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Old 11-10-2010, 02:43 AM   #11
jc199602
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Nov 2010
Lakewood, OH
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If you are not force carbing are you going to condition with priming sugar or honey?

 
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Old 11-10-2010, 03:42 AM   #12
two_hearted
 
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Apr 2010
Cincinnati, Ohio
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I suppose you could do either or even brown sugar. Neither is going to impart much flavor, specially honey. I would go with brown sugar to try to get a holiday flavor out of it. I just went with corn sugar.

 
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Old 11-11-2010, 02:27 AM   #13
artbrewer
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May 2008
syracuse, ny
Posts: 103

This sounds like a good recipe , can i get the mash temp and time?

 
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Old 11-11-2010, 05:41 PM   #14
thejakeshow
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Jun 2010
Grayslake, IL
Posts: 6

I see on the Great Lakes website that this is listed as 40 IBU. Any reason your recipe is at 21 IBU? Thanks!

 
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Old 11-11-2010, 05:57 PM   #15
NoisufnoC
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Apr 2009
Cleveland, OH
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Quote:
Originally Posted by NoisufnoC View Post
i'd like to try this recipe this year, where do you guys buy your grain? i'm having a hard time finding all the ingredients at the same site.
repost.
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Old 11-11-2010, 07:04 PM   #16
thejakeshow
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Jun 2010
Grayslake, IL
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Quote:
Originally Posted by NoisufnoC View Post
repost.
I get my grain from my LHBS - Perfect Brewing Supply (www.perfectbrewingsupply.com). The 2-Row that they have is from Rahr (Minnesota). Special roast and roasted barley are from Briess (Wisconsin). I assume they gave me Briess Crystal 40 and Rahr White Wheat (they also have Gambrinus Organic Wheat Malt), but would have to check my receipt. They also have local honey. I got whole ginger and cinnamon sticks from a local market. Hope that helps.

 
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Old 11-11-2010, 07:19 PM   #17
jsarkauskas
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Dec 2009
Cleveland
Posts: 5

I get my from the grape and granary here in akron. thegrape.net is there site.

 
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Old 11-11-2010, 08:11 PM   #18
two_hearted
 
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I mashed at 154 for 60 min. I'm fairly new to AG and therefor have little info/reason to back up that decision...

 
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Old 11-11-2010, 08:16 PM   #19
two_hearted
 
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Quote:
Originally Posted by thejakeshow View Post
I see on the Great Lakes website that this is listed as 40 IBU. Any reason your recipe is at 21 IBU? Thanks!
Hmm, I guess it needs a little tweaking. I researched every other clone recipe I could find and got as much info from the brewers and put together my best effort. I'm hoping to make it as close as possible with input from everyone who takes a stab. If you have hop schedule suggestions I would be receptive.

 
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Old 11-12-2010, 10:13 PM   #20
NoisufnoC
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Apr 2009
Cleveland, OH
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Quote:
Originally Posted by thejakeshow View Post
I get my grain from my LHBS - Perfect Brewing Supply (www.perfectbrewingsupply.com). The 2-Row that they have is from Rahr (Minnesota). Special roast and roasted barley are from Briess (Wisconsin). I assume they gave me Briess Crystal 40 and Rahr White Wheat (they also have Gambrinus Organic Wheat Malt), but would have to check my receipt. They also have local honey. I got whole ginger and cinnamon sticks from a local market. Hope that helps.
you think something like this might work?

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