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Old 02-13-2012, 04:15 AM   #41
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Sure. Or magnum, or galena, or more tettnang. As long as you make sure you get the same IBUs by adjusting the hops by the amount of alpha acids, you'd be fine.
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Old 02-13-2012, 04:19 AM   #42
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Thanks so much for reply.
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Old 02-23-2012, 02:33 AM   #43
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Has anyone tried brewing this using White Labs Cream Ale yeast? I was thinking about doing a BIAB 2.5 gallon size brew this weekend for this recipe.
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Old 02-23-2012, 02:38 PM   #44
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subscribed! brewing this for my brother in law soon. Hope he likes it.
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Old 02-23-2012, 03:13 PM   #45
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I have the grains for this arriving this week. Looks tasty!
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Old 02-28-2012, 06:15 PM   #46
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Making this up in a few days any suggestions on types of yeast
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Old 02-28-2012, 06:52 PM   #47
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I have used US-05, Notty and Kolsch. All worked out well with US-05 being my favorite. I plan to try a cream ale yeast with this soon.
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Old 02-29-2012, 06:03 PM   #48
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Brewed this up last night and overshot my final volume by 20% I guess that is what happens when you make your first one gallon batch! O.G was 1.042 but was able to get 71% efficiency using BIAB. I wanted to boil longer but didn't want to get more bitterness, hope it isn't too watery. Heck, maybe the BMC drinkers will like it better that way!
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Old 03-01-2012, 04:29 PM   #49
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Could I replace the Tettnanger with Halletauer-Hersbrucker, or Saaz? I have an abundance of those and Perle. Even if it's not identical to the recipe I just want to make sure one of those hops would taste good as a substitiute
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Old 03-03-2012, 02:34 PM   #50
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Im sparging this recipe right now and all i could get were whole perle hops , should i use .60oz @60 min?? Ive never used whole hops and everything ive read says to add 10%?
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