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Old 01-11-2011, 04:38 PM   #41
Saccharomyces
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Quote:
Originally Posted by Bugaboo View Post
Any thoughts about wyeast 1338 for this recipe?
I think it would work fine, it's a fairly neutral and clean strain for an English yeast, though temp control is key, I would keep it around 65 and let it warm up to 70 at the end of fermentation to prevent diacetyl.
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Old 01-12-2011, 06:07 PM   #42
Myrdhyn
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One more "Do you think this'll work?" S-04 as the primary yeast rather than just as the bottling yeast.
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Old 01-12-2011, 11:27 PM   #43
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Can anyone share a PM version of this recipe? Preferably one for a 5 gallon batch?

 
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Old 01-20-2011, 02:12 AM   #44
Saccharomyces
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Quote:
Originally Posted by Myrdhyn View Post
One more "Do you think this'll work?" S-04 as the primary yeast rather than just as the bottling yeast.
S-04 is too estery IMO. Most commercial examples are lagers, so the cleaner the ale yeast the better.

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Originally Posted by ButcherBrew View Post
Can anyone share a PM version of this recipe? Preferably one for a 5 gallon batch?
Added an extract version to the original post.
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Old 01-20-2011, 04:58 PM   #45
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Quote:
Originally Posted by Saccharomyces View Post
S-04 is too estery IMO. Most commercial examples are lagers, so the cleaner the ale yeast the better.



Added an extract version to the original post.
You Rock! Can't wait to get this one in the pipeline for St. Patty's day....Thanks again!
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Old 02-03-2011, 08:31 PM   #46
Myrdhyn
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Quote:
Originally Posted by Saccharomyces View Post
S-04 is too estery IMO. Most commercial examples are lagers, so the cleaner the ale yeast the better.
TYVM for the info. Pretty sure I'm going to brew this one on my birthday (Feb 25th) to crack for our 4th of July party, so having the cleaner yeast will probably be a much better choice due to it being consumed in very hot weather.
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Old 02-07-2011, 02:01 PM   #47
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I'm going to give this a whirl. My LHBS had Breiss Roasted Barley with a color rating of 300L instead of the Thomas Fawcett's 500L. I'm hoping it'll just be a tad lighter since Saccharo said his came out at the darker range of the style.

Ideally this would be ready in time for St Patty's, but we'll see how it goes. Obviously the longer I can let it sit the better. However lately I've been having trouble keeping the kegs full with various events and the recent superbowl.

Thanks for Posting Saccharomyces!
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Old 02-08-2011, 03:42 PM   #48
Saccharomyces
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However lately I've been having trouble keeping the kegs full with various events and the recent superbowl.
Sorry to say when your keg has this brew in it you will really have a hard time keeping it full.
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Old 02-12-2011, 01:29 AM   #49
jonmohno
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Im gonna try this and add bisciut and use05

 
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Old 02-14-2011, 03:41 PM   #50
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Well I brewed this up yesterday with a slightly different recipe. I was trying to scale it to a 6gal recipe, but I had some trouble weighing out precise amounts of the Roasted Barley and Crystal 120 at the LHBS. I also fudged the hops amounts using the 10gal hops amounts instead of the scaled-down amount (whoops)

I ended up with the following:

7.5# Maris Otter
2.5# Vienna
0.5# Roasted Barley (300L Briess)
0.25# Crystal 120L
Mash @ 153F, BIAB, 8.5gal water for 90min
Pre-boil Vol: 8.0gal, gravity 1.040

2oz Fuggles (4.0% AA) 75min
1oz Kent Goldings (4.5%AA) 15min ~31IBUs
Whirl Floc 10 min
Post boil Vol: 5.5gal, Gravity 1.054 Efficiency ~78%

WLP051 Yeast with 2Qt starter

After brewing this came out really dark, looked more brown than it did ruby red. I wasn't sure is that was just because of the trub since everything in the pot went into the fermenter. I also know the hops are going to be too much for this style, but it shouldn't make for a bad beer.

Sacchro - Did the color look more borwn going into the fermenter? If not I'll probably just rename this version something like a "Poor Dirty Irish Ale". I think next time around I'll definitely scale the specialty grains better since I think that was the root of my problem.

Thanks again for the recipe!
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