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Old 09-20-2010, 02:20 AM   #661
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I've brewed this several times now. Love it.

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Old 09-20-2010, 07:51 PM   #662
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Originally Posted by dummkauf View Post
I don't think hops will effect your gravity at all.

How much wort went into the Carboy(gallons), and how much DME/LME did you use? Last extract of this I made using 8Lbs of DME and I got 5 gallons and an OG of 1.060.

Your beer will still be good, just a little bit less alcohol.
I followed the recipe to a tee, and I even used the extra .5 lb of light LME my HBS gave me for free. However the extra volume of the starter put the batch up to just shy of 5.5 gallons.
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Old 09-20-2010, 11:32 PM   #663
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I followed the recipe to a tee, and I even used the extra .5 lb of light LME my HBS gave me for free. However the extra volume of the starter put the batch up to just shy of 5.5 gallons.
In that case I'm not sure. Is it possible the LME was old? I've personally always used DME, but have heard that older cans of the LME can cause problems.
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Old 09-21-2010, 01:33 PM   #664
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Okay, from the first page, dry hop using hop bags to keep the gunk down, but also "rack to a clean 5 gallon carboy." I know I am still a bit new here (this is batch number 6) but how do you fit a hop bag with hops thru the carboy opening? Even if you can, when the swell, how would you get the bag out? I ended up adding the hops directly to the carboy and then racking the brew on top.

Questions:

When it comes time to bottling, cold crash for a few days to get this all to the bottom?

Tie a hop bag to the end of the racking cane in the bottling bucket to collect the gunk that makes it thru?

Is there something I can add - I remember something about gelatin - to help clear it?

I want it as clear as possible, given my limited knowledge and equipment!

That said, the sample I took was absolutely delicious!
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Old 09-21-2010, 02:34 PM   #665
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Originally Posted by SpaceportBP View Post
Okay, from the first page, dry hop using hop bags to keep the gunk down, but also "rack to a clean 5 gallon carboy." I know I am still a bit new here (this is batch number 6) but how do you fit a hop bag with hops thru the carboy opening? Even if you can, when the swell, how would you get the bag out? I ended up adding the hops directly to the carboy and then racking the brew on top.

Questions:

When it comes time to bottling, cold crash for a few days to get this all to the bottom?

Tie a hop bag to the end of the racking cane in the bottling bucket to collect the gunk that makes it thru?

Is there something I can add - I remember something about gelatin - to help clear it?

I want it as clear as possible, given my limited knowledge and equipment!

That said, the sample I took was absolutely delicious!
This thread may help....

http://www.homebrewtalk.com/f14/help...my-ipa-191681/
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Old 09-30-2010, 03:40 AM   #666
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I dont know if it has already been asked, but when I enter the recipe in beersmith it turns out that the estimated color is 5.6SRM Whats wrong?

And what are the specs of marris otter malt? cant find it in the software

thanks
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Old 09-30-2010, 04:02 AM   #667
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I dont know if it has already been asked, but when I enter the recipe in beersmith it turns out that the estimated color is 5.6SRM Whats wrong?

And what are the specs of marris otter malt? cant find it in the software

thanks
I googled some Marris Otter specs and guessed on some properties and added it to Beersmith myself. *DISCLAIMER* These may not be completely accurate but I have been hitting my OG and volume estimates spot on with Marris Otter.

Name: Pale Malt, Marris Otter
Origin: United Kingdom
Color: 3.0 SRM
Price: $1.23/lb
Potential: 1.038 SG
Coarse/Fine Difference: 1.50%
Dry Yield Fine Grain: 82.50%
Moisture: 3.00%
Diastatic Power: 120.0 Lintner
Max in Batch: 100%
Protein: 11.70%
Notes: Premium base malt from the UK. Popular for many English styles of beer including ales, pale ales and bitters.

If anyone has any feedback on these properties I'd be interested in hearing about them.
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Old 10-20-2010, 10:25 PM   #668
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I can't get the amber malt, but can get some Maris Otter. Can I just roast it?
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Old 10-21-2010, 01:15 AM   #669
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I can't get the amber malt, but can get some Maris Otter. Can I just roast it?
It would be different. You could sub biscuit malt or even aromatic malt if you wanted to. I've done it with all of the above- maris otter, aromatic, amber, biscuit, and maybe even some victory malt- and even though it is a bit different it's still great. It's only a few ounces anyway- a very small part of the grain bill- so you can toast some MO if you want.
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Old 10-21-2010, 01:41 PM   #670
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Thanks Yooper. Which would you recommend? I do have half a pound of bisquit malt lying around, or I can get some maris otter.
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