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Old 06-29-2012, 02:05 AM   #11
mkringii
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Jun 2012
Grand Rapids, MI
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What yeast did you happen to use? i have some american ale but was thinking nottingham.. but i dont want it to end being to sweet with the fruit

 
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Old 07-21-2012, 12:29 PM   #12
Flyguy01
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Jun 2011
Freeland, Mi
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US05.

Just brewed this again.

Changed up the grain and fruit bill a bit. Will report back when it's kegged.

 
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Old 10-01-2012, 02:19 PM   #13
DrDRum
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Dec 2011
Grand Rapids, Mi
Posts: 8

Any update?

I've got an IPA sitting on a bed of us05 that I plan on reusing to make this.
Am likely doing a partial mash to convert the rye. Still a noob, so no ag setup yet, but half a dozen partials unde my belt.

Thanks!

 
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Old 10-02-2012, 09:14 PM   #14
Flyguy01
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Jun 2011
Freeland, Mi
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Traded out 1 lb of wheat for 1lb toasted rye. Not so much soft parade spot on but not bad. It seems shorts is using more blue/black then red berries. Good luck.

 
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Old 02-26-2013, 07:02 AM   #15
msknapp0182
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Feb 2013
Posts: 6

2 lbs Rye, Flaked (2.0 SRM) Grain
4 lbs Extra Light Dry Extract (3.0 SRM) Dry Extract
8 lbs Briess Golden Light (4.0 SRM)
0.75 oz Cascade [5.50 %] - Boil 55.0 min Hop 4 11.3 IBUs
1.00 oz Cascade [5.50 %] - Boil 5.0 min Hop 5 3.1 IBUs
1.0 pkg Nottingham (Danstar #-) [23.66 ml] Yeast
5.00 lb Fresh Fruit (Secondary 14.0 days)
They use strawberries, blueberries and raspberries, unknown ratio

Est Original Gravity: 1.101 SG
Est Final Gravity: 1.023 SG
Estimated Alcohol by Vol: 10.3 %
Bitterness: 14.3 IBUs
Est Color: 7.0 SRM

 
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Old 05-30-2013, 02:17 AM   #16
Donzi79
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Jan 2012
Algonac, Mi
Posts: 41


Quote:
Originally Posted by Flyguy01 View Post
I changed up the grain bill a little.

14 lbs 2 Row 75.5%
2.5 lbs. Toasted flaked rye 13.5%
2 lbs. White wheat malt

.75 ounce cascade at 60 mins
.75 ounce cascade at 30 mins
.50 ounce cascade flameout
1 tsp Irish moss at 10 mins
5 lbs of raspberry, blueberry, strawberry, and blackberry In secondary

They use 200 lbs of fruit for a 7 barrel batch. That's about 5 lbs for 5 gallons.

OG 1.082
FG 1.022
15.3 IBU
8 %

I got around 1.070 OG, but the fruit will add some points when I add it in a few days. Im not exactly sure the ratios of fruit, more red fruit than blue. I plan on making a purée and going from there.
Going to give this a go for the wife this weekend....what temp did you mash at?

 
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Old 05-30-2013, 03:41 PM   #17
Flyguy01
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Jun 2011
Freeland, Mi
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152. The fruit will help dry it out in the secondary.

Last batch I did 75% 2 row, 20% toasted rye flakes and 5% white wheat. Had a little more rye bite which was good with the fruit. Good luck!

 
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Old 05-30-2013, 11:05 PM   #18
Donzi79
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Jan 2012
Algonac, Mi
Posts: 41


Thanks dude!

 
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Old 06-02-2013, 03:48 PM   #19
SCBrewster
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Jan 2013
Posts: 228
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Way late to this post but really wanna do it! How long did this take to bottle condition? I have a tripel in the bottles right now that needs another 6 months in the bottle so I would like something that only needs a month or so. Is this one doable? And you puréed the fruit first then put in secondary?

 
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Old 06-03-2013, 12:58 AM   #20
SCBrewster
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Jan 2013
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Bump.

 
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