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Old 08-27-2009, 06:03 AM   #61
Orfy
For the love of beer!
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You are welcome.

I'm glad you and your wife like it.

Welcome to the forum.
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Old 11-07-2009, 10:50 PM   #62
kaiser423
 
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This beer is absolutely amazing!

I've been drinking it and loving it for a couple of weeks now. Every time I take it somewhere, people just love it.

At a party last week a friend finished off his pint, and then cracked open a Fat Tire, took a swig, put a disgusted look on his face and said "Fat Tire is ass compared to your beer"

Then last night I was drinking with a friend, and had some Boddington's. I know that the recipe is a bit different now, but side by side, this beer was always preferred to actual Boddington's.

This is going to be made very, very often. If I had a nitro setup to put this on, it would be perfect.

 
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Old 11-08-2009, 11:01 AM   #63
Diablo
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Apr 2009
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Do you think dry-hopping this with some EKG would be overkill ?

 
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Old 11-08-2009, 04:54 PM   #64
Orfy
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I'd try it without first.
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Old 11-13-2009, 02:33 PM   #65
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Hopefully this won't upset anyone, please delete this if it does but here is the awesome recipe's brewsheet in U.S. units...

Thanks for something completely different Orphy


Orphy's Bitter

Brew Type:
All Grain Date: 11/13/2009

Style:
Standard/Ordinary Bitter Brewer: Netflyer
Batch Size:
6.08 gal Assistant Brewer: Home Brews
Boil Volume:
8.03 gal Boil Time: 60 min
Brewhouse Efficiency:
80.00 %
Brewing Steps
Check Time Step
11/13/2009 Clean and prepare equipment.
-- Measure ingredients, crush grains.
-- Prepare 9.01 gal water for brewing
--
Prepare Ingredients for Mash

Amount Item Type
7.28 lb Pale Malt, Maris Otter (3.0 SRM) Grain
0.55 lb Cara-Pils/Dextrine (2.0 SRM) Grain
0.26 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain
0.07 lb Chocolate Malt (450.0 SRM) Grain
-- WARNING: Preheat Mash Tun - No equipment adjustments
made!
2 min Mash Ingredients
Mash In: Add 10.19 qt of water at 166.0 F
60 min - Hold mash at 154.0 F for 60 min
--
Add first wort hops to boiler at start of sparge
Amount Item Type
0.88 oz Northern Brewer [8.50 %] (60 min) (First
Wort Hop) Hops
-- Batch Sparge Round 1: Sparge with 2.45 gal of 168.0 F water.
-- Batch Sparge Round 2: Sparge with 4.02 gal of 168.0 F water.
-- Add water to achieve boil volume of 8.03 gal
-- Estimated Pre-boil Gravity is: 1.033 SG with all grains/extracts
added
Boil for 60 min

Boil Ingredients
Boil Amount Item Type
45 min 0.88 oz Goldings, East Kent [5.00 %] (45
min) Hops
--
Steep Hops
Amount Item Type
0.88 oz Goldings, East Kent [5.00 %] (0 min)
(Aroma Hop-Steep) Hops
-- Cool wort to fermentation temperature
-- Add water (as needed) to achieve volume of 6.08 gal
-- Siphon wort to primary fermenter and aerate wort.
Measure Original Gravity: ________ (Estimate: 1.040 SG)
Measure Batch Volume: ________ (Estimate: 6.08 gal)
10 days Ferment in primary for 10 days at 68.0 F

Taste Rating (50 possible points):

40.0
11/23/2009 Measure Final Gravity: ________ (Estimate: 1.011 SG)

-- Bottle beer at 70 F with 2.5 - 3.5 oz of corn sugar.
2.0 Weeks Age for 2.0 Weeks at 72.0 F
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Reason: Fix Font Size and spacing

 
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Old 11-13-2009, 06:42 PM   #66
kaiser423
 
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Quote:
Originally Posted by RadicalEd View Post
Anyway, I'm looking at brewing a partial mash version of this, and since I did the math anyway, here's the recipe in "English" units :


7.25 lb Pale Malt, Maris Otter
.55 lb Cara-Pils/Dextrine
.264 lb Crystal Malt 60L
1 oz Chocolate Malt

Hopping schedule:
1oz Northern Brewer, First Wort Hops
1oz EKG (45 minutes)
1oz EKG (0 minutes AKA flameout)

Feel free to round off at your convenience .

Any advice out there on which malt extract to use to replace the Maris Otter?
Same recipe, but shorter, from page 2 or 3 of the thread. This is what I ordered off of and did, it was good.

 
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Old 11-22-2009, 10:09 PM   #67
Berock
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Oct 2009
Wichita
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I kegged this beer this weekend. Its a good beer and my wife loved it.

 
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Old 11-23-2009, 12:52 AM   #68
ISLAGI
1 beer short of a sixer
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How many volumes do you carb this to?

Saw some discussions in a different thread about carbing bitters to 1.8 volumes or so, so I was wondering how much to do this one to.

Thanks,
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Old 01-22-2010, 11:29 PM   #69
Netflyer
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This was my first AG brew.. I followed directions and well.. this is the best beer I ever made. I used a starter and Wyeast 1028. Fermented in the primary for 21 days at 63F and bottled 7 days ago... I chilled one last night and tried it this afternoon for lunch (it's Friday come on..) I tell ya, it has a wonderful smell, taste and mouthfeel. Just a smooth good tasting brew, wow. I realized after it was almost done that I should take a picture of it so I put it in the crystal vase by the window and snapped a quick pic... I primed with DME and that head stayed on the whole way down and the 'history' on the side of the glass remained until I drank next... it would still be there if I could have restrained myself... Now why didn't I chill 2-3 down??

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Old 01-23-2010, 12:02 AM   #70
brewmonk
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Sharon,MA
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..... werd!.....
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