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Old 07-03-2012, 11:42 PM   #581
jb1677
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Jan 2012
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About to brew this using the extract recipe. Everything i have read suggests that one should not steep Munich and Melanoiden - what are other folks doing when brewing this in extract form?

Also the OG comes out very low when steeping these, is a partial mash required? Will these grains even mash without the addition of a base?

 
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Old 07-05-2012, 08:20 PM   #582
jb1677
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Decided to bite the bullet and cut out 1lb of dme, add in 2lbs of 2 row in addition to the other grains and try a mini mash / BIAB with batch sparge. Wish me luck, only second brew ever..... Gulp.... At least the predicted 100 degree heat will help me maintain mash temp outside tomorrow!

 
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Old 07-05-2012, 08:40 PM   #583
skeezerpleezer
 
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That should work, just try to keep the temp 151-156 for 45-60 min. Good luck, i am sure it will come out fine

 
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Old 07-05-2012, 10:30 PM   #584
BOYDBrew
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Apr 2012
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Forgot to update.. this brew was by far the best I've made ever! All of my friends loved it too!!
It's going to be on tap always..
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Old 07-06-2012, 11:19 PM   #585
jb1677
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I brewed it today, my mini-mash missed by a mile so I ended up using more DME than anticipated but I had a good time and I have a bucket full of something that will probably still taste awesome!

 
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Old 07-07-2012, 12:09 AM   #586
Dolomieu
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Old 07-07-2012, 12:29 AM   #587
J-Pizzel
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Just noticed this on Austin Homebrew Supply (AHS?), how similar are they? AHS is a 3F IPA....

 
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Old 07-07-2012, 12:39 AM   #588
skeezerpleezer
 
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Quote:
Originally Posted by J-Pizzel
Just noticed this on Austin Homebrew Supply (AHS?), how similar are they? AHS is a 3F IPA....
The three floyds extra pale ale? If so, i doubt it is the same. They don't list the hops or grain, but i would bet it doesnt have citra or the grain bill based on their price.

 
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Old 07-08-2012, 04:50 PM   #589
jb1677
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Jan 2012
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Good night does that S-04 yeast ferment fast. I had a ton of nonstop activity only a few hours after going into the fermenter (and I just dumped the dry yeast on foam in fermenter!). After ~36 hours the activity has slowed to an occasional burp and the krausen has fallen back down. I am going to give it a day or so and take a reading on it.

 
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Old 07-09-2012, 03:24 AM   #590
junks2255
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Jul 2012
Chicago, IL
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Ended up mashing really low around 149. og 1.056. After adding two packets of rehydrated s04 and fermentation around 63 degrees for two weeks. I got my fg around 1.006. Tastes amazing and cant wait to dry hop. Thanks for the great recipe!
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