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Old 10-24-2012, 09:05 PM   #151
jbags5
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Jan 2012
nixa, mo
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I'm all set to make this (again - 1st batch this summer turned out great!)

But, I've only got 1oz. of Hallertauer hops left at the moment. I'll probably sub Williamette for the other 1 oz. addition. Where should I keep the Hallertauer, the 60 min or 15 min addition?

 
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Old 10-27-2012, 02:26 AM   #152
Newbeerguy
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Jul 2009
Massillon, Ohio
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Quote:
Originally Posted by jbags5 View Post
I'm all set to make this (again - 1st batch this summer turned out great!)

But, I've only got 1oz. of Hallertauer hops left at the moment. I'll probably sub Williamette for the other 1 oz. addition. Where should I keep the Hallertauer, the 60 min or 15 min addition?
Depends if you'd like a little more hop flavor. I think Williamette is a little more spicy than Hallertauer and if you use the Williamette as the late addition, I think you'd get some more hop notes comming though. Either one would work, just personal preference.

 
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Old 10-27-2012, 04:29 AM   #153
AndrewD
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Aug 2012
Santa Rosa, CA
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I don't know if it was mentioned here, but a Microplane works great for zesting citrus without digging up any bitterness. It also works great for garlic, ginger, nutmeg, and KSC is very low. KSC, or Knuckle Skin Coefficient, is the amount of skin it removes from your knuckles during use.

 
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Old 05-03-2013, 05:11 PM   #154
Disintegr8or
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Dec 2011
, FL
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Well, I got a late start this year, but I'm currently brewing up another batch of this to have ready for Memorial Day weekend. Getting ready for the orange zest addition.


 
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Old 05-04-2013, 10:11 PM   #155
Nunner
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Feb 2013
San Diego, CA
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I'm brewing this one right now, with the first couple days in the 90s at my house this week, think its about time for a beer to enjoy the weather with.

 
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Old 05-27-2013, 03:38 PM   #156
Phreak
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May 2013
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This recipe is going to be my second shot at all-grain after I was introduced to the world of homebrewing from 1 gal AG kit.
I'm now going to make this but scale it to 2.5 gals. I had a couple questions though that I hope someone could answer.
Does anyone know how much I would have to adjust the strike water temperature to hit the 154 mash with it scaled down? Also, for those who added coriander, how much and when did you add it? Any other tips or help you guys could offer is greatly appreciated. I'm excited and nervous at the same time to make this and not screw it up. I'm going to be using Deathbrewers Stove-Top BIAB method. I'm not sure if that matters or not? Thanks again!

 
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Old 05-28-2013, 03:08 PM   #157
shadows69
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Feb 2011
Mahanoy City, PA
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.35 oz of coriander is my limit. Depends on your taste. I shoot for 11 degrees above so 165 degrees would come down to 154, but I do all grain not sure if the same rule applies.

 
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Old 05-29-2013, 12:13 PM   #158
Phreak
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May 2013
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Great! Thanks, Shadow. Do you add the coriander at flameout? Hopefully I can hit the temp correctly. I'm using all-grain as well...just the Easy Stove Top Method where you dunk sparge the bag for 10 mins after mashing. I just wasn't sure if there was a variance in strike temp with it being scaled to 2.5, but I guess if the water and grains are scaled correctly, it shouldn't affect the strike temp. I'm gonna take your advice and mash at 165 as a starting point, then just adjust as needed if I miss the 154. Thanks again for your help.

 
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Old 07-04-2013, 05:38 PM   #159
Helly
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Dec 2011
Ravenna, Mi
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Brewing a batch of this today. Second time with this recipe. It was great the first time so I'm super excited about it. Thanks again for the recipe.

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Old 07-22-2013, 09:59 AM   #160
Shenanigans
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Apr 2013
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Hi,

Sounds like a great beer. I want to try it this weekend.
Just one question are you really getting such a high attenuation on this?
OG 1.055 to FG 1.010?
With such a high (154) mash temperature I would expect there to be a lot of unfermentable sugars developing or is the S-05 really that efficient with this temperature?

 
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