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Old 12-31-2012, 08:55 AM   #11
rossi46
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Jan 2011
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11 gallons of robust porter. It's our clubs quarterly style. It will be my first porter.

 
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Old 12-31-2012, 02:18 PM   #12
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Quote:
Originally Posted by BigRob View Post
Saison here as well, with rye, caraway, lemon and orange peel.
Man that sounds gooooood I have a Rye Saison going right now and going to dry hop 5gal with Sorachi Ace
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Old 12-31-2012, 02:47 PM   #13
amh61
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May 2012
South Shore, MA
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Five gallons of Zombie Dust clone. Hopefully this weekend. Need to make good use of my 1lb of citra
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Old 12-31-2012, 02:49 PM   #14
diptherunner
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Sep 2012
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Yooper's anchor clone! First "lager" ever. Pumped!

 
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Old 12-31-2012, 06:22 PM   #15
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amber ale
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Old 12-31-2012, 06:25 PM   #16
brew2enjoy
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Oct 2010
Delaware
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American Amber here too. I've been brewing too many high gravity beers lately. It's time to put a nice session beer in the mix. I'll be using a slightly modified version of Jamil's amber-red.
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Old 12-31-2012, 06:25 PM   #17
jdub1782
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Jan 2012
Aurora, IL
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10 gallons of IPA for a party on Feb 9 -- as soon as my base malt arrives!

 
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Old 12-31-2012, 06:42 PM   #18
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Oct 2008
Portland, OR
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Quote:
Originally Posted by martiniw2olives View Post
Three Floyds Alpha King inspired by this post: http://www.homebrewtalk.com/f39/thre...g-fans-279471/

Have all the ingredients! I love brew day.
Ooh, that one looks tasty. I was thinking of making a CDA with Falconer's Flight, or maybe some pale with my Citra hops, or maybe that Alpha King above, or maybe a blond. So many choices, so little time.
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Old 12-31-2012, 06:49 PM   #19
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I'm brewing an American barleywine tomorrow, first one ever. 22 lbs of grain and with any luck will have a 1.094 OG and clock in at 10.0% ABV. Really excited for this one. I wish I had a barrel in which to age it, but I supposed woods chips soaked in bourbon will do.
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Old 12-31-2012, 06:56 PM   #20
JonM
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EdWort's Bee Cave Kolsch. Some friends' parents have an amazing party every March where all the hunting buddies bring their latest catch and all sorts of other amazing meat, expertly prepared. Last time, there were at least 5 bayou burner fryers, 4 charcoal grills, and a big smoker with two pigs - all going at once. We eat, drink, and smoke stogies all night. My contribution this year will be a keg of Kolsch, which I'll brew up next weekend.
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