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Old 03-30-2012, 08:47 PM   #11
BenjaminBier
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Yum, I love this beer. What kind of caramel flavors do you get with this recipe? The intense roasted caramel flavor in the original is my favorite part of it.

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Old 01-26-2013, 11:04 PM   #12
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What do you force carb this recipe at? I'm trying to do a good dunkel to match what you find around Frankfurt, and this sounds about right.

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Old 04-25-2013, 12:19 PM   #13
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If I can't get my hands on the Mt. Hood, which can I substitute with?

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Old 04-25-2013, 12:19 PM   #14
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4# Pilsner Malt?
4# Wheat Malt?

Is it 4lbs?

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Old 04-26-2013, 01:08 AM   #15
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I used hallertauer hersbrucker and tettnang and pearle - the hops of the original.
11/10/5 grams each respectively for a 6 gallon batch.

I used 54% dark wheat, 38% pilsner and 5% choc (with 5% acid malt for ph balance)

This is pretty close to the original.

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Old 04-27-2013, 04:05 AM   #16
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Quote:
Originally Posted by chrislzh View Post
4# Pilsner Malt?
4# Wheat Malt?

Is it 4lbs?
Hi so I use 4lbs of pilsner and 4lbs of wheat malt
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Old 04-27-2013, 10:22 PM   #17
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Just finished brewing. Post boil og was at 1.042. Not too sure if og is a little low?

The smell while boil was excellent. Now sitting quietly at the fermenter. I am waiting anxiously for it to start bubbling.

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Old 04-28-2013, 02:42 AM   #18
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I sent this beer in to the San Antonio CervesaFest.

My scoresheets listed these comments/boxes checked
o I would pay money for this beer.
o I don't like this style because of the banana and clove, so I really like this beer!

With comments like this, who needs a score ?

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Old 04-28-2013, 01:44 PM   #19
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Hi all. May I know how long do you leave it in the primary?

Also for 19l keg how much pressure in term of psi do u force carb

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Old 05-18-2013, 05:32 AM   #20
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How much priming dextrose do u recommend for 19l

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