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Old 12-30-2012, 12:42 AM   #21
FuzzeWuzze
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Jun 2012
Newberg, Oregon
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Brewing this, but gonna use .5oz Magnum @ 60 and 1oz Hallertauer Mit(4.9AA) at 30 to hopefully end up at 32ish IBU..

The beer is for someone who likes Maibocks, and he let me pick his Magnum and Cascade plants this year since he had no time and they were gigantic.
Promised i'd make him a beer with the hops so here we are...but not knowing the AA is rough..so im just aiming for the mid/high middle of the IBU range.

 
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Old 01-03-2013, 11:48 PM   #22
FuzzeWuzze
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Jun 2012
Newberg, Oregon
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Finished the brew, when i bought the ingredients i didnt realize this was for a 6 gallon batch..

So i ended up @ 1.08 with 5 gallons in the fermenter...made a big ass starter so hopefully this will take off!
My temperature monitor puts my garage in the mid to low 40's, hopefully that will work ok for this yeast, i may have to wrap it up in a blanket or something?

https://cosm.com/feeds/83208

 
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Old 01-05-2013, 10:23 PM   #23
mjap52
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Mar 2012
Amherst, New York
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Just finished brewing this recipe with a double decoction.

20 minute protein rest at 122

4.5 gallon decoction to bring it to 152 (only hit 149).

40 minute sac rest at 149

4.4 gallon decoction to mash out to 170.
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Old 01-06-2013, 09:38 PM   #24
mjap52
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Mar 2012
Amherst, New York
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Welp, I goofed the same as Fuzze, ended up with 11 gallons at 1.075.
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Old 01-07-2013, 07:09 PM   #25
cooper
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Dec 2009
OFallon, IL
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Mine will be three months old on the 28th and it is still tasting way young but getting better over time. It came in at 1.071 and you can still really taste the alcohol even though it fermented at 50F for three weeks and then a week at 68. Going to be really good though in another three months or so. Got it sitting in the keg at 40 degrees. I'll get a picture of it in a glass so you guys can see how it's coming along.

 
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Old 01-09-2013, 10:57 PM   #26
cooper
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Dec 2009
OFallon, IL
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Just poured this today, sorry about the crappy glass. Turning out really well though! Cant wait to sample it in another three months or so.
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Old 01-12-2013, 12:57 AM   #27
schuwa
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Nov 2009
Milwaukee, WI
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Is there any advantage to boiling for 90 min when you are adding hops as 60? Will you get better carmelization with that volume? Asking in pure ignorance.

 
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Old 01-14-2013, 02:18 PM   #28
cooper
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Dec 2009
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The main reason for boiling 90 minutes with this recipe is because it uses Pilsner malt and the 90 minute boil will get rid of DMS which will cause your beer to taste like you brewed it with cream corn. It will add some carelization as well and it also helps when you end up with 8 or so gallons that you have to boil down.

 
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Old 01-16-2013, 11:36 PM   #29
daggers_nz
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Apr 2012
Auckland, NZ
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Quote:
Originally Posted by rycov View Post
brewed this as an ale using Nottingham (still working on tempcontrol )
tasted it at bottling time. tastes pretty damn good! can't wait to try it carbonated, should be fantastic. thanks for the recipe!


might try this, let me know how it worked out (I don't have lagering equipment)
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Old 01-19-2013, 12:40 PM   #30
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Quote:
Originally Posted by cooper
The main reason for boiling 90 minutes with this recipe is because it uses Pilsner malt and the 90 minute boil will get rid of DMS which will cause your beer to taste like you brewed it with cream corn. It will add some carelization as well and it also helps when you end up with 8 or so gallons that you have to boil down.
I wonder how this is compared to Dead Guy and I wonder how it would work with pacman yeast

 
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