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Old 04-20-2010, 12:01 AM   #21
Desert_Sky
 
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Mar 2006
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I've used Nottingham with this recipe quite a few times and have always loved the end results. Especially when fermented down at 62
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Old 12-05-2010, 09:17 PM   #22
Teaman
 
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Nice brew. Just enjoying my first batch.
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Primary: Indus IPA
Secondary: Belhaven 80 Shilling
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On Tap: Fat Tire, Watneys Cream Stout, Bombshell Blonde

 
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Old 12-05-2010, 11:13 PM   #23
Desert_Sky
 
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Its really a simple recipe and changing yeast up from time to time mixes things up a bit. Try WYeast 2565 (kolsch) or Nottingham in the future. They both work really well
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Old 01-21-2011, 08:08 PM   #24
paraordnance
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Sep 2010
Red Deer, Alberta
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I just brewed my version of BBA last weekend but used following ingredients:

8.00 lbs. RAHR 2-row
0.50 lbs. Cara-Pils Dextrine Malt
1.50 lbs. Vienna Malt
0.50 lbs. Wheat Malt

Hops

1.00 oz. Hallertauer (Pellet) - 60 min.
1.00 oz. Saazer (Pellet) - 15 min.

Nottingham yeast

Its done fermenting in 4 days! From 1.049 to 1.011 @ 60 F, taste amazing already. Can't wait to keg it and tap it, this will be my house recipe

 
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Old 04-12-2011, 06:02 PM   #25
Teaman
 
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Hi Desert Sky.

Just tasting my first batch that I used kolsch yeast as you said to try. Really good and totally different from the first one I made with american ale yeast.

Has a slight fruit chardonnay wine like taste. I fermented at 64F.

Is that how you would describe yours when you use the kolsch??
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Old 04-17-2011, 04:12 PM   #26
Mpavlik22
 
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Apr 2011
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To anyone who has brewed this... IYO would this b a good beer to add strawberries ( or some fruit) in the secondary? Thanks looking for something for the wife.

 
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Old 05-10-2011, 04:25 AM   #27
Desert_Sky
 
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Quote:
Originally Posted by Mpavlik22 View Post
To anyone who has brewed this... IYO would this b a good beer to add strawberries ( or some fruit) in the secondary? Thanks looking for something for the wife.
I would use extract in the secondary and do 1/3 of the recommended amount. There isnt much to this beer so anything added to it will come through alot more than in a different style of beer. If you're kegging you can always add more later
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Old 08-26-2011, 06:36 PM   #28
terrenum
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Aug 2011
Montreal, Quebec
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Hi!
For those of you that have brewed this recipe, how do you think this beer would turned out if I lower a bit the pilsner and increase the wheat to 15% let's say...
I am a wine producer (not from kits but from scratch) that recently started to make all-grain beer...I am trying recipes and learning a lot through this process.
Would this add some mouthfeel? Would it feel like a lighter beer?
Any insights would be great
thanks a lot
s

 
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Old 08-27-2011, 01:34 AM   #29
terrenum
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Aug 2011
Montreal, Quebec
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Quote:
Originally Posted by Desert_Sky View Post
A ProMash Recipe Report

BJCP Style and Style Guidelines
-------------------------------

06-B Light Hybrid Beer, Blonde Ale

Min OG: 1.038 Max OG: 1.054
Min IBU: 15 Max IBU: 28
Min Clr: 2 Max Clr: 5 Color in SRM, Lovibond

Recipe Specifics
----------------

Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 9.00
Anticipated OG: 1.046 Plato: 11.50
Anticipated SRM: 3.0
Anticipated IBU: 23.7
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes

Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
83.3 7.50 lbs. Pilsener Germany 1.038 2
5.6 0.50 lbs. Cara-Pils Dextrine Malt 1.033 2
5.6 0.50 lbs. Vienna Malt Germany 1.037 3
5.6 0.50 lbs. Wheat Malt Germany 1.039 2

Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.00 oz. Hallertauer Whole 4.30 17.5 60 min.
1.00 oz. Saazer Whole 4.50 6.2 20 min.


Yeast
-----

White Labs WLP001 California Ale

Makes for a killer session beer for both craft and macro lovers.



What do you think the result would be if I increase the wheat to approx. 15% and lower the pils?

 
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Old 09-02-2011, 10:16 PM   #30
GySgtLynn
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I will be brewing this tomorrow... Yeast starter is going as we speak. I am going to do 10 days primary and 14 days in secondary with 4 lbs of liquified strawberies.
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