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Old 08-13-2012, 05:22 PM   #1
FreshZ
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Dec 2011
St. Louis, MO
Posts: 336
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I am going to brew this Domaine DuPage Clone pretty soon.

52% 6 12 Vienna Malt
38% 5 0 Munich Malt
5% 0 10 CaraWheat
2% 0 5 Caramunich Malt
2% 0 5 Melanoidin Malt

Batch size: 5.3 gallons
Original Gravity
1.063 / 15.4 Plato
(1.056 to 1.065)
Final Gravity
1.018 / 4.6 Plato
(1.015 to 1.019)

hops
boil 60 mins 0.2 Northern Brewer 9.0
boil 25 mins 0.75 Mt. Hood 6.5
boil 10 mins 1.0 Mt. Hood 6.5
Boil: 5.5 avg gallons for 60 minutes
Bitterness
24.6 IBU / 2 HBU
ƒ: Tinseth
BU:GU
0.39
yeast
White Labs French Ale (WLP072)

With an OG of 1.063 (if I hit it) do I need to make a starter? How big? How many days in advance? Any other suggestions for a liquid test virgin?


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On Deck: Domaine DuPage clone, Heady Topper clone, Oaked Imp. Stout

 
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Old 08-13-2012, 05:30 PM   #2
rwinzing
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Jun 2009
Bordentown, NJ
Posts: 453
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I would use a starter. Using Beersmith it suggests around 850ML starter if you use a stir plate. If not then you would need about a 1.4 L starter I usually make mine 36-48 hours a head of time. But have done it as little as 18-24 hours with good results.

Always a good idea to make a starter for liquid yeast.


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Old 08-13-2012, 07:15 PM   #3
DonMagee
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Dec 2011
Granger, IN
Posts: 383
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I would make a starter if I was using liquid yeast no matter what the OG.

 
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Old 08-13-2012, 07:23 PM   #4
Pie_Man
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Aug 2011
Gainesville, FL
Posts: 1,372
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Yes, I would make a starter. I'd use mrmalty.com or yeastcalc.com to determine the starter size. I like to give my starters two days, then I chill, decant, then pitch the yeast slurry. The dacanting step is optional, many just pitch the whole thing.

 
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