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Old 11-01-2012, 09:30 PM   #11
neosapien
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Mar 2012
Dallas, TX
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my anchor steam clone. 5 gal batch

9.25# 2-row
1# crystal 60
2oz black patent malt
mash at 151
1oz northern brewer at 60
.5oz northern brewer at 15
.5oz norther brewer at 2

wyeast 1056 for me personally, but i suppose a cali common would do as well.

dry hop with .5oz northern brewer for a week.

pretty close to spot on, and i can't keep it on hand fast enough.



Reason: forgot the yeast!

 
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Old 11-01-2012, 09:31 PM   #12
dbrewski
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Oct 2011
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Quote:
Originally Posted by JonM View Post
60/40 pilsner and 2-row, up to an OG of 1.050ish (usually 10 pounds total grain) mashed way low, and hopped at 60 with whatever is lying around, up to around 40 or so IBU. Ferment cool with Kolsch yeast and it's the perfect lawnmower beer.
I would try this! It's close to Edwort's kolsch but he uses Pils and wheat. I love Kolsch wheat. I try to keep some going at all times.



 
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Old 11-01-2012, 09:31 PM   #13
HuxleysBrew
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Jan 2012
Portland, OR
Posts: 24

Hazelnut Bourbon Ale, using organic hazelnuts ground and ran through a french press, light LME, some caramel and crystal malts (maybe a pound and a half?), usually about 3 oz fuggles and citra hops, and a 5th of bourbon and some oak cubes tossed into the secondary after 3 weeks in the prime. I pitch American Ale Wyeast with a 1/4 cup of corn sugar as a primer in a one gallon sterile water dilution for the wort. This way the yeast gets started real nice and quick.

I let it age in the secondary where I add the oak and bourbon. Depending on the bourbon I may toss in a vanilla bean, sliced. Secondary I like to leave for up to 3 months, then prime with a cup of dark DME boiled with sterile water. I bottle condition for about a month.

It's definitely a little bit of a wait, so brew it up and forget about it for a minute! But you'll be pleasantly surprised when you end up with a 9-10% brew that tastes like bourbon, with the complete drinkability of a nice ale!
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Old 11-01-2012, 09:31 PM   #14
duboman
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Jul 2011
Glenview, IL
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Quote:
Originally Posted by brettwasbtd View Post
That copper ale does look tasty, however, out of curiosity....are you one of those guys that keeps like 5lbs of every specialty malt on hand? Those are some very specific weights haha
Thanks and no I am not, I am a good friend with the owner of my LHBS and just call in my recipes to him to put together for me un-milled. I usually call in 3-5 recipes at a time and he just bags everything up for me for pick up. I just don't have the room for bulk and he gives me a great discount
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Old 11-01-2012, 09:33 PM   #15
dbrewski
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Oct 2011
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Quote:
Originally Posted by neosapien View Post
my anchor steam clone. 5 gal batch

9.25# 2-row
1# crystal 60
2oz black patent malt
mash at 151
1oz northern brewer at 60
.5oz northern brewer at 15
.5oz norther brewer at 2

dry hop with .5oz northern brewer for a week.

pretty close to spot on, and i can't keep it on hand fast enough.
What yeast? I love Wyeast 2112...I swear, it enhances citrusy hops like crazy, it's not just for steam beers!

 
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Old 11-01-2012, 09:34 PM   #16
neosapien
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Mar 2012
Dallas, TX
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sorry about that. i like 1056 just because it's clean and neutral.

 
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Old 11-01-2012, 09:35 PM   #17
JonM
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Aug 2010
Milwaukee
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Quote:
Originally Posted by dbrewski

I would try this! It's close to Edwort's kolsch but he uses Pils and wheat. I love Kolsch wheat. I try to keep some going at all times.
I definitely have to try EdWort's recipe soon. It sounds really good.
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Old 11-01-2012, 09:48 PM   #18
dbrewski
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Oct 2011
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For comparison to Neosapien's steam beer, here is mine, and yes I've made it 5+ times.

9 lbs 2 row
1 lb wheat
1 lb crystal 40 (sometimes 60 depending on whim)
mash at 155

.5 oz Northern Brewer 60 min [EDIT: I did have .05 oz, typo]
1 oz Northern Brewer 10 min
1.5 oz Northern Brewer 5 min
1 oz Northern Brewer flameout

Chill quickly, pitch wyeast 2112, stick in ferment area at 68F.

yes I love the taste/aroma of Northern Brewer so this is a bit hop-bursted. Try using fresh leaf from Hopsdirect.com. Unbelievable.

Reason: incorrect 60 minute oz

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Old 11-01-2012, 11:51 PM   #19
BrewNow
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Sep 2010
Philadelphia Suburbs
Posts: 187

Sorry, no link to a recipe on the site. My current multi-repeat (5 times over this past summer) is Oldsock's petite saison. Recipe found in BYO July-August 2011 issue. The most refreshing beer I've ever had!

 
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Old 11-02-2012, 12:30 AM   #20
dbrewski
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Oct 2011
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Quote:
Originally Posted by BrewNow
Sorry, no link to a recipe on the site. My current multi-repeat (5 times over this past summer) is Oldsock's petite saison. Recipe found in BYO July-August 2011 issue. The most refreshing beer I've ever had!
I don't have a subscription. Can you at least outline the recipe?



 
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