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Old 01-19-2013, 10:15 PM   #11
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Quote:
Originally Posted by maltoftheearth View Post
Brewed this today with a couple modifications -- used London Ale (WY1028) as a sub since LHBS didn't have the strain you used, used a typical Crystal malt and had to modify the hop schedule due to significant difference in AAU(2oz at 60 minutes, 1 oz at 15 minutes and 1 oz at 5 minutes.) Smelled great, hit 1.070 as SG- am hoping to get better attenuation out of these yeast than anticipated, otherwise I'll have a 1.021 FG and that's a bit sweet for me.

Can''t wait to see how this turns out!
Using a regular crystal malt makes it NOT a SMaSH recipe. If you used one that wasn't a 55L malt, then the flavor will be different (on top of it not being crystal MO).

Did you skip the 10 minute addition?

Also, using a different yeast strain will give you a different end result. So, in reality, you didn't brew this recipe, you heavily modified it and make a non SMaSH version.
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Old 01-19-2013, 10:31 PM   #12
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Hey Golddiggie, you know I love my bitters, this is a cool recipe. I like the purist touch. Now I could not find 1768 even in the Midwest catalogue. I am making a best bitter this week with Wyeast 1275 Thames Valley, and will wash and save the yeast when I'm done. Maybe I'll give this recipe a try with that strain.
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Old 01-19-2013, 10:36 PM   #13
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1968 would be a good alternative. I've also used 1882-PC (not available currently, but I have frozen vials ). I've also had good results with 1335 (in similar recipes).
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Old 01-20-2013, 02:31 AM   #14
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It would be difficult to exactly repeat ANY recipe just shopping at a LHBS. If they don't have the desired yeast then a substitue must be made. Ditto for hops which can have radically different alpha acids. So no 10 minute EKG, different yeast and standard Crystal 10L rather than a 55L (not specified as such in original recipe.) Honestly, the crystal addition seemed worthless given its percentage of the overall grain so I doubt it is that perceptable.

That said, I will gladly take credit for this recipe as my own at competition!
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Old 03-02-2013, 11:31 PM   #15
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Quote:
Originally Posted by maltoftheearth View Post
Brewed this today with a couple modifications -- used London Ale (WY1028) as a sub since LHBS didn't have the strain you used, used a typical Crystal malt and had to modify the hop schedule due to significant difference in AAU(2oz at 60 minutes, 1 oz at 15 minutes and 1 oz at 5 minutes.) Smelled great, hit 1.070 as SG- am hoping to get better attenuation out of these yeast than anticipated, otherwise I'll have a 1.021 FG and that's a bit sweet for me.

Can''t wait to see how this turns out!
Have you had any yet? If so, how did it turn out?
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Old 04-09-2013, 07:40 PM   #16
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Want to try this, but necessity requires a (hopefully inconsequential!) change - I don't have any MO Crystal, and couldn't easily find a Canadian source - so I'm going to try making my own. There are a few tutorials around to help you make it in your own oven. If it turns out, into this brew it goes!

My LHBS caries White Labs, not Wyeast. I'm looking at WPL13 or WPL22 if I can't find the Wyeast somewhere else. I've got some S-04 as well. The 1768 is described as less flocculent and light fruit so the WPL22 is looking like the best match.
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Old 04-16-2013, 10:12 PM   #17
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(cancel, sorry thought you said MO not MO crystal)

I would personally just use Fawcett Crystal II, or regular Crystal 60 L.

I make my own malt and it's a little more difficult then described, but within reason. Stir CONSTANTLY or set up a rotisserie!
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