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Old 05-22-2010, 02:34 PM   #1
PJford15
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Sep 2009
San Antonio, TX
Posts: 71


Devon White Ale and 2 hopped variants.

Yield - 1 gallon
4 lbs. Pilsener Malt
3 oz wheat flour
.2 oz kosher salt
1 egg white
3 tsp ground coriander
.25 tsp ground ginger
.12 tsp caraway seed
flieschmann's bread yeast

for the 2 variants (Devon Hopped Ale and Devon IPA) I added 1/4 oz Northern Brewer hops for bitterness on both and 1/2 oz UK Challenger hops on the IPA.











 
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Old 05-22-2010, 02:34 PM   #2
PJford15
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Sep 2009
San Antonio, TX
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Old 05-22-2010, 02:35 PM   #3
PJford15
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Sep 2009
San Antonio, TX
Posts: 71



If anybody is interested in the details, let me know. Hope you enjoy the photos!

 
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Old 05-22-2010, 02:49 PM   #4
JOHN51277
 
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Nov 2005
Orlando, FL
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Why the open fermentation? Or is that part of the "historical" brewing?
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On Deck: Centennial Blonde, Midnight IIPA
Primary: SMaSH Citra/2 Row, KBS Clone
Secondary: ???
Kegged:
Bottled: Gulf Oil Spill Stout, Breakfast Stout, Amarillo SMaSH, Orange Wit, RIPA Oak/Bourbon Aged, Barleywine, Apfelwein,

 
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Old 05-22-2010, 03:07 PM   #5
PJford15
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Sep 2009
San Antonio, TX
Posts: 71

I let it sit overnight open and then put airlocks on them this morning. The foam would have just blown them off if I put them on overnight anyway. But some of the stuff I read about Devon White Ale said to let it sit 12 hours in an open container before you pitch yeast. I pitched and then let it sit overnight

 
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Old 05-22-2010, 03:09 PM   #6
JOHN51277
 
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Ok, just curious if you were doing an open ferment or not. Pretty interesting!
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On Deck: Centennial Blonde, Midnight IIPA
Primary: SMaSH Citra/2 Row, KBS Clone
Secondary: ???
Kegged:
Bottled: Gulf Oil Spill Stout, Breakfast Stout, Amarillo SMaSH, Orange Wit, RIPA Oak/Bourbon Aged, Barleywine, Apfelwein,

 
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Old 05-23-2010, 04:53 AM   #7
davidstark
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Mar 2009
Posts: 38

Thanks for sharing man!
Keep us posted.
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Old 05-23-2010, 04:21 PM   #8
Reno_eNVy
 
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Oct 2008
Reno, Nevada
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Good stuff! I've been wanting to try historic brews since I got Radical Brewing... actually just finished the segment on Devon White. Be sure to let us know how it turns out. I'm curious how the bread yeast will affect it.

Also, don't be afraid to brew some more historical brews for our further education
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Old 05-23-2010, 06:07 PM   #9
PJford15
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Sep 2009
San Antonio, TX
Posts: 71

Quote:
Originally Posted by Reno_eNVy_446 View Post
Good stuff! I've been wanting to try historic brews since I got Radical Brewing... actually just finished the segment on Devon White. Be sure to let us know how it turns out. I'm curious how the bread yeast will affect it.

Also, don't be afraid to brew some more historical brews for our further education

Yep, that's where I got the idea! I looked around online and couldn't find that anybody had actually brewed it, so hey why not right?

pg. 281 - Stone beer. I think it's worth a try.

 
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Old 05-25-2010, 04:56 AM   #10
davidstark
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Mar 2009
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What you think about adding cinnamon spice?
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