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Old 12-02-2013, 02:51 AM   #3741
madman960
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Nov 2011
Painesville, Oh
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Brewing 2.5 Gallons now with US-05. Last batch I used Notty. Will post results.

 
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Old 12-02-2013, 05:20 AM   #3742
madman960
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Nov 2011
Painesville, Oh
Posts: 259
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Pre boil gravity was 1.040 and post boil gravity is 1.050. I was excited cause BMs og is 1.039. I split his 5.5 gallon recipe in half. Strike water was 15.8 quarts at 157. Grain temps 67. Going to pitch rehydrated US-05 in the LBK.

Bill

 
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Old 12-02-2013, 02:38 PM   #3743
Fett
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Sep 2013
Posts: 26
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So I finally kegged the version I did of this with the following modified hop schedule:

0.5 oz Centennial (60)

0.25 oz Centennial (15)
0.25 oz Cascade (15)

0.25 oz Centennial (5)
0.25 oz Cascade (5)

0.25 oz Centennial (flameout)
0.25 oz Cascade (flameout)

It turned out very well. I'm not a fan of IPA-level hoppiness, but definitely like a little more than what the base recipe called for, and while I definitely enjoyed the original recipe, I liked it with this hop schedule a bit better.

Next I am thinking about experimenting with some other yeasts and different 2-row. Has anyone tried this with Maris otter? Has anyone tried this with Wyeast 1450? I'd like to experiment with a yeast that gives it just a little more malt character. I've only used Wyeast 1056 so far.

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Old 12-02-2013, 05:10 PM   #3744
jakeasaur
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Feb 2013
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I've made 30 gallons of this over the past year. I've used wyaest 1056 1007 1968 Nottingham and Nottingham with a 1/2 pound of mangos per gallon. My favorite was the mango. The 1968 left a nice malty character.

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Old 12-04-2013, 03:03 AM   #3745
madman960
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Nov 2011
Painesville, Oh
Posts: 259
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Pic for all of you; Sorry it is not better. Was taken with my camera phone. Click image for larger version

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Old 12-13-2013, 02:35 PM   #3746
Fett
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Sep 2013
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So here's the latest version of this recipe I did. I didn't cold crash or use gelatin. I did use clarity ferm, and had it sit in the keg for awhile.


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Old 12-13-2013, 02:52 PM   #3747
jflongo
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Jan 2013
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Looks nice. This beer always clears up super nice for me in the keg and bottles.
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Old 12-21-2013, 06:32 AM   #3748
hubbs
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Jan 2013
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Centennial Blonde

Style: Blonde Ale OG: 1.041
Type: All Grain FG: 1.010
Rating: 0.0 ABV: 4.06 %
Calories: 134 IBU's: 22.69
Efficiency: 70 % Boil Size: 12.98 Gal
Color: 4.0 SRM Batch Size: 11.00 Gal
Preboil OG: 1.036 Boil Time: 60 minutes

Fermentation Steps
Name Days / Temp
Primary 28 days @ 65.0F

Grains & Adjuncts
Amount Percentage Name Time Gravity
16.00 lbs 86.02 % Pale Malt (2 Row) US 60 mins 1.036
0.60 lbs 3.23 % Crystal/Caramel 15 60 mins 1.035
1.00 lbs 5.38 % Vienna Malt 60 mins 1.036
1.00 lbs 5.38 % White Wheat Malt 60 mins 1.040

Hops
Amount IBU's Name Time AA %
0.60 ozs 10.43 Centennial 55 mins 10.00
0.60 ozs 8.83 Centennial 35 mins 10.00
0.60 ozs 2.58 Cascade 20 mins 4.00
0.60 ozs 0.85 Cascade 5 mins 4.00
0.50 ozs Cascade 14 days 4.00
0.50 ozs Centennial 14 days 10.00

Yeasts
Amount Name Laboratory / ID
1.0 pkg Nottingham Danstar

Additions
Amount Name Time Stage
1.00 tsp Yeast Nutrient 15 mins Boil
1.00 each Whirlfloc Tablet 15 mins Boil

Mash Profile
Light Body Infusion In 75 min @ 150.0F
Add 27.90 qt ( 1.50 qt/lb ) water @ 161.7F
Light Body Infusion Out 10 min @ 168.0F
Add 12.94 qt water @ 212.0F
Sparge
Sparge 22.75 qt of 170.0F water

I just brewed my second 10 gallons of this tastes brew. I modified the recipe to use wheat for body instead of the dextrine, due to what I had on hand. I also upped the hops just a tad, and decided to dry hop just a little.

First time around we fermented in two separate fermenters, one had a blend of Nottingham and us05, the other kolsch. As I remember, we did a back to back brew day, and this blonde was the second 10 gals we brewed. I was pretty well served by the time it came to pitching the yeast and all I had in my hodgepodged 'yeast library' was a rather old looking jar of notty, and an even older but larger looking jar of kolsch. I decided to throw in a pack of us05 with the notty and let the kolsch go in alone, I also decided that I would keep the us05/notty mix and my buddy would take the kolsch version (I have never liked that yeast). Astoundingly, mine came out amazing, and while I never got to taste my buddy's, he tried both and said they were very similar and very good. Along with a PTE clone, this was the best beer I have every brewed.

Today went a lot smoother, despite having to run out to get propane, and this time we pitched 2 packs of Nottingham into the conical. I cannot wait to have this ready!

 
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Old 12-21-2013, 06:39 PM   #3749
JohnSand
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May 2013
, Long Island, NY
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Cool. I've modified mine both times, upping the hops the second time. Both were great.

 
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Old 12-30-2013, 05:49 PM   #3750
thrillhouse
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Jan 2011
Annapolis, Maryland
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Made this mid-november (all -grain), kegged 11/30 and naturally carbed, and it's been in the kegerator for a week, but I'm getting a cidery flavor that has been mentioned in a few posts. Anyone else get this? Anyone who has experienced this, has it dissipated?

 
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