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Old 07-09-2012, 02:24 PM   #11
bobbrews
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Base: Great Western American 2-row with a mixture of British base malt like Pearl, Optic, etc.
Crystal: None would be my first choice... Or C10/Carahell if I had to choose
Specialty: Red or White Wheat (when used <10%)
Hop: Pellets ~ Columbus for it's versatility, Citra/Amarillo combo late for aroma
Yeast: White Labs WLP001 or WLP007 when used in the mid to late 60s (F)


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Old 07-09-2012, 05:00 PM   #12
KraphtBier
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Base: Maris Otter
Crystal: Simpsons Crystal Maris Otter
Specialty: Pale Chocolate Malt
Hop: Challenger
Yeast: Wyeast 1318 or 1968


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Old 07-09-2012, 05:11 PM   #13
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Base: Crisp Maris Otter
Crystal: Briess 60L
Specialty: Briess Special Roast
Hops: Centennial
Yeast: WLP001 California Ale
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Old 07-09-2012, 06:51 PM   #14
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Base: 2 row
Crystal: C20
Specialty: Chocolate
Hop: Simcoe
Yeast: WLP001
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Old 07-09-2012, 07:11 PM   #15
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Looking awesome everybody...keep 'em coming! Can't wait to try and take these results and write a recipe!
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Old 07-09-2012, 08:01 PM   #16
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Base: Marris Otter
Crystal: UK Medium (40L-70L)
Specialty: Aromatic
Hop: First Gold
Yeast: 1318

Reason: Clarification
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Old 07-09-2012, 08:21 PM   #17
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Base: Maris Otter
Crystal: carastan
Specialty: Melanoidan
Hop: Columbus
Yeast: Brett
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Old 07-09-2012, 08:45 PM   #18
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Base: Pils
Crystal: Munton's 150
Specialty: Honey
Hop: Amarillo
Yeast: WLP500
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Old 07-09-2012, 10:16 PM   #19
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Base: 2-row
Crystal: C40
Specialty: Melanoidin
Hop: Amarillo
Yeast: Wyeast 1968 or 1056
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Old 07-10-2012, 03:40 PM   #20
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Base: CMC Superior pilsner
Crystal: none
Specialty: Flaked corn
Hop: Sorachi Ace
Yeast: WLP 833 Bock

You didn't specify a style


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