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Old 12-24-2010, 10:31 PM   #11
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Quote:
Originally Posted by Justibone View Post
So, if you have 3.5%, and the recipe calls for 5%, then you can just divide 5 by 3.5 to get how many ounces to use for the same bitterness.

5 / 3.5 = 1.4 oz.
I just wanted to point out that this would ONLY be true if the recipe called for 1oz of 5%, and you were subbing with 3.5%.

What you found is the ratio you would use to substitute, 1.4oz of 3.5%AA hops per 1oz of 5%AA hops called for.

In the case of this recipe, it calls for .25oz of 5% at each addition, so you would multiply that by your ratio of 1.4, and get .35oz of 3.5% at each addition.

I just wanted to point that out before someone adds 1.4 oz to this recipe blows their taste buds out
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Old 12-27-2010, 11:37 AM   #12
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Good point!

Yes, it's algebra, which everyone should be able to manage, but you're right, with staged additions you have to add proportionally... etc. Thanks!

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Old 02-19-2011, 04:29 AM   #13
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I just did this brew and it has been in the primary for 5 days. My OG was 1.048 and I did a hydrometer reading today which read 1.018. It had a really good banana taste so I can't wait for it to be finished. Mine fermented kinda violently on the first day but I also used a whole container of liquid yeast. Overall, I would definitely wanna do this one again but maybe as an all grain batch

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Old 02-19-2011, 02:41 PM   #14
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All grain would be easy. Just divide the extract by 1.1 to get the dry malt equivalent:

3.3 / 1.1 = 3 lb dry malt equivalent

Then divide the dry malt equivalent by your efficiency, say, 70%:

3 / .7 = 4.28 lbs grain equivalent at 70% efficiency

Multiply that by .6 to get your two-row value, and by .4 to get your wheat value:

4.28 * .6 = 2.57 lbs two-row
4.28 * .4 = 1.71 lbs wheat

There you go, an all-grain version (assuming 70% efficiency).

BTW, the yeast used in this brew is very important. Wet yeast would probably be best, but dry yeast still makes a tasty brew. I made it again recently, and I didn't care for the non-Danstar dry yeast I used quite as much as I liked the Danstar dry wheat beer yeast. YMMV.

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Old 03-04-2011, 01:39 PM   #15
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So, my latest batch of this beer wasn't as good as the others. I think it's partially because I didn't boil on a burner, but in an electric pan, so the whole thing was much more work for not good effect. Nothing wrong with electric brewing, but that experiment didn't work out so great for me.

Also, I didn't use the Danstar dry wheat yeast... I can't recommend the Danstar enough, compared to the stuff I used. Furthermore, make sure you keep the wheat beer nice and warm if you want to get banana esters... the clove ones aren't the tastiest IMO.

Cheers, and enjoy!

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Old 12-29-2011, 05:03 AM   #16
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Brewed this just to give it a try today.

Used almost the exact ingredients LHBS only had hallertau hops.Probably should have adjusted for that, oh well. Partial boil, ended up with an OG of 1.045

Let's see how it tastes eh?

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Old 01-12-2012, 04:32 PM   #17
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Bottling this today, as it has reached the proper FG.

Tasted the hydrometer sample, not so enthusiastic.

Two things, didn't dechlorinate my tap water, and it was flat and warm, so we'll see how it tastes after carbing.

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Old 01-13-2012, 12:06 PM   #18
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The chlorine could be an issue. There are pretty straightforward ways to fix that (Brita, metabisulfite?) so for next time maybe.

A beer isn't a beer until it's cold and carbed, though!

Give it plenty of time to cold-condition in the fridge, if you are worried.

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Old 01-13-2012, 08:03 PM   #19
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It will sit in the dark in a corner for three weeks, then I'll probably stick a few in the fridge for a week or so before trying it.

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Old 01-30-2012, 02:33 AM   #20
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What size packet of the lemonade? The packets that make 2qts? It seems the packet sizes can all vary so I want to be sure.

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