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Old 09-05-2012, 10:12 PM   #11
crusader1612
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May 2012
Christchurch, New Zealand
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WELL ITS 2 WEEKS IN THE BOTTLE. TASTES GOOD BUT STILL LACKS CARBONATION...
USED 4.5 OZ DEXTROSE, JUST wanted to make sure I hadn't done something wrong.
temperature height has caused a very minor hot aftertaste as well, more time I'm hoping that will mellow, and there will actually be carbing up.
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Old 09-05-2012, 10:35 PM   #12
frozt
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Jan 2012
Boone, NC
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If you primed the correct amount, mixed properly, and your yeast is still alive then it should carb eventually. I usually do 3 weeks in the bottle, so hopefully after that long you'll be set.
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Old 09-05-2012, 10:42 PM   #13
crusader1612
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May 2012
Christchurch, New Zealand
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how much sugar for priming did you use?
yeah hopefully its all good after another week or two.
Thanks for the recipe btw.
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Old 09-05-2012, 10:54 PM   #14
frozt
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Jan 2012
Boone, NC
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No problem I generally use a heaping 3/4 cup, about 4.5 oz, so you should be good.
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Bottled: Modded Sierra Madre Pale Ale, Irish Red, Ska True Blonde Clone, Chocolate Stout (Partial Mash), Dead Ringer IPA (Partial Mash), Cider, Dead Ringer IPA (Extract), Orfy's Mild(AG), Busty Brunette Blonde(AG), Dead Ringer(AG), Chocolate Stout(AG), Pumpkin Ale(AG), Tits Up IIPA(AG)
Planned: Framboise

 
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Old 11-25-2012, 08:22 AM   #15
crusader1612
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May 2012
Christchurch, New Zealand
Posts: 1,052
Liked 77 Times on 71 Posts


Quote:
Originally Posted by crusader1612 View Post
WELL ITS 2 WEEKS IN THE BOTTLE. TASTES GOOD BUT STILL LACKS CARBONATION...
USED 4.5 OZ DEXTROSE, JUST wanted to make sure I hadn't done something wrong.
temperature height has caused a very minor hot aftertaste as well, more time I'm hoping that will mellow, and there will actually be carbing up.
Well after 2-3 m0onths in bottle, the fermentation issues i had have mellowed out alot, and this is a good beer with the US-05, looking at doing another batch early next year, but with AG.
So Pale Malt Wheat and Munich to equal the OG of the recipe and around the same percentages...
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Old 11-26-2012, 03:06 AM   #16
frozt
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Jan 2012
Boone, NC
Posts: 102
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Glad it turned out well for you. Let me know if you'd like an AG version and I'll post an approximation.
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Bottled: Modded Sierra Madre Pale Ale, Irish Red, Ska True Blonde Clone, Chocolate Stout (Partial Mash), Dead Ringer IPA (Partial Mash), Cider, Dead Ringer IPA (Extract), Orfy's Mild(AG), Busty Brunette Blonde(AG), Dead Ringer(AG), Chocolate Stout(AG), Pumpkin Ale(AG), Tits Up IIPA(AG)
Planned: Framboise

 
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Old 11-26-2012, 06:35 AM   #17
crusader1612
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May 2012
Christchurch, New Zealand
Posts: 1,052
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Quote:
Originally Posted by frozt
Glad it turned out well for you. Let me know if you'd like an AG version and I'll post an approximation.
I reckon I've got an approximate amount. Thanks anyway
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Old 11-27-2012, 02:02 AM   #18
crusader1612
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May 2012
Christchurch, New Zealand
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Quote:
Originally Posted by crusader1612

I reckon I've got an approximate amount. Thanks anyway
3kg pale malt
0.5kg Munich
1kg Wheat
0.2kg Crystal 10L
Makes a similar size beer with a nice light colour ad using a similar hop schedule and US-05 most likely. Sound about right?
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Old 11-27-2012, 03:31 PM   #19
frozt
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Jan 2012
Boone, NC
Posts: 102
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My AG version was:

(Assuming 70% efficiency)

OG: 1.047
FG: 1.012
4.6% ABV

7.3# 2-Row
12.8 oz Carapils
8 oz Munich 20L
4 oz Red Wheat Malt
6 oz Honey (last 5 min)

.5 oz US Perle 7.8% (60 min)
.5 oz Tettnang 3.9% (30 min)
1 oz Cascade 4% (5 min)
.5 oz Tettnang 3.9% (5 min)

Wyeast 1187 Ringwood Ale Yeast
or Danstar Windsor Ale Yeast
Note: 1187 can be slow to start (up to 90 hours)

However, what I failed to account for the first time was that Wheat DME isn't 100% wheat. So with this recipe I ended up with a decidedly wheaty beer (a good one though). But if you want to replicate the original recipe, I'd aim for about half as much wheat and account for that by adding some 2-row. And I think US-05 will do fine.
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Bottled: Modded Sierra Madre Pale Ale, Irish Red, Ska True Blonde Clone, Chocolate Stout (Partial Mash), Dead Ringer IPA (Partial Mash), Cider, Dead Ringer IPA (Extract), Orfy's Mild(AG), Busty Brunette Blonde(AG), Dead Ringer(AG), Chocolate Stout(AG), Pumpkin Ale(AG), Tits Up IIPA(AG)
Planned: Framboise

 
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Old 06-11-2013, 03:17 AM   #20
crusader1612
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May 2012
Christchurch, New Zealand
Posts: 1,052
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I'm planning this one for a month or so.
3.5kg golden promise
0.5 wheat
0.5 Vienna
Along with The standard honey and hop additions from the original recipe.
I have couple of questions: I'm looking to make this true to the blonde ale style so I don't know whether crystal 15 would be suitable for this beer. Also would carapils be suitable??
And lastly I'm looking at a different yeast but not sure which I'd like it quite crisp with plenty of malt flavour so I'm choosing between the following
Nottingham
Kolsch
If I can't get either of those good old US-05 will do

Thoughts?!
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