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Old 06-17-2009, 06:16 AM   #1
carbon111
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May 2009
Pacific NW
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Tomorrow evening's brew:

6 gallon batch

Fermentables:
5 lbs Amber DME
1 lb Light DME
1 lb Crystal 60L Steeped 30min (148F - 156F)

Pellet hops:
1/2 oz Columbus (15.4 AA) 60 min
1 oz Cascade (5.5 AA) 60 min
1 oz Cascade (5.5 AA) 20 min
1 oz Cascade (5.5 AA) 5 min
1 oz Cascade (5.5 AA) Dry hop 7 days

Whirlfloc Tab 15 min

Nottingham Dry Ale Yeast

Targets: OG 1.051, FG 1.012, 37 IBUs, 5.2% ABV

My last few brews had quite a variety of hops, specialty grains and fermentables so I've decided to "go minimal" - Just enough jazz to avoid being a "one note song" I think. Plus I love Cascade as my formative "beer years" were all spent down in Seattle, where quite a few brews overdid the Cascade thing.
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My beer blog: http://brewdujour.blogspot.com
My website: http://www.carbon111.com


Fermenting: Carbon's Grizzly Bear, Young's Special London Ale (clone)

Bottled/Conditioning:Siberian Raven Winter Ale, Cherry Tree Porter, Victoria's Dirty Secret

Drinking: Montgomery Scottish Ale, Thames American Bitter, Crow's Beak Old Ale, Bastet Brown, Carbon's Cascade Ale, Red Silo Honey IPA

Reason: Some changes

 
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Old 06-17-2009, 02:54 PM   #2
homebrewer_99
 
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Atkinson (near the Quad Cities), IL
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That's going to be "grapefruity" tasty...
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Old 06-17-2009, 03:45 PM   #3
carbon111
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May 2009
Pacific NW
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I certainly hope so!
I'll let you guys know what it tastes like when I go to bottle it.
__________________
Best Regards, James
--
My beer blog: http://brewdujour.blogspot.com
My website: http://www.carbon111.com


Fermenting: Carbon's Grizzly Bear, Young's Special London Ale (clone)

Bottled/Conditioning:Siberian Raven Winter Ale, Cherry Tree Porter, Victoria's Dirty Secret

Drinking: Montgomery Scottish Ale, Thames American Bitter, Crow's Beak Old Ale, Bastet Brown, Carbon's Cascade Ale, Red Silo Honey IPA

 
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Old 06-18-2009, 12:18 AM   #4
jsullivan02130
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Jun 2008
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That's going to be more of an amber ale than a pale ale -- but likely tasty nonetheless. Personally I'd cut the C 60 in half and up the DME. Hop schedule looks good, though I'd move the 45 minute down or up. Pick one. I do either 60 or 20 and under. Let us know how it turned out.
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Old 06-18-2009, 12:32 AM   #5
Malticulous
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Aug 2008
St. George Utah
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Different brands of amber extract will change it quite a bit. Briess already has some crystal 60 in it.

This and no steeping grains would probably be great.
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Old 06-18-2009, 03:11 PM   #6
carbon111
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May 2009
Pacific NW
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Quote:
Originally Posted by jsullivan02130 View Post
That's going to be more of an amber ale than a pale ale -- but likely tasty nonetheless. Personally I'd cut the C 60 in half and up the DME. Hop schedule looks good, though I'd move the 45 minute down or up. Pick one. I do either 60 or 20 and under. Let us know how it turned out.

Actually, something came up last night (had to drive to pick up a case of clone brews some friends had made!) and I couldn't brew so I was able to implement some of your suggestions. I'll be brewing this evening if all goes well.

I've edited the original post.
__________________
Best Regards, James
--
My beer blog: http://brewdujour.blogspot.com
My website: http://www.carbon111.com


Fermenting: Carbon's Grizzly Bear, Young's Special London Ale (clone)

Bottled/Conditioning:Siberian Raven Winter Ale, Cherry Tree Porter, Victoria's Dirty Secret

Drinking: Montgomery Scottish Ale, Thames American Bitter, Crow's Beak Old Ale, Bastet Brown, Carbon's Cascade Ale, Red Silo Honey IPA

 
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