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Old 11-17-2012, 03:38 AM   #21
MarcusKillion
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Quote:
Originally Posted by Sud-Paw View Post
@MarcusKillion

I used a half ounce of Fuggles as a First wort, pre boil addition. I used the Cascade and Centenial during the boil. I changed the Cascade 5 minute addition to a flame out addition. No Williamette in mine though, but I am intrigued at the thought of some Williamette in this too!

Das Boot !!!
I was looking at the wrong recipe , my bad . I am going to use your changes to brew-stein's amber ale either this weekend or next . Not sure as I also want to use Brew-stein's best pale ale as it looks nice and hoppy . Can't make up my mind !
even with my limited one time AG brewing experience I think these will be great beers.
Now I only have to go research what a " pre boil " addition is .

 
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Old 11-17-2012, 04:03 AM   #22
msa8967
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Quote:
Originally Posted by MarcusKillion View Post
I was looking at the wrong recipe , my bad . I am going to use your changes to brew-stein's amber ale either this weekend or next . Not sure as I also want to use Brew-stein's best pale ale as it looks nice and hoppy . Can't make up my mind !
even with my limited one time AG brewing experience I think these will be great beers.
Now I only have to go research what a " pre boil " addition is .
This may be the same thing as first wort hopping. Look up "first wort hops". This is where you add a portion of your hops to the first runnings from your mashtun or vessel. These stay in the beer brewkettle to steep as you complete your sparge process. This is intended to give a more refined flavor to a portion of your hop addition.
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Old 11-19-2012, 11:57 AM   #23
Sud-Paw
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Markus


First wort additions are added after you Lauder your first runnings, prior to sparging. That allows hop oils to get into your wort, before you boil. I think it added a dimension to the over all final product. Mine turned out very citrusy.

Das Boot

 
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Old 11-21-2012, 12:19 AM   #24
MarcusKillion
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Quote:
Originally Posted by Sud-Paw View Post
Markus


First wort additions are added after you Lauder your first runnings, prior to sparging. That allows hop oils to get into your wort, before you boil. I think it added a dimension to the over all final product. Mine turned out very citrusy.

Das Boot
thanks . I may leave that out as I do not like citrus flavor in my beer.

As a side note ... I need some castor oil and turpentine to wash the nasty flavor from this beer I just tried . Yuk gag barf ughhh puke ... Brewers best holiday ale . Worst beer i ever drank . Tastes like a pine tree was ground up with orange peels .
anyone need two cases of toilet flush liquid?

 
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Old 11-22-2012, 03:05 PM   #25
MarcusKillion
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Sud-Paw , do you know what made yours turn out citrusy ? I was thinking the pre boil but then realized that it would be adding more bitter . Perhaps the flame out addition ? If so could there be a different hops that would work well in this beer and not leave a citrus flavor ?

 
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Old 11-22-2012, 03:54 PM   #26
msa8967
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So which recipe are you guys referring to here with these questions.?
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Old 11-23-2012, 03:30 PM   #27
MarcusKillion
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Quote:
Originally Posted by msa8967 View Post
So which recipe are you guys referring to here with these questions.?
We are on the better better amber . Sud-Paw said his came out citrusy . The hops used are all hops that have this characteristic so I am interested in which addition is actually more responsible for citrus taste in this brew .
If I am right , not that I know much about this , it would not be the ones boiled for long times as that would make more bitter to cover up the citrus . So I guess it would be the .5 oz cascade for 10 minutes or the flame out cascade .

One more question . How much mash water and sparge water do I use for this ?

Here is the original and modified recipe :

much better amber ale

7.5 lbs 2-Row Brewers Malt
1.5 lbs Munich
1.5 lbs Crystal 60L
4-6 oz Amber Malt --- (optional if you want to add a bisquit flavor and darker color)

( .5 oz fuggles pre boil addition ) added recipe for better better amber )

1.0 oz Centennial (60 min)
0.5 oz Cascade (10 min)

0.5 oz Cascade (5 min) ---( flame out for better better )

Wyeast 1056 American Ale yeast or US-05 dry yeast

Mash at 154 for 60 minutes.

 
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Old 11-23-2012, 03:45 PM   #28
MarcusKillion
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One more question .. Damn I am full of them .
What would happen if I used briess 6 row victory Lovibond 25 instead of the amber , for the biscuit flavor ?
I just happen to have some victory I need to use up

 
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Old 11-23-2012, 06:31 PM   #29
Sud-Paw
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Hey guys, sorry for the delayed response. I think the citrus came from the Cascade addition at flame out.

I am not a huge fan of too much citrus either, and I will be tweaking the recipe for next time. Possibly moving the last hop addition back to 5 minute, like the original recipe called for. Or choose a different hop for the flame out addition.

This hobby is such a shaky science that any one thing can change the final product real quick, as I'm learning after each brew

Cheers

 
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Old 11-23-2012, 06:35 PM   #30
Sud-Paw
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Markus

Victory would give a good biscuit flavor, but I think that amber and victory are similar in that they both give a biscuit dimension to your beer.

Anyone, please correct me if that's not accurate.

Das

 
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