Home Brew Forums > Recipe Database > HomeBrewTalk.com Recipe Database > American Ale > All-Grain - Kona, Fire Rock Pale Ale (AG Clone)

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Old 03-23-2011, 05:14 PM   #161
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Hello, I have read a lot on the forums and appreciate all the knowledge and recipes that many have posted. Its amazing how long you can wait before the need arises to make a post. Biermuncher..I think your recipes are great and have made 2-3 of your extract recommendations so far.

I used the above recipe and I added the dry hops using a nylon grain bad immediately after cooling and adding yeast. Was this appropriate or should I have waited 7 days to add the hops like I have read? Basically i think i am asking a technique for adding the dry hops to this beer appropriately? Any help would be greatly appreciated. Thanks again for the recipe!
Dry hopping should be done well after the fermentation has subsided and the yeast has dropped. Fermenting beer will churn away a lot of the aroma and a beer laden with yeast (during fermentation) is not as clean and will not "absorb" the hop flavors/aroma as well. Still not too late. Just wait and add some more.
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Old 03-24-2011, 10:18 PM   #162
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Here is a pic of my beer inspired by this recipe. Great stuff!!!

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Old 03-25-2011, 07:41 PM   #163
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Default Wrong Munich...whoops...


I just brewed a 5 gallon batch of this last night and only after the mash did I realize that I used the wrong Munich. I accidentally ordered 1lb of DARK Munich, SRM 30. According to BeerSmith the difference in color is 2 SRM but I am more concerned about the flavor contribution from the Dark Munich. Either way it should be tasty, but I am brewing a batch with the right Munich malt next month - I need to compare...
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Old 04-28-2011, 08:29 PM   #164
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BierMuncher, I have everything on hand but the Honey Malt. Any suggestions for a replacement?
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Old 04-29-2011, 09:57 AM   #165
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BierMuncher, I have everything on hand but the Honey Malt. Any suggestions for a replacement?
IMO, it's the Honey Malt that sets this one apart. I would do whatever you could to get some in your hands before brewing this recipe.
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Old 04-29-2011, 12:38 PM   #166
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IMO, it's the Honey Malt that sets this one apart. I would do whatever you could to get some in your hands before brewing this recipe.
Understood. I am getting 5lbs. from my buddy today.
Thanks!!
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Old 05-04-2011, 08:06 PM   #167
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Understood. I am getting 5lbs. from my buddy today.
Thanks!!
You will be glad you did. Honey malt rocks.
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Old 05-04-2011, 08:28 PM   #168
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I'm vacationing in the USA, and finally had a chance to try the commercial version. It's great! But my clone was nothing close. I used the Kolsch yeast, but used 2-row instead of Maris Otter. The commercial version is WAY more maltier. Have to try again.
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Old 05-04-2011, 08:40 PM   #169
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Originally Posted by elproducto View Post
I'm vacationing in the USA, and finally had a chance to try the commercial version. It's great! But my clone was nothing close. I used the Kolsch yeast, but used 2-row instead of Maris Otter. The commercial version is WAY more maltier. Have to try again.
Make sure to get that mash temp up to the mid 150's (154-156) and try shortening the rest time to 45 minutes.
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Old 05-04-2011, 09:48 PM   #170
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You will be glad you did. Honey malt rocks.
i grabbed a 55lb bag at our last group grain buy.. i put it in everything now
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