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Old 03-06-2013, 07:51 PM   #131
KidLightning
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Jul 2012
Chicago, Illinois
Posts: 51
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Thanks, I'll probably aim for 2.5 for this one and then tweak from there, if necessary. If I do a bourbon/oaked version or portion, I might go down closer to 2.0 on that one.

I also found this article that suggests a high(er) carbonation level similar to a California Common (2.4 to 2.8) or Cream Ale (2.6 to 2.7) so again I think 2.5 is a good level to start.

And I almost always use regular sugar or turbinado for bottling, depending on what I have on hand, as I don't see the point in having extra sugars lying around. For certain styles I may use brown sugar (brown ales, pumpkin ale) or maple syrup (stouts, rauchbier, or my bourbon black ale) but that's a discussion for elsewhere.

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Old 03-12-2013, 02:18 PM   #132
tony579
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Dec 2008
Columbus, OH
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Just kegged this and the hydrometer sample tasted great even warm and flat. Can't wait for this to carb.
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Old 03-17-2013, 11:45 PM   #133
mrklueber
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Oct 2012
Xenia, Ohio
Posts: 129
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My son and I brewed another 11 gallon batch of the rye Ky Common ale yesterday. Used the same recipe as before except substituted Papazian's Cry Havoc yeast for the American Ale II yeast that we used last time. Our OG was slightly high, 1.052 vs 1.048 as our efficiency was 75% instead of 70% as planned. Fermentation started within 12 hours and its rocking. Can't wait to get it kegged and carbed up. This beer is rapidly becoming a house favorite. Thanks again to Revvy for his work in bringing this recipe to our attention.

 
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Old 03-23-2013, 01:28 PM   #134
tony579
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Dec 2008
Columbus, OH
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This definitely passed the test. One of the most flavorful and drinkable beers I've had in a while. I've decided that this will be one of two brews I'm gonna do for a friend's wedding in September. Thanks, Revvy!
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Old 03-23-2013, 07:41 PM   #135
Pastorken
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Sep 2012
Aurora, Colorado
Posts: 96
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Revvy, thanks for this recipe. I can't wait to give it a go. How do think this would work with a Cream Ale yeast?

 
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Old 03-23-2013, 09:39 PM   #136
Revvy
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Dec 2007
"Detroitish" Michigan
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Quote:
Originally Posted by Pastorken View Post
Revvy, thanks for this recipe. I can't wait to give it a go. How do think this would work with a Cream Ale yeast?
It would probably be awesome. Probably be the best yeast for it. I haven't tried it yet. Let me know.
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Old 03-25-2013, 03:49 PM   #137
BobbyAAlexander
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May 2012
Spartanburg, SC
Posts: 44
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Plan on brewing this one sometime this week, but I only have WL005 English Ale. TO anyone who has brewed this, would this fit the profile?

 
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Old 03-25-2013, 05:17 PM   #138
Unferth
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Aug 2012
Vancouver, BC
Posts: 423
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I'm interested in brewing this, but only have partial mashing capabilities at the moment.

If I replaced the 4.5# of 2-row with Pale Malt Extract, would that be a sin for this brew?

TIA!

 
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Old 03-26-2013, 01:49 PM   #139
slowbie
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Dec 2009
Raleigh, NC
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Quote:
Originally Posted by Unferth View Post
I'm interested in brewing this, but only have partial mashing capabilities at the moment.

If I replaced the 4.5# of 2-row with Pale Malt Extract, would that be a sin for this brew?

TIA!
It won't work. The corn and rye can't be steeped, they need to be mashed. Your best bet would probably be to do a mini mash with 1.5 pounds six row (for the extra enzymes), and the corn, black patent, and crystal. Then make up the rest of your gravity with 2 pounds rye extract plus as much pale extract as it takes to cover the remainder of the gravity points.

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Old 03-27-2013, 02:42 AM   #140
Unferth
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Aug 2012
Vancouver, BC
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Quote:
Originally Posted by slowbie View Post
It won't work. The corn and rye can't be steeped, they need to be mashed. Your best bet would probably be to do a mini mash with 1.5 pounds six row (for the extra enzymes), and the corn, black patent, and crystal. Then make up the rest of your gravity with 2 pounds rye extract plus as much pale extract as it takes to cover the remainder of the gravity points.
Thanks!

 
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