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Old 10-24-2008, 11:05 PM   #31
dataz722
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Originally Posted by Bike N Brew View Post
Thanks! Promash is giving me 55-60 IBUs on the recipe as written (using 8% Target as my FWH and 4.5% EKG at 45 min and flameout)...seems high, but I'm going to trust the raves on this thread and leave it as-is.
I may have screwed it up but I am coming up with 37.6 in beersmith. Do you make to batch size 6.5?


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Old 10-25-2008, 02:22 AM   #32
claphamsa
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batch size 5 gallson!


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Old 10-28-2008, 09:03 PM   #33
mghayes
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is this recipe for boddingtons pub ale that comes in the pint cans?

 
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Old 10-28-2008, 09:21 PM   #34
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Quote:
Originally Posted by mghayes View Post
is this recipe for boddingtons pub ale that comes in the pint cans?
Depends when you are talking about.

It's the recipe of yesteryear.
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Old 10-28-2008, 10:10 PM   #35
mghayes
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i am talking about the boddingtons that is currently being produced. i am a big fan of it and would like to produce something like it. but if this older recipe is just as good - i'll give it a shot. thanks.

 
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Old 11-02-2008, 09:45 AM   #36
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dont go near the quizzes

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Old 11-11-2008, 12:22 AM   #37
StickyWicket
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If you're brewing the extract version of this, how do you handle the FWH? Throw them in at the steep? Or do they just become a 60 m boil?

 
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Old 11-11-2008, 12:34 AM   #38
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Originally Posted by StickyWicket View Post
If you're brewing the extract version of this, how do you handle the FWH? Throw them in at the steep? Or do they just become a 60 m boil?
I threw mine in at the steep and let them come up to temp while the wort was working its way towards a boil...not that it is the correct way to do it, but that's what I did.
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Old 12-09-2008, 03:03 AM   #39
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Yeuss -- can't believe I just noticed this recipe. Going to brew this this weekend, I got to try this beer a couple months ago and loved it, but sadly we don't have it anywhere near here - have to drive to the ATL to get one on tap.

Can't wait to brew this.

Thanks

 
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Old 12-11-2008, 12:33 PM   #40
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I'm going to try this one soon.

It sounds great Orfy.... um humbug...

PS: forgot to ask.. Is Wyeast 1318 the yeast to go with or something else?




 
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