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Old 04-04-2007, 05:00 PM   #1
uwmgdman
 
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Feb 2006
Oregon, WI
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Recipe Type: Partial Mash   
Yeast: Wyeast 1338 Smackpack   
Yeast Starter: If you want   
Batch Size (Gallons): 5.25   
Original Gravity: 1.057   
Final Gravity: 1.016   
IBU: 30   
Boiling Time (Minutes): 60   
Color: 13 SRM   
Primary Fermentation (# of Days & Temp): 10 days 68F   
Secondary Fermentation (# of Days & Temp): 14 days 68F   

Grain for Partial Mash:
1 lb Two-Row 2L
1 lb German Vienna 3L
3 lb German Munich 8L
1 lb German CaraMunich 55L

Mash at: 153F
Sparge with: 168F

Extract to add with 20 mins remaining in boil:
3 lb Extra Light DME
1lb Amber DME

Hops:
1oz Hallertau 4.6% AA 60 min: 13.2 IBU
1oz Tettnanger 4.7AA 60 min: 13.5 IBU
0.5 oz Hallertau 4.6% AA 25 min: 3.8 IBU
0.5oz Halleratau 4.6% AA Flamout: 0.0 IBU

Irish Moss: 1 tsp 15 min

Prime with 3/4 cup corn sugar and bottle.

Boil Volume for me was about 3.7 gallons, reduce hopping schedule if doing a full boil. Also this is on the very high end of bittering according to style guidelines, so if you're concerned about that, turn it down a little bit.

I used an ale yeast because I don't have lagering capabilities. The beer turned out very well. I will be making this again two times in the next couple of months.


 
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Old 02-07-2009, 05:09 PM   #2
alp731
 
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Feb 2009
McKinney, TX
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Am going to try your recipe but would like to reduce IBU to around 22. Any suggestions?
Thanks

 
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Old 02-09-2009, 01:28 AM   #3
USM_Eagle
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Jan 2009
Ocean Springs, MS
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Reduce the Hallertau and Tettnanger to 0.5 oz.

 
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Old 02-09-2009, 03:21 PM   #4
alp731
 
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Feb 2009
McKinney, TX
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Thanks for the info, I appreciate it very much.

 
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Old 02-11-2009, 09:05 PM   #5
dangerbrew
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Dec 2008
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Or don't boil them quite so long.
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Old 03-27-2009, 05:52 PM   #6
alp731
 
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Feb 2009
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Have had the brew fermenting for 21 days and will bottle it on Monday. Question: How long should it mature in the bottle?
Thanks!!

 
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Old 11-18-2009, 06:52 PM   #7
cheezydemon3
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Nov 2009
louisville
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Quote:
Originally Posted by alp731 View Post
Have had the brew fermenting for 21 days and will bottle it on Monday. Question: How long should it mature in the bottle?
Thanks!!
Traditionally, it is from March to September. So 6 months.

 
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Old 04-27-2011, 10:50 AM   #8
NeutronBrew
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Mar 2011
Rochester, New York
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I was interested in trying this recipe. Has anyone used this recipe and how were the results?

 
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Old 10-09-2011, 02:28 PM   #9
natureboy68
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Apr 2010
Long Island, NY, Long Island, NY
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Great recipe! How long should it mature if kegging? At what temperature?

 
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Old 12-09-2011, 12:12 PM   #10
marcelo
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Jan 2008
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how bitter it was? I am still discovering the styles of beer, but I'm trying to do something like Hacker Pschorr year 1417, a kellerbier, sometimes referred to as an Oktoberfest.
Any resemblance?
thank you

 
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