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Old 10-06-2009, 03:55 PM   #1
cookietruck
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Apr 2009
austin
Posts: 122


i'm going to brew in a few days as the weather here is real nice. cooling down.

i picked up the grains last night and i have a pound each of amarillo, chinook and centennial pellets. i'm thinking about doing something like this.
i'm thinking not too bitter but big hop flavor and aroma.

grain bill is this.

13 lb 2 row.
1.5 lb munich 10L
.5 lb wheat malt white
.5lb c 20
.5lb c 60

6gal batch, 1.067-1.070
SRM ~ 8
i have US05 yeast so i'll probably use that.
~ 65IBU

thinking of doing this hop schedule...

......................60min 20min 10min 1min
chinook---------1oz-----------------1oz
amarillo-----------------.5oz--.5oz--1oz
centennial--------------.5oz--.5oz--1oz

dry hop with 1oz each of amarillo and centennial.

edit: add dashes to make my hop schedule easier to read.


 
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Old 10-06-2009, 04:00 PM   #2
FishinDave07
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Oct 2007
South Florida
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That looks badass! Whats your mash temp?
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Old 10-06-2009, 04:13 PM   #3
cookietruck
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Apr 2009
austin
Posts: 122

i'll probably mash at 156.
i calculated that for 70% efficiency, seems that's about what i hit usually.

 
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Old 10-06-2009, 05:27 PM   #4
FishinDave07
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Oct 2007
South Florida
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I like it. Medium body to balance the alcohol. The grains and hops look solid.
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Bottled/Conditioning: Cigar City Jai Alai IPA Clone, Apple Jack 1.0, Apple Jack 2.0
Drinking: Yakima Blonde (Imperialized), Banana Wheat, Russian Imperial Stout, and anything i can get my hands on
On Deck: Watermelon Wheat, Red Panda Ale, Gluten Free Brown Ale, Mojito IPA, Smoked Pepper Stout

 
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Old 10-07-2009, 04:21 PM   #5
RichBenn
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Aug 2009
Tahoe
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Seems high on the mash temps to me, but then, I don't like it sweet.
But I like the ingredients!

 
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Old 10-07-2009, 05:35 PM   #6
oswegan
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Oct 2008
Lake Oswego, Oregon
Posts: 231
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I'd drop the wheat and bump the munich up in its place and mash at around 152. With that great hop profile I wouldn't want it that sweet - but hey if you like it like that then go for it. Looks like a nice recipe.

 
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Old 10-07-2009, 06:07 PM   #7
SourHopHead
 
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Mar 2007
Albuquerque, NM
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I like mashing around 148-151 and I dry hop with 4-5oz and it is still not enough for me.
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Old 10-07-2009, 06:30 PM   #8
cookietruck
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Apr 2009
austin
Posts: 122

Quote:
Originally Posted by oswegan View Post
I'd drop the wheat and bump the munich up in its place and mash at around 152. With that great hop profile I wouldn't want it that sweet - but hey if you like it like that then go for it. Looks like a nice recipe.
grains are already mixed and milled so i've gotta go with that.
maybe i will drop the mash temp a little, not sure. i'd kinda like it a little sweet with some good body.

 
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Old 10-07-2009, 06:35 PM   #9
oswegan
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Oct 2008
Lake Oswego, Oregon
Posts: 231
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Quote:
Originally Posted by cookietruck View Post
grains are already mixed and milled so i've gotta go with that.
maybe i will drop the mash temp a little, not sure. i'd kinda like it a little sweet with some good body.
I do a similar recipe to this all the time. I usually mash it somewhere between 151-154 and I always get a nice little bit of sweetness and body, but dry enough to really appreciate the great amarillo and centennial dry hop.

 
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Old 10-07-2009, 07:37 PM   #10
cookietruck
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Apr 2009
austin
Posts: 122

i think i'll drop it down a few degrees on the mash temp then.

 
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