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Old 10-17-2009, 10:28 PM   #11
KingBrianI
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May 2008
Durham, NC
Posts: 3,514
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Brew day went well. Boiled off a bit too much so pitched the whole starter to bring up the volume. Color is pretty dark! Looks like a medium-amber to me. Taste of wort was good. Not as bitter as I would have thought, given it's 40 IBU. Lots of smooth caramel flavor. Very smooth. I think this one is going to be a good match for the yorkshire square yeast. I mashed at 150 so that it would attenuate down to 1.012-1.014. Hopefully that works out.

EDIT: Oh yeah, I remembered to try something I heard about with the gravity sample and I'm glad I did. Apparently it is a Scottish tradition to mix a bit of the unfermented wort with some scotch and drink it. I tried it with this wort and it's awesome. I recommend everyone try it. The sweetness of the wort blends with the smooth sweetness and slight smokiness of the scotch and creates a really awesome blend. If I ever start my own brewpub, this is going to be an occasional special.
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Old 03-18-2010, 01:05 PM   #12
Saint Aardvark
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Apr 2008
New Westminster, BC
Posts: 72

Hi, King Brian -- I'm going to be brewing the BYO recipe this weekend, and I'm curious how your clone has turned out.
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Old 03-18-2010, 01:28 PM   #13
KingBrianI
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May 2008
Durham, NC
Posts: 3,514
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It turned out very good, though I would recommend wlp002 or wy1968 instead of the yorkshire square yeast. I made the recipe as stated above and tried someone else's recipe who used 1968 and the malt came through much better with the 1968.
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Old 03-19-2010, 03:38 AM   #14
Saint Aardvark
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Apr 2008
New Westminster, BC
Posts: 72

Hah! I picked 1968 for this batch last night...was almost going to go for 1056 but thought "What the hell?" BOOya!

Thanks for the update!
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