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Old 01-02-2013, 03:00 AM   #51
g-star
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Feb 2010
PA
Posts: 853
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Quote:
Originally Posted by NewJersey
whats dms?
Dimethyl sulfide.

Lightly kilned Plilsner malt can produce this in the boil, a long vigorous boil can help drive it off. If present in the finished beer, a cooked corn/vegetable off flavor can result.

 
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Old 01-02-2013, 05:31 PM   #52
NewJersey
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Oct 2012
Boonton, NJ
Posts: 460
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thanks, man. longer boil it is then

 
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Old 03-02-2013, 12:52 AM   #53
stryker_hass
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Jan 2012
Summerfield, NC
Posts: 49
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This is not an exact replica, but I brewed this twice and it is good - for the wife.
Pilsener 10lb
Cara Pils 0.5lb
Honey Malt 0.5lb (thus for you know who)
1oz Perle after collecting 1-2 gal wort
1oz Centennial at flameout
90 min boil
S-05
OG 1.052 FG 1.012

Making for 3rd time tonight.....

after I wrote this I was looking at greyhound recipe, I might actually try that next time as he seems to have done more homework......

 
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Old 03-02-2013, 01:26 AM   #54
greyhoundbrewing
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Sep 2010
midland park, nj
Posts: 157
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Stryker. All I did was look at what the others did and adapt it to what I had. I ended up kegging and took it to a Labor Day party. They said it tasted pretty damn close. The keg was kicked very quickly. I'll make it again this year and pick up a case.

 
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Old 03-02-2013, 01:27 AM   #55
greyhoundbrewing
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Sep 2010
midland park, nj
Posts: 157
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Also. For base malts, all I use is Belgian pils. I have never had a problem with dms and doing 60 min boils. Ever

 
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Old 05-10-2013, 09:22 PM   #56
Lenny2884
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Aug 2008
Westwood, NJ
Posts: 138

As per their website, this is made with Tettnang, Simcoe, and Amarillo. Anyone made something similar with these hops?

 
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Old 05-10-2013, 10:52 PM   #57
eyedoctodd
 
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Jan 2008
Downingtown, PA
Posts: 177
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I brewed this yesterday with Magnum for bittering and Hallertau for the 15, 10 and 0 minute additions. Will dry hop with 4 oz of Citra when primary is done (10 gallon batch.) The only other change was C-20 instead of C-10 (LHBS was out). Well, that and I had to boil for 2 hours because of screwing up my sparge and needing to collect 14.75 gallons pre boil to get my needed gravity points.

I'll let you know how it turns out.
__________________
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Eleventy-Three Brewing Co.

Kegged: Ten Downing ESB, Grizzly Grundle Pale Ale Remux, Eldred Rock Light Northern German Altbier, Unnamed Kölsch.
Bottled: Brooke's Bliss Irish Stout
Primary:
Secondary: Who does that?
On Deck: German Pilsner

 
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Old 05-11-2013, 02:36 AM   #58
g-star
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Feb 2010
PA
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Quote:
Originally Posted by Lenny2884 View Post
As per their website, this is made with Tettnang, Simcoe, and Amarillo. Anyone made something similar with these hops?
That is new information for 2013, I believe. Nice catch!

I'm thinking my attempt this year will use Tettnang in the boil and Simcoe/Amarillo in the whirlpool/dryhop.

 
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Old 05-11-2013, 03:04 AM   #59
hoppyhoppyhippo
 
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Dec 2012
New Brunswick, NJ
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This is the recipe I'm going for will see how it turns out.

5 pounds of Pilsen DME
2 pounds of Vienna

.5 oz Simcoe at 60
.5 oz Tettnang at 30
.5 oz tettnang at 10

.5 oz simcoe and 1 oz Amarillo (or Cascade if LHBS is out of Amarillo when I go to get supplies) to dry hop. Hopefully this will be ready in about 5 weeks from when my brother and I decide to brew.

My concern is the IBU is coming in low

 
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Old 05-17-2013, 02:19 PM   #60
stack
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Mar 2009
Greensburg, PA
Posts: 45
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I had my first of the year earlier this week, such a fantastic beer. I definitely get a Kolsch or German Ale yeast characteristic out of it. Has anyone else made an attempt at this with one of these yeasts?

 
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