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Old 06-12-2012, 01:30 PM   #1
pjj2ba
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Recipe Type: All Grain   
Yeast: White Labs Burton Ale   
Yeast Starter: 500 ml starter   
Batch Size (Gallons): 5   
Original Gravity: 1.044   
Final Gravity: 1.012   
IBU: 48   
Boiling Time (Minutes): 60   
Color: 8.6   
Primary Fermentation (# of Days & Temp): 12 days at 65 F   
Secondary Fermentation (# of Days & Temp): no secondary   
Tasting Notes: This took 1st place in the Specialty beer category (23) at the 2012 Buzz-Off comp.   

Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 6.63
Anticipated OG: 1.044 Plato: 11.07
Anticipated SRM: 8.6
Anticipated IBU: 48.4
Brewhouse Efficiency: 90 %
Wort Boil Time: 60 Minutes

Grain/Extract/Sugar
% Amount Name
60.4 4.00 lbs. Pale Malt - Golden Promise
15.1 1.00 lbs. Vienna BestMalz
7.5 0.50 lbs. Wheat Malt
5.7 0.38 lbs. Crystal 40L
5.7 0.38 lbs. Biscuit Malt
3.8 0.25 lbs. Crystal 60L
1.9 0.13 lbs. Dark Crystal II

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
12.00 g. Chinook Whole 13.00 22.2 First WH
18.00 g. Crystal Whole 4.60 4.4 20 min.
14.00 g. Sorachi Ace Pellet 10.90 8.9 20 min.
28.00 g. Crystal Whole 4.60 3.4 5 min.
28.00 g. Simcoe Whole 12.90 9.5 5 min.
28.00 g. Citra Pellet 11.00 0.0 Dry Hop
28.00 g. Simcoe Pellet 12.90 0.0 Dry Hop

Yeast

White Labs WLP023 Burton Ale

Mash Schedule

Mash in at 122 F and immediately heat to 155 F (took 16 min), Mash for 45 min. then mash out at 170

Fermented at 65 F for 7 days before dry hopping in primary. Kegged 5 days later
FG was 1.012
Force cabonated

Notes
"Dry" Hops were mixed with 10 Tbsp of vodka for 1 hr before adding everything to the primary fermentor

The competition took place 8 weeks after the beer was brewed. Timing was important, as 7 weeks out the Simcoe was way too dominant, but it mellowed quite a bit in the week before the competition.
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On Tap: Doppelbock O'fest, Pale Ale, cider
Kegged and Aging/Lagering: CAP, Ger. Pils, OKZ (std Amer. lager), CZ Pils, Amer. Wheat, Rye IPA, Saison
Secondary:
Primary: Ger Pils, CAP
Brewing soon: Pale lager, Amer. wheat
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Old 06-12-2012, 03:15 PM   #2
david_42
 
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Basically a very-hoppy Pale.
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Old 06-13-2012, 08:47 PM   #3
pjj2ba
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That would be a good description. The hops worked out better than expected - true to IPA style. Now I just need to up the body a bit to make it less pale ale like and more IPA like in that respect.
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On Tap: Doppelbock O'fest, Pale Ale, cider
Kegged and Aging/Lagering: CAP, Ger. Pils, OKZ (std Amer. lager), CZ Pils, Amer. Wheat, Rye IPA, Saison
Secondary:
Primary: Ger Pils, CAP
Brewing soon: Pale lager, Amer. wheat
Recently kicked : (
Pilsner Urquell Master Homebrewer
(1st NYC 2011, 2nd NYC 2012)
P U crowns winners in its inaugural master HB competition

 
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Old 08-27-2012, 10:16 PM   #4
MCKemp
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Oct 2011
Charleston, SC
Posts: 27

How do you think this would fair of I switched Crystal for Perle and the specialty malts for roast/chocolate to make it black? Do the chinook and sorachi work well together?

Unrelated question: I have a lot of sorachi, warrior, and perle. I tried a warrior/sorachi IPA and it had too much bite/spice. Think that was from the warrior?

 
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Old 08-29-2012, 04:03 PM   #5
pjj2ba
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I think a crystal/perle switch would be fine. I don't know if I would reduce the specialty malts much, they are important for a full mouthfeel. I would simply add the roasted malts to the recipe. Be careful though as lower ABV beers require a deft hand so the roasted malts don't overpower.

I have little experience with Warrior so can't comment.
__________________
On Tap: Doppelbock O'fest, Pale Ale, cider
Kegged and Aging/Lagering: CAP, Ger. Pils, OKZ (std Amer. lager), CZ Pils, Amer. Wheat, Rye IPA, Saison
Secondary:
Primary: Ger Pils, CAP
Brewing soon: Pale lager, Amer. wheat
Recently kicked : (
Pilsner Urquell Master Homebrewer
(1st NYC 2011, 2nd NYC 2012)
P U crowns winners in its inaugural master HB competition

 
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Old 08-31-2012, 03:35 PM   #6
14thstreet
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Apr 2009
Milwaukee, WI
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I've used Crystal hops in two light beers recently. I'm intrigued by the use of them here in the same quantities as what I perceive are much stronger hops, What's the reasoning for their inclusion, what do you expect out of them? I've read that these are pretty mild and delicate, so does the Crystal hop bring out some quality in the others that alone they do not have?
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Fermenters: Helles, Oktoberfest
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Old 09-05-2012, 03:46 PM   #7
pjj2ba
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In this particular beer, I was using the crystal hops as "filler". I wasn't looking for a lot out of them other a generic hoppiness and maybe some subtle notes to add a little more complexity to the hop profile. I'm also trying to use more hop blends so that if one of the hops is not available, it can be subbed for with less change to the overall hop flavor profile
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On Tap: Doppelbock O'fest, Pale Ale, cider
Kegged and Aging/Lagering: CAP, Ger. Pils, OKZ (std Amer. lager), CZ Pils, Amer. Wheat, Rye IPA, Saison
Secondary:
Primary: Ger Pils, CAP
Brewing soon: Pale lager, Amer. wheat
Recently kicked : (
Pilsner Urquell Master Homebrewer
(1st NYC 2011, 2nd NYC 2012)
P U crowns winners in its inaugural master HB competition

 
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Old 09-05-2012, 04:13 PM   #8
14thstreet
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Apr 2009
Milwaukee, WI
Posts: 407
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Not a bad idea, thank you for the suggestion! What kind of blends have you come up with, if any?
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Fermenters: Helles, Oktoberfest
Bottled: Old Peculier, Dopplebock, Belgian ale with homemade candi syrup (2 varieties), Berliner weisse
Kegs: Bitter
On Deck: Hefeweizen

 
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