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Old 12-05-2013, 11:11 PM   #301
JohnSand
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May 2013
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Drinking some Kona tonight. I need to brew this soon, though I haven't any MO.

 
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Old 12-11-2013, 01:18 AM   #302
blawson327
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Dec 2012
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I saw this posted a while back but didnt see an answer. For a 5.5 gallon batch does everything get cut in half, including the hops?

This will only be my 3rd batch and I haven't had to scale any recipes yet!

 
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Old 12-11-2013, 03:56 AM   #303
JohnSand
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May 2013
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If the original is 11, yes. Halve everything.

 
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Old 12-11-2013, 05:03 PM   #304
BierMuncher
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Quote:
Originally Posted by JohnSand View Post
If the original is 11, yes. Halve everything.
What he said.

 
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Old 12-11-2013, 10:51 PM   #305
JohnSand
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May 2013
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Thanks Biermuncher! And thank you for your contributions to this forum, you've helped many people make really good beer.

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Old 12-26-2013, 08:34 PM   #306
BeerBaronBob
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Hi BM,
After coming across and loving Kona Fire Rock Pale Ale while visiting CA and then finding your recipe, I've brewed a slight variation three times since July 2012.

The modifications were Rahr Pale Ale Malt rather than MO, using good German Munich II (Best or Weyermann) and adding a touch of CaraRed Malt to go along with the Honey malt to darken the beer up a bit. I also used the Kolsch II yeast that was out at the time from Wyeast rather than the regular Kolsch and fermented at 62F. I must say the honey malt is what gives this a sweeter taste.

I was pretty surprised when my APA entry took 1st Place in the 2012 Schooner comp (Racine Wisconsin) out of 26 APAs. It has since become my house Pale Ale.

Now I just got in a fresh load of hops and plan on making a few APA batches to test out some other hop combos using the same base AG malt/yeast recipe and early hop additions but try some other late combos like Amarillo and Mosaic or Citra.

Thanks for sharing your recipe.
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Best Regards,
BBB

On Tap: Kona Volcano Pale Ale, Goose Island Bourbon County Stout Clone, Uncle Buddy's Bock, Old Ale Jack Daniels Barrel Aged, Goose Island Matilda, Goose Island Rambler Red, Bohemian Dunkel, Munich Dunkel, White IPA.

Conditioning/Lagering/Carbing: - Cades Campout Ale, Biere de Garde

Dry Hopping:

Primary:

Next:

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Old 01-10-2014, 04:52 PM   #307
BierMuncher
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Quote:
Originally Posted by BeerBaronBob View Post
....I was pretty surprised when my APA entry took 1st Place in the 2012 Schooner comp (Racine Wisconsin) out of 26 APAs. It has since become my house Pale Ale.
...Thanks for sharing your recipe.
Congratulations on a well brewed beer.

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Old 01-18-2014, 06:24 AM   #308
slamman190
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Jan 2014
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Hi BierMuncher,

New to AG, excited to try this recipe. My LHBS does not have Kolsch, but has the Wyeast 1010 as a sub. Do you think this would be ok?

Thanks!

 
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Old 01-19-2014, 02:21 PM   #309
cublue
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Jun 2012
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Not to hijack, I am sure BM has mire to say, but if memory serves I used us-05 on this with great results...

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Mine is the darker one, but taste was spot on, slightly sweeter if I recall.

 
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Old 01-19-2014, 03:58 PM   #310
Mojzis
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Jan 2012
Rochester, NY
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Quote:
Originally Posted by slamman190 View Post
Hi BierMuncher,

New to AG, excited to try this recipe. My LHBS does not have Kolsch, but has the Wyeast 1010 as a sub. Do you think this would be ok?

Thanks!
No. That is an american wheat beer yeast, out of character for this. I would look for wyeast 2565 if you want a kolsch style pale ale.

I have used US05 (dry) a few times for this recipe and I recommend it. It is perfect for pale ales.

 
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