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Old 08-20-2010, 02:02 AM   #1
ryandigital
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Aug 2010
murrieta, ca
Posts: 3

Recipe Type: Partial Mash   
Yeast: WLP 001   
Batch Size (Gallons): 5.0   
Original Gravity: 1.070   
Final Gravity: 1.018   
IBU: 70   
Boiling Time (Minutes): 60   
Color: 12   
Primary Fermentation (# of Days & Temp): 7 @ 68-72   
Secondary Fermentation (# of Days & Temp): 10 @ 72-74   
Tasting Notes: Very hoppy and Worth the Wait.   

3 IB. 5 oz. Pale Malt
11 oz. Carmel Malt 60
4.0 IB. Light DME
2 IB Light LME
1.2 oz. Magnum Hops (60 min)
1.0 oz. Magnum Hops (5 min)
1.0 oz. Crystal Hops (5 min)
.67 oz. Magnum Hops (Dry Hop)
.67 oz. Crystal Hops (Dry Hop)
.67 oz. Citra Hops (Dry Hop)

Mash Grains in sack in 2 gal water @ 152 F, for 45 min. Sparge 2.0 gallon of water @ 180 F though strainer in Barly tea. Top off to 4 gallons. Add dry extract and bring to Boil (90 Min) add hops as indicated. Add LME at (15 min).
Note: Add Water if wort falls below 3.5 gal during boil.

Top off to 5.5 gallons in fermenter.

 
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Old 09-13-2010, 09:23 PM   #2
spiffcow
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Jan 2010
Oklahoma
Posts: 150
Liked 1 Times on 1 Posts


How close does it taste to Torpedo? That's one of my favorites, and I'd love to make my own.

 
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Old 09-17-2010, 01:44 AM   #3
ryandigital
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Aug 2010
murrieta, ca
Posts: 3

Pretty close. I got the recipe from "brew your own" magazine special edition. 250 greatest beers! It has a lot of great recipes. Both all-grain and extract with grain.

 
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Old 06-01-2014, 02:49 AM   #4
6894Kevin
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Jan 2013
Posts: 25

Could someone explain dry hop?

Hope to make this tomorrow

 
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Old 06-01-2014, 05:50 PM   #5
bdoubled
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Jul 2012
Hahira, GA
Posts: 27
Liked 1 Times on 1 Posts


Dry hopping is exactly as it sounds. Once you cool your wort, pitch your yeast and fermentation has taken place (2 wks avg) you add your dry hops to the then beer for a min of 2 wks or as long as you feel needed to have the hops extract a better nose and bitter taste to the beer. If you rack to a secondary you may add your hops then. Be careful if you rack to a secondary though, infection can be an issue if the beer is not topped off to the top of the secondary. I usually just add the dry hops to my primary after a couple of weeks to remove the chance of getting a funky beer.

My question to the poster, is there any special type of yeast used to ferment this brew? I am the biggest fan of Torpedo and if this recipe is cost effective and taste as close to the brew as you say I am sold on brewing nothing else, EVER!

Thanks

 
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