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Old 02-26-2009, 04:26 AM   #21
dontman
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Oct 2008
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Quote:
Originally Posted by BierMuncher View Post
I don't think it was me talking about adding dry hops. Course...I coulda been a bit druck.
Maybe so.

Quote:
Originally Posted by BierMuncher View Post
Yes. It turned out very good. I detect a bit more hops aroma in the commercial version so I may be inclined to dry hop my next batch.


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Old 02-26-2009, 12:54 PM   #22
BierMuncher
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Quote:
Originally Posted by dontman View Post
Maybe so.
Ah...okay.

Obviously before the bling.

Never did try dry hopping...probably never will for this style.



 
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Old 04-15-2009, 10:14 PM   #23
pmoe
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Apr 2009
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BierMuncher - suggestions for a 5 gallon extract version of this? I have access to pale and pilsen LME in bulk, and I have some Wyeast 1098 leftover from a Bass clone. Thanks.

 
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Old 04-17-2009, 04:51 AM   #24
pmoe
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Apr 2009
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Trying to answer my own question. What about:

5 lbs pale LME

2.5 lbs toasted malt
1 lb crystal 60L
0.5 lbs carapils

.50 oz Williamette [5.50%] (60 min)
.50 oz Tettnang [6.50%] (30 min)
.50 oz Williamette [4.60%] (20 min)
.50 oz Tettnang [6.50%] (5 min)

Not sure how to go about steeping the specialty grains. Maybe 1.5 gallons for 30 mins @ 155?

 
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Old 04-17-2009, 12:05 PM   #25
BierMuncher
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Quote:
Originally Posted by pmoe View Post
Trying to answer my own question. What about:

5 lbs pale LME

2.5 lbs toasted malt
1 lb crystal 60L
0.5 lbs carapils

.50 oz Williamette [5.50%] (60 min)
.50 oz Tettnang [6.50%] (30 min)
.50 oz Williamette [4.60%] (20 min)
.50 oz Tettnang [6.50%] (5 min)

Not sure how to go about steeping the specialty grains. Maybe 1.5 gallons for 30 mins @ 155?
Soak those grains at 155 for 60 minutes and you're basically doing a partial mash brew. The recipe looks good though.

 
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Old 06-11-2009, 05:25 PM   #26
conpewter
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Why the 75 min boil?
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Old 06-13-2009, 03:40 AM   #27
BierMuncher
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Quote:
Originally Posted by conpewter View Post
Why the 75 min boil?
I've just found with a breadier recipe like this...a slightly longer boil really "cleans" up the flavor.

 
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Old 07-18-2009, 12:37 AM   #28
iXanadu
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Sep 2008
Virginia
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I'm on day 6 on my primary ferment. Because S-04 has such a fast ferment reputation I thought I would do a peek at the SG. I'm at 1.020 against a target of 1.014. So I guess its the standard 3-4 week brew I generally do. My big concern is the "fruity" forward taste - reminded me of apricot. Will this go away? See my grain bill and ferment temp chart below. I really hate the possibility I spoiled this beer - every biermuncher beer I've brewed have been big successes in this house.

On day 2 of the ferment (wasn't around for the first day) I had an ambient room temperature of 70º. The wort (based on glue-temp strips) was 76º. Assuming this got a quick start, I figure day 1 was similar in temps. Days 3+ room temp low 60's with wort temp 66-68º.

1023a ESB: Captain Hooked on Bitters
8-C Extra Special/Strong Bitter (English Pale Ale)
Author: BierMuncher: http://www.homebrewtalk.com/f64/capt...-winner-29740/
Date: 9/7/08

Size: 5.25 gal
Efficiency: 72%
Attenuation: 75%
Calories: 183.21 kcal per 12.0 fl oz

Original Gravity: 1.055 (1.048 - 1.060)
Terminal Gravity: 1.014 (1.010 - 1.016)
Color: 13.59 (6.0 - 18.0)
Alcohol: 5.41% (4.6% - 6.2%)
Bitterness: 29.7 (30.0 - 50.0)

Ingredients:
9.5 lb Maris Otter Pale Ale Malt
0.5 lb Biscuit Malt (Mout Roost 50)
1.0 lb Crystal Malt 60°L
0.5 lb Cara-Pils® Malt
0.75 oz Fuggle (4.8%) - added during boil, boiled 60.0 min
0.5 oz Tettnanger (4.5%) - added during boil, boiled 30 min
0.5 oz Fuggle (4.8%) - added during boil, boiled 20 min
0.5 oz Tettnanger (4.5%) - added during boil, boiled 5 min
1.0 ea Fermentis S-04 Safale S-04
1.0 ea Whirlfloc Tablets (Irish moss) - added during boil, boiled 0.0 min

Schedule:
Ambient Air: 70.0 °F
Source Water: 68 °F
Elevation: 0.0 m

00:03:00 Mash-in - Liquor: 3.5 gal; Strike: 170.73 °F; Target: 157.0 °F
01:03:00 Rest - Rest: 60 min; Final: 157.0 °F
02:03:00 Fly Sparge - Sparge Volume: 5.5 gal; Sparge Temperature: 177.0 °F; Runoff: 7.35 gal

Results generated by BeerTools Pro 1.5.3
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Old 07-28-2009, 03:36 PM   #29
Bowtiebrewery
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May 2009
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iXanadu:

I think you may have let ferm go a little wild on that one... I doubt you spoiled it though... I have always thought that Red Hook's ESB was a bit cleaner tasting than most that I've had... so I believe I will ferment this one low in the low 60's...

I am brewing this weekend and have selected this fine recipe, with one exception... I plan on putting in some rice hulls to fend off stuck mashes... I seem to have that problem lately...
Jason


 
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Old 08-05-2009, 01:52 PM   #30
Bowtiebrewery
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Made mine on saturday fermenting happily in my chest freezer right now... I split the batch and instead of doing a 11 g I only did a 9g batch... I forgot to toast 3 lbs of 2 row so I adjusted my total mash grains accordingly and what not...

I split the yeasts between S-04 and Nottingham to see which version I like more with what yeast... If this beer turns out how I imagine it to turn out I will brew a Fullers Clone next time...

I am pretty fond of a good ESB



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