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Old 03-02-2013, 04:51 AM   #2741
Mojzis
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Quote:
Originally Posted by birdley123 View Post
I never saw anything about priming sugar for this recipe?
5 oz. priming sugar? Would that be OK?

Thx,
http://www.northernbrewer.com/priming-sugar-calculator/

It will be helpful.

 
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Old 03-02-2013, 02:15 PM   #2742
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What is a good liquid yeast to use? I have white labs London ale and Belgian wit oN hand... thinking the California ale would work too

 
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Old 03-02-2013, 05:43 PM   #2743
Komocabo
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Im brewing this today and plan to use Wyesast 1056
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Old 03-02-2013, 07:02 PM   #2744
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When I brew it, I use Notty. It is cheap, clean and drops quickly. I can turn this around in 10 days.

It's my go-to beer when I'm in a hurry to get something done for a party, especially when most are not craft beer drinkers
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Old 03-02-2013, 07:04 PM   #2745
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Can't wait!
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Old 03-02-2013, 07:56 PM   #2746
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Quote:
Originally Posted by CGVT
When I brew it, I use Notty. It is cheap, clean and drops quickly. I can turn this around in 10 days.

It's my go-to beer when I'm in a hurry to get something done for a party, especially when most are not craft beer drinkers
This makes sense of course, I was asking because I have a good system for propagating/saving white labs liquid yeast and am trying to keep the per batch costs down. If I can d o 6 batches per vial WL ~1 per batch. Haven't ever tried saving dry yeast

 
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Old 03-02-2013, 08:04 PM   #2747
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Quote:
Originally Posted by sethlovex View Post
This makes sense of course, I was asking because I have a good system for propagating/saving white labs liquid yeast and am trying to keep the per batch costs down. If I can d o 6 batches per vial WL ~1 per batch. Haven't ever tried saving dry yeast
I don't think that you would want to go with the London or Belgian. I think you want to go as clean as possible and get a crisp dry beer. California Ale would probably be the way to go, imo.
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Old 03-02-2013, 09:02 PM   #2748
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Just put this in the carboy. I brewed a half batch (well, 3 gallons) and I decided not to reduce the hop amounts from the original recipe. O.G. was 1.042, tossed in some S-05. Plan to let it sit for 2-3 weeks and see where it's at. Thanks for the recipe.

 
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Old 03-03-2013, 04:56 PM   #2749
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Actually, London Ale yeast might not be that bad with this... you never know... I will try it if I get a spare brew day. Sort of a Centennial Special Bitter sort of creature. Hm. Intrigued.
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Old 03-03-2013, 08:09 PM   #2750
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Quote:
Originally Posted by BierMuncher View Post
I’ve been tweaking a house ale recipe for a few months now and this is it. This is the recipe that will be a permanent fixture at my house. I’ve brewed it twice, served the first 10 gallons to friends, families and “curious on-lookers”, and just finished the second 10 gallon batch with identical results.

Light and crisp. The IBU’s are on the low side, but there is a nice sweet/spicy balance to the beer. The great fresh taste of a craft ale with an extremely clean finish. This reminds me of what a local craft brewery might come out of the gates with to win over a new market. Very drinkable with wide appeal. I’ve yet to have anyone, even BMC drinkers not say it’s one of the best beers they’ve tasted….period. The secret lies in the name. I moved through Northern Brewer, Nugget and Pearle hops, all in combination with Cascade. Even went with a strict Cascade hop bill, but was just a bit on the tart side for this lighter grain bill.

Once I matched up Centennial as the bittering hop and Cascade as a flavor/aroma hop…that’s when the magic happened.

This is also a simple, hard to screw up recipe. At just around 4%, this is a quaffer. Due to the lighter grain bill…this is easily a beer that can go from grain to glass in 2 weeks (if you keg).

Attachment 3114


****10-Gallon Batch****
Batch Size: 11.00 gal
Boil Size: 13.69 gal
Estimated OG: 1.039 SG
Estimated Color: 3.9 SRM
Estimated IBU: 21.6 IBU
Brewhouse Efficiency: 70.0 %
Boil Time: 60 Minutes

Ingredients:
------------
14.00 lb Pale Malt (2 Row) US (2.0 SRM)
1.25 lb Cara-Pils/Dextrine (2.0 SRM)
1.00 lb Caramel/Crystal Malt - 10L (10.0 SRM)
1.00 lb Vienna Malt (3.5 SRM)
0.50 oz Centennial [9.50%] (55 min)
0.50 oz Centennial [9.50%] (35 min)
0.50 oz Cascade [7.80%] (20 min)
0.50 oz Cascade [7.80%] (5 min)
1 Pkgs Nottingham (Danstar #-) (Hydrated)



****5 Gallon Batch****

Batch Size: 5.50 gal
Boil Size: 6.57 gal
Estimated OG: 1.040 SG
Estimated Color: 3.9 SRM
Estimated IBU: 21.5 IBU
Brewhouse Efficiency: 70.0 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount
7.00 lb Pale Malt (2 Row) US (2.0 SRM)
0.75 lb Cara-Pils/Dextrine (2.0 SRM)
0.50 lb Caramel/Crystal Malt - 10L (10.0 SRM)
0.50 lb Vienna Malt (3.5 SRM)
0.25 oz Centennial [9.50%] (55 min)
0.25 oz Centennial [9.50%] (35 min)
0.25 oz Cascade [7.80%] (20 min)
0.25 oz Cascade [7.80%] (5 min)
1 Pkgs Nottingham (Danstar #-) (Hydrated)


Mash at 150 degrees for 60 minutes.

I'm thinking of doing this as partial mash. What would you do to the recipe?

Also, I have Chinook (13.7% AA) and Willamette (5.9% AA) in the freezer, would they be suitable substitutes for Centennial and Cascade respectively?

Thanks for any info.
Ayup

 
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