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Old 09-22-2011, 02:05 PM   #11
solbes
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Jul 2011
Ramsey & Akeley, Mn
Posts: 2,975
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You've got some cascade, time to pony up and brew up an American Pale Ale. One of the few, if only, styles we can claim as our own. I love this beer.

Looks like you're not that far from Buffalo/Niagra area. Close neighbor anyway, cheers!
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Old 09-24-2011, 12:42 AM   #12
Walking_Target
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Sep 2011
Peterborough, ON
Posts: 228
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Just did a modified version...

3Liters of Pale LME
.5kg of Pale DME
36g of Hallertau
36g of Saaz

1h boil, about a third of the hopps at the start of the boil, a third at the 30m mark and the last third at the 2min mark. The hopp blend started with mostly saaz and a bit of hallertau, about equal at the midway and mostly hallertau at the 2 minute mark.

Pitched about 18g of dry yeast rehydrated a few hours before hand and already fermenting nicely in the starter.


 
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Old 09-30-2011, 01:53 AM   #13
Walking_Target
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Sep 2011
Peterborough, ON
Posts: 228
Liked 12 Times on 11 Posts


Ok... so at first racking, this stuff noses VERY strongly of hallertau. Nice bitterness, but could be better achieved with a different hopp balance.

Thinking that next time it will be 28g each of Sazz and Tettnanger through the first part of the boil, followed by 16g or so of hallertau at the last 15-5 mins of the boil.

 
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