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Old 05-28-2012, 02:21 PM   #21
InityBrew
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Oct 2011
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G-star what temp did you mash at?
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Old 05-29-2012, 02:12 AM   #22
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Quote:
Originally Posted by InityBrew View Post
G-star what temp did you mash at?
I mashed at 152F....this seemed to work well.

 
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Old 05-29-2012, 02:11 PM   #23
InityBrew
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Thanks.

I am going to try and rework the hop additions based on your comment about the noble hops.

How many ibus do you think I should shoot for?

I have some Magnum, Tettnang, Saaz, Perle, and Hallertau.
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Old 05-30-2012, 12:47 AM   #24
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Quote:
Originally Posted by InityBrew View Post
Thanks.

I am going to try and rework the hop additions based on your comment about the noble hops.

How many ibus do you think I should shoot for?

I have some Magnum, Tettnang, Saaz, Perle, and Hallertau.
This year's batch seems more firmly bittered with little to no American (Citra) hop character. I would set my IBU's close to 35. Magnum might be a bit too clean, the hop character in this beer is distinctive. I would bitter and flavor with any combination of the others you mentioned.

This year's batch almost seems like a fruiter, softer, more subdued Prima Pils.

 
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Old 06-02-2012, 01:13 AM   #25
InityBrew
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Ok I plan on brewing this on Sunday.

I will be using your malt bill, and here is what I got with the hops..

Est OG. 1.049

60 min: 1oz perle 9.0%, 20.8 ibis
30 min: 1oz tettnang 5.5%, 10.5ibus
15 min: 1oz hallertauer 3%, 3.4ibus
5 min: 2oz saaz 3% 2.8 ibus.

Total ibus 37.4

Any other suggestions? Should I throw some citra in at flame out, or for the dry hop? I also have more of the above German / noble hops that I could steep or dry hop with.

Any feedback on this schedule would be great, as I have not used any of these noble / german hops before

Thanks for you help with the recipe!
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Old 06-02-2012, 03:08 PM   #26
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Looks like a good attempt to me. I don't pick up any Citra in this year's version, so that's really your call. I liked it better in years past when I think it was finished with Citra..

I'd limit the dry hopping to an oz or so. Please let us know how it turns out.

 
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Old 06-21-2012, 10:36 PM   #27
hodge
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Jan 2011
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Please take this with a grain of salt, but I definitely pick up a citra character in this years beer. I think that I'd throw some in at the end of the boil or use it to dry hop.

If it's not citra, I'd love to know what "that" is...

 
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Old 06-22-2012, 01:14 AM   #28

Quote:
Originally Posted by hodge View Post
Please take this with a grain of salt, but I definitely pick up a citra character in this years beer. I think that I'd throw some in at the end of the boil or use it to dry hop.

If it's not citra, I'd love to know what "that" is...
I agree!
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Old 06-26-2012, 12:08 PM   #29
corkpuller
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I don't think it's citra. It reminds me more of the Tettnang aromas I got from the Terroir of Tettnang Braumeister Pils series that victory did a couple months ago. It good certainly be Hallertau, though.

Initially I thought there was an american hop aroma, but as the beer has aged I have not detected any wrotting cabbage. I still have a couple bottles of the first batch from this year. It smells markedly different from the second batch, but not at all oxidized.

I think this beer is fantastic, and I especially love the malt structure. It's interesting, yet incredibly light.

Cheers.

 
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Old 06-28-2012, 12:15 AM   #30
Joeneugs
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Aug 2010
Bay area, CA
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I think there may be some American hops in this years batch. I was picking up something that reminded me of Simcoe. Just a hint of some spicy onion and garlic. I get it more in the flavor than the aroma. There is definitely mostly German hops though.

 
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