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Old 01-01-2012, 09:53 PM   #221
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Originally Posted by CrayZJ View Post
Does anyone have a picture of the finished product in a glass? I see a lot of pictures of it racked to secondary but I'd love to see how dark it turns out when it's all finished. Thanks in advance!
sorry mine is in plastic...
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Old 01-02-2012, 12:15 AM   #222
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Mine too :-) I made it today - the all grain version someone had posted. I used black roasted barley, so it came out a little darker than I expected, but from the look of everyone's secondaries it might not be far off. I'll post a picture after fermentation is through and after it's kegged and carbed.

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Old 01-02-2012, 12:43 AM   #223
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ya i used black roasted barley too. right now its right around the color of Amberbock... but my recipe is a little different.

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Old 01-03-2012, 02:19 AM   #224
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I brewed the all grain version in July, bottled in August, and still enjoying it.

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Old 01-03-2012, 12:31 PM   #225
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Ok! Just wanted a sanity check. Though, I guess the earlier posts classify the base as a brown ale.

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Old 01-04-2012, 10:24 PM   #226
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Just because it's been mentioned several times....Does this recipe taste anything like lindeman"s framboise?

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Old 01-17-2012, 02:11 PM   #227
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Just got my version kegged yesterday. Got a final gravity of 1.018. not too bad... I'm estimating a 6-7% ABV. I tasted a bit, it had a good malty flavor and a nice tartness from the berries. We'll see how it ages.

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Old 01-17-2012, 10:02 PM   #228
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Quote:
Originally Posted by thx997303
Just because it's been mentioned several times....Does this recipe taste anything like lindeman"s framboise?
No. It does not taste like framboise. It is simply no where near that dry. It tastes nothing like a lambic. The requiem is balanced pretty well young but definitely improves with age. Also, the framboise is quite acidic from the fruit. You are not going to detect the acidity either somewhat because of the roasted barley and C40 used.

Try it out you'll be pleased.

Cheers!
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Old 01-18-2012, 04:59 AM   #229
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Well thank you.

I'm going to try it, but how soon, I don't know yet.

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Old 01-18-2012, 08:41 PM   #230
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I saw at least one person tried this recipe with lambic yeast. How did it turn out?

Anybody have any thoughts/suggestions on using a lambic yeast?

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