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Old 11-07-2013, 10:43 PM   #81
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I might as well ask this here, I think. I'm planning on brewing a Cali Common, and I got a copy of Brewing Classic Styles yesterday. In it, the Cali Common recipe (that this recipe is based on) seems very heavy on the pale malt - the AG version calls for 10 lb of pale malt, plus the same character malts as in this recipe. Is this a mistake in the book, or are they assuming very low efficiency? BeerSmith puts it at 1064 or so for my efficiency in a 5.5 gallon batch into the fermenter (6 gal post boil volume at 60F).
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Old 12-02-2013, 12:14 AM   #82
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Just brewed this today. My only variation is using Maris Otter for the base malt, because that's what I had. Hope it's not to "Maris Ottery" if that's even possible.
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Old 12-12-2013, 05:37 PM   #83
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Has anybody ever used any other hop substitutions on this? I know it wouldn't be true to the style I guess just wanting to make it and I just want to use what I have on hand. I have Willamette, EKG, Cascade and Centennial in copious amounts. What are your thoughts on any of those? Thanks.
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Old 03-18-2014, 02:45 AM   #84
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Has anybody ever used any other hop substitutions on this? I know it wouldn't be true to the style I guess just wanting to make it and I just want to use what I have on hand. I have Willamette, EKG, Cascade and Centennial in copious amounts. What are your thoughts on any of those? Thanks.
Heard from a couple folks that they subbed Cascade for N. Brewer. If brewed already, which one did you use and how did it turn out?

Just brewed this BIAB, and was just above the OG mark, and hit 1.058. Will look forward to this final results in a couple weeks.
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Old 04-06-2014, 02:44 AM   #85
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Just brewed this today!
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Old 04-06-2014, 02:46 AM   #86
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Just brewed this today!
Let me know how you like it, please! I am a real hophead, but I do like this beer a lot and I'm really curious to see how you feel about it as well.
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Old 04-06-2014, 02:51 AM   #87
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I don't think I've ever had a beer take off so fast. Pitched yeast at 3:45 pm, and just got home at 10:30 and I have a 2 inch full krausen on it. I'm used to lager yeasts at lager temps, maybe being a little on the slow side. I have my temp controller running a heat belt to keep it at 62 degrees, so I guess lager yeast running hot must take off like gangbusters.
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Old 04-06-2014, 02:58 AM   #88
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I don't think I've ever had a beer take off so fast. Pitched yeast at 3:45 pm, and just got home at 10:30 and I have a 2 inch full krausen on it. I'm used to lager yeasts at lager temps, maybe being a little on the slow side. I have my temp controller running a heat belt to keep it at 62 degrees, so I guess lager yeast running hot must take off like gangbusters.
When I've done this beer, it hasn't taken off so well for me but I've run it a bit colder, using ambient temperatures in the high 50s generally (one of the joys of living in a frigid climate. ).

Now I want to go out and buy some Northern Brewer hops, just to make this again. You've got me excited about this beer again!
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