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Old 07-31-2009, 12:02 AM   #1
shuie
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Jun 2009
Prairieville, LA
Posts: 50
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This will be my first attempt at brewing with steeping grains. Any thoughts or advice on the ingredients, the times, or the process is greatly appreciated.

Grains:
2lbs - Pale Ale Euro, cracked
1lb - CL60, cracked
8oz - Chocolate, cracked
0.85oz - Roasted Barley, cracked
4oz - Carapils, uncracked (we added this at the last minute)

Steep grains for 1hr @ 156 degrees

add extract - 3lbs Gold Light DME, 3lbs unhopped amber LME
bring to boil for 1hr total
[email protected] minutes add 1/2 of a 1oz package of Cluster pellet hops 7.9% AA
[email protected] minutes add 1/2 tbsp of irish moss

add wort to 2-3 gallons of refrigerated springwater in the primary bucket, fill to 5 gallons

prepare 1 package of Wyeast 1007 liquid German Ale Yeast and add to primary when wort is chilled.


 
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Old 07-31-2009, 03:43 PM   #2

You can probably leave the roasted barley out at that level. You won't even know it's there.
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Old 08-01-2009, 02:30 AM   #3
shuie
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Jun 2009
Prairieville, LA
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Old 08-01-2009, 06:12 PM   #4

Secondary fermentation is really not neccissary on most beers so leaving it in primary for 3 weeks is a good idea.
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Old 08-01-2009, 06:37 PM   #5
shinerfanok
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Jul 2009
oklahoma
Posts: 42

Quote:
Originally Posted by Suthrncomfrt1884 View Post
Secondary fermentation is really not neccissary on most beers so leaving it in primary for 3 weeks is a good idea.
very true, oxidation can occour moving your brew to much ide just leave it in the primary and throw out the idea of the secondary, hey you may even use your secondary for another batch!

 
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Old 08-25-2009, 02:51 AM   #6
shuie
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Jun 2009
Prairieville, LA
Posts: 50
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