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Old 06-08-2010, 12:33 PM   #31
Join Date: May 2010
Location: Huntington, WVA
Posts: 525
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Originally Posted by Toga View Post
.....like the fact the labels come of easy too for recycling with my own creations
*double take* Huh???

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Old 06-08-2010, 09:31 PM   #32

Originally Posted by smizak View Post
Please do that. ...
Here it is. Keep in mind this is for a ten gal. batch and a decoction mash. But I have brewed it many times before as a single infusion of 1.25qt./lb. at ~150oF and it was great.

Recipe: Dortmunder Pretzel Munchin' Beer
Brewer: Rhoobarb
Asst Brewer: Mrs. Rhoobarb
Style: Dortmunder Export Lager
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
Batch Size: 10.00 gal
Boil Size: 12.25 gal
Estimated OG: 1.062 SG
Estimated Color: 5.6 SRM
Estimated IBU: 25.7 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 90 Minutes

Amount Item Type % or IBU
21.00 lb Pilsner (2 Row) Bel (2.0 SRM) Grain 84.00 %
3.00 lb Munich Malt (8.0 SRM) Grain 12.00 %
1.00 lb Cara-Pils/Dextrine (2.0 SRM) Grain 4.00 %
1.50 oz Perle [8.00 %] (70 min) (First Wort Hop) Hops 15.0 IBU
1.75 oz Hallertauer [6.00 %] (30 min) Hops 9.9 IBU
3.00 oz Saaz [5.10 %] (1 min) Hops 0.7 IBU
1.50 oz Saaz [5.80 %] (Dry Hop 7 days) Hops -
0.34 oz Irish Moss (Boil 15.0 min) Misc
1.00 tsp Yeast Nutrient (Boil 15.0 min) Misc
1 Pkgs Bohemian Lager (Wyeast Labs #2124) Yeast-Lager

Mash Schedule: Decoction Mash, Single
Total Grain Weight: 25.00 lb
Decoction Mash, Single
Step Time Name Description Step Temp
15 min Protein Rest Add 29.50 qt of water at 130.3 F 122.0 F
45 min Saccharification Decoct 16.38 qt of mash and boil it 151.0 F
10 min Mash Out Add 4.75 qt of water and heat to 168.0 F

Add gelatin and crash cool for seven days after dry hopping. Rack to kegs and lager for two months.

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Old 06-12-2010, 08:04 PM   #33
Join Date: Oct 2009
Location: Findlay, Ohio
Posts: 109
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Thanks for the recipe.

My first taste of great lakes beers was burning river. To me thats kinda what it tastes like , a river so polluted that it caught fire I still drink it sometimes when I really want a very bitter beer , goes good with shrimp and finger food especially if chased with a whiskey and cola. To me there is just too much bitter and not enough sweet to balance it out. Im gonna have to try the other varieties.

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Old 06-13-2010, 05:34 AM   #34
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Location: Buffalo, NY
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Thanks Rhoob. That looks fantastic. Didn't expect to see a dry hop, but that beer definitely has a punchy hop character. Will give it a whirl.

"This song goes out to me because I'm so f*ckin' cool!"~John Reis

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Old 06-13-2010, 05:49 AM   #35
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Originally Posted by haplo View Post
If you ever go to Cleveland and can visit, they have stuff on tap at the brewery that they don't sell otherwise.
QFT. Some 3 years ago I went to the brewpub late one winter evening. I don't remember what it was called, but they had a stout on tap that makes their Blackout (a good, strong stout in its own right) seem like a Bud Light. It was ridiculously good.

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Old 06-15-2010, 05:08 AM   #36
Join Date: Jun 2009
Location: Lopez Island, WA
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Sampled my export tonight. Very nice. I'll see if I can get the recipe posted tomorrow.
You have to grow up someday, otherwise you become a hipster.

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Old 06-16-2010, 03:45 PM   #37
Join Date: Oct 2009
Location: Findlay, Ohio
Posts: 109
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As for the labels coming off those bottles I soaked mine for an hour or two in hot strong bleach and automatic dishwasher detergent and they came right off. Much of the glue stayed on the bottle but I used a scrub brush and it came right off , so they arent as easy as other brands but not a nightmare though either.

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