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Old 04-05-2012, 01:50 PM   #31
bchurch
 
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Looks awesome, going to give this one a try. Thanks for the recipe!

 
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Old 04-06-2012, 04:09 PM   #32
GordonT
 
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Originally Posted by bchurch View Post
Looks awesome, going to give this one a try. Thanks for the recipe!
Have fun with it and let us know how it turns out

 
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Old 06-13-2012, 03:18 PM   #33
bchurch
 
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Alright in the works to brew this next weekend hopefully. What volume of co2 did you carb this to?

 
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Old 06-14-2012, 03:03 PM   #34
GordonT
 
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Alright in the works to brew this next weekend hopefully. What volume of co2 did you carb this to?
This beer is highly carbonated so if I'm bottling I would use about 3/4 cup sugar or equivalent. In the keg push it up to between 2.5 and 3.5.

Its not the law though, its Beer Tao. Carbonate at whatever level you like. It will still be awesome.
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Old 08-05-2012, 02:25 AM   #35
bchurch
 
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Ok, so I decided to brew tonight but made some adjustments to my own personal curiosity, I went with 14 lbs. Pilsner malt. 2 lbs homemade inverted sugar and .5 lb Munich malt. I am going to use wyeast 3522 and underpitch a bit to stress the yeast. Thanks again for the jump off point! I will post back in a few months if anyone wants to know.

 
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Old 09-28-2012, 05:56 PM   #36
ndinh
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Gordon,
So I'm planning on doing this in two days. I'm making my starter tonight. So which mash temp/time and boil time did you find worked best and when do you recommend adding the sugar? I'm going with your original recipe......16 lb Pilsner, etc. and regular cane sugar. Thanks in advance.

 
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Old 09-29-2012, 04:03 PM   #37
GordonT
 
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Gordon,
So I'm planning on doing this in two days. I'm making my starter tonight. So which mash temp/time and boil time did you find worked best and when do you recommend adding the sugar? I'm going with your original recipe......16 lb Pilsner, etc. and regular cane sugar. Thanks in advance.
This should have a low FG and part of that comes from mashing low and long. I've settled into a 146F mash for roughly 1.5 hours. I boil until I reach 6 gallons which is usually 1.5 hours. Sugar is added into primary just as the head begins to drop. This is a great recipe, hope it turns out well for you.
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Old 10-12-2012, 02:03 PM   #38
bchurch
 
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Thanks for the inspiration Gordon, best beer yet, the guys at my club loved it and with multiple certified judges they are a tough group!

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Old 10-13-2012, 02:56 PM   #39
GordonT
 
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Thanks for the inspiration Gordon, best beer yet, the guys at my club loved it and with multiple certified judges they are a tough group!
Then that's saying something for the recipe and your skill as a brewer. Glad it came out well. Prost!
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Old 10-16-2012, 08:33 PM   #40
ndinh
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Feb 2012
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Gordon,
Another question if you don't mind. Do recommend lagering at 32F after 2 weeks (as in Houblon's recipe) or should I just let it sit at room temp for secondary? Thanks.

 
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