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Old 02-27-2013, 09:13 PM   #1
yono1986
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Oct 2012
Posts: 37
Liked 8 Times on 8 Posts


Recipe Type: All Grain   
Yeast: WLP568   
Yeast Starter: ~1L   
Batch Size (Gallons): 5   
Original Gravity: 1.063   
Final Gravity: 1.011   
IBU: 49.7   
Boiling Time (Minutes): 60   
Color: 5.8 SRM   
Primary Fermentation (# of Days & Temp): 14   
Additional Fermentation: none   
Tasting Notes: Lemon, with a nice fruity background. Some spice rounding it all out.   

10# Pilsner malt
1.5# Wheat malt
4 oz. Caramel 80

single infusion mash @148 batch sparge up to 6.5 gallon pre-boil volume.

60 min. 2 oz. Saaz
20 min. 1 oz. Nelson Sauvin
15 min. 1 whirlfloc
05 min. 1 oz. Motueka

Carbonated with 5 oz. corn sugar.

My second ever all-grain batch, absolutely nailed it.

 
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Old 02-27-2013, 09:21 PM   #2
goo-gone
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Nov 2012
Posts: 67
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What yeast did you use? Got a pic?

 
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Old 02-28-2013, 07:43 PM   #3
yono1986
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Oct 2012
Posts: 37
Liked 8 Times on 8 Posts


Sorry for not providing the pic with the original post. The yeast is White Labs WLP568 Saison Ale Yeast Blend.
Click image for larger version

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Old 05-16-2013, 04:58 AM   #4
lebucheron
 
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Jul 2012
La Ronge, Sask
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what temp did you ferment at?

 
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Old 05-22-2013, 06:07 PM   #5
yono1986
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Oct 2012
Posts: 37
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Quote:
Originally Posted by lebucheron View Post
what temp did you ferment at?
I fermented at ambient temp since I wanted a bit more fruitiness, so I'd say between 72 and 75

 
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Old 05-30-2013, 04:08 PM   #6
dannowatts
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Jan 2013
Posts: 10
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looks good, quite a bit of yeast in the bottom of that glass... yum!!

 
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