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Old 07-25-2013, 07:57 PM   #111
dapete
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Apr 2013
Elk Grove, CA
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This got huge accolades from my neighbor who used to brew for Lost Coast. He couldn't believe that this was only the 2nd beer I've brewed! The only issue he noticed was the over-carbonation. Oh well, time to brew it again!

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Old 07-26-2013, 12:13 PM   #112
triat00
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Nov 2011
Quebec, Quebec
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NB question here,

The hop bill is similar to some IPAs. We called it a PA because of the amount of malt?
I think the answer will be that with that kind of grain bill, it takes more hop to balance the sugar but I just want to confirm.

Im asking because I wanted to make my IPAs more malty and start from that recipe. But when I look to that recidpe, I understand that Ill have to increase the flavor and aroma hop.

Thanks

 
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Old 07-26-2013, 01:00 PM   #113
Yooper
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Jun 2006
UP of Michigan, Winter Texan
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It has to do with the beer styles, and the categories they fall into.

For an American amber:

Vital Statistics: OG: 1.045 1.060
IBUs: 25 40 FG: 1.010 1.015
SRM: 10 17 ABV: 4.5 6.2%

So, it's a bit higher in OG and IBUs but the grainbill fits an American amber because of the crystal malt and the color. Many American reds/ambers are highly hopped.

For a pale ale, the color is usually lighter and the crystal/caramel malts more restrained but they can be even more highly hopped.

This is not even close to an IPA in color, flavor, or maltbill. An IPA tends to have a firm bittering, a drier finish, less sweet malt, and a more attenuative yeast.

Sure, there are hops in this beer but it's not anything like an IPA in those ways.
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Old 07-29-2013, 12:33 AM   #114
keezerj
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Jul 2013
tampa, fl
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What original and final gravity should I be shooting for? And were these all dry hops? And what is the batch size?

 
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Old 07-29-2013, 12:53 AM   #115
keezerj
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Jul 2013
tampa, fl
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Nevermind that post. I couldn't see it on the phone app but saw it on the computer. Excited to brew this tomorrow

 
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Old 08-04-2013, 04:19 AM   #116
ronjonacron
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Apr 2012
Pensacola, FL
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Just opened a bottle of this tonight and it is amazing! Very happy with how this one turned out, and only beem bottled for two weeks. Swmbo loves it and ill be taking some to a couple buddies tomorrow. Going to be a regular for me.

 
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Old 08-10-2013, 03:25 PM   #117
keezerj
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Jul 2013
tampa, fl
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My batch is still bubbling about every 10-15 seconds after 11 days in the fermenter. Anyone else have this long of a fermentation with this recipe?

 
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Old 08-10-2013, 09:57 PM   #118
ronjonacron
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Apr 2012
Pensacola, FL
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I checked fg at two weeks and bottled at three. It was right around 1.012-1.014 iirc. I dont trust airlocks really, could just be co2 degassing for whatever reason, take a hydrometer reading!

 
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Old 08-18-2013, 05:38 AM   #119
keezerj
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Jul 2013
tampa, fl
Posts: 31
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I just poured my first glass of this from the keg. I followed the recipe exactly. Mine isn't even carbed all the way yet and it is fantastic. Great balance, a lot of interesting flavors. Excellent recipe. Thank you yooper!

 
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Old 08-18-2013, 05:41 AM   #120
ronjonacron
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Apr 2012
Pensacola, FL
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I think im about to brew another batch of this, its such a perfect medium of malty and hoppy. Im likely going to always have this around.

Edit- how many volumes are you carbing to? I finally got a kegerator and absolutely have to put a batch in it soon, will either be this or my belgian wit sitting in the primary now.

 
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