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Old 11-12-2012, 06:47 PM   #471
Thedagem
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Oct 2011
pittsburgh, pa
Posts: 44

King Brian I. Thank you for the recipe, it's delicious. I plan to brew this again this weekend, but was wondering if it would turn out as good with Marris Otter. I have both Marris Otter and 2 row and wanted your thoughts. I forgot to take my numbers last time... does anyone know the ABV?



 
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Old 11-16-2012, 09:00 PM   #472
BigInChicago
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Mar 2012
Addison, IL
Posts: 39

Just a quick thank you for this awesome recipe! Brewed it back in the end of September. Just put it on the gas about 2 weeks ago. Finally had my first glass last night. FANTASTIC is all I can say! Very smooth and clear. I am going to make another batch next weekend because this one will go fast!



 
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Old 11-17-2012, 10:08 PM   #473
jsledd
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Aug 2012
Huntsville, AL
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Hey guys. Brewed this a few months ago using the extract recipe. Loved it, finished it, and made it again. This time I did it as my 2nd all-grain brew. Still unsure about my efficiency and all that, so I upped the grain bill a little.

I ended up using:

8 lbs Maris Otter
2 lbs of Crystal 80

Kept the hops the same with the exception of a full ounce for the FWH.

Ended up with 5 gallons of 1.058 wort. I'm using Nottingham yeast, and I will report back when it's done!

Thanks for a great recipe.
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Old 11-21-2012, 01:53 PM   #474
MrBoogaloo
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Apr 2012
Central, Indiana
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I made this recipe back in September and bottled it before I went away to a military school. When I can back I chilled a few bottles down in the fridge and popped a top that night. What an AMAZING beer! This one will be in constant brew rotation. It is currently my favorite. It’s a beer that almost all my friends enjoy, even the IPA and stout lovers.

 
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Old 11-23-2012, 04:38 PM   #475
teddy4xp
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Feb 2010
Traverse city, Michigan
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With mashing at 150 and adding a pound of syrup, this doesn't finish too dry does it? I plugged the recipe into BeerSmith and I had to raise the mash temp to 156 to keep the final gravity above 1.010

 
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Old 11-24-2012, 02:55 AM   #476
Hanso
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Dec 2011
Madison, WI
Posts: 279
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This recipe is easily modified to suit individual tastes. The OP (last paragraph) makes it very clear the finish is dry. I like it dry as it is, but not everyone will of course.

I know when I rebrew for example I'm going to back down the IBU to keep the sweet-bitter balance a little more where I like it. Because it finishes dry my palate doesn't require as much bitter to balance. Mine came out more APA (again, to my palate) than amber ale and I followed the recipe almost exactly. Still very good recipe.
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Old 12-01-2012, 07:14 PM   #477
SwivelHips
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Jan 2012
Calgary, Alberta, Canada
Posts: 136
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Down to my last 1/2 doz of these...must...brew...more....

@teddy -- not too dry at all. BTW this recipe works well with Wyeast 1007 too, I used that since my LHBS was out of S-05.

 
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Old 12-01-2012, 11:25 PM   #478
teddy4xp
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Feb 2010
Traverse city, Michigan
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Quote:
Originally Posted by SwivelHips View Post
Down to my last 1/2 doz of these...must...brew...more....

@teddy -- not too dry at all. BTW this recipe works well with Wyeast 1007 too, I used that since my LHBS was out of S-05.
Great to hear! Mine is one week in to fermentation. I went with WLP 051 because I had some in the fridge needed to use it. Im excited to see how it turns out.

 
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Old 12-02-2012, 12:20 AM   #479
pvtschultz
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Feb 2010
New Berlin, Wisconsin
Posts: 457
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I inadvertantly mashed my first batch of this recipe at ~146 due to my thermometer being way off and me not knowing it. I still thought this beer was excellent. I have a second batch fermenting now that I bumped up the grains and sugar to hit an OG of 1.060 while maintaining IBUs. We'll see how it turns out. This recipe is a solid one and a great place to start playing with if desired.
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Old 12-08-2012, 12:30 AM   #480
dale1038
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Sep 2008
Louisville, KY
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Made a batch of this today. Almost 2 years since I've brewed this guy, but I've been craving it for awhile. It's finally getting a little colder here so hopefully we get some snow this year to enjoy this amber in.



 
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