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Old 10-16-2012, 03:58 AM   #1
Soulshine
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Dec 2010
Butler, NJ
Posts: 112


So I've been trying to clone Uinta Sum'r for a good year+ now. Got the blonde ale part down. Sorachi hops down. But can't figure out how to get the sweet creamy flavored finish. Honey malts? Any ideas? Tried vanilla. Tried lactose. It's not those.

 
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Old 10-16-2012, 08:46 AM   #2
Piratwolf
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Jul 2011
Va Beach, VA
Posts: 2,118
Liked 128 Times on 119 Posts


Maybe oats or a small percentage of malted wheat? Sometimes the yeast can contribute to mouthfeel also.
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You're talking about beer. That could have been a whole lot more fun.

 
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Old 10-16-2012, 05:56 PM   #3
TopherM
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Mar 2011
St. Petersburg, FL
Posts: 3,975
Liked 447 Times on 353 Posts


I liked this post better the first time you posted it 60 minutes before this one. I'm a sucker for the originals.
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Old 10-16-2012, 08:46 PM   #4
Soulshine
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Dec 2010
Butler, NJ
Posts: 112

My bad. I couldn't find my original post and thought my POS laptop lost connection and didn't post.

 
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Old 10-16-2012, 09:16 PM   #5
TopherM
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Mar 2011
St. Petersburg, FL
Posts: 3,975
Liked 447 Times on 353 Posts


LOL...no worries!
__________________
Primary #1 - Midnight Ryeder (Midnight Wheat and Rye)
Primary #2 - Florida Weiss
Primary #3 - Kane-DOH APA (Honey Citra APA)
Secondary #1 - Downtown Flanders Brown (brewed August 2012)
Keg #1 - Raspberry Florida Weiss
Keg #2 - Cinnamon Raisin Cider
Keg #3 - NONE!
Bottled - NONE!

 
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Old 10-16-2012, 09:21 PM   #6
wkaidy
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Sep 2012
Posts: 29
Liked 3 Times on 3 Posts


higher mash temps, maybe a bit of dextrin malt, vanilla flavors can come from oak, maybe just set it on light cubes for 24 hours. all ideas

 
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Old 10-16-2012, 10:59 PM   #7
Tantalus
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Feb 2012
Alexandria, Virginia
Posts: 113
Liked 6 Times on 5 Posts


As said, higher mash temperatures, oats, maltodextrin, and often overlooked, cold crashing, kegging, and force carbing.

 
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