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Old 07-10-2010, 11:34 PM   #11
pattyman9
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May 2010
Northern Utah
Posts: 17

aaaaaaaaaaaaahhhhhhhhhhhh


 
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Old 07-10-2010, 11:46 PM   #12
pattyman9
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May 2010
Northern Utah
Posts: 17

So your total mash time is an hour and 45 min? Also, Beersmith is automatic in saying that the sugar be boiled for 60 min. 5-10 min is sufficiant?

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Originally Posted by Poobah58 View Post
I put my sugar in with 5-10 minutes remaining in the boil. I use 2 qts water per lb of grain for my mash (I use a RIMS). I mash at 146F for 45 minutes then ramp to 156F for 60 minutes. If you do an infusion mash I suggest Beersmith or Promash to do some calculations for you. This will help get you close to dough-in and step up water temps...


 
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Old 07-11-2010, 02:09 PM   #13

Oops, I had the wrong mash schedule posted. The 45/60 was when I did a decoction mash. I have revised. I also have done a 90 minute mash at 150F...
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Old 08-10-2014, 07:18 PM   #14
rtyler8140
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Feb 2013
, Virginia
Posts: 55
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I made a 2.5gal BIAB batch of this back in March. Let it ferment at 68* for about a month then crashed it down to 34* from May until yesterday when I bottled it. Hit an OG of 1.08 and FG of 1.01. Tasted great before bottling and has me very excited for the final product. Thanks for the recipe.

 
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Old 08-11-2014, 12:19 AM   #15

Enjoy!
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Old 10-05-2014, 01:23 PM   #16
Toilet Rocker
 
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Jul 2005
near Asbury Park, NJ
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This recipe is intriguing. Do you think a recipe like this can be done via BIAB? My kettle is 42 qts.
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Old 10-05-2014, 01:31 PM   #17

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Originally Posted by Toilet Rocker View Post
This recipe is intriguing. Do you think a recipe like this can be done via BIAB? My kettle is 42 qts.
Any beer can be done using the BIAB method as long as the kettle is big enough. Can you kettle hold 14-15 lbs of grain? If not you can always sub out some of the pilsner for some DME which you can add after the grain is removed...
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Old 10-06-2014, 06:52 PM   #18
Toilet Rocker
 
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Thanks Poobah.
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Old 11-19-2014, 12:12 AM   #19
A2HB
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Nov 2014
Ann Arbor, MI
Posts: 356
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I want to try this one soon. Tripel's have me intrigued lately. I'm drinking a Short's Evil Urges so that probably has something to do with it.

I may do this one Thanksgiving weekend, we shall see...

 
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Old 12-29-2015, 07:37 PM   #20
sremed60
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Apr 2015
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I know this is an old thread but the recipe looks good. I only have a cooler mash tun so should I do a decoction mash 45/60? The fermentation schedule reads: 14 days @ 65˚ - 60 days @ 40˚ and then secondary 14 days @ 70˚. I'm new at this, but does that mean you let it sit in the primary fermentation vessel for 74 days before racking to secondary? I didn't think it was a good idea to let it sit in all that trub for that long, but again I'm a newbie - I don't know. Just asking before I try this.

 
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