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Old 12-23-2012, 01:36 AM   #111
mpride1911
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I'm drinking this right now. It was my first all grain. My efficiency was only around 55%, but it's still drinkable. I'm pleased with it. Transcribed the recipe from Beer Magazine a few months ago when I was in Afghanistan.

 
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Old 12-23-2012, 04:32 AM   #112
highgravitybacon
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Quote:
Originally Posted by mpride1911 View Post
I'm drinking this right now. It was my first all grain. My efficiency was only around 55%, but it's still drinkable. I'm pleased with it. Transcribed the recipe from Beer Magazine a few months ago when I was in Afghanistan.
Was your recipe any different from the one in the thread?

 
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Old 12-24-2012, 11:27 PM   #113
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My mash temp was off which is what lowered my efficiency. It was too low. I found out later that my digital thermometer is just garbage. Also I didn't use falconer's flight hops, as the store didn't have any and I chose something with a similar alpha.

 
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Old 12-26-2012, 11:43 PM   #114
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Update

I tapped my keg...It wasn't completely carbed up and was room temp...
Mine is on the left...Color is pretty close....even closer in person...Once it cools down should clear up and be pretty damn close in color

Aroma I couldn't tell the difference...The Amarillo really comes through here

Flavor very similar but not sure a perfect clone...mine I think needs to condition some more...mine taste stronger but very tasty and refreshing....thinking my efficiency was higher than normal....

I used the Belgian Saison yeast from wyeast so guessing that has a lot to do with flavor too


Overall this will be gone quick and will probably do again
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Old 12-27-2012, 02:37 AM   #115
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What yeast and what was your fermentation like temp wise? It's a fair feat to clone this.

Save a few bottles for the KCBM competition.

 
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Old 12-27-2012, 04:43 AM   #116
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I used the White Labs Farmhouse yeast and kept my carboy in a rubber maid tub covered in blankets next to my heater which kept the temp right around 70 throughout primary and secondary.

 
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Old 12-27-2012, 03:36 PM   #117
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Quote:
Originally Posted by highgravitybacon View Post
What yeast and what was your fermentation like temp wise? It's a fair feat to clone this.

Save a few bottles for the KCBM competition.
I used 3724 Belgian Saison because that is what I had on hand at the time...

Fermented at 68 the first 48hours and slowly raised the temp over a few days to 76 for a few weeks.

I've heard the yeast to use to get the closest is the 3726 farmhouse ale

I like my version though...and I think its competition worthy....I will have a few entries for the KCBM comp
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Old 12-27-2012, 05:48 PM   #118
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I used this recipe as a guide for brewing my first batch of homebrew ever. It was all-grain.

Everyone loved it. The homebrew shop guys loved it. I can't wait to brew more beer!!!

Changed things up a bit due to lack of Amarillo hops:
10.5# pale malt
3# corn
1.5# wheat malt
Hit all mashing temps on page one
Boiled with 1 oz Magnum pellets. 60min
OG = Unknown - didn't have a hydrometer
Wyeast #3726 Farmhouse
10 days in primary (wish I went longer) 1.025
Racked to secondary with 2 oz. whole Citra hops in a cloth bag.
13 days later went to Corne keg. Had to add a gallon of water to fill.
FG = 1.016
14 days on CO2 and had a beer like no other. Cheers!

 
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Old 12-28-2012, 03:21 PM   #119
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I forgot I took a picture of the first carbonated glass.
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Old 12-31-2012, 12:05 AM   #120
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For those that were wondering, I don't believe Saison Brett (which is phenomenal BTW) is fermented in primary with bret. Rather Boulevard adds it at bottling.

 
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