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Old 12-14-2012, 01:23 AM   #1
junior
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May 2011
Clifton, NJ
Posts: 238
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Hello everyone, I have decided to experiment with a recipe to eliminate the perceived sweetness in my other recipes I have made. I am hoping a simple recipe will achieve my objective for a dry ale. I would appreciate any opinions.



96.0 % 6.00 Crisp Two-row
4.0 % 0.25 Flaked Barley

Hops
50.0 % 1.00 Chinook
50.0 % 1.00 Fuggles

 
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Old 12-14-2012, 01:24 AM   #2
Yooper
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Jun 2006
UP of Michigan, Winter Texan
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Quote:
Originally Posted by junior View Post
Hello everyone, I have decided to experiment with a recipe to eliminate the perceived sweetness in my other recipes I have made. I am hoping a simple recipe will achieve my objective for a dry ale. I would appreciate any opinions.



96.0 % 6.00 Crisp Two-row
4.0 % 0.25 Flaked Barley

Hops
50.0 % 1.00 Chinook
50.0 % 1.00 Fuggles
Depending on your mash temp, and the timing of the hops, this should not be sweet.
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Old 12-14-2012, 03:27 PM   #3
junior
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May 2011
Clifton, NJ
Posts: 238
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Quote:
Originally Posted by Yooper View Post
Depending on your mash temp, and the timing of the hops, this should not be sweet.
Yooper, thank's for the reply, I will be mashing @ 143 for 90minutes, the hops will be .5oz Centennial for 90minutes and .5oz at flame out. I forgot to mention in the OP that this will be a 4.75 boil volume and a 3.5 gallon batch after boil.

 
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Old 12-14-2012, 03:50 PM   #4
jerrodm
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Sep 2012
Silver Spring, MD
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Oh that's sounds like it's going to be bone-dry. If you use champagne yeast, you could probably get it down below 1.000!
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For they garner the succulent berries of the hop and mass and sift and bruise and brew them and they mix therewith sour juices and bring the must to the sacred fire and cease not night or day from their toil, those cunning brothers, lords of the vat. -James Joyce

On deck: Orange Cranberry Wit, Dusseldorf Altbier
Primary: Belgian Partigyle Tripel/Saison, 1/1
Secondary: none
Bottles: Northern Brown Ale, 1/10; English IPA, 12/31; Cider, 12/9; White House Honey Ale AG, 12/9;

 
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Old 12-14-2012, 03:51 PM   #5
jerrodm
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Sep 2012
Silver Spring, MD
Posts: 636
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That was a joke, I wouldn't actually recommend that...what kind of beer are you looking to brew?
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For they garner the succulent berries of the hop and mass and sift and bruise and brew them and they mix therewith sour juices and bring the must to the sacred fire and cease not night or day from their toil, those cunning brothers, lords of the vat. -James Joyce

On deck: Orange Cranberry Wit, Dusseldorf Altbier
Primary: Belgian Partigyle Tripel/Saison, 1/1
Secondary: none
Bottles: Northern Brown Ale, 1/10; English IPA, 12/31; Cider, 12/9; White House Honey Ale AG, 12/9;

 
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Old 12-14-2012, 05:23 PM   #7
DSmith
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Sep 2011
Robbinsdale, MN
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Quote:
Originally Posted by Yooper View Post
143 is an extremely low mash temp. I wouldn't go under about 147.
Completely agree. Did a 148F mash this week (finishing at 146F after 90 min) and checked with iodine for conversion on chalk and 60 min was not long enough, 90 min was ok. Bumping the mash up to 160F after a long cool mash is a good way to ensure conversion is finished.

What yeast are you using?

 
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