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Old 07-22-2013, 07:03 PM   #161
rossi46
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Quote:
Originally Posted by Shenanigans View Post
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?
I have not made this beer. I make something close to this. I mash is at 152.

 
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Old 07-22-2013, 09:50 PM   #162
Shenanigans
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Quote:
Originally Posted by rossi46 View Post
I have not made this beer. I make something close to this. I mash is at 152.
Thanks. I think I might aim for a few degrees lower too.
I can't imagine that the US-05 would have an atttenuation of 81% at 154F but then again I have never brewed anything with it yet so maybe it's real monster

 
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Old 08-18-2013, 07:05 PM   #163
Shenanigans
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So I brewed this three weeks ago and got an O.G. of 1.042 instead of 1.052. It was my first time mashing in a cooler so I over-trusted Beersmith and ended up using way too much sparge water. Anyway it fermented out to 1.006 an I bottled it with normal table sugar as priming sugar. I used the same amount per liter and same method as my previous beers. However after 1 week in the bottle there is still very little CO2; normaly at this stage I have a lot of gas. Has anyone else bottle conditioned this with normal sugar? Is it normally this slow at getting carbonised? I'm going to wait another week (or two) to see if it improves but it would be nice to know what is typical for this beer.

Thanks.

 
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Old 12-05-2013, 01:10 AM   #164
mojo2008
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I brewed this recipe at SWMBO's request as a "Baby Beer." Until my son was born, nobody would get a drop of it until she tried it. I made a few minor substitutions due to ingredient availability, but it turned out incredibly. I can confidently say it's one of the best beers I've made yet. Thanks for sharing your recipe!

Andy

 
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Old 01-17-2014, 05:55 PM   #165
mattsmitty
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Jul 2013
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Used this recipe and did it with fresh orange zest from navel oranges and .5 oz of coriander. Turned out AWESOME!!! will be doing this again real soon! everyone loved it!

 
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Old 01-20-2014, 10:12 PM   #166
pattycakes223
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May 2013
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I brewed this two days ago. I've only done a few AG batches but I always just use 5gal mash 3gal sparge. Seems to work fine so far. I had an OG of 1.042 and two I thieved it and got 1.026 I plan on using a secondary to help clear it up. To keep things simple I've been racking after 14 days. I know there's mixed feelings about if or when to rack. I feel like I may be able to rack sooner with some beers. Any insight?

 
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Old 02-17-2014, 07:59 PM   #167
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This appears to be very close to what I have been searching for to brew next. So is the primary difference between an American wheat and a German wheat the yeast? I see that you are using US-05 rather than a yeast designed specifically for wheat beers. Otherwise the recipe uses German grains and Germain hops, so I'm thinking that's it.

 
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Old 03-05-2014, 04:58 PM   #168
vsusinga
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That sounds awesome.. i would love to do a similar brew as a partial mash or all extract .

 
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Old 03-07-2014, 03:58 PM   #169
vutoq
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Jun 2012
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Planning on pitching Wyeast 1276 American Ale II. Does anyone advise against this?


Sent from my iPhone using Home Brew

 
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Old 03-08-2014, 04:03 AM   #170
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Quote:
Originally Posted by vutoq View Post
Planning on pitching Wyeast 1276 American Ale II. Does anyone advise against this?


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Not at all, any clean fermenting yeast will do fine in this recipe!

Cheers

 
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