is actually a flame out addition. You throw the hops in at the end of your boil just before you start to cool down the wort.
actually it looks like it's pre-boil....

The "First Wort Hops" were added as the water was being heated to a boil after steeping the specialty grains.

Looks like an extract first wort try which i've never done....will be interested in how this comes out....trying it this weekend.
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Old 06-27-2013, 09:03 PM   #76
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Default Maris Otter LME Sub.


Guys.

This recipe looks stellar, I am thinking about subbing the normal 2-row for the NB Maris Otter LME. A little over 6lbs. What do y'all think?

I can't wait to get all of these ingredients and get started!

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Old 05-13-2014, 03:34 PM   #77
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Old 05-14-2014, 10:14 AM   #78
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Would there be any potential problems with using a dry yeast, either pitching it in dry or rehydrating, as opposed to using a liquid starter?

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