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Old 09-16-2012, 02:46 PM   #71
Tarks
 
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Quote:
Originally Posted by Yooper View Post
I don't think you'll notice much difference between the nottingham and the S04, as they are very similar.
Good to know Yooper. Cheers. I'll report back with the results in about 6 weeks weeks.

 
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Old 09-02-2013, 03:11 PM   #72
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It's cool today, and it's got me thinking of fall beers.

This beer is next up on deck for me. I'll use WLP002 for the yeast for 5 gallons, and then Wyeast 1450 for 5 gallons, and compare the differences in the beers. (I'm making a 10 gallon batch.)
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Old 09-03-2013, 09:03 PM   #73
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Quote:
Originally Posted by Yooper View Post
It's cool today, and it's got me thinking of fall beers.

This beer is next up on deck for me. I'll use WLP002 for the yeast for 5 gallons, and then Wyeast 1450 for 5 gallons, and compare the differences in the beers. (I'm making a 10 gallon batch.)
This looks like something that needs to be brewed. Great reviews.

Yooper - how did you get my pic as your avatar?
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Old 11-01-2013, 01:59 PM   #74
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I finally made this yesterday! I used Wyeast 1450 for one fermenter, and WLP002 for the other. I was out of saaz hops, but didn't know it until I started brewing, so I subbed with hallertauer mittlefruh and tettnanger. It sure smelled great in my house yesterday!
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Old 11-07-2013, 12:10 AM   #75
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What should be changed if this was to be done BIAB?

 
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Old 11-09-2013, 09:47 PM   #76
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Quote:
Originally Posted by GeorgiaMead View Post
What should be changed if this was to be done BIAB?
I wouldn't change it, unless you had a far different efficiency.
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Old 11-12-2013, 05:58 PM   #77
giorgio-alemani
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[QUOTE="Yooper"]

It has to be a partial mash, because of the oats. So let's see, you'd have to be able to mash 4 pounds of grains at a minimum.

1 pound Caravienne malt
1 pound Munich malt
1 pound flaked Oats
12 ounces flaked barley
4 ounces chocolate malt

4 pounds extra light or light DME should work for 6 pounds pilsner malt.

Bring 8 quarts of water to 168 degrees, and add grains. Use two bags if you need to, to make sure the grains are loose. Stir well, and let sit at 150-158 for 45 minutes. Lift out grain bag and pour 170 degree water over the grains up to your boil volume. Discard grains. Bring to a boil, add the DME and bring to a boil again. Add the hops as directed.

.......................

If following the PM version you created earlier in the thread could you get away with only using a gallon of 170 degree water to "sparge" so as to make for a three gallon boil?

If so, how would you adjust the hopping, if at all?

 
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Old 11-12-2013, 06:51 PM   #78
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Quote:
Originally Posted by giorgio-alemani View Post
If following the PM version you created earlier in the thread could you get away with only using a gallon of 170 degree water to "sparge" so as to make for a three gallon boil?

If so, how would you adjust the hopping, if at all?
Sure, just sparge up to your boil volume.

I wouldn't change the hops.
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Old 11-18-2013, 06:05 PM   #79
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Brewed the partial mash recipe last weekend. I unfortunately mashed a bit high at 160 but all in all the night went well. Just a half oz of magnum made it quite bitter. I measured an OG of 1.064, which seemed a bit high but maybe the sweetness will counteract the bitterness. Thanks for taking the time to translate the recipe Yooper!

 
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Old 11-30-2013, 07:32 PM   #80
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So. I brewed the partial mash recipe and added a 1/2 lb. of 6-row to try to get more diastatic power. I ended with an OG of 1.064. That was 13 days ago. Hydro sample today tasted great - very bitter but I was only at a gravity of 1.026. Even if tomorrow's sample is the same should I bottle or give the carboy a swirl and let it sit another week? I think there is a great balance in the beer now and it's already 5% abv just curious

 
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