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Old 04-06-2013, 02:17 PM   #11
Irreo
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I just brewed this, thanks for the recipe.

I only did 3 modifications:
First, a 3 step mash, which lasted around 70 minutes.

Second, as I use Kg and Gr (metric), I rounded up a bit the quantities.
Instead of 4.8Kg and 450gr grain, I used 5Kg and 500gr.

I got 20L at 1062 and according to Beersmith it's 70%eff, which surprises me as I usually get around 60-65. Maybe it's because of the mash.

In any case, I'll post how it turns out in about 6-8 weeks, after fermentation, resting, and bottling.

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Old 06-09-2013, 03:05 AM   #12
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Couple of newbie questions: 1 - All the batches I've made have had a malt extract ingredient, but I notice this one does not. Am I missing something, or does the amount of grains make up for what the malt extract would provide?

2 - Question on the timing - is it steep for 60 minutes, remove the grains, and then boil as is adding the hops at 60 and 15?

3 - Wyeast goes into the boil? I've never encountered that before, always waited for it to cool down before adding yeast.

Thanks very much.

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Old 06-09-2013, 03:14 AM   #13
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This is an all-grain recipe, no extract. All the sugars come from the grain.

Sort of like a steep, but it's actually a mash where the temp of the grain is held at a very precise temp (154°F) for the duration, usually 60 minutes or so until the starches in the grain convert to sugars. You are correct with respect to the timing of the hops additions.

No, yeast does not go into the boil. The wort is cooled as usual before yeast is pitched.

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Old 06-09-2013, 03:21 AM   #14
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Thanks, LL - appreciate it. Love learning all this new stuff.

I figured out where I was going wrong on the yeast - I was ordering from Austin Home Brew and on the Wyeast description page they were suggesting I add a Yeast Fuel - that's what goes in with 15 minutes left of the boil.

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Old 07-02-2013, 11:36 PM   #15
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Quote:
Originally Posted by shadows69
Brewed this over a week ago. I'm holding it between 75-77F. I'm going to leave it in the primary for 3 weeks before bottling it. Only add corn sugar to prime it, you shouldn't need any yeast added to prime it.
So did you add the corn sugar direct to the primary prior to bottling?
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Old 07-12-2013, 02:25 PM   #16
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I first drained the wort of the yeast into another bucket then, add your corn sugar and stir slowly. Now you can bottle and cap.

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Old 07-12-2013, 02:28 PM   #17
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The reason I drained the wort off the yeast is I didn't want an to much yeast in the bottle at pouring time. There will be planty in the bottle to carb.

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