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Old 10-30-2010, 11:51 PM   #1581
Toecutter
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Jul 2010
Riverside, ca
Posts: 588
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i ready to try this one again tomorrow,except i have added 1/2 lb of aromatic malt, and i may use Columbus for bittering. I screwed up my 1st batch and it went sour. so well give this a whirl again.
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Fermenting: Belgian Orange Crystalweizen

 
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Old 10-31-2010, 04:23 PM   #1582
philrose
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Jul 2008
Seattle, WA
Posts: 1,410
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The last can you brew it I listened to featured a similar beer, only big difference was a little crystal 20 and a dry hop. Never tried the beer (cardinal pale ale) but it inspired me to whip up some of ed's classic.
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Old 11-01-2010, 02:49 AM   #1583
Diesel48
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Jan 2010
West Michigan
Posts: 110
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Brewed this on Saturday. Just checked the carboy, most violent fermentation I have seen yet! Good thing I am using a blow off tube.

 
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Old 11-04-2010, 01:40 PM   #1584
fezzman
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Jul 2006
Central Florida
Posts: 761
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Quote:
Originally Posted by hefeluver View Post
i ready to try this one again tomorrow,except i have added 1/2 lb of aromatic malt, and i may use Columbus for bittering. I screwed up my 1st batch and it went sour. so well give this a whirl again.
My first attempt at this recipe was also slightly sour. Everything else about it was fine...and it was still quite drinkable despite being sour. I entered it into competition because I wanted feedback. The judges said that it may have been mashed too long.

I'm sitting here now giving it another try...sorta. The grain bill is exact but I am using all Palisade hops this time.

I've never used them before and figured this recipe was the one to test with. They have a pretty unique aroma and at 8.1 alpha they should work fine for bittering. I've read mixed reviews so I am curious to see how this turns out.

I've got:
1oz @60
.75 @10
.5 @ 0

41 IBU

 
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Old 11-04-2010, 05:47 PM   #1585
smata67
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Jun 2010
northern va
Posts: 323
Liked 6 Times on 6 Posts


Quote:
Originally Posted by dummkauf View Post
Just brewed this one up today, and it was a good day, first time I hit all my numbers dead on during an AG brew

BeerSmith predicted 22 IBU's for this one for me as well, however BeerSmith also specifies a 20-40 IBU range for an American Pale Ale, which this falls under. I'm guessing this won't be a particularly bitter beer, but I also don't think it is supposed to be either.

And assuming this one ferments down to BeerSmith's predicted gravity, mine will be at 5.79% ABV

Anyway, after all the responses to this recipe, I am very excited for this one to be ready to drink!
Actually, 30-45 IBUs are the pale ale range:

http://www.bjcp.org/2008styles/style10.php

I'm going to be doing some late extract addition and perhaps add .25 oz perle at 60 minutes to get it above 30. I'm doing the partial mash recipe from Brewmasterwarehouse.

 
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Old 11-05-2010, 03:35 AM   #1586
Toecutter
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Jul 2010
Riverside, ca
Posts: 588
Liked 14 Times on 8 Posts


Quote:
Originally Posted by fezzman View Post
My first attempt at this recipe was also slightly sour. Everything else about it was fine...and it was still quite drinkable despite being sour. I entered it into competition because I wanted feedback. The judges said that it may have been mashed too long.

I'm sitting here now giving it another try...sorta. The grain bill is exact but I am using all Palisade hops this time.

I've never used them before and figured this recipe was the one to test with. They have a pretty unique aroma and at 8.1 alpha they should work fine for bittering. I've read mixed reviews so I am curious to see how this turns out.

I've got:
1oz @60
.75 @10
.5 @ 0

41 IBU
I brewed this sunday as described, used 1/2 oz Columbus at 60 min, and finished off with Centennial. he Nottingham kicked off at 12 hours and bubbled violently for 3 days, stopping today. will crash chill, filter, and keg sunday or monday
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When a naked man is chasing a naked woman through an alley with a butcher knife and a hard-on, I figure he isn't out collecting for the Red Cross." - Dirty Harry

On Tap: Belgian Orange Crystalweizen, Toecutters Honey HPA

Fermenting: Belgian Orange Crystalweizen

 
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Old 11-10-2010, 01:54 AM   #1587
chrislehr
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Feb 2010
Austin
Posts: 350
Liked 10 Times on 9 Posts


I made this with +.5lb of 10L Crystal and +.5 Cascade @ 60 with WLP007 Dry English Ale, and am looking forward to trying it

 
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Old 11-11-2010, 03:18 AM   #1588
Toecutter
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Jul 2010
Riverside, ca
Posts: 588
Liked 14 Times on 8 Posts


ok, I crash cooled overnight and just finished filtering and kegging. beer looked good and finished out at 1.010. tested a sample, a little bitter,but thats the Columbus Hopps. I'm force carbing for a couple of days. with any luck I'll be sipping this on thanksgiving while i watch the turkey turn on the spit
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When a naked man is chasing a naked woman through an alley with a butcher knife and a hard-on, I figure he isn't out collecting for the Red Cross." - Dirty Harry

On Tap: Belgian Orange Crystalweizen, Toecutters Honey HPA

Fermenting: Belgian Orange Crystalweizen

 
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Old 11-12-2010, 04:40 AM   #1589
IPAAAA
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May 2010
ca
Posts: 443
Liked 6 Times on 1 Posts


The 8 lbs. 2-Row Pale Malt in this is just regular american 2-row right or is it Pale Malt, Maris Otter or something like that?

 
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Old 11-12-2010, 06:43 AM   #1590
philrose
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Jul 2008
Seattle, WA
Posts: 1,410
Liked 13 Times on 10 Posts


Quote:
Originally Posted by IPAAAA View Post
The 8 lbs. 2-Row Pale Malt in this is just regular american 2-row right or is it Pale Malt, Maris Otter or something like that?
You have a little flexibility there. I like Great Western's northwest pale malt myself, Just a little toastier than a typical base grain. Just my opinion, the standard base grain made great beer too, I (barely) remember blowing a keg made with domestic 2 row tailgating at a seahawks game last year. It was the darling of the parking lot.
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