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Old 04-12-2013, 04:09 PM   #11
Zippox
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Would I be able to coax into anyone helping me find the equivalent links for each ingredient from www.midwestsupplies.com? I am just a poor extract brewer and now with all of these specific ingredients that appear to have shorter names on their website, I am at a loss for nearly all of the ingredients.


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Old 04-13-2013, 03:07 AM   #12
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I did my best to match what midwest carries to what was suggested for the recipe. If someone could go though and answer my questions interlocked in the links below I'd appreciate it.

2 lb Belgian 2 row Pale Malt - This right?
10 oz. German Vienna Malt - They just sell one Vienna. This work?
8 oz. Belgian Cara Vienna Malt - Because they just sell one Vienna, should I do a total of 18 oz of the same one?
4 oz. Acid Malt
3 oz. Chocolate Malt
3 lbs Light DME - There are a couple different light ones. How about this?
1 lb. Clear Candi Sugar - This is blonde candi syrup, is this 'clear candi sugar'?
2 oz. Lactose

.05 oz. Styrian Goldings (60 min.)
.05 oz. Brewer's Gold (15 min.) - Didn't find Brewer's gold but it looks like this is an alternative
.05 oz. Kent Goldings (3 min.)

2 oz. Stavin Med. Toast French Oak Cubes (in the keg) - If I am not kegging, when should I add these chips and for how long?


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Old 04-18-2013, 01:34 AM   #13
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Would anyone be able to help with my previous post?

And I assume .05 oz of hops meant .5 oz right?
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Old 04-18-2013, 06:51 AM   #14
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Not sure about all that, but caravienne and Vienna are not the same. Caravienne is now called Cara 20 though, which is probably why you couldn't find it http://www.midwestsupplies.com/cara-20l-castle.html
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Old 04-18-2013, 06:54 AM   #15
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Looked through the rest of your stuff and those subs should be fine. But, to answer your 0.05 vs 0.5 question, he means 0.05. This should have pretty much as close to 0 IBUs as possible, while still getting the antimicrobial properties from the hops.
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Old 04-18-2013, 06:55 AM   #16
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And for the oak, if using cubes, I'd go 8 weeks+
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Old 04-18-2013, 01:21 PM   #17
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I've got to disagree with that comment about the hops amount. 0.05 ounces is less than the weight of a penny, I doubt you could find a scale that would accurately measure 1/20th of an ounce.

The recipe probably requires .5oz additions.
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Old 04-18-2013, 01:38 PM   #18
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A Flanders Red still has between 10 and 25 IBUs but with .05oz additions you'd get about 1.8 IBUs. Adding .5oz of each hops would bring the IBUs to 18 which is right in the middle of the range for this style.
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Old 04-19-2013, 01:41 PM   #19
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Quote:
Originally Posted by PintoBean View Post
Not sure about all that, but caravienne and Vienna are not the same. Caravienne is now called Cara 20 though, which is probably why you couldn't find it http://www.midwestsupplies.com/cara-20l-castle.html
Thanks for the information. Time up update my cart.
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Old 04-19-2013, 02:13 PM   #20
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Quote:
Originally Posted by PintoBean View Post
And for the oak, if using cubes, I'd go 8 weeks+
So adding oak cubes when I put it in my secondary and leaving it for a year wouldn't be advisable? -- Do most people just throw it into the carboy a couple months before bottling then?

Checking out flanders red and a couple comparables online, I think the OP did mean 0.5 oz additions. Though I wonder what kind of beast you would get if you did something like 2 oz of aged debittered hops (I happen to have about 14 oz of aged hops left from a lambic I made)... I'd probably be missing out on some key flavors if I did that --but what do I know.


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