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Old 03-18-2011, 07:56 PM   #3731
Mischief_Brewing
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Jan 2010
Montpelier, VT
Posts: 1,261
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Quote:
Originally Posted by whclay View Post
I am Brewing Sunday. Can someone take a look at my recipe and give any advice? New to this.

Malt
6.6lb Light LME
1 lb Golden DME
Spec Grains
1lb Caramel 40L
8oz. Victory

60 min boil. 2 gal. for 5 gal batch

60min 1.5oz Centannial whole 11.6
60min 2 oz cascade pellet 5.0
30 min 1 oz centennial whole 11.6
15 min centennial whole 11.6
5 min willamette pellet 4.6
dry hop 7 days 1 oz centennial whole 11.6
secondary 14 to 21 days

nottingham yeast

this is an IPA Kit that I just took some of the parts of just the grains and malts, ignored some of them (most of the hops) and added some to make an APA. according to my calc this should come out to 63.2 IBU 6 SRM 5.9% ABV OG - 1.059 FG - 1.015.
My question is will the combination of ingredients and the schedule produce a nice hoppy ale that is still drinkable. What I am going for here is like a 2 hearted ale with a bit more character. Only other ingred. I have that I could play with are come Columbus Hop pellets and some more cascade hop pellets. any advise would be welcome
Looks good to me! The only change I would make would be to up the centennial at 60 and put more cascade toward the end. Low alpha on the cascade means more waste when used as bittering in my opinion...



 
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Old 03-18-2011, 07:56 PM   #3732
bergman1118
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Jul 2008
Asheville, NC
Posts: 197


@borovy3488 - Full boil is ALWAYS better. With a turkey fryer, go for it!

@whclay - I'd say your in IPA territory with your IBUs there. Looks like it'll be pretty hoppy, potentially unbalanced (not necessarily bad if you're a hop head, but I doubt you'll have much malt backbone here), maybe too bitter.. You've got 3.5 oz of hops @ 60 minutes for only 1.059 SG - in my opinion, that's way too much for bitter. I can't calculate it out right now as I'm at work, but I'd move at least 1.5 oz to later in the boil (or even for dry hopping). Also, 30 minute additions really don't give you much, IMHO, in the way of flavor, aroma, or bitterness... I stick with 60, 15, 10, 5, or flame out. Your grain bill looks fine but I'd alter your hop schedule some. Just my .02



 
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Old 03-18-2011, 08:32 PM   #3733
yummybeer
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Oct 2009
, The Hawkeye State
Posts: 463
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Quote:
Originally Posted by yummybeer View Post
planning to go to the brew store in the morning. haven't decided yet between an irish red or another bock.
just got back from brew store. picked some ingredients for an irish red. plan to start it here shortly. if not this afternoon, then planning to start this evening.
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Old 03-18-2011, 08:45 PM   #3734

Belgian Tripel is heading to the brew house Sunday morning! Cant wait to make this one.
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Fermenting: Lambic and Dry Orange Blossom Mead
Conditioning: Brett Drei Golden Strong
Next: Nut Brown, Wee Heavy, & Rye IPA
Drinking: Brett - Aussie Blonde, Black IPA, Belgian Stout, Munich Helles

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Old 03-18-2011, 09:47 PM   #3735
Chefencore
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Feb 2011
Columbus, OH
Posts: 349
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LHBS has what I need, so batch #3 is gonna be an Abita Turbodog clone. I'm using the recipe from BYO that was posted here, but opting for the german ale yeast.
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Old 03-18-2011, 10:46 PM   #3736
vinyl_key
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Dec 2009
SLO, CA
Posts: 182
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Dry stout is boiling right now.

Tried a step mash for the first time. Messed up on the temp of the second infusion by a lot. It was supposed to be a 120 -> 152 mash, but it ended up being more of a 120 -> 140 -> 152 mash. Now I know!

Here's a pic of the runnings from the mash:
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Old 03-18-2011, 11:02 PM   #3737
LVBen
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Jan 2010
Las Vegas, NV
Posts: 1,343
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Quote:
Originally Posted by jtkratzer View Post
I think it's too malty and not enough "hefe" to it.
Not enough yeast?

 
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Old 03-18-2011, 11:10 PM   #3738
EzMak24
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Jan 2009
Lansing, Michigan
Posts: 177


Getting things ready tonight for a brew session....I'll be teaching my friend to brew.
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On Deck: Sneaky Britches (American IPA)

Fermenter 1: Brown Porter
Fermenter 2: Empty

Keg 1: Bitter Groundhog
Keg 2: Mild Winter English Ale
Keg 3: Irish Red Ale

Bottled: American Brown Ale
Bottled: Bitter Groundhog
Bottled: Mild Winter English Ale

 
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Old 03-18-2011, 11:18 PM   #3739

Vinyl Key, that is a beautiful thing.
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Fermenting: Lambic and Dry Orange Blossom Mead
Conditioning: Brett Drei Golden Strong
Next: Nut Brown, Wee Heavy, & Rye IPA
Drinking: Brett - Aussie Blonde, Black IPA, Belgian Stout, Munich Helles

Follow My Brewing Excursions at:

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Old 03-18-2011, 11:21 PM   #3740

Quote:
Originally Posted by rjwhite41 View Post
So do we PM you with the address to send the beer to?
Ive got to get this Belgian kick out of my system...then its a biere de garde!


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Fermenting: Lambic and Dry Orange Blossom Mead
Conditioning: Brett Drei Golden Strong
Next: Nut Brown, Wee Heavy, & Rye IPA
Drinking: Brett - Aussie Blonde, Black IPA, Belgian Stout, Munich Helles

Follow My Brewing Excursions at:

http://<br /> <font size="5"><font ...</font></font>

http://www.facebook.com/pages/Dracon...58343357538490
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