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Old 01-17-2013, 05:34 PM   #31
usfmikeb
 
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Originally Posted by shelly_belly View Post
Bastardized Schwartzbier

5.5 Gallons

9# 2 row Pale Ale Malt
8oz Weyermann Light Munich
4oz Weyermann Dehusked Carafa II

.5oz Warrior @ 60 mins
.5oz EKG @ 15 mins

Mash @ 154
60 min Boil

German Ale or Lager yeast. I've made it with WLP830 German Lager, WLP029 Kolsch and Nottingham and actually prefer the Nottingham fermented @ 54-57F. Very similar to New Belgium 1554.
Wow, bastardized is the key word on that one...

 
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Old 01-17-2013, 05:55 PM   #32
shelly_belly
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Originally Posted by usfmikeb View Post
Wow, bastardized is the key word on that one...
Yes, but it drinks good!

 
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Old 01-17-2013, 06:01 PM   #33
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That's what counts!

 
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Old 01-18-2013, 02:27 PM   #34
Zuljin
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Schwarzbier keeps coming up, so I may as well do the buckwheat honey black beer again.

Asparagus pilsner oddly sounds right. Like asparagus and pilsner would pare well together.

Okra ale? If I were Creamy, I'd do it like this.

Make a wheat beer and take it to secondary.
Cut up okra into bite size pieces.
Heat a wok and add just a splash of white cooking wine. Just enough to get the okra frying.
Fry the snot out of the okra and fry it a little more. No batter. Just fry the plain okra, but careful, don't burn it.
Blot off all the moisture I could with paper towels.
Dry hop with it for a few days.
Bottle.
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Old 01-18-2013, 03:48 PM   #35
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Papazians rosemary oat pale ale. I love that beer. Easier to pull off in the summer with access to a bunch of homegrown rosemary though.

 
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Old 01-18-2013, 03:54 PM   #36
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If you, or anyone else for that matter, made an asparagus pilsner and sent me a bottle, I would happily taste it on camera.
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YES, WE HAVE TRIED OTHER YEASTS! USE BREAD YEAST FOR JAOM!


 
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