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Old 09-27-2010, 03:26 AM   #1
scottmd06
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Sep 2008
Phoenix, Arizona, USA, Arizona
Posts: 388
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Recipe Type: Partial Mash   
Yeast: Fermentis Safeale US-5   
Yeast Starter: n/a   
Additional Yeast or Yeast Starter: n/a   
Batch Size (Gallons): 5   
Original Gravity: 1.042   
Final Gravity: 1.011   
IBU: n/a   
Boiling Time (Minutes): 90   
Color: 3.6   
Primary Fermentation (# of Days & Temp): 8 days at 70F   
Additional Fermentation: n/a   
Secondary Fermentation (# of Days & Temp): 2 weeks at 70F   
Tasting Notes: This is an easy drinker with hints of an American Ale as well as a Blonde Ale.   

Conjured this up one afternoon..
An Amber American Ale/Blonde with some Wheat..

3lbs. Extra-Light DME
1lb. Amber DME

1lb. Wheat Malt (milled)

1oz. Willamette Hops


Steep 1lb. Wheat Malt @ 150F for 25 mins.
Bring to boil and add Extra-Light and Amber DME.
Hop for 45 mins with 1/2 oz. of Willamette.
Hop another 15 mins with additional 1/2 oz.

Cool and transfer to fermenter to pitch Fermentis Safeale US-5.



 
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Old 02-11-2011, 02:22 AM   #2
jonmohno
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Nov 2010
Corn, High Fructose Corn Fortress, IA
Posts: 5,848
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Isnt light malt extract kinda a combo of amber and extra light extract malt? It must be,but minus the pilsner malt?



 
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Old 02-12-2011, 01:21 AM   #3
DMartin
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Jun 2010
Hagerstown, Maryland
Posts: 262
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What are your thoughts on adding a little lactose?

 
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Old 02-12-2011, 06:53 AM   #4
scottmd06
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Sep 2008
Phoenix, Arizona, USA, Arizona
Posts: 388
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not sure, havent ever used lactose before. id have to hear more from you guys or look into it. this beer turned out really terrific the way i outlined in the recipe. is there maybe a streamlined way you see that i could have brewed it?

 
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Old 02-12-2011, 04:35 PM   #5
DMartin
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Jun 2010
Hagerstown, Maryland
Posts: 262
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I'm gonna try this next, only with Golden Light instead of Extra-Light (I like a little more color).

When it comes time to bottle, I'll steal a few grams of lactose from my next batch of cider and add it to one bottle for comparison.

 
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Old 02-12-2011, 04:58 PM   #6
scottmd06
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Sep 2008
Phoenix, Arizona, USA, Arizona
Posts: 388
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cool. i'm excited that someone else is trying one of my recipes!! first time. the willamette was nice. this brew had just enough amber to give it a bit of that dark bite, and then with the wheat I steeped gave it a bit of that belgian feel. it really is a mutt beer lol

 
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Old 02-13-2011, 03:08 AM   #7
DMartin
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Jun 2010
Hagerstown, Maryland
Posts: 262
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That's sort of the purpose of homebrewing isn't it? If all you ever brew is clones of commercial beers, you're doing it wrong.

 
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Old 02-17-2011, 09:23 PM   #8
DMartin
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Jun 2010
Hagerstown, Maryland
Posts: 262
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Today was Brew Day! I had a little f-up with the wheat, spilled it out of the filter bag. No worries though, got it back in the bag thanks to my hastily sanitized pasta strainer and fermented bucket.

I did have some reservations when I took the OG reading though, I only got .030

Is that what it's supposed to be?

 
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Old 02-17-2011, 10:30 PM   #9
scottmd06
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Sep 2008
Phoenix, Arizona, USA, Arizona
Posts: 388
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should have been a little higher. did you get the wheat malt crushed/milled by the shop? i steeped it at 155F for 25 mins before removing the bag and adding the 4lbs of dry malt extracts. the extracts alone should have yielded a gravity of at least 1.032 (and then the wheat would have added more)... its not a big beer, just mild with about 4.5%abv.

 
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Old 02-18-2011, 01:44 AM   #10
DMartin
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Jun 2010
Hagerstown, Maryland
Posts: 262
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Yes it was milled at the shop, I don't have the equipment to do it myself. You think that lost a bit?

I'm really not concerned about a .002 difference though, should be an easy drinker if nothing else.



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