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Old 05-29-2013, 04:48 AM   #161
hoptronbrew
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May 2013
Posts: 2

Quote:
Originally Posted by Dumpsterboy View Post
Grains:
16lb Briess 2 Row
1 lb Honey Malt
6oz Briess Caramel 40L

Hops:
1.5oz Centennial @60
1.0oz Amarillo @45
1.0oz Simcoe @30
1.0oz Ahtanum @20
2.0oz Cascade @10
1.0oz Chinook @5
Irish Moss @15
dry hop: 1oz each of Amarillo, Chinook, Simcoe leaf for 7 days

added 4.4 gallons of strike @170 -- to get 152 for sacc rest for 60min
collected 2.6 gallons first runnings
batch sparge 4.5 gallons @175--to get to 168 for 10min
collected 6.8 preboil
Final Batch was about 5.3gallons to primary

I kegged this beer and had multiple people taste it, compare it to flower power ipa, and nobody could tell the difference between my homebrew and flower power. I use a large grain bill because I only get about 65% efficiency. If your efficiency is more, then you might be able to slightly lower your grain bill, but why mess with this recipe at all if you like Ithaca Flower Power. I have made this beer many times, so you should feel comfortable to be able to reproduce this.
How long did you let it sit in the keg?

 
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Old 05-29-2013, 10:25 AM   #162
Dumpsterboy
 
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Feb 2012
Hamburg, NY
Posts: 152
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It takes me about 1 week to fully carb this beer in a keg. I rarely force carb it at a higher psi. I set it at 10-12 psi and wait a full week.

 
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Old 05-31-2013, 01:03 PM   #163
seckert
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Dec 2011
Temecula, California
Posts: 588
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Quote:
Originally Posted by Dumpsterboy View Post
Grains:
16lb Briess 2 Row
1 lb Honey Malt
6oz Briess Caramel 40L

Hops:
1.5oz Centennial @60
1.0oz Amarillo @45
1.0oz Simcoe @30
1.0oz Ahtanum @20
2.0oz Cascade @10
1.0oz Chinook @5
Irish Moss @15
dry hop: 1oz each of Amarillo, Chinook, Simcoe leaf for 7 days

added 4.4 gallons of strike @170 -- to get 152 for sacc rest for 60min
collected 2.6 gallons first runnings
batch sparge 4.5 gallons @175--to get to 168 for 10min
collected 6.8 preboil
Final Batch was about 5.3gallons to primary

I kegged this beer and had multiple people taste it, compare it to flower power ipa, and nobody could tell the difference between my homebrew and flower power. I use a large grain bill because I only get about 65% efficiency. If your efficiency is more, then you might be able to slightly lower your grain bill, but why mess with this recipe at all if you like Ithaca Flower Power. I have made this beer many times, so you should feel comfortable to be able to reproduce this.
is this still the recipe you are using? i noticed later in the thread you said you changed some items in it. also noticed you said you are using 2 SA-05 yeast packs. have you ever used a yeast starter with this or does the 2 packs do the job? i am going to gather the ingredients for this and want to have the final recipe to go off of. thanks!

 
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Old 06-01-2013, 10:46 AM   #164
Dumpsterboy
 
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Feb 2012
Hamburg, NY
Posts: 152
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Here's the latest recipe:

Recipe Type: All Grain
Yeast: Safale US-05--- 1 or 2 packets
Yeast Starter: No
Additional Yeast or Yeast Starter: No
Batch Size (Gallons): 5.3
Original Gravity: 1.072
Final Gravity: 1.010
IBU: 131
Boiling Time (Minutes): 60
Color: 7
Primary Fermentation (# of Days & Temp): 7 @ 68
Additional Fermentation: No
Secondary Fermentation (# of Days & Temp): 7 @ 66
Tasting Notes: Grapefruit, Pineapple, Citrusy-- just awesome!!!

Grains:
16.5 lb Briess 2 Row
6oz Honey Malt
3oz Briess Caramel 10L

Hops:
1.5oz Centennial @60
1.0oz Amarillo @45
1.0oz Simcoe @30
1.0oz Ahtanum @20
2.0oz Cascade @10
1.0oz Chinook @5
Irish Moss @15
dry hop: 1oz each of Amarillo, Chinook, Simcoe leaf for 7 days

I reduced the honey malt from 1 # to 6oz, and reduced the caramel from 40L to 10L and also to just 3oz. This greatly reduced the color. As far as a starter, I sometimes use Wyeast Whitebread 1099, in which case I use a starter. If I use Safale us-05, then I use 2 packets, which for me seems to eat up some sweetness and dry it out.

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Old 06-03-2013, 10:31 PM   #165
seckert
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Dec 2011
Temecula, California
Posts: 588
Liked 38 Times on 35 Posts


sounds like a winner! only question i have is fermentation temps. are those actual wort temps or the temp of your fermentation chamber?

 
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Old 06-04-2013, 10:37 AM   #166
Dumpsterboy
 
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Feb 2012
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Those are wort temps. I ferment in my basement which is usually around 65-66 degrees. The first 2-3 days of fermenting it rises to 68-70 which works with this yeast.

 
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Old 07-02-2013, 12:15 AM   #167
gunmetal
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Apr 2010
Ohio
Posts: 196
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I brewed a second batch of this for a 4th of July party this Saturday. My first batch was with a full pound of crystal and a full pound of honey malt. I screwed that up, but it was still a great beer, but a little too malty for my taste. This time I went with a half pound of each. Early taste from gravity samples are great and the malt profile is definitely lower. Will let you know how it scores at the party! Oh, and I made a apricot blonde that will satisfy all of the natty light guys.

 
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Old 07-02-2013, 01:19 AM   #168
InityBrew
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Oct 2011
Phoenixville, Pa
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What water profile have you all been using for this?
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Old 07-02-2013, 10:38 AM   #169
Dumpsterboy
 
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Here's a pic of my last recipe with only 6oz honey malt and 3oz Crystal 10L. Not the best pic, but you can see how much lighter it is in color-- now only 7 srm.
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Old 07-02-2013, 09:45 PM   #170
theveganbrewer
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Sep 2011
Beaverton, OR
Posts: 1,929
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Quote:
Originally Posted by Dumpsterboy View Post
Here's a pic of my last recipe with only 6oz honey malt and 3oz Crystal 10L. Not the best pic, but you can see how much lighter it is in color-- now only 7 srm.
That's looks really good now. Thanks for the update
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