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Old 08-23-2009, 02:14 AM   #111
BierMuncher
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Quote:
Originally Posted by Donner View Post
these probably sound like dumb questions, but as i brew i'm starting to use new ingredients and want to make sure of a few things.

For the ger. pilsner malt, would you recommend the weyermann (i assume it's german) or would simple briess work?

Also, i have some sealed hallertau from a beer i didn't make. I guess the package is a year old now, but it's been in the freezer. Can i use it or should i just stick with the tet. and get new hops?

thanks
Brand names don't matter. Either will do.

Use up that hallertau. It's a great hop and a year in the freezer is no issue.



 
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Old 08-23-2009, 02:16 AM   #112
Donner
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Quote:
Originally Posted by BierMuncher View Post
Brand names don't matter. Either will do.

Use up that hallertau. It's a great hop and a year in the freezer is no issue.
thanks. Any suggestions for replacing the 60 minute addition or the other two additions or go all hallertau maybe?


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Old 08-26-2009, 10:52 PM   #113
Ryan
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Do you get any of the fruity esters from the S-04 in this recipe. I think i'm going to brew a variant of this recipe this weekend, but i'm worried the esters would show to much and distract from the maltiness. Maybe ferment cooler (60-62ish)? Or maybe mash a little higher and use notty?


 
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Old 08-27-2009, 03:13 AM   #114
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Quote:
Originally Posted by Ryan View Post
Do you get any of the fruity esters from the S-04 in this recipe. I think i'm going to brew a variant of this recipe this weekend, but i'm worried the esters would show to much and distract from the maltiness. Maybe ferment cooler (60-62ish)? Or maybe mash a little higher and use notty?
Maybe use a safale-05 and mash higher (155 ish). I would do what you can to maintain a cooler fermentation temperature the first 72 hours. That will go a long way in keeping the flavors clean.

 
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Old 08-29-2009, 01:25 AM   #115
strohs
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Brewed this one up today
OG came out a little low at 1.049. For some reason I didnt boil off as much as usual, but .002 points is close enough

 
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Old 08-31-2009, 02:55 AM   #116
Donner
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Brewed this yesterday. Other than running out of propane, twice, things went well. Had a brain fart all day, though. Put the thing in the swamp cooler and let it go. Realized tonight i was misreading my floating thermometer and instead of 64 it was 74... oops. Well, i'm cooling it back down, but we will see what happens.
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Old 09-02-2009, 10:50 PM   #117
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i just brewed a twisted version of this. Inverted the grain bill a bit and got rid of the pilsner, mainly because I am lazy and wanted to do a 60m boil, and because I wanted to see how it would taste with no pilsner, because I always have tons of 2-row on hand. I also used Wyeast 1007 because I had some washed on hand. The color of this is great. I have high hopes for this beer! I realize it is quite different than the original , but reading about this one inspired me. I'm going to try to ferment the 1007 down near 60.

This got me to 1.050 @ 6gal @ 80% eff:

4 lbs Vienna Malt (3.5 SRM) Grain 38.10 %
3 lbs Munich Malt (9.0 SRM) Grain 28.57 %
2 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 19.05 %
8.0 oz Aromatic Malt (26.0 SRM) Grain 4.76 %
8.0 oz Caramel/Crystal Malt - 20L (20.0 SRM) Grain 4.76 %
8.0 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 4.76 %
0.70 oz Hallertauer Hersbrucker [4.00 %] (60 min) Hops 10.4 IBU
0.50 oz Tettnang [5.50 %] (45 min) Hops 9.2 IBU
0.50 oz Tettnang [5.50 %] (30 min) Hops 5.2 IBU
1 Pkgs German Ale (Wyeast Labs #1007) Yeast-Ale


 
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Old 09-04-2009, 05:36 PM   #118
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Just got done brewing this. My OG came out a little high but I'm pretty happy with the way things went. Hit my temps better than the last brew and the learning curve of AG is beginning to level off with each batch. Now for the wait.Should be ready about mid October and I already have people asking me to save them some.

Edit 9/12
Still bubbling slowly after a week in the fermenter. Nice deep copper color. I can't wait to taste this stuff.


 
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Old 09-14-2009, 10:38 PM   #119
tuckerlux
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Jun 2009
Toledo, OH
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BierMuncher, I worked up my own 5 gallon partial mash version of this to brew in a couple of days. Here are the specs, what do you think?

3.5 Lbs Light LME
2.25 lbs Vienna
1.75 lbs Munich
1 lb 20L
1 lb Aromatic
.5 lb 40L
.5 lb Cara-pils

1 oz Hallertau @ 60
.5 oz Hallertau @ 45
.5 oz Hallertau @ 30

Wyeast 2112 Californa Lager (for my 68 degree basement), using the same fermentation schedule as you.

My program is saying OG should be about 1.054, 25 IBU's and the color should be about 11 SRM.

Should this beer turn out pretty close to yours? Thanks for the help.

 
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Old 09-15-2009, 02:40 AM   #120
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Quote:
Originally Posted by tuckerlux View Post
BierMuncher, I worked up my own 5 gallon partial mash version of this to brew in a couple of days. Here are the specs, what do you think?

3.5 Lbs Light LME
2.25 lbs Vienna
1.75 lbs Munich
1 lb 20L
1 lb Aromatic
.5 lb 40L
.5 lb Cara-pils

1 oz Hallertau @ 60
.5 oz Hallertau @ 45
.5 oz Hallertau @ 30

Wyeast 2112 Californa Lager (for my 68 degree basement), using the same fermentation schedule as you.

My program is saying OG should be about 1.054, 25 IBU's and the color should be about 11 SRM.

Should this beer turn out pretty close to yours? Thanks for the help.
I think you should be spot on. Plan on a long cool fermentation to let that yeast clean up after itself.



 
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