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Old 02-14-2012, 09:09 PM   #11
CrankyBeaverBrewery
 
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Feb 2012
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what is the northern brewer at .28 ounce 9% ?
and the carafa special is that the dark dehusked malt ?
and flaked maize pretty much the flaked corn..

 
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Old 02-15-2012, 02:53 AM   #12

Yep, yep and yep.
Good luck, LMK how it turns out.
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Old 02-15-2012, 06:00 PM   #13
CrankyBeaverBrewery
 
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Thanks alot.. gunna take the recipe and pop it in the ol Brew Magic and see how it turns out..

 
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Old 07-07-2012, 01:04 PM   #14

Batch #2 is on tap. Fermented 5 gallons with the Mexican yeast and 3 gallons with a dry Swiss yeast #189. The Swiss is maltier and a bit boring. The Mexican yeast is a killer. Won't last past next weekend!

This year (16 gallon batch):
13 lbs Pilsen (1.8 SRM) 43.3 %
10 lbs 8.0 oz Vienna Malt (3.0 SRM) 35.0 %
3 lbs Corn, Flaked (1.3 SRM) 10.0 %
3 lbs Munich Malt (9.0 SRM) 10.0 %
7.0 oz Crystal Malt - 60L (60.0 SRM) 1.5 %
1.0 oz Carafa Special II (415.0 SRM) 0.2 %
0.60 oz Northern Brewer [9.00 %] - Boil 90.0 min 7.3 IBUs
4.00 oz Crystal [3.20 %] - Boil 60.0 min 17.4 IBUs
0.80 oz Crystal [3.20 %] - Boil 15.0 min 0.9 IBUs
1.0 pkg Mexican Lager (White Labs #WLP940)
1.0 pkg SafLager Swiss Lager (Fermentis #S-189)
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Old 07-20-2012, 05:39 AM   #15
CrankyBeaverBrewery
 
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How does it taste and what does it compare to ?

 
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Old 07-20-2012, 12:39 PM   #16

Quote:
Originally Posted by CrankyBeaverBrewery View Post
How does it taste and what does it compare to ?
It's a crowd favorite. A CT Grand Judge even thought highly of it. Taste is somewhere between Dos Equis and Negra Modello...but better! The Mexican Lager yeast is a must!
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Old 07-25-2012, 03:10 AM   #17

Here's a couple of pics:
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Old 08-06-2012, 03:08 PM   #18
skeeordye11
 
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Poo- what category did you enter this in for the comp? Vienna Lager I assume?
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Old 08-07-2012, 12:26 AM   #19

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Originally Posted by skeeordye11 View Post
Poo- what category did you enter this in for the comp? Vienna Lager I assume?
Yes, Vienna Lager.
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Old 10-04-2012, 05:42 PM   #20
Coohang
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Jan 2012
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Quick question - after the D-rest at 63-64F - when you rack to the secondary - do you gradually bring the temp down to 32-35 OR do you just stick it in the ferm/lagering chamber at that low temp?

 
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