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Old 07-29-2012, 12:43 AM   #381
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since there is no flavor/aroma hop addition in this recipe can I just use Casacade because that is what I have? Will it make much difference?
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Old 07-29-2012, 04:37 PM   #382
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Would White Labs cream ale blend work for this? Wlp080. Thought it would give it more lager like characters.
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Old 08-14-2012, 03:36 PM   #383
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Would Mt Hood be a fair substitute for Tettnanger? Trying to limit the cost of things I don't already have.
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Old 08-14-2012, 03:56 PM   #384
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I found my next brew! Thanks.
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Old 08-14-2012, 09:46 PM   #385
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Originally Posted by Sheldon View Post
Would Mt Hood be a fair substitute for Tettnanger? Trying to limit the cost of things I don't already have.
Why yes... yes it would.
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Old 08-15-2012, 02:24 PM   #386
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Default hops substitution


thanks for the substitute reply. I am a real idiot. I went and measured out the grains (and not the hops) to see what I needed, then went to the home brew shop. after getting back I went into the freezer to do my hop breakout and lo and behold, the 6 oz of Mt Hood I thought I had were gone. I am subing for the subs. Now using a combination of Saaz, Stryian Golding and Perle. Hope these work too.
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Old 08-19-2012, 01:48 AM   #387
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Just bought everything for this one. Using White Labs cream ale mix for the yeast.
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Old 08-20-2012, 08:01 PM   #388
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Quote:
Originally Posted by BierMuncher View Post
I remade a simplified version of this one about 8 weeks ago and tapped it for a neighborhood party this past (Halloween) weekend.

I put it on tap upstairs next to my Wit.

49% 2-Row
23% Vienna
18% Munich
10% Crystal #40

It was a huge hit. Cleared up nicely and very quickly. Smooth flavor.

If you can't get aromatic or aren't a big fan...this simpler recipe gets 6 thumbs up from my neighbors.
Was short on cash, nobody I knew had Vienna, so I made this as follows:

9 gallon batch
9lbs. American Pale Ale
7lbs. Munich
1.8lbs. Crystal 40L

Overnight mashed at 156. I'm thinking this will end up dry as my first overnight mash attenuated 97%. Then again, maybe I denatured some beta in this higher temp range (first time I mashed at 153 and was simple pale ale).

Anyways, used Perle 0.70 FWH, 0.3 @ 45, and Tettnang 0.75 at 30. IBU's should be just a scoche over 20.

Pitched SF Steam Lager yeast and ferm'ing it at 54. Probably just long-primary it for a month, diacetyl for a few days, then cold-crash/lager it sub-40* for another few weeks, then keg in October.
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Old 08-20-2012, 08:21 PM   #389
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Quote:
Originally Posted by tre9er View Post
Was short on cash, nobody I knew had Vienna, so I made this as follows:

9 gallon batch
9lbs. American Pale Ale
7lbs. Munich
1.8lbs. Crystal 40L

Overnight mashed at 156. I'm thinking this will end up dry as my first overnight mash attenuated 97%. Then again, maybe I denatured some beta in this higher temp range (first time I mashed at 153 and was simple pale ale).

Anyways, used Perle 0.70 FWH, 0.3 @ 45, and Tettnang 0.75 at 30. IBU's should be just a scoche over 20.

Pitched SF Steam Lager yeast and ferm'ing it at 54. Probably just long-primary it for a month, diacetyl for a few days, then cold-crash/lager it sub-40* for another few weeks, then keg in October.
Not the forum for this question I'm sure....but....what is this "overnight mash" you speak of? How do, did you execute?
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Old 08-21-2012, 12:44 PM   #390
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Has anybody let this sit for 3 weeks or more in the primary? I just brewed last night and then found out this morning I'm out of town for the next three weeks. Was hoping to go 1 week primary, 3 secondary.

The longest I've ever left anything in the primary was 17 days. It'll be at a constant 65 degrees btw.

Thanks!
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