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Old 11-04-2009, 04:08 PM   #1
loganb
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Oct 2009
fort hood texas
Posts: 107


i am planning on doin an english pale ale in the near future and was wantin some opinions on my recipe. i do 2.13 gallon batches i use my mrbeer fermenter. here is my all grain recipe my efficiency is about 66-68%
4#4oz maris otter
8oz crystal 10L
4oz crystal 40L
.5oz fuggle FWH
.25oz fuggle 60 min
.25oz fuggle 30 min
.25oz fuggle 20 min
.25oz fuggle 5 min
.5oz fuggle dry hop
mash temp 152F 60-75min
estimated-OG 1.060-FG 1.015-IBU 37-SRM 9
havent decided on what yeast to use yet but i was leaning toward the dry yeast side and i was wanting to try pitching a hoppy blonde ale onto this yeast cake if possible. and i have read alot here on thinner mashes being well i dont want to say better but have worked in favor of some brewers here. i usually do 1.25 to 1.33 ratio and was thinking about 1.5-2 for this one. thanks

 
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Old 11-04-2009, 11:18 PM   #2
BigEd
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Nov 2004
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Simplify your hop schedule. The traditional UK ales use two additions, one early and one late. It works.

 
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Old 11-05-2009, 01:10 AM   #3
loganb
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Oct 2009
fort hood texas
Posts: 107

so if i did the .5oz FWH and then .25oz at 60 min and 15 min i would be good?

 
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Old 11-05-2009, 02:23 AM   #4
BigEd
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Nov 2004
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Quote:
Originally Posted by loganb View Post
so if i did the .5oz FWH and then .25oz at 60 min and 15 min i would be good?
Yes. Keep close to your original IBU number. An IBU number of about 75% of the OG number is a good ROT in this style.

 
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Old 11-05-2009, 05:13 AM   #5
Nugent
 
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Quote:
Originally Posted by BigEd View Post
Simplify your hop schedule. The traditional UK ales use two additions, one early and one late. It works.
+1. Don't over-complicate the hops schedule with EPAs.

 
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Old 11-05-2009, 05:15 AM   #6
Nugent
 
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As for the yeast, use something that has some estery quality to it.

I have been using Wyeast 1275 lately - yum!

 
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Old 11-05-2009, 01:09 PM   #7
loganb
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Oct 2009
fort hood texas
Posts: 107

nice thanks for the help will be brewing the adjusted version soon i hope.

 
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