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Old 07-22-2011, 04:08 PM   #41
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how do you get a final gravity of 1.000. thats water. any tips.
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Old 07-22-2011, 06:03 PM   #42
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Originally Posted by 1ratdog View Post
how do you get a final gravity of 1.000. thats water. any tips.
Alcohol is lighter than water, so 1.000 isn't completely dry. But this is a very dry beer. If you'd like it less dry, mash at a higher temperature or use a less attenuative yeast.
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Old 08-21-2011, 05:46 PM   #43
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Just curious, is there any specific reason for the use of table sugar as opposed to corn sugar?
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Old 08-21-2011, 10:08 PM   #44
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Just curious, is there any specific reason for the use of table sugar as opposed to corn sugar?
No, I don't think there is an advantage to using one or the other, the result is the same - the sugar is added to the recipe to lighten and dry out (make less sweet) the beer.
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Old 08-21-2011, 10:51 PM   #45
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Okay. I think I'll give this a try.
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Old 05-21-2012, 01:25 AM   #46
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How do you feel Marris otter would work with this? Im planning on my last few beers til fall/winter,which i have a limited amout of malt so im making some light style beers possible a honey ale or esb's or English pale. Think its worth trying in this recipe with the marris otter?So is minute rice the best rice to get, i dont plan on going to the lhbs. I plan on using some adjunct in my last 3 so i think this may be worth a shot?
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Old 04-18-2015, 01:13 PM   #47
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Overall, I'd declare it a success. I stuck pretty close to the recipe in the OP. Used rice flakes instead of rice and table sugar instead of beet sugar. But other than that just followed along.

I was a bit surprised to see my OG come out 1.046 - higher than expected. The one thing about this that was off-putting was the color. It was a very light straw. But the taste, especially after conditioning in the keg for a few weeks, was pretty good. Will probably take another shot at this sometime during the summer.

I was wondering if anyone had some suggestions on how to add some golden color w/o changing the flavor profile too much.

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