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Old 03-13-2012, 05:31 PM   #41
JeffoC6
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Jan 2012
Stewartsville, NJ
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Quote:
Originally Posted by azscoob View Post
I would add the zest in the last couple minutes of the boil with the pepper, or at flame out.
Got it. I'm excited to brew this up. Will let you know how it turns out!
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Old 03-30-2012, 03:14 PM   #42
miggedymike
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Dec 2010
Columbus, OH
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I brewed this up a few weeks ago.

I omitted the honey, didn't want to go buy any, subbed in honey malt and used corn sugar instead.

Used WLP 565 instead, but kept the hop schedule and pepper the same.

The beer is DAMN good. The aroma is really fresh smelling and it is spicy. I think more from the yeast than the pepper. Who knows, maybe they are so complimentary it is hard to tell what contributed more.

I pitched at 68 and after 1 night, moved it to an attic that let it rise and stay at about 82.

It finished at 1.008, which I am realizing now is pretty good for only using 565 without any extra help.

The beer is so good that I am brewing it again by using the same base, but will change spices by adding fresh shredded ginger along with the pepper (same timing) and same 565.

Will let you guys know.

Well done buddy.

 
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Old 03-30-2012, 03:17 PM   #43
miggedymike
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Dec 2010
Columbus, OH
Posts: 29

Quote:
Originally Posted by miggedymike View Post
I brewed this up a few weeks ago.

I omitted the honey, didn't want to go buy any, subbed in honey malt and used corn sugar instead.

Used WLP 565 instead, but kept the hop schedule and pepper the same.

The beer is DAMN good. The aroma is really fresh smelling and it is spicy. I think more from the yeast than the pepper. Who knows, maybe they are so complimentary it is hard to tell what contributed more.

I pitched at 68 and after 1 night, moved it to an attic that let it rise and stay at about 82.

It finished at 1.008, which I am realizing now is pretty good for only using 565 without any extra help.

The beer is so good that I am brewing it again by using the same base, but will change spices by adding fresh shredded ginger along with the pepper (same timing) and same 565.

Will let you guys know.

Well done buddy.
I forgot to add that I did not use Fuggles...used UK Goldings.

 
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Old 04-05-2012, 12:31 AM   #44
JeffoC6
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Jan 2012
Stewartsville, NJ
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Brewing this on Saturday. Just got my grain bill today. Really looking forward to it!
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Old 04-06-2012, 11:12 PM   #45
azscoob
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Quote:
Originally Posted by JeffoC6
Brewing this on Saturday. Just got my grain bill today. Really looking forward to it!
You are going to love it!
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Old 04-07-2012, 01:36 AM   #46
JeffoC6
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Jan 2012
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Quote:
Originally Posted by azscoob View Post
You are going to love it!
I'm doing a 1 gallon batch, since I'm only a 1-gallon brewer right now
Per Tastybrew, do I just carb this up under the Belgian and French Ale- Saison style? I mean, I think that sounds pretty self-explanatory, but I just wanted to confirm. Thanks!
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Old 04-07-2012, 04:54 AM   #47
azscoob
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Quote:
Originally Posted by JeffoC6

I'm doing a 1 gallon batch, since I'm only a 1-gallon brewer right now
Per Tastybrew, do I just carb this up under the Belgian and French Ale- Saison style? I mean, I think that sounds pretty self-explanatory, but I just wanted to confirm. Thanks!
Yes, that is correct!
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Old 04-07-2012, 05:22 PM   #48
JeffoC6
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Jan 2012
Stewartsville, NJ
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Just finished up brewing this. My OG came out to 1.057, which was a little less than the target of 1.062. Smelled AMAZING when you add the honey, pepper, and then lemon zest at flameout.

I have a hydrometer sample in the fridge right now. I can't wait to taste it.
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Old 04-09-2012, 09:39 PM   #49
JeffoC6
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Stewartsville, NJ
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Ahhh this baby is fermenting like crazy. Color looks great so far. Only 3 days in. I want to drink it NOW!
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Old 04-10-2012, 01:48 AM   #50
HellBentBrewCo
 
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How did you get this to finish so low? When I plug this recipe into hopville it says it should be at 1.012.
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