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Old 04-16-2009, 12:00 AM   #1
newkarian
 
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Planning on brewing a no-boil BW this weekend. Only problem is I dont have any german noble hops on hand. I have tons of american c hops, amarillo, etc. I also have fuggles and goldings. I will be doing a mash hop for this with a below 10 IBU. Which would you guys use? The fuggle or the golding?
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Old 04-16-2009, 02:23 PM   #2
Oldsock
 
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I think either one would work fine. I used Willamette (which I believe are a fuggle derivative) on my no-boil Berliner and like the results.

Are you doing a decoction? Otherwise your IBUs will be 0.
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Old 04-16-2009, 02:25 PM   #3
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yes i plan on doing a double decoction with rests at 135 and 149
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In process: Belgian Wit
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Secondary: Berliner Wiesse
On Tap/Bottled: Strong Dark Belgian Ale(bretted),Belgian Imperial Stout (2nd AG), Partigyle Dry Stout, Apfelweinx2, Dont Fear the RIIPA, Cream of three crops
Planning: Roggenbier, Biere de Garde, Golden Strong Ale, Barleywine, Something with Brett

 
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Old 04-16-2009, 02:33 PM   #4
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Quote:
Originally Posted by newkarian View Post
yes i plan on doing a double decoction with rests at 135 and 149
Cool, I was really happy with my batch (.5 oz of hops in 3.5 gallons). What are you going with for yeast/bacteria? I used the Wyeast blend, but Iíll have to find an alternative since it doesnít sound like that is coming back any time soon.
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Old 04-16-2009, 06:37 PM   #5
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Planning on using Wyeast 5335 for the Lacto and US-05 for the Sach. I will make a 1.5L starter of Lacto and pitch it about 48hrs ahead of the Sach. Do you think around 1oz of fuggle would be good for 5.5 gals.
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In process: Belgian Wit
Primary:
Secondary: Berliner Wiesse
On Tap/Bottled: Strong Dark Belgian Ale(bretted),Belgian Imperial Stout (2nd AG), Partigyle Dry Stout, Apfelweinx2, Dont Fear the RIIPA, Cream of three crops
Planning: Roggenbier, Biere de Garde, Golden Strong Ale, Barleywine, Something with Brett

 
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Old 04-16-2009, 07:33 PM   #6
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Sounds like a good plan to me, remember to post your results eventually.
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Old 04-16-2009, 08:46 PM   #7
newkarian
 
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Will do. I also have a Strong dark belgian that I bretted last may that is smelling great. Will have to bottle it soon. I is basically a rodenbach 8 clone that mutated. OG 1.10 SG last time i checked 1.08
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In process: Belgian Wit
Primary:
Secondary: Berliner Wiesse
On Tap/Bottled: Strong Dark Belgian Ale(bretted),Belgian Imperial Stout (2nd AG), Partigyle Dry Stout, Apfelweinx2, Dont Fear the RIIPA, Cream of three crops
Planning: Roggenbier, Biere de Garde, Golden Strong Ale, Barleywine, Something with Brett

 
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Old 04-16-2009, 08:52 PM   #8
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Sounds very tasty, I did something similar a few years back, but also added some dark cherries (ala Cuvee Tomme), ended up as one of the best batches I have made. Iím thinking of doing it again this year once cherry season rolls around, probably trying a blend of dark and sour cherries this time though for a bit more ďpopĒ
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Old 04-16-2009, 10:21 PM   #9
newkarian
 
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Sour cherry sounds good. Ive also dumped the dregs from Rodenbach gran cru, Renee Cuvee, and Fantome in. Has a beautiful pellicle that my SWMBO is afraid of.
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In process: Belgian Wit
Primary:
Secondary: Berliner Wiesse
On Tap/Bottled: Strong Dark Belgian Ale(bretted),Belgian Imperial Stout (2nd AG), Partigyle Dry Stout, Apfelweinx2, Dont Fear the RIIPA, Cream of three crops
Planning: Roggenbier, Biere de Garde, Golden Strong Ale, Barleywine, Something with Brett

 
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Old 04-21-2009, 02:16 AM   #10
HarvInSTL
 
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Quote:
Originally Posted by Oldsock View Post
I used the Wyeast blend, but Iíll have to find an alternative since it doesnít sound like that is coming back any time soon.
I received confirmation from Wyeast a couple weeks ago that it won't be back until 2010.
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