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Old 02-24-2013, 08:27 PM   #61
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Default Crystal Substitution?


I would be interested in brewing this up, but my local supplier doesn't seem to have both crystal 20 and 40. They have 40, 60, 80, and 120. I know that the 20 is lighter. Do you think this brew would be affected greatly with 1lb of crystal 40 only? I am thinking of doing the extract or partial mash brew. I also noticed that the partial recipe uses more of the crystal 20 than the AG or extract. Is there a reason for this?
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Old 04-22-2013, 02:29 PM   #62
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bottled this last night. i followed the recipe from the first page...it tasted pretty good, didn't have a huge nose aroma but maybe that'll come after a few weeks in the bottle. i can't wait to drink it carbed and cold!
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Old 05-15-2013, 02:01 AM   #63
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Just brewed this on Saturday. Can't wait to see how it turns out. Will check back in once I get it in the keg.
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Old 05-19-2013, 08:52 PM   #64
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Wow, I don't what happened with my brew. I just brewed this up and had an OG of about 1.09 at 5 gallons. I pretty much just kept adding water until I got to about 1.08, and now there's probably around 5.5 gallons in the fermenter. Any idea as to how my readings were so high? Is it possible it was just because of all the hop matter floating around?
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Old 10-29-2013, 02:21 PM   #65
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Went on the Lakefront tour this past week. For anyone trying to most closely imitate the original, the tour guide told me they use White Labs yeast.
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Old 12-01-2013, 12:32 AM   #66
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Default critique my Lakefront IPA recipe


I brewed Yooper's MiniMash Lakefront-ish recipe and it's by far the best beer I've made out of 20 or so batches. I finally got an IPA to taste hoppy and dry instead of the sweet, malty beers that keep coming out of my kitchen. I used 2 lbs of sugar (replacing 2 pounds of dme) to 'dry out' the beer and boy did it work. Almost too much, actually, as my ABV shot up to 8.5%. But it's delicious. I also accidentally added an extra ounce of hops towards the end of the boil, and I'm so glad I did. I finally got the hops/malt balance to where I want it. In the past my IPAs have not been very hoppy at all, and I think I might not be getting the hop efficiency I am supposed to, given that I'm doing partial boils.

Which leads me to this post. I'm going to try this recipe again but hope to keep the hops/malt balance correct while not going quite so far on the ABV. So I'm reducing the sugar to 1 lb instead of the 2 pounds I used last time. I've now got 4 pounds of DME and 1 pound of sugar and an ABV of 7%. Everything else stays pretty much the same.

Does anyone have any thoughts or suggestions? My overall goal is to keep the hops/malt balance that I loved from the first recipe but cut back the ABV a little.

Posting the new recipe here:


BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Lakefront IPA PM (Jason's 2nd try)
Brewer: Jason Moore
Asst Brewer: Ray Drew
Style: American IPA
TYPE: Partial Mash
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 3.67 gal
Post Boil Volume: 3.38 gal
Batch Size (fermenter): 5.00 gal
Bottling Volume: 4.60 gal
Estimated OG: 1.066 SG
Estimated Color: 8.9 SRM
Estimated IBU: 65.0 IBUs
Estimated FG: 1.013
Estimated ABV: 7.0%
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 93.7 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
3 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 32.4 %
12.0 oz Caramel/Crystal Malt - 20L (20.0 SRM) Grain 2 8.1 %
8.0 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 3 5.4 %
1 lbs 8.0 oz Light Dry Extract (8.0 SRM) Dry Extract 4 16.2 %
1.25 oz Chinook [13.00 %] - Boil 60.0 min Hop 5 39.1 IBUs
2 lbs 8.0 oz Light Dry Extract [Boil for 15 min](8.0 Dry Extract 6 27.0 %
1.00 oz Cascade [5.50 %] - Boil 15.0 min Hop 7 6.6 IBUs
1 lbs Sugar, Table (Sucrose) [Boil for 15 min] Sugar 8 10.8 %
1.00 oz Cascade [5.50 %] - Boil 5.0 min Hop 9 2.6 IBUs
1.00 oz Cascade [5.50 %] - Boil 0.0 min Hop 10 0.0 IBUs
1.0 pkg SafAle English Ale (DCL/Fermentis #S-04) Yeast 11 -
1.00 oz Cascade [5.50 %] - Dry Hop 7.0 Days Hop 12 0.0 IBUs
1.00 oz Chinook [13.00 %] - Dry Hop 7.0 Days Hop 13 0.0 IBUs
1.00 oz Simcoe [13.00 %] - Dry Hop 7.0 Days Hop 14 0.0 IBUs


Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 9 lbs 4.0 oz
----------------------------
Name Description Step Temperature Step Time
Mash In Add 5.31 qt of water at 163.7 F 152.0 F 60 min

Sparge: Batch sparge with 2 steps (0.52gal, 1.33gal) of 168.0 F water
Notes:
------


Created with BeerSmith 2 - http://www.beersmith.com
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Old 12-05-2013, 06:28 AM   #67
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Need some advice guys - about a month out from brewing a 10 gallon batch of this all-grain...gravity sitting around 1.022 : ( ...taste is predominately sweet/malty, but the harsh resinous chinook seems to bring a bit of balance. Trying to troubleshoot why my FG is so high...mash temp was on point, 75% efficiency, smooth brew day. Fermented around 68F with two packets of US-04 thrown in.

Worth adding another packet of yeast or should I just accept it for what it is? Was really looking forward to this turning out.
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Old 12-05-2013, 06:56 AM   #68
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I'm not that experienced, but I'm monitoring this thread since I've got a question posted here too. I suppose rousing the yeast isn't possible b/c you must be fermenting in a big ol' conical fermenter or something? Good luck with this. I love this recipe. I added table sugar to my first attempt b/c I'm always ending up too malty with my stovetop mini mash brews. Came out great, fermented allll they way down... but at 8.5%...strong.

If it's any consolation, I just froze five gallons of an awesome Caldera IPA clone after cold-crashing in a non temp controlled freezer. So yeah... that happened.
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Old 04-28-2014, 12:55 AM   #69
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Update: I did my first All-Grain batch (2.5 gallons) using this recipe, and I'm drinking it now: it's the best beer I've ever brewed. What a great recipe. Yooper, thanks so much for posting this, and thanks everyone on this thread for weighing in. Yum!
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