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Old 04-12-2013, 11:42 AM   #11
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Originally Posted by raidershero View Post
Cool. I'll give that a shot. Thanks for the advice. I really dig friendly atmosphere here. One more question. I don't have the the capability to ferment at 61. The lowest I can keep it is between 64-66 degrees. Should I expect much ester production at that temp?
That range should be fine for the London yeast.
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Old 04-12-2013, 01:42 PM   #12
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Cool. Thanks.

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Old 04-12-2013, 10:52 PM   #13
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Congrats on the 2nd place!

Id like to brew this but am not sure how to convert the recipe to extract. Anyone have any idea on what the malt/grain would be converted to an extract recipe?

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Old 04-13-2013, 06:01 AM   #14
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Beersmith gave me the following using light dry extract as the base.

3.8 oz Caramel/Crystal Malt - 20L (20.0 SRM) Grain 1 2.8 %
3 lbs 9.8 oz Light Dry Extract (8.0 SRM) Dry Extract 2 42.4 %
7.0 oz Wheat Liquid Extract (8.0 SRM) Extract 3 5.1 %
3.7 oz Amber Liquid Extract (12.5 SRM) Extract 4 2.7 %
3 lbs 15.9 oz Honey (1.0 SRM)

Does that look close?

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Old 04-14-2013, 06:06 AM   #15
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You know, I forgot to ask... what it's the size of the boil and the sparge?? I'm still pretty new at this. I didn't seem to see it in the OP.

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Old 04-14-2013, 06:29 AM   #16
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How long did you ferment for?

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Old 04-14-2013, 06:46 AM   #17
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How long did you ferment for?
Ah. Good question too.
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Old 04-14-2013, 12:56 PM   #18
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How long did you ferment for?
A couple of weeks, no secondary.
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Old 04-14-2013, 01:31 PM   #19
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Congrats on the 2nd place!

Id like to brew this but am not sure how to convert the recipe to extract. Anyone have any idea on what the malt/grain would be converted to an extract recipe?
The recipe released from the White House chefs was an extract recipe - you can find it here http://www.homebrewtalk.com/f14/white-house-beer-357936/
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Old 04-14-2013, 04:38 PM   #20
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Well I just finished brewing this recipe this morning. My God the honey aroma was amazing. The whole thing smelled just like honey wheat bread. My gravity after cooling the wort was a bit high though, about 1.065. My temps may have been off a bit during mash and sparge. We'll see what happens.

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