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Old 09-06-2012, 11:57 AM   #71
wanlord1
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Feb 2009
Delran, NJ
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Has anyone brewed this recipe with Maris Otter instead of Vienna Malt. I brewed this recipe with Vienna and everyone loved it.



 
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Old 09-30-2012, 06:50 PM   #72
diablodawg
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Aug 2011
Yucca Valley, CA
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Okay, so I got the ingredients for this and am looking forward to starting it. One weird question- I was just part of a buddy's wedding and wanted to have some of this aged for his one year anniversary. She's as irish as they come and he is Filipino. Was thinking of splitting the batch and racking to secondary onto of some pureed mangos to kinda have Irish/Filipino beer. Figured the maltiness and sweetness of mango would work well together; what do y'all think? Should I add more hops to counteract and leave some bitterness after aging?



 
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Old 02-19-2014, 10:47 PM   #73
Pumbaa
I prefer 23383
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Oct 2005
Milwaukee, Wisconsin
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Doing this tomorrow as a BIAB run (never BIAB'ed this one). Will let ya know the results.
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Old 02-20-2014, 04:57 PM   #74
Pumbaa
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grain mills at NB are inop right now.... gonna have to put this off a few days
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Old 01-30-2016, 02:27 AM   #75
TCollins
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Aug 2015
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With St Patricks Day just around the corner I'm getting this going tomorrow. Looking forward to it, and will post images when I get to that point!

 
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Old 01-30-2016, 09:53 PM   #76
Dynachrome
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Oct 2008
Americas Hinterland, Wisconsin
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Quote:
Originally Posted by wanlord1 View Post
Has anyone brewed this recipe with Maris Otter instead of Vienna Malt. I brewed this recipe with Vienna and everyone loved it.
I've used Maris Otter quite a bit - IMHO, it would be great.

I was just at The Local Home Brew Depot. I wanted to get a whole bag of Maris Otter, but they don't inventory it that way, ...or didn't have that much.

I was thinking of doing a red also. I was surprised to have seen this thread surface in "My Replies" today.

One of the first all-grains I did was a red.
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Old 01-30-2016, 10:02 PM   #77
Dynachrome
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Oct 2008
Americas Hinterland, Wisconsin
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Quote:
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Subscribe.
I was wonrdering if I posted something sublime. I went back to find my "reply".

Derp!


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Old 01-31-2016, 12:47 AM   #78
TCollins
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Aug 2015
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First runnings.... The gravity sample tasted delicious. For simplicity I opted for a 60 minute hop edition followed by a flameout edition. IBUs were well within style. I'm hoping foregoing the 40 min approach doesn't impact the end product too much.

Cheers,
Tim

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Old 04-06-2016, 01:38 PM   #79
Toppers15
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Dec 2015
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Putting this one into action. I prefer to skip racking to secondary - 2-3 weeks in primary suffice?

 
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Old 05-11-2016, 12:56 AM   #80
Toppers15
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Dec 2015
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Question: I pitched 10 days ago from a 1L starter at 1.054 and 11 days later (fermentation seemed to be done in 3-4 days) I'm only at 1.021. Any idea what might have happened? I didn't do anything strange outside of the grains being crushed for 11 days before mashing. Mashed at 156 and stayed there for 60 minutes.

Thanks,



 
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