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Old 05-30-2011, 02:49 PM   #21
thunderworm
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No problem, happy to help!

I used the Magnum hops as first wort hops, which means I put them into the kettle as soon as I started draining the wort from the mash to the kettle.

Typically, when recipes list a time with the hops, that time is the amount of the time the hops spend in the boil. The 8 g of Centennial go in for only the last 10 minutes (or 50 minutes into the boil). The 0 min means that those hops go in at the same time the heat is stopped on the boil, so they are being steeped while the wort chills; this hop addition is mostly for aroma.

I used 1.3 quarts of water per lb grain in the mash.

Good luck!

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Old 06-02-2011, 12:54 AM   #22
krenshaw
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last question i think:

Single infusion mash at 152 °F, 60 min. Mash out at 165 °F, 10 min. Batch sparged.

does that mean steep the grains for 60 min at 152 degrees, then have the sparge water at 165?
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Old 06-03-2011, 06:17 PM   #23
thunderworm
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krenshaw, will this be your first all-grain batch?

Yes, the mash is 152°F for 60 minutes. The mash out is optional, but it will help the wort to run off faster, especially with the high % of wheat used. If you can heat your mash-tun directly then you can heat it while stirring to get up to 165-168°F, then let it rest 10 minutes before sparging. Then you would sparge with the 165°F water. If you can't apply direct heat to your mash tun (e.g. if you mash in a cooler), then you will probably be fine just skipping the mash out, and sparging with 165°F water.

 
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Old 06-03-2011, 07:05 PM   #24
krenshaw
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yep.. i liked the ingredients so it seemed like a good first run with my finally upgraded equipment.. probably taken about 6 months to get everything set up and upgraded but now i won't have to worry about re-replacing things down the line..

i have kegs for the HLT and BK, and a 10 gallon igloo for the MLT, just waiting on my ingredients and couple other small items to be delivered.. so excited :-)

 
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Old 06-03-2011, 10:33 PM   #25
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This one looks and tasted great thanks for sharing

 
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Old 06-08-2011, 02:15 PM   #26
paraordnance
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Sep 2010
Red Deer, Alberta
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I'm going to brew this recipe this week, sounds delicious. Can I sub Pale Malt for Pilsner? I have 2 bags of pilsner malt I would like to use some

 
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Old 06-10-2011, 02:07 AM   #27
thunderworm
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I'm sure it will turn out great with pilsner. If you're worried about DMS from pilsner malt maybe just boil 15 minutes longer.

 
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Old 06-10-2011, 09:21 PM   #28
BleuChien
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what are your thoughts on using citra or simcoe rather than centennial? Too much citrus?

 
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Old 06-11-2011, 09:15 PM   #29
thunderworm
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I bet Citra would be a great compliment to the fruity character of the Kolsch yeast! I have some Citra in my freezer right now. I might have to give that a shot! Not sure about the Simcoe though; I think the pine might be a bit too much for this beer.

 
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Old 06-12-2011, 09:36 PM   #30
krenshaw
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brewed the wheat earlier today.. as it was my first all grain took me a while to learn the ins and outs of my new equipment.. did a trial run earlier in the week, but never the same until you have grains in and such.. seemed pretty good.. should be bubbling away shortly, have to check on it in a bit.. thanks for all of your help on the recipe :-)
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~ A fine beer may be judged with only one sip, but it's better to be thoroughly sure.

DOWN THE HATCH BREWING
Stainless Hop Spider | Wooden Brew Rig | Dual Hinge Keezer Build

Primaries: oxy :-(
Keg 1: Brown Ale | Keg 2: Porter | Keg 3: Belgian Wit
Bottles: lots full and even more empty

 
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