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Old 02-12-2012, 11:41 PM   #321
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I would be interested in a bag of Briess 2 Row, 8 lbs of PBW and a gallon of Star San whenever you get around to placing your next order. I am in Prince/William Stafford area and would be willing to pick up from another local or pick up for another local if need be.


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Old 02-12-2012, 11:56 PM   #322
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Quote:
Originally Posted by jasonvt View Post
Belgian and Oatmeal were from me, hope you enjoyed them.
please post or send recpie for the BIPAs


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Old 02-13-2012, 06:06 PM   #323
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Not sure where you stand on next order status, but I would like a bag of Vienna and Wheat. Will be splitting both with PSBuckland.
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Old 02-13-2012, 06:07 PM   #324
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ill put you down for the 2 in the pm
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Old 02-13-2012, 06:52 PM   #325
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Stefin,

You got a gallon of iodophor laying around the house you want to part with? What'd you refer to by BI?
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Old 02-13-2012, 06:54 PM   #326
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Jason,
On you Belgian IPA, did you use belgian yeast with american hops, or vice versa?
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Old 02-13-2012, 07:20 PM   #327
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its my bad typing! Belgian Pale ale. so tasty
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Old 02-13-2012, 08:34 PM   #328
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Gotcha....where are you in this newest grain buy round? I'm thinking of getting some fruit puree
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Old 02-14-2012, 01:27 PM   #329
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Here is the recipe I used for the Belgian IPA. I had read that WY1214 was not a good choice for Belgian IPAs, but after touring Flying Dog recently and talking to some of their employees, they described their El Diablo yeast (Raging Bitch) and it sounded similar to 1214 so I gave it a shot, aiming for something between a Raging Bitch and Houblon Chouffe. I think it worked out pretty well.

12lb Am. 2 Row
1lb Aromatic
.5lb CaraPils
.5lb Dextrose
.25lb Belgian Biscuit
.2lb Acid Malt
30 IBUs Warrior at 60 min
30 IBUs Columbus at 60 min
1.5oz Saaz at 5min
2oz Amarillo Dry Hop in the keg
Wyeast 1214 - 1L starter

Mashed for 75 mins at about 149. OG 1.068, FG 1.014. Fermented pretty low, around 64 degrees. I have been dabbling in water chemistry lately and added a little sulfate and calcium chloride (and the acid malt) as well to help with the mash ph and give the hops a little more presence.
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Old 02-14-2012, 02:24 PM   #330
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Thanks Jason, nice recipe. I usually add CaCl to my mash and sparge water to ensure 50ppm of Ca when brewing Belgians, I find that works quite well


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