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Old 01-24-2013, 05:40 PM   #1
Misplaced_Canuck
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Jan 2011
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Recipe Type: All Grain   
Yeast: Wyeast 2308   
Yeast Starter: 2L   
Batch Size (Gallons): 10.5   
Original Gravity: 1.050   
Final Gravity: 1.005   
IBU: 21   
Boiling Time (Minutes): 60   
Color: 5.6   
Primary Fermentation (# of Days & Temp): 14 days @ 50F   
Additional Fermentation: 30 days @ 42F   
Secondary Fermentation (# of Days & Temp): 3 days @ 68F (Gradual increase)   
Tasting Notes: Quite the hoppy beer. Hoppier than S.A.   

14 lbs US 2-row
2 lbs Vienna
1 lbs Cara-Pils
1 lbs Cara-Red
8.0 oz Crystal 40

Mash 153F 90 minutes
Mash-out 170F 20 minutes

2.0 oz Hallertauer Mittelfrueh (leaf) 60min
2.0 oz Hallertauer Mittelfrueh (leaf) 15min
2.0 oz Hallertauer Mittelfrueh (leaf) 0min (through a Hop Rocket)

The 2.0oz of H-M in the rocket really bumped up the hop aroma & flavor. It's a touch too much hops for an exact SA clone, but it's soooo delicious.

Clarification on the fermentation time & temps, in this order:

1) 14 days @ 50F
2) 3 days @ 68F (gradual increase)
3) 30 days @ 42F

MC
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Needless to say after more than a few drams my mental efficiency matched my mashing efficiency.

 
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Old 01-31-2013, 02:57 AM   #2
Misplaced_Canuck
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MC
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Quote:
Originally Posted by Misplaced_Canuck
Carbonic bite? Is that like the bubonic plague?
Quote:
Originally Posted by ebstauffer
Needless to say after more than a few drams my mental efficiency matched my mashing efficiency.

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Old 02-01-2013, 05:48 AM   #3
BeerGrylls
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This sounds and looks delicious. Do you have any recommendations for those of us that won't be using a hop rocket / hopback? I know that Sam Adams is traditionally dry hopped for 14 days.

 
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Old 02-01-2013, 02:16 PM   #4
Misplaced_Canuck
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You could split the last hops between knock-off, and dry hop. I've heard interesting results about dropping the temperature to around 180F before putting the knock-off hops in the kettle.

MC
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Quote:
Originally Posted by Misplaced_Canuck
Carbonic bite? Is that like the bubonic plague?
Quote:
Originally Posted by ebstauffer
Needless to say after more than a few drams my mental efficiency matched my mashing efficiency.

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Old 03-04-2013, 02:55 AM   #5
EnVinoVeritas
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Gilbert, AZ
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This for 10 gallon batch?

 
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Old 03-04-2013, 03:44 AM   #6
artyusmc
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What yeast?

 
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Old 03-04-2013, 06:24 PM   #7
Misplaced_Canuck
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Read the recipe... it's there

MC
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Quote:
Originally Posted by Misplaced_Canuck
Carbonic bite? Is that like the bubonic plague?
Quote:
Originally Posted by ebstauffer
Needless to say after more than a few drams my mental efficiency matched my mashing efficiency.

 
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Old 03-04-2013, 11:28 PM   #8
FlyDoctor
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I don't see it either

 
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Old 03-05-2013, 01:54 AM   #9
artyusmc
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Saw it now thanks

 
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Old 03-05-2013, 02:00 PM   #10
Misplaced_Canuck
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Quote:
Originally Posted by FlyDoctor View Post
I don't see it either
You may be reading it from a different source (mobile app, etc), so I'll repost the header:

Recipe Type: All Grain
Yeast: Wyeast 2308
Yeast Starter: 2L
Batch Size (Gallons): 10.5
Original Gravity: 1.050
Final Gravity: 1.005
IBU: 21
Boiling Time (Minutes): 60
Color: 5.6
Tasting Notes: Quite the hoppy beer. Hoppier than S.A.
__________________
Quote:
Originally Posted by Misplaced_Canuck
Carbonic bite? Is that like the bubonic plague?
Quote:
Originally Posted by ebstauffer
Needless to say after more than a few drams my mental efficiency matched my mashing efficiency.

 
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