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Old 03-23-2012, 06:16 PM   #51
wcarter1227
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Jun 2009
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Your not. Boiling the crystal for 15 min. You are starting with a full water volume and adding the grains at room temp water and heating it up to 170 degrees. At 170 remove grains. It takes me 45 min to heat 6 gallon water to 170 degrees


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Old 03-24-2012, 10:45 AM   #52
malweth
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Nov 2010
Wakefield, RI
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You're using very little crystal malt. Aside from that, though, the DMS is driven off during kilning, so I'd expect crystal to have little to no DMS-P.

The extract, supposedly, also has DMS driven off during creation.

As long as you don't lid the boil and keep in what little DMS you'll make, I doubt it'd be a problem.

@wcarter, DMS only starts being produced from DMS-P at ~160. Essentially, if it were a normal mash, you'd be extracting DMS-P from the grain, but not creating DMS until the boil. That's a good thing -- without a vigorous boil, the DMS isn't easily driven off.


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Old 03-30-2012, 01:20 AM   #53
Bombeque
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Nov 2011
Stafford, Virginia
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I just kegged and forced carbed this after sitting for 25 days (2 weeks on 2oz of cascade), all i can say is delicious. Its young but it tastes awesome. Mine finished out at 1.010 making it 5.42%.

 
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Old 05-04-2012, 04:23 AM   #54
ffletcher
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Jun 2011
Pasadena, CA
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I have got to try ths one. It is elegant, and that is the basis of beauty and grace.

 
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Old 05-06-2012, 02:38 AM   #55
seminoleAle
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May 2011
Tallahassee, Florida
Posts: 52

Brewed a 1.5 gal batch tonight. I bought a 2 gal ferm bucket today so I put it to work.

 
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Old 06-16-2012, 01:54 AM   #56
seminoleAle
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May 2011
Tallahassee, Florida
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Two weeks in keg and tasting great. Reminds me of Lagunitas IPA aroma and flavor.
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Old 06-20-2012, 06:33 AM   #57
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I've brewed a variation of this beer a couple times. I was glad to find this thread because it let me know about the process - the short-boil hop burst extract APA, which fits in perfectly to my brew schedule. It allows me to brew up a batch in an evening, and I plan to always have this or a close variant on hand.

I wasn't into having quite so much caramel malt in the beer, so I backed off to a small addition of both 40 and 60L crystal. I also wanted the beer to be a bit lower ABV. And actually in future versions I plan to drop the OG a bit further, to make it more a session beer that I can drink several of on a weeknight without getting crocked.

The first time I tried this I blended Cascade and Columbus hops, but didn't care for the flavor contribution of the Columbus. So this, my second attempt, I blended Cascade and Centennial, and I"m much happier.

This is a very nice pale ale. It has adequate malt backbone, but the hops are the star. A fantastic balance of C-hop flavor, aroma, and bitterness. I clarified it with some gelatin, and it dropped crystal clear pretty quick.

All in all, I"m really happy I found this thread and this will be a staple beer of mine.

Quote:
15-Min APA
10-A American Pale Ale
Author: Steve
Date: 05/12/2012

Size: 5.46*gal
Attenuation: 81.3%

Original Gravity: 1.048 (1.045 - 1.060)
Terminal Gravity: 1.009 (1.010 - 1.015)
Color: 9.61 (5.0 - 14.0)
Alcohol: 5.1% (4.5% - 6.0%)
Bitterness: 30.8 (30.0 - 45.0)

Ingredients:
5*lb (87.0%) Dry Light Extract - added during boil, boiled 15*m
.5*lb (8.7%) Crystal 40 - added before boil, steeped 15*m
.25*lb (4.3%) Crystal 60 - added before boil, steeped 15*m
.25*lb Maltodextrine - added during boil, boiled 15*m
.5*oz (12.5%) Cascade (6.7%) - added dry to primary fermenter
.5*oz (12.5%) Centennial (9.7%) - added dry to primary fermenter
.5*oz (12.5%) Cascade (6.7%) - added during boil, boiled 1*m
.5*oz (12.5%) Centennial (9.7%) - added during boil, boiled 5*m
1*oz (25.0%) Centennial (9.7%) - added during boil, boiled 15*m
1*oz (25.0%) Cascade (6.7%) - added during boil, boiled 15*m
1.0*ea Fermentis US-05 Safale US-05

Pitched at 62F, allowed to rise to 64 for several days, then slowly ramped to 67. Fermented for about 2 weeks, dry hopped for 4 days then kegged.

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Old 07-17-2012, 08:21 PM   #58
Brewnoob1
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Sep 2011
Puyallup, WA
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So, without a full 60 minute boil, is 15 minutes long enough to give the correct bittering?
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Old 07-17-2012, 09:13 PM   #59
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I was satisfied. Need to bump your additions obviously. And this will of course leave a fair bit of hops flavor behind. Fortunately, moderate bitterness and prominent hop flavor is practically the definition of the style.

You'll probably want to use some software to calculate the amount of hops you'll need to add.
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Old 07-30-2012, 08:51 PM   #60
mlstarbuck
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Apr 2011
Seguin, TX
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I brewed this on 7/8/12. I racked this to secondary and dry hopped yesterday. Nailed my FG (1.014) using some washed Notty with a starter. The hydrometer sample tasted great. I think I'll let the hops do their thing for a week, then I'll cold crash for 4 days to 1 week. Then I'll keg and wait even longer... If this turns out as good as I think it's going to, I'm adding this to my rotation. Sometimes, six hour brew days just aren't feasible.



 
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