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Old 09-26-2012, 12:45 AM   #51
emiller0408
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Quote:
Originally Posted by Yooper
Someone on the forums posted the recipe from the brewmaster, but for the full brewery size. I scaled it down, and brewed it a couple of times. I had to sub some hops, as I used chinook for bittering and the original recipe called for columbus.

I never tried it head-to-head, as Lakefront is hard to get for me here, but it's a great beer and I think you'll love it as much as we do!

12 lbs 12.0 oz Pale Malt (2 Row) US (2.0 SRM) Grain 91.07 %
12.0 oz Caramel/Crystal Malt - 20L (20.0 SRM) Grain 5.36 %
8.0 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 3.57 %

1.25 oz Chinook [11.50 %] (60 min) Hops 43.5 IBU
1.00 oz Cascade (homegrown) [5.00 %] (5 min) Hops 2.7 IBU
1.00 oz Cascade (homegrown) [5.00 %] (0 min) Hops -

1 Pkgs SafAle English Ale (DCL Yeast #S-04) Yeast-Ale

1.00 oz Simcoe [12.20 %] (Dry Hop 7 days) Hops -
1.00 oz Cascade (homegrown) [5.00 %] (Dry Hop 7 days) Hops -
1.00 oz Chinook (homegrown) [10.00 %] (Dry Hop 7 days) Hops -

I was fortunate to have lots of homegrown hops for this recipe, but of course commercial hops could be used interchangably with the homegrown. The chinook in the dryhopping is awesome- bigger citrus with a resiny backnote that combined with the simcoe and cascade is a beautiful hoppy experience.

This is on tap again at our house. Bob (the former non-hophead) upon sampling it again, said "THIS is what I'm talking about! We need this on tap all of the time!".

Extract version:
9 pounds DME
.50 pound crystal 20L
.50 pound crystal 40L
Steep grains in bag for 20 minutes, then remove and bring to a boil. Add 1/2 the DME, and begin hopping as the schedule above. With 15 minutes left in the boil, add the rest of the DME, whisking well to dissolve. Add the rest of the hops as the recipe indicates.

PM version:
6 lbs Light Dry Extract
3 lbs Pale Malt (2 Row) US (2.0 SRM)
12.0 oz Caramel/Crystal Malt - 20L
8.0 oz Caramel/Crystal Malt - 40L
Mash the grains in 6 quarts of water at 150-155 degrees. Make sure the grain is "loose" in the bag, so you can thoroughly wet the grains throughout. Keep at 150-155 for 45 minutes, and then lift out the grains and put them in a strainer over the brewpot. Sparge by pouring 170 degree water over the grains until you reach your boil volume. Discard grains. Bring pot up to a boil, and add 1/2 of the DME. Hop as above. With 15 minutes left in the boil, add the rest of the DME, whisking well to dissolve. Add the rest of the hops at the time indicated in the recipe above.
Sounds great!!!! Lakefront IPA may be my favorite beer. I just started home brewing so I'll have to give this try.

Cheers!!!!

 
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Old 10-03-2012, 12:11 AM   #52
Yooper
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I'm drinking this now. And it's really good. I haven't had Lakefront in a long time, so I don't know if it's cloned or not. But it's really really good!

I used Denny's Favorite 50 (Wyeast 1450) in one 5-gallon fermenter, and Wyeast 1335 (British Ale II) in the other. Both are great, but I like the Denny's better. I fermented at 66 degrees.
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Old 10-25-2012, 08:09 PM   #53
Hoppopotomus
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Looks like a great recipe Yooper! I grew my own hops from rhizomes for the first time this year and was fortunate enough to be rewarded with a small harvest. I am thinking about using your base PM recipe for this one and play around with the hop schedule a bit. I ended up with slightly over 4 oz. (4.1 oz. to be exact) of dried and packaged hops.....better than I expected for first years, but certainly not enough for a big hop bomb IPA. I have 2.6 oz. of Chinook, 1.2 oz. of Cascade, and only .3 oz of Columbus. I'm torn.....should I just use home growns and make a less hoppy version of your recipe or should I supplement with store purchased hops? My initial plan was to go all home grown and use whatever I got out of the harvest, but with this mix of hops and the odd quantities, I'm torn. What would Yooper do?

I plan on brewing this weekend and would like to accomplish three 5 gallon batches, which should make for a long, busy brew day. I recently finished building my dual fermentation chambers and want to give them a workout. I plan to do the IPA, an american amber (fat tire inspired), and my first stab at a lager (unsure of style at this point). All will be PM's, as my AG HERMS system and basement brewery are still in the works. Wish me luck!

 
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Old 10-25-2012, 09:45 PM   #54
diptherunner
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Brewed a 5 gallon batch this weekend using partial mash this weekend. Hit 1.063 and it's been fermenting like crazy. Used S-05 and a swamp cooler. Went a little overboard on the bittering hops accidents. Used 2 ounces instead of 1.25 and it came in at 83 IBU. Oops.
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Old 10-25-2012, 10:03 PM   #55
Yooper
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Quote:
Originally Posted by Hoppopotomus View Post
What would Yooper do?
I'd probably use commercial hops for the bittering addition, and then use every single bit of my homegrown hops for 15/10/5/0/dryhop additions!

Maybe like this:
Bittering hops 60 minutes
1 oz chinook 15
.3 oz columbus 10 minutes
.6 oz cascade 5 minutes
.6 oz chinook 0 minute

Dryhop 1 oz chinook and .6 oz cascade

I'd increase the 5 minute addition if you could scrounge up some more cascade for the dryhopping. But that would be ok as well.
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Old 10-26-2012, 04:12 PM   #56
Hoppopotomus
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Sounds great......I'm going to follow your advice and use commercial for the bittering and reserve the home growns for the late additions and dry hop. Thanks a million! I'll let you know how it turns out.

 
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Old 12-09-2012, 02:14 AM   #57
NateW
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Just brewed this one today. Used a whole bunch of homegrown cascades for the aroma additions. Have more homegrown cascade for dry hopping along with the chinook and simcoe. I can't wait to give it a try!

 
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Old 12-15-2012, 09:16 PM   #58
EO74
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Just started dry hopping the extract version of this recipe, i used chinook and citra since thats all i had .Cant wait to start drinking it hydro sample was really tasty ,thanks for another good recipe yooper!

 
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Old 01-29-2013, 12:33 PM   #59
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hope it's not too late to resurrect this thread, I just got into home brewing a few months ago and I really want to brew Lakefront IPA after reading this thread and the other one with the original recipe from years ago I have some questions...Checking on Lakefront's website and their "sell sheet" for IPA says they use: Zeus, Cascade, Chinook and Citra (https://docs.google.com/viewer?url=h...lSheet_IPA.pdf)

Just curious how that would fit in or alter this recipe(original post on this thread)

THANKS!
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Old 02-20-2013, 02:31 AM   #60
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I brewed this 9 days ago, used WLP041 Pacific Ale yeast and fermentation took off like crazy. I fermented at 60 degrees ambient for 3 days then moved to about 68, maybe a little too early but doubt there'll be any hot alcohol or excessive esters. OG was 1.074, checked gravity today and it's at 1.016, the sample tasted great! Still some yeast in suspension so I'm hoping it'll drop a little closer to 1.012 in the next week. I'll post results once it's ready. Thanks for the recipe!

 
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