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Old 07-01-2011, 06:35 PM   #1
NordeastBrewer77
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So I have a solid extra special/strong bitter recipe that I'd like to try out with an American yeast strain, leaning towards the northwest ale strain, while it's hot outside. I've noticed the northwest and other American yeasts to be more tolerant of temps in the high 60s low 70s. I'm expecting an American pale or amber, but with the flavor of English extracts, grains and hops.
I'm wondering what results others who've done a similar brew have had?
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can i drink this? I mean. Im gunna. But is it fine?
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it's not a barley wine. it's an ale.
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Old 07-01-2011, 06:40 PM   #2
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Quote:
Originally Posted by NordeastBrewer77 View Post
I'm expecting an American pale or amber, but with the flavor of English extracts, grains and hops.
it wouldn't be an "esb" but it would be this description.

esb is all about the yeast.
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Old 07-01-2011, 06:45 PM   #3
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Quote:
Originally Posted by motobrewer View Post
it wouldn't be an "esb" but it would be this description.

esb is all about the yeast.
Oh I know that. That's the idea, to get an American pale/amber. I just wanted to play with the ESB recipe I have. It's great using 1098, fruity with a bit of toasted bread and great spicy/earthy hops. I think it could make a neat American ale, probably more of an amber as there's a teeny bit of chocolate malt in the specialty grains.
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Quote:
Originally Posted by yeoitsmatt View Post
can i drink this? I mean. Im gunna. But is it fine?
Quote:
Originally Posted by yeoitsmatt View Post
it's not a barley wine. it's an ale.
Quote:
Originally Posted by bottlebomber View Post
Have you seen the price of ketchup lately? And I'm not talking Heinz.

 
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Old 07-01-2011, 06:48 PM   #4
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Quote:
Originally Posted by motobrewer View Post
it wouldn't be an "esb" but it would be this description.

esb is all about the yeast.
this.

 
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Old 07-01-2011, 06:52 PM   #5
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this.
Scroll up

I usually brew it as an ESB, but am playing around with the recipe. I know I'll get an American ale, not an ESB.
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Quote:
Originally Posted by yeoitsmatt View Post
can i drink this? I mean. Im gunna. But is it fine?
Quote:
Originally Posted by yeoitsmatt View Post
it's not a barley wine. it's an ale.
Quote:
Originally Posted by bottlebomber View Post
Have you seen the price of ketchup lately? And I'm not talking Heinz.

 
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Old 07-03-2011, 02:27 PM   #6
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I plan on doing an ESB, one of Austin Homebrew's $20 specials, with Pacman.

 
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Old 07-03-2011, 03:24 PM   #7
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Yeah, I plan on starting mine in a couple hours. It's been almost six weeks since I last brewed, simply making a starter last night was exciting.
Here's what I'm brewing today:

5gal batch size

3# munton's extra light dme
3# munton's light dme
.8# British crystal/caramel 55L
.25# aromatic malt
.05# British chocolate malt

.7 oz challenger hops 7%aa @ FWH
.75 oz challenger @ 15 min
.75 oz EKG 5%aa @ 15 min
.75 oz challenger @ 2 min
.75 oz EKG @ 2 min

Wyeast 1332 northwest ale (1.5L starter)

est. O.G.-1.057 est. F.G-1.018
srm-12*L
IBU-35

I know it's a pretty solid recipe when brewed with 1098, but I'm really looking forward to seeing how it turns out with the 1332. That strain's quickly becoming my preferred house strain for American ales.
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Quote:
Originally Posted by yeoitsmatt View Post
can i drink this? I mean. Im gunna. But is it fine?
Quote:
Originally Posted by yeoitsmatt View Post
it's not a barley wine. it's an ale.
Quote:
Originally Posted by bottlebomber View Post
Have you seen the price of ketchup lately? And I'm not talking Heinz.

 
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Old 01-11-2013, 07:55 PM   #8
stamandster
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Bringing the dead back

How'd this turn out with 1332?

 
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Old 01-11-2013, 07:56 PM   #9
stamandster
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Bringing the dead back

How'd this turn out with 1332?

 
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Old 01-11-2013, 08:19 PM   #10
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Originally Posted by stamandster View Post
Bringing the dead back

How'd this turn out with 1332?
It was so awesome he abandoned the thread.

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