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Old 11-19-2010, 08:45 PM   #41
rpg
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Jul 2010
, VA - VIRGINIA
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I started this one last night. Due to some limitations I modified it a bit: 2.5 gallon boil--do you think I can convince my landlord to upgrade my stove?--and I was using a new thermometer which I now think is off by 6-8 degrees so the steeping might be off slightly. I can't wait until Christmas when the fermentation is complete! I'll let you know how it goes.

 
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Old 11-20-2010, 07:52 AM   #42
HOOTER
 
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Quote:
Originally Posted by rpg View Post
I started this one last night. Due to some limitations I modified it a bit: 2.5 gallon boil--do you think I can convince my landlord to upgrade my stove?--and I was using a new thermometer which I now think is off by 6-8 degrees so the steeping might be off slightly. I can't wait until Christmas when the fermentation is complete! I'll let you know how it goes.
Partial boil will make it a bit darker than it should be, but it should end up just fine. The steeping temps are no biggy as long as you keep it below 170. I'm looking forward to seeing how it turns out.
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Old 03-13-2011, 03:13 AM   #43
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Old 03-19-2011, 05:18 AM   #44
Cascadegan
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Jan 2011
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Is that a huskies cup!?

 
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Old 03-19-2011, 02:06 PM   #45
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no it was drunk me forgetting how to subscribe to a thread and wanting to save the recipe so I could brew it later.

 
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Old 04-03-2011, 05:05 PM   #46
rpg
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Jul 2010
, VA - VIRGINIA
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I got busy, so I'm just now posting my results. My OG was 1.055 and FG was 1.017. During dry hopping, some of the hops got clogged in the next of my carboy, so I wonder how effective it was. My batch didn't have that sharpness I associate with pilsners, but I didn't check the AA of the hops, so it might have been a little low, plus I don't think I've ever had a beer with Saphir hops before (this was a new flavor to me!) so maybe I just don't know what to expect from the hops. Nonetheless, I'm pretty satisfied with the beer, and I'm glad I brewed it.

Thanks for the recipe, Hooter!

 
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Old 04-05-2011, 11:57 PM   #47
Koz
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Feb 2011
West Chester, OH
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I just put this in a keg in the lagering chamber, man it smells divine. I can't wait to drink it in a few weeks.

 
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Old 04-24-2011, 03:00 AM   #48
Golden330ci
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Oct 2010
PA
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I have this sitting in the secondary and it smelled amazing when I transfered it and somehow I managed to ferment it down to 1.010!

What does everyone think of dry hopping with the remainder 1oz of Perle AND the .5oz of the hallertau which i subbed for the saphir? would this be to much?

 
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Old 06-08-2011, 09:16 PM   #49
Clubberone
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Jun 2011
Milford, Ohio
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i am in a brewing cooperative. What is I left the honey out. How would it effect the beer and is there a substitute?

 
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Old 07-22-2011, 01:36 AM   #50
Delaney
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Jul 2011
Montreal, Quebec
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Due to lack of supplies locally, and an urge to do this today, this is what I came up with...


Recipe Type: Extract
Yeast: WYEAST 2007 Pislner Lager
Yeast Starter: Yes
Batch Size (Gallons): 5
Original Gravity: 1.056
Final Gravity: ?

2 lbs. Very Light-LME (60 min)
3 lbs. Very Light-LME (10 min)
1.5 lbs. Clover honey (15 min)

8 oz. Crystal 20L
4 oz. CaraPils

1 oz. Perle (60 min)
1.5 oz. Saaz (20 min)
.5 oz. Saaz (dry hop-1 week secondary)

2007 WYEAST Pilsner Lager



I ended up throwing in the yeast at 85F didn't want to leave it out too long after boil...Is cooling now in fridge.

 
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