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Old 12-21-2013, 04:55 PM   #41
Yooper
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I'm brewing this today. I know I named it "summer" pale ale, but after all the heavier darker beers that I've had this winter, a bright fresh hoppy beer sounds great to me.

I'm planning on taking a keg of this to Texas when we move to our winter quarters, around Jan 17th or so.
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Old 12-21-2013, 06:36 PM   #42
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Yooper that's exactly why I made this 6ish weeks ago. Iv only been brewing for about 2 years but this is definitely going to be a staple at my house year round. Thanks
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Old 02-17-2014, 01:58 PM   #43
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I took one of the kegs over to a friend's and Saturday the 6 of us drank the whole keg.

One of my friends then asked for the recipe.

I'd say that was a good sign.
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Old 11-09-2015, 09:56 PM   #44
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Yooper,

I plan to brew this up on Wednesday and was wondering about your water. You gave the water content in the first post, and I am curious to know whether these are the numbers for the initial water (i.e. all water used for mashing/sparging has these attributes), or for the final beer (mash + sparge)?

Does that make sense? When building up my water and trying to match a profile, I generally throw all the salts needed into the mash until the pH looks OK, then the rest go into the boil (IOW, I don't treat the sparge). Just curious as to your procedures. Thanks!

Edit: I see you said "target" water - so that implies that's the end result in the kettle after mashing and sparging, correct?
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