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Old 12-14-2010, 07:30 PM   #1
Ziggybrew
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Jan 2010
Harrisburg, PA
Posts: 209
Liked 5 Times on 5 Posts


Recipe Type: All Grain   
Yeast: WLP 838   
Yeast Starter: 3-day mini-beer   
Batch Size (Gallons): 5   
Original Gravity: 1.070   
Final Gravity: 1.020   
IBU: 23.7   
Boiling Time (Minutes): 60   
Color: 11.8   
Primary Fermentation (# of Days & Temp): 43 @ 52 degrees   
Secondary Fermentation (# of Days & Temp): 180 & 44 degrees   
Tasting Notes: Malty, yet crisp & smooth, not too hoppy. A very traditional bock-bock taste   

It is probably my best beer to date.

Amount /Item Type/ % or IBU:

7.50 lb Munich Malt (9.0 SRM) Grain 50.74 %
7.00 lb Pilsner (2 Row) Ger (2.0 SRM) Grain 47.36 %
0.25 lb Aromatic Malt (26.0 SRM) Grain 1.69 %
0.03 lb Chocolate Malt (450.0 SRM) Grain 0.20 %
1.50 oz Williamette [5.50 %] (60 min) Hops 23.7 IBU
1.00 tsp Irish Moss (Boil 15.0 min) Misc
8.00 oz Malto-Dextrine (Boil 5.0 min) Misc
1 Pkgs Southern German Lager (White Labs #WLP838) Yeast-Lager

43 days in the primary was unplanned but it came out crystal clear and delicious (even at this early of a stage) In a few months I will be in heaven.

 
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Old 03-13-2012, 11:58 AM   #2
branding-iron316
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Feb 2012
Posts: 48

Any ideas on how to turn it into an extract recipe?

 
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Old 03-13-2012, 12:22 PM   #3
Brewskii
 
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May 2011
Williamsburg, Va
Posts: 1,153
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Quote:
Originally Posted by Ziggybrew
It is probably my best beer to date.

1 Pkgs Southern German Lager (White Labs #WLP838) Yeast-Lager

43 days in the primary was unplanned but it came out crystal clear and delicious (even at this early of a stage) In a few months I will be in heaven.
I brewed my own recipie with WLP 820. That yeast
Is supposed to be a slow one so I made and stepped a starter 4 times to get a SH!t-ton of yeast ( OG 1.077 ) and I aerated the bejesus out of it too.' that was 35 days ago and I'm still waiting for FG!
I though my situation was uniqe and a little self inflicted cause I started ramping the temp down before it hit FG but I tried like hell to get this to go quickly for this yeast by over pitching and aerating but it will not be rushed.

What did you do for yeast ( starter) and air ? 45 days seems like forever.

 
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Old 03-20-2012, 08:32 PM   #4
rednblack
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Mar 2012
Posts: 3

Quote:
Originally Posted by branding-iron316
Any ideas on how to turn it into an extract recipe?
A good rule of thumb is .75 lb extract for every lb of grain. You can steep the smaller amount of grains at 155 or so for 30 min to impart the right flavor profile and add some catapults for body. I did that for my first beer which was a troquair house ale clone and it turned out great.

 
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Old 03-20-2012, 08:33 PM   #5
rednblack
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Mar 2012
Posts: 3

Catapults = carapils. Yikes

 
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Old 04-12-2012, 02:30 AM   #6
MolesonParade
 
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Jul 2011
Portland, OR
Posts: 18

What temperature did you ferment at?

 
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Old 05-02-2012, 02:30 AM   #7
Ziggybrew
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Jan 2010
Harrisburg, PA
Posts: 209
Liked 5 Times on 5 Posts


Quote:
Originally Posted by MolesonParade View Post
What temperature did you ferment at?
63 F for three days, 54 F for several weeks (Maybe 6). Not a "by-the-book lager" but it was delicious anyway. Served at 41 F a couple of weeks later. Just couldn't wait several months

Since then I brewed a NewCastle Brown Ale Clone that turned out better than the commercial version... and way better than I ever expected period. Yum

 
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