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Old 11-20-2012, 04:20 AM   #11
abrew2u
 
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Nov 2011
Amherst, Ny
Posts: 251
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Cool I think that's what I'll go with let's see how it turns out

 
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Old 04-23-2013, 03:40 PM   #12
playstat666
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Apr 2013
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How'd it end up?

 
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Old 04-24-2013, 03:40 AM   #13
abrew2u
 
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Nov 2011
Amherst, Ny
Posts: 251
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Never brewed it rebuilding the brewery ill try it soon and post my progress

 
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Old 01-04-2015, 04:19 PM   #14
Culln5
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Sep 2013
Clayton, North Carolina
Posts: 440
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Quote:
Originally Posted by abrew2u View Post
Never brewed it rebuilding the brewery ill try it soon and post my progress
Reviving the dead..... Did you ever brew this?

 
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Old 01-04-2015, 08:02 PM   #15
bigdinosaur1337
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Nov 2014
Posts: 15
Liked 5 Times on 5 Posts


I lived in Raleigh the last several years and almost exclusively drank Red Oak. I moved back to Michigan 2 years ago and have been wanting to brew something as close as I could to it - searching these forums I found a post from what appeared to be the brewer suggesting the malt bill, hop selection, and yeast. I've brewed this multiple times now and have found it to be quite similar - always keep a keg on hand!

Type: All Grain
Batch Size: 5.50 gal
Boil Size: 6.74 gal
Boil Time: 60 min
End of Boil Vol: 6.24 gal
Final Bottling Vol: 5.00 gal
Fermentation: Ale, Two Stage

7 lbs 8.0 oz Munich Malt - 20L (20.0 SRM) Grain 1 75.0 %
2 lbs 8.0 oz Pilsner (2 Row) Ger (2.0 SRM) Grain 2 25.0 %
1.00 oz Tettnang [4.50 %] - Boil 60.0 min Hop 3 15.4 IBUs
0.50 oz Spalter [4.50 %] - Boil 30.0 min Hop 4 5.9 IBUs
0.50 oz Saaz [3.75 %] - Boil 10.0 min Hop 5 2.3 IBUs
2.0 pkg German Lager (White Labs #WLP830) [35.49 ml] Yeast 6 -


Gravity, Alcohol Content and Color

Est Original Gravity: 1.046 SG
Est Final Gravity: 1.010 SG
Bitterness: 23.6 IBUs
Est Color: 13.9 SRM

I ferment for 2-weeks at 50*F, then lager 6 weeks at 33*F.

Let me know if you brew this and what you think!

----------------------------------------------------------------------------------------
Link to the thread with the 'Recipe' - guess my memory didn't serve me right, one of the forum users here reached out the the brewery and received the response. Its on the bottom of the first page of the thread.

http://www.homebrewtalk.com/f12/look...-red-oak-9566/
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Old 01-04-2015, 11:32 PM   #16
Culln5
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Sep 2013
Clayton, North Carolina
Posts: 440
Liked 61 Times on 35 Posts


Quote:
Originally Posted by bigdinosaur1337 View Post
I lived in Raleigh the last several years and almost exclusively drank Red Oak. I moved back to Michigan 2 years ago and have been wanting to brew something as close as I could to it - searching these forums I found a post from what appeared to be the brewer suggesting the malt bill, hop selection, and yeast. I've brewed this multiple times now and have found it to be quite similar - always keep a keg on hand!

Type: All Grain
Batch Size: 5.50 gal
Boil Size: 6.74 gal
Boil Time: 60 min
End of Boil Vol: 6.24 gal
Final Bottling Vol: 5.00 gal
Fermentation: Ale, Two Stage

7 lbs 8.0 oz Munich Malt - 20L (20.0 SRM) Grain 1 75.0 %
2 lbs 8.0 oz Pilsner (2 Row) Ger (2.0 SRM) Grain 2 25.0 %
1.00 oz Tettnang [4.50 %] - Boil 60.0 min Hop 3 15.4 IBUs
0.50 oz Spalter [4.50 %] - Boil 30.0 min Hop 4 5.9 IBUs
0.50 oz Saaz [3.75 %] - Boil 10.0 min Hop 5 2.3 IBUs
2.0 pkg German Lager (White Labs #WLP830) [35.49 ml] Yeast 6 -


Gravity, Alcohol Content and Color

Est Original Gravity: 1.046 SG
Est Final Gravity: 1.010 SG
Bitterness: 23.6 IBUs
Est Color: 13.9 SRM

I ferment for 2-weeks at 50*F, then lager 6 weeks at 33*F.

Let me know if you brew this and what you think!

----------------------------------------------------------------------------------------
Link to the thread with the 'Recipe' - guess my memory didn't serve me right, one of the forum users here reached out the the brewery and received the response. Its on the bottom of the first page of the thread.

http://www.homebrewtalk.com/f12/look...-red-oak-9566/
This is eerily close to what I've come up with..... I'm gonna brew it this weekend!

Did you do a d-rest?

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Old 01-05-2015, 12:51 AM   #17
bigdinosaur1337
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Nov 2014
Posts: 15
Liked 5 Times on 5 Posts


I do a 5 day rest at room temp after fermentation is complete. I'll then drop the temp back down to fermentation temperatures to drop out the yeast (50*F). I'll let it sit for a few days then transfer to secondary for the lagering phase.

 
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Old 01-06-2015, 04:19 PM   #18
ataris812
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Aug 2011
St. Louis, MO
Posts: 3
Liked 1 Times on 1 Posts


Did you do a single infusion mash, decoction, etc? I'm looking to brew this too, and was curious what you did. I just moved to St. Louis in Sept. after living in Greensboro for 7yrs, and I'm getting an itch for some Red Oak.

 
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Old 01-08-2015, 12:23 AM   #19
bigdinosaur1337
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Nov 2014
Posts: 15
Liked 5 Times on 5 Posts


Quote:
Originally Posted by ataris812 View Post
Did you do a single infusion mash, decoction, etc? I'm looking to brew this too, and was curious what you did. I just moved to St. Louis in Sept. after living in Greensboro for 7yrs, and I'm getting an itch for some Red Oak.
I just do a single infusion mash.

 
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Old 01-09-2015, 11:46 AM   #20
Culln5
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Sep 2013
Clayton, North Carolina
Posts: 440
Liked 61 Times on 35 Posts


I'll be doing BIAB with batch sparge (usually equal mash & sparge volumes).

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