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Old 01-10-2013, 03:59 AM   #2651
Brewcrew86
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[B]Extract Version

6.5# Extra Pale LME
1.5# Munich LME
8 oz. Crystal 10L (steep)

Boil & Hops

1.0 oz Cascade 6.6% at 60 min.
0.5 oz. Cascade 6.6% at 30 min.
0.25 oz. Cascade 6.6% at 15 min.
0.25 oz. Cascade 6.6% at 5 min.

Chill to 70 to 75 degrees

Can I use marris otter for the lme since technically it is considered pale, or should I use like an Alexander's pale lme?
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Old 01-10-2013, 04:28 AM   #2652
rossi46
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Quote:
Originally Posted by Brewcrew86

Can I use marris otter for the lme since technically it is considered pale, or should I use like an Alexander's pale lme?
Yeah, MO is fine. I've made it both ways.
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Old 01-10-2013, 07:54 PM   #2653
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Want to make this but switch up the hops because it's what I have on hand. Does this hop schedule seem alright for this type of beer?

.5 oz (12.4%)simcoe (60)
.25 oz simcoe (30)
.25 oz(8.2%) amarillo (30)
.125 oz simcoe (15)
.125 oz amarillo (15)
.25 oz amarillo (5)
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Old 01-11-2013, 12:40 AM   #2654
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I'll be kegging this tomorrow. Took another sample tonight to confirm fermentation was complete. Love the biscuity flavor from the vienna.
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Old 01-11-2013, 11:10 PM   #2655
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I brewed the original recipe and it tastes great already--only one week in the bottle so far. Mine could use a little more head. Should I add a little torrified wheat next time? More time in the bottle will help too.

This was my first time trying an all grain recipe so I am very pleased with the results. Thanks for sharing this great recipe. I will be brewing it again very soon!

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Old 01-12-2013, 02:10 PM   #2656
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Hello Mr Ed,

First of all, I brewed up your haus pale ale and I have high hopes. Your claim is grain to glass in 10 days which is one of the reasons I wanted to try this. It has been 6 days today and I threw the hydrometer at it...1.010. Boom! (its still bubbling as we speak 6 days later) I didn't use Notty, I used US-05. So, here is my problem/question...I chose the 10 day option because I'm having a work party that I hoped it would be ready for. I tried the hydrometer sample tonight and it was very yeasty, but honestly smelled kick ass. So, I told you all of that to ask you this...how long do you think it will take for the yeasty flavor to go away? Will a cold crash help? I have a brown ale kegged that I can take as a replacement, but I don't want to keg this beer and show up with the yeasty flavors hangin out. (embarrassing) I have no doubt it will be phenomenal when its done but...have you had any trouble with it finishing early in the past? (kept it around 70 degrees the whole time..)

Thank for any help, and your recipes,

Taco

By the way, of all the recipes on the net-this is the second one of yours. The first was the apfelwein. Great brew and my wife love it, makes her goofy drunk!
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Old 01-14-2013, 01:10 AM   #2657
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Head looks great now!
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Old 01-14-2013, 01:15 AM   #2658
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Any of the bottle conditioners here had trouble getting this to carb up? I bottled this with 2.4 volumes 3 weeks ago, and it's got almost no carbonation. I get the right pop when I pry off the cap, but there's nothing in the beer itself. Thoughts?
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Old 01-14-2013, 05:54 AM   #2659
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Quote:
Originally Posted by bfinleyui View Post
Any of the bottle conditioners here had trouble getting this to carb up? I bottled this with 2.4 volumes 3 weeks ago, and it's got almost no carbonation. I get the right pop when I pry off the cap, but there's nothing in the beer itself. Thoughts?
I just carbed at 2.5 and it came out great. Did you mix the priming sugar well enough before bottling? I've under-mixed before and it led to half duds and half bottle bombs. Not good.
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Old 01-14-2013, 07:24 AM   #2660
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I've brewed this yesterday with MO instead of 2-row and 60L instead of 10L. I've scaled down the crystal just to make sure SRM comes out right.

It's been 14 hours since I've pitched the yeast, and the airlock is now active

We'll see how this turns out, since it is my very first homebrew.
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