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Old 03-22-2011, 02:06 AM   #211
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I just put this into my secondary a few days ago because I needed the primary for another batch. My OG was 1.084 and last I checked which was on Sat 3/19 the reading was down to 1.012. I'm happy with that, and it smells fantastic and doesn't taste bad either. That brings it around 10% ABV at the moment, and I will let it sit in the secondary for a few more weeks. Thanks for this recipe. I'm looking forward to trying this.

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Old 03-22-2011, 08:43 PM   #212
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Bottled this yesterday after 5 weeks and a few days in the primary. Gravity was at 1.012 and it tasted great - after the 5+ week primary, it was beautifully clear. Carbed to 2.9 because I like bubbles

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Old 03-26-2011, 01:38 PM   #213
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I neglected this in the primary for 5 weeks due to work travel, never even took a look at it. Pulled a sample for gravity this AM & all I can say is wow is that a tasty brew, OG was 1.092, FG is 1.014

So I kegged it.

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Old 03-26-2011, 04:42 PM   #214
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Mine's been on tap for about 3 weeks. It's really good. I filtered 5 of my 11 gallons, though in hindsight it didn't really make a difference. I wanted some to be brilliantly clear for an NHC entry, but I entered the non-filtered beer. It was brilliantly clear after sitting in the keg cold for a week. Especially after SWMBO's friends drank half the keg. This beer has also been really popular with "non-beer" people. Good stuff.

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Old 03-30-2011, 01:53 AM   #215
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I am going to try to make this batch in a week or so. I have two extract batches under my belt. I noticed there are no grains. Regarding the recipe, is an extract batch like this started at a specific temp? 160 degrees? Is it as simple as adding the extracts and then adding the hops as suggested? Looking forward to this brew....thanks.

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Old 03-30-2011, 02:10 AM   #216
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Quote:
Originally Posted by Mustangj View Post
How big is your pot?
How much Sugar prior to bottling?
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Old 03-31-2011, 03:45 AM   #217
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Quote:
Originally Posted by NJtarheel
How much Sugar prior to bottling?
I'd aim for the high-end of carbonation for the style, go for about 2.5 volumes of co2 and about 2.5 oz. Of corn sugar/5 gallons of beer.
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Old 04-03-2011, 04:40 PM   #218
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I did the AG version of this scaled up to 6 gallons. I was going to measure out the right amount of sugar but instead just busted up a 1kg block of Jaggery. Between the yeast and the sugar I had a OG of 1.094 and a FG of 1.014 ending up with 10.5%abv. It tastes AWESOME and has one of the rockiest heads I ever brewed.

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Old 04-05-2011, 02:56 AM   #219
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That was a lot of reading! But to summarize:

12.8lbs Pilsner
1.6lbs Munich Malt (2row)
1.6lbsCandy sugar @ 10mins

1.8oz hallertauer mittelfruh (60 mins)
.4oz styrian goldings (30 mins)
.8 chzech saaz (3 mins)

Although when I put that into Beersmith, it says that gives me an IBU of 24.5, the high end of the mentioned IBU scale for this beer. How can I reduce it to 20 IBUs? Should I exchange the 60 min hop for another or use less of it?

thanks!

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Old 04-05-2011, 03:36 AM   #220
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Quote:
Originally Posted by ooguyx
That was a lot of reading! But to summarize:

12.8lbs Pilsner
1.6lbs Munich Malt (2row)
1.6lbsCandy sugar @ 10mins

1.8oz hallertauer mittelfruh (60 mins)
.4oz styrian goldings (30 mins)
.8 chzech saaz (3 mins)

Although when I put that into Beersmith, it says that gives me an IBU of 24.5, the high end of the mentioned IBU scale for this beer. How can I reduce it to 20 IBUs? Should I exchange the 60 min hop for another or use less of it?

thanks!
I wouldn't change a thing, except maybe the bitterness formula in BeerSmith. I think the hops in this recipe are perfect.
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Aging in a wine barrel - En Perpetuum—Solera (1/23/2011)
Kegs - May the Schwarz-Bier with you (2/9/2014) — Test Depth American Stout (8/29/2013), Big Red Imperial Red IPA (1/19/2014)

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