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Old 06-05-2009, 02:38 AM   #11
jasonh
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Dec 2008
Philadelphia, PA
Posts: 62

Just brewed this bad boy. Ended up using Wyeast English Ale II instead of Nottingham. Had pretty awful efficiency (~60%), but it attenuated out nice and dry (1.008), so it still came in around 5.2% ABV.

Primaried it for 3 weeks, and it's been in the keg for 1 week so far (still could use a little longer, but already very quaffable!). Mine's a bit cloudier than yours.

I don't see this one lasting very long.

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Old 06-14-2009, 03:10 AM   #12
jasonh
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Dec 2008
Philadelphia, PA
Posts: 62

A week later, this cleared nicely. It's not cloudy at all. And damn is it good. This is possibly the best beer I've brewed (out of the 10-12 I've done so far (2nd all-grain))

 
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Old 10-28-2009, 12:14 AM   #13
roostra
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Aug 2009
East Bay, CA
Posts: 11

I did a Partial Mash version of this (with a few tweaks) and it is definitely the best beer I've made, out of eight total batches. Thanks!

 
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Old 11-19-2009, 09:47 PM   #14
thebamaking
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Oct 2009
Birmingham, Alabama
Posts: 173
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i wish i could find a partial mash red rye recipe
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Old 11-19-2009, 10:15 PM   #15

Quote:
Originally Posted by thebamaking View Post
i wish i could find a partial mash red rye recipe
Look about four posts up
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Old 12-26-2009, 12:44 PM   #16
esarkipato
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Nov 2008
Grand Rapids, MI
Posts: 135
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Quote:
Originally Posted by kronik View Post
I just finished brewing this. Tweaked the recipe a bit, since I'm in the kitchen, I did a partial mash.

Heres what I tweaked
Mashed at 140-158... for 60 mins
4 lb. Organic American 2-row
1 lb. American Munich
8 oz. American crystal 120L
4 oz. Belgian CaraMunich
2 oz. Belgian Special B
1.5 lb. Flaked rye
1 lb. Rye malt
1 oz. of Organic Roasted Barley(as suggested to add some more color)

Then added 3lbs. of Amber DME to the boil. Which I guess makes it a Amber Rye ale now...

Didn't have any Columbus Hops at the LHBS so I got Zeus hops (never brewed with it before) Used 1 1/2 oz in steps then a 1/2 oz. of Cascade at the last min.
Ended up with an O.G of 159-160...and pitched the bottom dwelling yeast from the primary of a beer I brewed last week and just racked. It was White Labs British yeast WLP 005...Started bubbling within an hour or two...Sweet first time I've reused yeast.

I'll post in about a month on the turn out. Should be interesting.
Looking for feedback on this recipe......anything?
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Old 01-02-2010, 04:22 PM   #17
fastricky
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Feb 2009
NYC
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Does flaked rye help head retention? Or is adding a bit of carapils necessary?

 
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Old 01-02-2010, 08:07 PM   #18
Denny's Evil Concoctions
Grande Megalomaniac
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Oct 2005
West Kelowna BC, Canada
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All rye or wheat aids in head retention.
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Old 01-02-2010, 08:33 PM   #19
fastricky
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Cool, thanks.

 
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Old 04-14-2010, 06:17 PM   #20
kylegoodmaster
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Apr 2010
chicago
Posts: 11

just brewed this guy up last night. our first all grain w/ a 7.5 gallon SS pot. did simple rinse sparging, and got the OG to 1.051, so our efficiency is good. cool!

its just forming its krausen now.

 
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