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Old 02-05-2009, 12:34 PM   #31
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I must have looked at the same chart as your Pol... I think I am going with magnum too.
Reminds me of when I used to buy "protection" back in college... heh
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Old 02-06-2009, 04:07 AM   #32
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hahaha... Just one last question about the extract version will this get me up to your starting og?

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Old 02-06-2009, 07:05 AM   #33
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And Pol are you going to add the cinnamon and nutmeg?

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Old 02-06-2009, 12:35 PM   #34
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I dont plan to add the spices, unless it appears that it will be on tap over the holidays.

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Old 02-16-2009, 05:15 AM   #35
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I am actually going with nugget.. I think it may bring a little deeper character to the brew. Mine are 14.6 AA so I think they will be fine... what do you think Pol

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Old 02-16-2009, 05:20 AM   #36
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I dont think, I do... my Magnums are 14.2 and were listed as a sub for Horizon. I say use what you like, I am no pro... bro.

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Old 03-20-2009, 07:33 PM   #37
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hahaha... Just one last question about the extract version will this get me up to your starting og?
It should be close.

I also just did a quick PM conversion and that one came up as follows:

5.5# Light DME (boil 15 minutes)
3.75# Munich
2.25# Maris Otter
1# C60
.5# Chocolate
.5# Special B
2# Honey (boil 10 minutes)

Same hop schedule. Assuming 70% efficiency yields 5.25-5.5 gallons ~1.092.

Nugget is closer to Horizon as far as the flavor you get from the hops. Horizon has a bit of an 'edge' to it. Magnum is also a fine bittering hop though it's a bit cleaner.

As this has aged the spices are pretty much gone now. It's more like a barleywine now whereas when it was younger it made a good Christmas ale. The citrus hop flavor of the Cascades is coming through now more than it was when it was young, too, which is nice. For next year I think I will dry hop it with a bit of Goldings for aroma.
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Old 04-18-2009, 06:09 PM   #38
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HEY! Sacc..

I thought about this mash schedule. It is a 10-15 minute REST at 135 and 15 minute ramp to 150F for the sacc. rest. How do you feel about such a rest in your recipe?

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Old 04-19-2009, 03:59 AM   #39
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What yeast are you planning on pitching into this beast? With a slow ramp like that I would add a few degrees to sacc temp if using a dry strain so it doesn't overattenuate. Although mine finished at 1.012 I think 1.016-ish would be ideal.

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Old 04-19-2009, 05:16 AM   #40
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I am going to use an S-05 starter... I can ramp it up to 154F, maybe start at 140F...

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