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Old 04-11-2013, 04:01 AM   #111
daggers_nz
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Apr 2012
Auckland, NZ
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for a 5.5gallon All Grain version do I just halve everything? cheers
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Old 04-11-2013, 04:32 AM   #112
DirtyOldDuck
 
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Jan 2012
Portland, Oregon
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As far as I understand, if you are doing full boil AG batch the recipe should scale pretty much linearly. So yeah, cut everything in half.

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Old 05-06-2013, 12:44 AM   #113
daggers_nz
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Apr 2012
Auckland, NZ
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forgot to say thanks for that. Also, can you toast the grains after they have been milled? I don't have a mill but I can get the LHBS to separate them into a different bag from the bulk and I'll toast them the night before.
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Old 07-13-2013, 01:54 PM   #114
raymadigan
 
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Apr 2011
Western, Washington
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I brewed this with 4 weeks in the primary and 1 week cold crashed and it is absolutely delicious. I think the bitter is low and would love to have some advice on that. I have never dry hopped, maybe I need to understand how to do that.

My question is, I don't have 5 weeks this time. I reread the original recipe and it has a 10 additional days at fermentation temp(67F). Is that after the cold crash? I never racked to secondary and was a very clear beer.

then that is:
1 week primary, 2 weeks cold crash, 1.5 weeks secondary -> 4.5 weeks
how different would this be:
1 week primary, 1 week cold crash, 1.5 weeks secondary?

 
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Old 08-08-2013, 02:26 AM   #115
Sooperhonk
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Aug 2013
St. Augustine, FL
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BM- do you have a 5-5.5 ga version of this? My math is awful so I fear I'll botch the conversion. Also, I'm fairly new so hesitant to toast grain- what is the proper sub?

Thanks much

SH

 
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Old 09-01-2013, 02:13 AM   #116
Tarks
 
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Apr 2012
Winnipeg, Manitoba
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I brewed this recipe again today. My 4th batch this year! This time around I used Maris Otter instead of domestic 2 row. It will be interesting to taste the difference.
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Old 12-02-2013, 11:48 PM   #117
Tarks
 
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Apr 2012
Winnipeg, Manitoba
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I just poured my 1st pint and it is not good.

I absolutely love this recipe with North American pale malt but with Maris Otter it is over the top bready/malty for my liking. I really didn't think it was going to make that much of a difference but it did. I wonder if toasting Maris Otter had anything to do with it as I've never toasted it before. Thoughts?
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Old 12-06-2013, 11:43 AM   #118
rchrdpdl
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Jun 2013
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I brewed this and opened my first bottle this past weekend - it's without a doubt the best beer I've ever brewed - been brewing for about 6 years (but admittedly only really frequently this year).

I'm actually really upset that I only brewed 11 litres because I'm pretty sure it'll all be gone after this weekend.

Highly recommend brewing this.

Edit: for some reason I didn't read the post immediately before mine. For what it's worth I used Maris Otter in my brew of this beer.

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Old 12-06-2013, 05:38 PM   #119
mijesor
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Mar 2012
Grand Rapids, Michigan
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rchrdpdl -

Did you follow the recipe on the first page? If not, will you share your modifications?

I guess I'm most interested in what you used for your base malt - Maris Otter, 2-row, other?

 
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Old 12-06-2013, 09:22 PM   #120
rchrdpdl
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Jun 2013
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Quote:
Originally Posted by mijesor View Post
rchrdpdl -

Did you follow the recipe on the first page? If not, will you share your modifications?

I guess I'm most interested in what you used for your base malt - Maris Otter, 2-row, other?
I followed the recipe except I scaled it down to 11 litres. The only change was Maris Otter for the base.

 
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