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Old 04-16-2010, 02:18 AM   #581
Daddymem
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Sep 2008
WarehamI?, Massachusetts
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I'd like to try this but I'm confused. Is the "in the fermenter" volume 10 gallons or 11.5 gallons?


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Old 04-19-2010, 12:33 AM   #582
waldoar15
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Oct 2009
Ohio
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I'm thinking about tossing around 4 oz of honey malt into my next batch just for the heck of it.



 
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Old 04-19-2010, 03:36 AM   #583
HalfPint
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Oct 2009
Houston
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Quote:
Originally Posted by Daddymem View Post
I'd like to try this but I'm confused. Is the "in the fermenter" volume 10 gallons or 11.5 gallons?
I believe BM wanted a final boil volume of 11.5 gallons. I'm sure he does this to make up for the fact that you lose a bit of brew throughout the process. I actually made this exact recipe tonight. I did a 14.5 gallon pre-boil for 90 minutes and ended up with around 11.5 gallons. My efficiency was a bit high, so I ended up with an OG of 1.050. Oh well, no one ever complained about a bit more alcohol.

 
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Old 04-19-2010, 08:17 PM   #584
wcarter1227
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Jun 2009
Austintown,OHIO
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Quote:
Originally Posted by BucksPA View Post
beer smith shows this at 43 calories/pint. i could drink a case and lose weight in the process!

I used hopville to calc this recipe and i came up with more like 148 calories per 12oz serving
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Old 04-24-2010, 10:49 PM   #585
Daddymem
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Sep 2008
WarehamI?, Massachusetts
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Here's a thought.
Replace the 2-row with Pilsner.
Ferment 1/2 with S-05 @ 62F.
Ferment 1/2 with a Belgian yeast, start at 62F for 24 hours, move to room temperature and let it ramp itself up in temperature.

A hybrid BPA and a hybrid cream ale.

Quite a bit outside my experience range so I don't have a good idea how well it would work. What do you think?
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Old 04-27-2010, 01:30 AM   #586
bendavanza
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Aug 2008
Oak CLiff, TX
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I have been sampling my Saaz based amped up version of this recipe and I love it. I have it on a nitro tap and the word cream is definitely appropriate. I will post the recipe here:
http://www.homebrewtalk.com/f62/crea...7/#post2028445
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Old 04-27-2010, 09:01 PM   #587
EO74
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Sep 2009
rockland mass
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Has anyone tried this recipe with a cream ale yeast or maybe a lager like 2112 ? I liked this recipe when i made it with us-05. I dont have any 05 but i do have washed 2112 ready to go ?? Any thoughts

 
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Old 05-01-2010, 01:07 AM   #588
HalfPint
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Houston
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Well here's a bit of an update on the 10 gallon batch I brewed on 4-19-10. I did one batch with Nottingham and one batch with S-05. Both had a OG of 1.050. With that said, the Nottingham is now done at 1.011 and the S-05 is still going, but is currently at 1.09! That is going to be one dry brew.

Once again, great recipe BM.

J

 
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Old 05-01-2010, 06:10 PM   #589
431brew
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Jan 2008
South Alabama
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I finally moved my version of this recipe from the secondary to the keg last night. It was clear, but had a sour/bitter taste...more sour than bitter I'd guess. It wasn't bad, but was unexpected...almost like a mild lemony/orange peely taste. My first all-grain and had to half the recipe. Used hallertau hops so had to kind of estimate the desired IBU since it was my first. Could it be the hop I taste? Or could it be that it is just flat and dry and only a couple of months old right now?
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Drinking:
1. American Premium Lager (on tap)
2. Porter



Keg Conditioning:
Blonde (AHB)


Fermenter #1:
none

Fermenter #2:
none

 
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Old 05-01-2010, 06:30 PM   #590
Daddymem
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Sep 2008
WarehamI?, Massachusetts
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Ordered up the ingredients for this along with some hops from Brewmaster's Warehouse great sale. I think I am going to try to sour the grains for a brew the day after.


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