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Old 11-25-2012, 08:51 PM   #1
Brewtah
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Nov 2012
Salt Lake City, Utah
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I have a name and a deadline for my Mardi-Gras beer, but i am drawing a blank on an extract recipe. I am thinking light, smooth and higher alcohol that will be ready by Feb 3rd. Something special for Mardi-Gras.
Any ideas?



 
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Old 11-25-2012, 08:56 PM   #2
annasdadhockey
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Jan 2009
Kingston, PA
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I recommend the recipe section of the forum. It has a lot of recipes, and I'm sure you will find one you like.

HERE


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FERMENTING: Heady Topper Clone?
CONDITIONING: 40 gallons KBS clone in a Jim Beam Barrel (since 11/24/12)
DRINKING: Smoked Robust Porter, Orange Coriander Pale Ale #5
THINKING: first foray into lagers?

 
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Old 11-25-2012, 08:58 PM   #3
Euripidez
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Nov 2012
Lincoln, Nebraska
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http://www.seriouseats.com/recipes/2...el-recipe.html

I love tripels. I'm planning something similar for the spring!

 
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Old 11-25-2012, 09:03 PM   #4
Woodybass
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Jan 2012
Rock Springs, WY
Posts: 13


The recipe forum is handy but. I immediately thought a Belgian saison. Lighter in body and it can be throttled up a bit.

Here's my recipe: You could also spice it a bit with some coriander and, citrus it up a touch with some citra on the back side.


8lbs- Pilsner 2-row
3lbs- Crystal 20
1 oz- Cascade at 60
.5oz- Tradition at 30
White Labs 566 Belgian saison II

I like to do a 90 minute boil on the pilsner 2-row also.

 
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Old 11-25-2012, 09:50 PM   #5
Brewtah
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Nov 2012
Salt Lake City, Utah
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That sounds good. Any way to transfer thread to recipes section?

 
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Old 11-25-2012, 10:09 PM   #6
passedpawn
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Apr 2009
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Quote:
Originally Posted by Brewtah View Post
That sounds good. Any way to transfer thread to recipes section?
Just click the in your original post and ask for it to be moved. Easy. A member from the mod squad will move it for you.
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Old 11-25-2012, 10:37 PM   #7
Brewtah
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Nov 2012
Salt Lake City, Utah
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Do i need to ferment Saison at higher temps? Our house ranges 61F - 67F. I can cool down effectively, but not heat up.

Reason: Incomplete

 
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Old 11-25-2012, 10:40 PM   #8
passedpawn
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Quote:
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Do i need to ferment Saison at higher temps? Our house ranges 61F - 67F. I can cool down effectively, but not heat up.
Depends on the yeast strain. I've fermented my saisons at very high temps, 90F.
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Old 11-25-2012, 10:58 PM   #9
CastleHollow
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Here's another vote for a saison, you can dump in a bunch of candi sugar or honey to boost the ABV without overdoing it and still have a great tasting, lighter beer. Take a look at Wyeast 3711 if your temps are on the lower end.

 
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Old 11-25-2012, 11:08 PM   #10
turvis
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Jan 2012
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Maybe a strong apple cider if not a sasion or triple.



 
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