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Old 09-02-2012, 04:29 PM   #11
agoodbeerblog
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Sep 2012
Kingston, Ontario
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Fun researching only to come across a conversation about me researching!

Any chance you may come to VKH, bh15?

Alan McLeod
A Good Beer Blog

 
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Old 10-12-2012, 07:30 AM   #12
patto1ro
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Apr 2005
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I've just published a recipe of Matthew Vassar's Double Ale:

http://barclayperkins.blogspot.nl/20...ar-double.html

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Old 10-13-2012, 08:53 PM   #13
RogueVassar
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Nov 2009
Northfield, Minnesota
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Quote:
Originally Posted by patto1ro
I've just published a recipe of Matthew Vassar's Double Ale:

http://barclayperkins.blogspot.nl/20...ar-double.html
That's an insane recipe! How did you carb it? Like an English mild or more like a regular beer?
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Old 10-14-2012, 08:03 AM   #14
patto1ro
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Apr 2005
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Quote:
Originally Posted by RogueVassar View Post
That's an insane recipe! How did you carb it? Like an English mild or more like a regular beer?
The carbonation level should be the same as for cask-conditioned beer.

 
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Old 11-30-2012, 02:08 AM   #15
Revelator
 
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Feb 2012
Ottawa, Ontario
Posts: 49

Quote:
Originally Posted by patto1ro View Post
I've just published a recipe of Matthew Vassar's Double Ale:

http://barclayperkins.blogspot.nl/20...ar-double.html
Im planning on giving this recipe a try - Ive tried my best to track down some of the MFB special aromatic you call for, but Ive been unsuccessful in my end of town - In your notes you mention a substitue of 70% Vienna and 30% Amber malt...I can understand the Vienna, but wouldnt that much amber malt make it pretty harsh/bitter or does it mellow out?

 
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Old 11-30-2012, 07:32 AM   #16
patto1ro
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Apr 2005
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Quote:
Originally Posted by Revelator View Post
Im planning on giving this recipe a try - Ive tried my best to track down some of the MFB special aromatic you call for, but Ive been unsuccessful in my end of town - In your notes you mention a substitue of 70% Vienna and 30% Amber malt...I can understand the Vienna, but wouldnt that much amber malt make it pretty harsh/bitter or does it mellow out?
That probably depends on the type of amber malt. You could always change the mix to 80% Vienna, 20% amber.

 
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