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Old 10-22-2012, 04:02 AM   #111
HammelBrau
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Oct 2010
Boise, Idaho
Posts: 7
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Just wanted to post my findings from biggben's tweaks (found on page 10 of this thread). I swapped out the 80' with 60'L and also used 1968 ESB (2L starter) and it was GREAT. Had multiple 'African Amber afficionados' drink bottles I shared with them and they swore that I bought a keg of AA and bottled their beers off that purchased keg.

Thanks so much OP for the recipe and biggben for your suggested tweaks. This will now be a staple in my brewery and I will only brew 10G batches of it due to the short time it takes to kill a 5G keg.

Cheers...

 
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Old 12-08-2012, 12:06 AM   #112
nilo
 
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Aug 2009
Seattle, WA
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Finished primary now and will be transferring to keg tomorrow, along with some cascade for dry hoping. Looking good!
10lb Briess British pale ale
1lb carapils
1lb crystal 80
1lb munich 10

Mashed at 160 for 60min

3/4 oz Centennial for 60min
1/2oz cascade for 15min
1/2oz cascade for 0min
1oz cascade dry hoping

Wyeast 1098 British ale, fermented at 65F

Added 1/2lb lactose to last 10min boil to bump residual sweetness.

OG=1.062
FG=1.020
SRM=14
IBU=28
ABV=5
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Old 01-04-2013, 03:27 AM   #113
TrubDog
 
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Oct 2011
Cle Elum, WA
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Just ordered my grains and hops - going to do some brewing this weekend (second time for this recipe). $19 for a 5 gallon batch (I wash my yeast and that includes shipping)!

Cheers

 
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Old 01-04-2013, 02:33 PM   #114
bmock79
 
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Feb 2011
dayton, ohio
Posts: 259
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Quote:
Originally Posted by nilo
Finished primary now and will be transferring to keg tomorrow, along with some cascade for dry hoping. Looking good!
10lb Briess British pale ale
1lb carapils
1lb crystal 80
1lb munich 10

Mashed at 160 for 60min

3/4 oz Centennial for 60min
1/2oz cascade for 15min
1/2oz cascade for 0min
1oz cascade dry hoping

Wyeast 1098 British ale, fermented at 65F

Added 1/2lb lactose to last 10min boil to bump residual sweetness.

OG=1.062
FG=1.020
SRM=14
IBU=28
ABV=5
Ive brewed the original a couple of times, this variation sounds delicious. Let us know how it turns out!

 
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Old 01-06-2013, 03:43 AM   #115
SFGiantsFan925
 
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Aug 2012
East Bay, CA
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This will be my next beer for sure. I sure do miss M&J from Seattle area. I would visit my brother that lived up there a few times a year and loved this beer. Its pretty much everywhere on tap. Great flavor. He has since moved back to California and didnt bring any with him haha

So, its looking like 1968 is the best yeast to use for this??

Anyone try the orange peels? I found a recipe online from another site that uses 0.5 oz. sweet orange peels at 15 minutes. Maybe that makes up for the flavors of their house yeast??

 
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Old 01-21-2013, 04:40 AM   #116
Clearcut23
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Sep 2012
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I decided to make this a house brew. I also settled on the IPA I want and am still perfecting a pale ale. Thinking of leaving the 4th tap open for various experiments

 
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Old 03-06-2013, 07:29 PM   #117
SFGiantsFan925
 
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Aug 2012
East Bay, CA
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Mashing this right now. Probably should have went with Wye 1968, but going to try WLP005. Ill see how that goes. Its just a 3 gallon test batch. Excited to finally have a day to brew and try it.

 
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Old 03-20-2013, 10:53 PM   #118
elzar
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Mar 2013
Posts: 1

This turned out well - but my cascade hops in the dry hop portion could've been a little fresher... Out of curiousity, what C02 volumes are the rest of you kegging this at?

6gal batch

8.75lbs 2row
1.75lbs crystal 80
1.25lbs Munich
1lb Carapils
1oz [email protected]
1oz [email protected]
.5oz [email protected]
1oz cascade dry hopped 14 days
wyeast 1968
1whirfloc [email protected]

Mash Schedule
152F for 60min
Batch Sparge

Yeast
2L Starter Wyeast 1968

Ferment
3 weeks at 65ish
2 weeks in secondary - last week @68

OG 1.046
FG 1.007
ABV 5.1%

Next time I'll probably 1.5x the dry hops. Also I should have cold crashed my starter and decanted it (live and learn).

 
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Old 11-04-2015, 10:43 PM   #119
dwightr8
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Aug 2010
Woodinville, WA
Posts: 18
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Haven't brewed M&J for a while so I thought I'd bump this thread to see if they're are any new developments in the recipe or process. I am curious if anyone has tried the WY1968. I'm thinking of trying it in another brew.

Dwight

 
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Old 11-05-2015, 03:11 PM   #120
HammelBrau
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Oct 2010
Boise, Idaho
Posts: 7
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Yes. I read WAAAY back in this forum about a member that used the WY1968 in this recipe. Ever since I tried it, I've never looked back. WY1968 has now become one of my house ale strains, and it does REALLY well in this recipe. I highly recommend it. It floccs out really well leaving a nice bright beer, and, in my opinion, a very nice English yeast profile on the beer. GO FOR IT!

Cheers...

PS - I now only do 10 gallons batches of this recipe due to how popular it is, and I'd say I've brewed 100 gallons of it over the last few years - all with WY1968.

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