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Old 02-06-2013, 06:53 AM   #51
buzzno
 
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Sep 2012
Seattle, Washington
Posts: 143
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I only have a have about a dozen brews under my belt but this is one of the tastier ones. I used way more dry hops than what is called for and I really like it. I used 2oz in 5gal and left it in the keg. It just keeps getting better and better every day!
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Old 07-11-2013, 07:58 PM   #52
hogwash
 
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Aug 2008
Waynesboro, VA
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Just brewed this today with Rahr Pale Ale Malt as the base and I'm using WY1272 for the yeast. I'll report back with my results.

 
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Old 08-03-2013, 08:57 PM   #53
hogwash
 
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Aug 2008
Waynesboro, VA
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Quote:
Originally Posted by hogwash View Post
Just brewed this today with Rahr Pale Ale Malt as the base and I'm using WY1272 for the yeast. I'll report back with my results.
Having an under carbonated pint of this right now and it's friggin great! Love the 1272 with this recipe. I also dry hopped with 2.5 oz instead of one...oops! Actually I meant to do it, was finishing off a pound bag and figured I'd just throw them all in. Anyway, I highly recommend this one. Great recipe.

 
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Old 08-17-2013, 02:05 AM   #54
terrenum
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Aug 2011
Montreal, Quebec
Posts: 143

Will brew this on Sunday

Will try one carboy with wyeast 1968 and one carboy with s-04
Curious to see which one will turn out the best

Using chinook for bittering as the local cascade here in montreal is at 4.4 AA

Planning a 70 minute boil
Will report results in 3-4 weeks

Used 80% Marris Otter and 20% 2-row malt
Can't have great west pale here....

 
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Old 08-17-2013, 02:07 AM   #55
terrenum
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Aug 2011
Montreal, Quebec
Posts: 143

Quote:
Originally Posted by terrenum
Will brew this on Sunday

Will try one carboy with wyeast 1968 and one carboy with s-04
Curious to see which one will turn out the best

Using chinook for bittering as the local cascade here in montreal is at 4.4 AA

Planning a 70 minute boil
Will report results in 3-4 weeks
And will use 80% marris otter and 20% 2-row do not have access to great west pale....

 
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Old 09-25-2013, 01:01 AM   #56
terrenum
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Aug 2011
Montreal, Quebec
Posts: 143

I followed the recipe but used 80% maris otter and 20% 2-row for the pale malt as the nortwes is not available over here. I used safale us04 for yeast and ended at 1.010. Wondering if the fact that my FG is slightly lower than planned could contribute to the lack of malt flavor.
Clues anyone?
Thanks

 
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Old 09-25-2013, 03:00 AM   #57
ArchiBish
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Aug 2013
Eugene/Springfield, Oregon
Posts: 14


Quote:
Originally Posted by Mischief_Brewing
Now if I could just get some of that great water they have up there...
I heard that the city of Bend is looking to pass a law to limit the number of breweries because they are concerned about possible water shortages. Evidently a lot of water is being exported by all those breweries over there. That or the existing breweries don't want any more competition?

http://www.ktvz.com/news/Bend-s-Big-...z/-/index.html

C'mon over to Eugene/Springfield. We're lousy with great H2O! (For now)

 
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Old 12-28-2013, 01:04 PM   #58
brokebucket
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Mar 2013
Posts: 380
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I just brewed this one yesterday, slightly dumbed down, because I am looking for a good pale ale that is not overly hoppy, and I am ok if I dont nail the clone:

I did 60/40 marris otter to american 2 row, Crystal 77, and carafoam. 65 minute boil with an ounce of cascade FWH. Everything else I kept the same.

My brother in law is bringing me back a 6 pack from out west, I look forward to tasting this beer, and seeing if I can brew something along the same lines as such a revered beer. I will post up in a month or so.

 
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Old 12-30-2013, 10:20 AM   #59
kedash
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Apr 2008
Brewgene, Oregon
Posts: 146
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I've brewed this beer twice now. I use 100% Marris Otter as the base malt in addition to the two specialty malts. I also use my homegrown Cascades and free yeast from a local brewery. After getting a good deal buying the malt in bulk, this beer ends up costing me about 25 cents per pint and is delicious. I guess I'm not counting the water I use growing the hops, but either way, a very inexpensive and wonderful pale ale.

 
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Old 01-17-2014, 05:35 AM   #60
mexicola1
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Jun 2013
Portland, OR
Posts: 4


Tonight I kegged my first attempt at this clone and noticed for the first time, after many previous samples, an apple smell. I deviated from the recomended yeast by using Wyeast #1332. I pitched a 125 mL swollen smack pack into 3 gallons of 65 deg F oxygenated wort and held the temp for 7 days before raising to 68 for 2 days. I then raised the incubator to 70 for 2 days before cold crashing to 65 for about 1 day and then down to 35 for 36 h. I was actually hoping for some ester formation and is the reason why I chose this strain. My girl friend smells better than I can (and better than me too, im sure) and she's not so sure it's a green apple smell but the first thing that came to her mind was apple. Im wondering if this is from ethanal(aka acetaldehyde, but EASIER to spell!) or maybe an ester? Also, it doesnt taste like apple, and not slickness or hotness, but actually maybe young/green. Gravities were OG 1.053 and FG 1.014.

Thanks for clone info btw, awesome.

 
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