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Old 02-15-2012, 06:26 PM   #21
Carros
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Dec 2011
Smithboro, IL
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I'm thinking about brewing a batch of this this weekend, but LHBS is out of northern brewer. Do you think columbus would be a good sub for this?



 
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Old 03-17-2012, 12:43 AM   #22
JimmehBrew
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Feb 2012
Barrie, ON
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Originally Posted by JimmehBrew View Post
I'll let you know, I am about to try this in a few weeks with marris and WLP004 or 005. I have 004 havested from the G stout left, but would that be a large different tast from the British ale yeast 005 ? Bass is my all time favourite beer and thank you for this recipe, use to sit in a local pub here with my brother Bill and Uncle Bob packing those away when Bob was still with us.
OK I have brewed 2 batches of 5 gal with the Marris Otter and tapped the first one today. It was spot on, alittle more bitter than Bass, but Awesome recipe and thank you for it. Cheers



 
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Old 04-16-2012, 04:24 PM   #23
hafmpty
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Jan 2010
Cincinnat, OH
Posts: 530
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Brewed this up a month ago. First beer I fermented in my chamber. Kept it right at 68 degrees for a month. It's in the key now and just carbed. It's very tasty. A basic bitter. Easy to drink. My numbers were spot on. I'm anxious to try a side-by-side with the original to see which one I like. Thanks BierMuncher. I'll be looking through your other recipes too.

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Old 07-15-2012, 03:19 AM   #24
HeavyKettleBrewing
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Jul 2011
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BM,
I've got full boil as I'm typing this. I subbed cascade for EKG but scaled your grain bill for 5 gal. I can't wait! Bass was my moment of clarity twenty years ago. If it's as good as it smells, your recipe will earn a permanent handle.

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Old 03-03-2013, 02:25 AM   #25
wbyrd01
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Jul 2012
Gilbert, AZ
Posts: 147
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I just brewed this today. It was my first all grain brew and I hit my pre-boil SG right on the money but I boiled off a half gallon too much. I'm excited to see how this one turns out. I did substitute Magnum for the bittering hops and East Kent Goldings for the aroma. Thanks for the recipe BM!

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Old 04-19-2013, 03:23 PM   #26
sumone
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Dec 2012
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Hey guys I'm trying to convert this to a partial mash and having problems with the grain bill

Scaled for 5 gallon batch:

7.00 lb Pale Malt (2 Row) US (2.0 SRM)
3.50 lb Corn, Flaked (1.3 SRM)
0.50 lb Caramel/Crystal Malt - 60L (60.0 SRM)
0.50 lb Honey Malt (25.0 SRM)
0.75 Oz Roasted Barley (300.0 SRM)

I can only mash 4 lb of grain in my cooler (2 gal cooler)

If I steep the crystal malt and roasted barley that leaves 2 lb of flaked corn and 1.5 lb of 2 row. I'm going to sub light dme for the 2 row but what should I add for the flaked corn?

 
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Old 09-27-2013, 02:24 PM   #27
brewkinger
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Sep 2012
NEK, Vermont
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I finally got around to making 5 gal of this, although I messed up during the brewday with my hop additions. Instead of 1oz of Cascade @ 60, I inadvertently put in 1oz NB. Realized the mistake and then split the Cascade additions into 0.25oz @ 45, 30 and 15min.
Also ended up with closer to 6 gal (expected 5.5) but still got OG of 1.055.

Decided to try one last night after bottled/conditioning for close to 3 weeks and...

WOW!!!!!!!!!!

This is delicious! I have found the BlackBird Haus Ale.
STRONLY recommend this to anyone that has not ever tried it.
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Old 12-31-2013, 08:07 PM   #28
Paddle_Head
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Sep 2009
Hudson Valley of NY
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Thinking about making this. Would like to remove the honey and use a more traditional English hops. Would like to expand my horizons and use something other than EKG or fuggles. Any suggestions?

 
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Old 12-31-2013, 08:19 PM   #29
Cider123
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Nov 2010
, Maine
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Quote:
Originally Posted by Paddle_Head View Post
Thinking about making this. Would like to remove the honey and use a more traditional English hops. Would like to expand my horizons and use something other than EKG or fuggles. Any suggestions?
To keep it still in the ballpark, you could try some Challenger, Willamette, or Progress.
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Old 01-01-2014, 03:40 PM   #30
Paddle_Head
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Sep 2009
Hudson Valley of NY
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I like the challenger idea will go for that. Thanks.



 
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