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Old 04-11-2013, 11:22 PM   #31
kimognicklas
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Aug 2012
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Do you have a beersmith recipe that you could upload?



 
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Old 05-05-2013, 10:39 PM   #32
crusader1612
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May 2012
Christchurch, New Zealand
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Looks good will be doing this soon and subbing saaz for Riwaka. (It's a saaz variety) how many dry packs should be pitched at 50 and how many at 62??


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Old 06-16-2013, 11:03 PM   #33
hunter_la5
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Just put a 5 gallon batch into the fermenter. I missed my mash temps slightly on the decoctions, but hopefully it will be close enough to still be good (this was my first attempt at decoction mashing). I ended up with an OG of 1.060 after adding top up water, I lost quite a bit of volume on the 90min boil. I'll post the results when it's ready.
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Old 07-07-2013, 11:22 PM   #34
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Quote:
Originally Posted by hunter_la5
Just put a 5 gallon batch into the fermenter. I missed my mash temps slightly on the decoctions, but hopefully it will be close enough to still be good (this was my first attempt at decoction mashing). I ended up with an OG of 1.060 after adding top up water, I lost quite a bit of volume on the 90min boil. I'll post the results when it's ready.
Just kegged it. My fermentation stalled out a bit higher than I wanted at 1.020, but that's still around 5.25%abv so I guess that's not horrible attenuation, it will just be a bit more full-bodied than I was going for. I wonder if thats from my mash temps being a tad high or if I botched the decoction a bit.

Anyway, the sample I took tasted pretty good and was nice and clear, so I still have high hopes for this beer. I'll report back with a picture in six weeks or so after lagering is complete.
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Old 07-12-2013, 03:22 PM   #35
YeastieBoys
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Feb 2012
Ferndale, MI
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Quote:
Originally Posted by nathan
scored 43.5

my grains, hops, and yeast came from AustinHomeBrew
Recipe started a while back based on the brewing classic styles

My water is 2:1 distilled to well water (I live in the country) which creates close to the pilsen profile.

11# german 2-row pilsner
about 12 ounces of dextrine malt (or whatever you like for head retention, cara-foam, cara-pils, etc.)

I did a double decoction:
infuse 4.41 gal at 157.2 to get first step of 148F for 60 minutes
with 30 minutes left, pull decoction 1, heat decoction 1 to 158F, let it rest for 10 minutes, then heat to a boil for remaining 15 minutes of Mash rest.
return decoction 1 slowly to main mash, until you get to 158F in main mash. Any remainder should be cooled to 158 then added in.
Immediately pull decoction 2 and bring it to boil during this 30 minute 158F mash rest.
return decoction 2, whole thing. You want 168F or higher ideally.

I batch sparged.

90 minute boil,
.75 saaz 5.8% @ 60min
1.5 saaz 5.8% @ 30min
1.0 saaz 5.8% @ 10min
1.0 saaz 5.8% @ 0min

chill, whirlpool, siphon to carboy, aerate with aquarium pump through hepa filter off and on until reached 30 minutes of pumping time (letting foam subside as necessary and counting time to a total). Pitch dry yeast directly into fermenter, fermenter at about 68F by this time, and in lager freezer set to 50F with 1 degree differential, so it quickly is taken to 50F.

after 2 weeks or so, ramp up 1 degree every 12 hours to 62F and finish out a week.

Rack to keg, chill to 32F, store for 1 month, then enjoy.

I used the BierMuncher Bottle Filler to fill bottles from keg to send to competition.
Solid recipe. I lagered for six months. My buddies and I rifled.through the keg in one night. One of my best beers to date. I'll definitely be doing this again. I used wl 830 for the yeast. Great yeast strand.

 
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Old 07-20-2013, 02:40 PM   #36
YeastieBoys
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Feb 2012
Ferndale, MI
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Quote:
Originally Posted by crusader1612
Looks good will be doing this soon and subbing saaz for Riwaka. (It's a saaz variety) how many dry packs should be pitched at 50 and how many at 62??
Pitch two dry packs for the 50 and one for the 62. I would recommend doing a yeast starter though.

 
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Old 08-18-2013, 02:26 AM   #37
BDsnakey
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Aug 2013
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how did they turn out?

 
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Old 08-24-2013, 11:32 AM   #38
YeastieBoys
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Feb 2012
Ferndale, MI
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Just did an 11 gallon batch. Hit my numbers at 1.056. Fermentin at 50 degrees right now. This is an excellent recipe. I used Czech Saaz throughout, but the AA% were 3.0%.

 
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Old 10-09-2013, 12:18 AM   #39
Bigbeavk
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Jan 2011
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Brewed a 6 gallon batch this past weekend. Hit 1.060 by accident lol. Looking forward to trying this one in a few months.
Thanks for sharing the recipe!


 
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Old 11-27-2013, 02:10 PM   #40
Bigbeavk
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Jan 2011
Frederick, Maryland
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Kegged and delicious! Ready for the holidays. Thanks for the recipe!



 
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