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Old 12-17-2010, 05:16 AM   #721
jrt132
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Mar 2010
Colorado Springs
Posts: 8

I would like to brew this beer for a family reunion (BMC drinking family), but am unable to brew AG due to space, equip and so on. I have read every post in this thread and searched a few times with no mention of an extract version. I know corn has to be mashed, but is there anyway to brew this using all extract?

I am only 5 brews and 2 EdWort's Apfelwein batches in and I don't think i will ever stop!

 
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Old 12-17-2010, 05:56 AM   #722
lumpher
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Jul 2009
texas
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Quote:
Originally Posted by jrt132 View Post
I would like to brew this beer for a family reunion (BMC drinking family), but am unable to brew AG due to space, equip and so on. I have read every post in this thread and searched a few times with no mention of an extract version. I know corn has to be mashed, but is there anyway to brew this using all extract?

I am only 5 brews and 2 EdWort's Apfelwein batches in and I don't think i will ever stop!
figure 5 lbs grain to 3 lbs dry extract, or 3.3 lbs liquid extract, 2-row = light extract, wheat=wheat, crystal malt= do it partial mash
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Old 12-18-2010, 08:05 AM   #723
lairscah
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Jul 2010
moberly
Posts: 1

I was pointed in this direction by my brew buddy for a recipe for my natural light(ewwww) drinking wife. I am fairly new to brewing but have had nothing but success and enjoyment from my APA's. This is a great recipe for the beginner AG brewer and clears up and dries out extremely well. My favorite experience from this batch is the beginning of introducing my wife to an ale. I hate labeling folks as simple BMC drinkers but all that have tried this brew have had nothing but great reviews (and seconds, and thirds...). This is a much "lighter" brew than i typically enjoy, but enjoyable nonetheless. Not only is it a great recipe but a great platform to build hoppier brews to introduce friends and family to the wonders of homebrewing. and oh yeah I replaced the crystal with Mt. hood to up the AA to help my cause. Cheers

Reason: forgot to add something

 
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Old 12-18-2010, 01:51 PM   #724
jrt132
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Mar 2010
Colorado Springs
Posts: 8

Quote:
Originally Posted by lumpher View Post
figure 5 lbs grain to 3 lbs dry extract, or 3.3 lbs liquid extract, 2-row = light extract, wheat=wheat, crystal malt= do it partial mash
Thanks for the for the information. I don't really have the equipment for a PM either. I might get a few thing for Christmas, but I will have to wait and see.

 
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Old 01-03-2011, 08:25 PM   #725
PapaRib
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Dec 2010
Chisago City, Minnesota
Posts: 20

Damn BierMuncher this sounds like a good brew! I'm actually going to be brewing this in a couple days for my first AG on my own. I just have a couple questions. First off, if I were to use some rice hulls in the mash to help with sparging, would a 90 min mash produce any unwanted flavors from the hulls? Second, I'm inexperienced with starters so I was going to rehydrate yeast before pitching. What kind of yeast would you recommend and how much of it should I be using for an 11 gallon batch? Thanks!

 
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Old 01-03-2011, 08:52 PM   #726
wcarter1227
 
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Jun 2009
Austintown,OHIO
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Quote:
Originally Posted by PapaRib View Post
Damn BierMuncher this sounds like a good brew! I'm actually going to be brewing this in a couple days for my first AG on my own. I just have a couple questions. First off, if I were to use some rice hulls in the mash to help with sparging, would a 90 min mash produce any unwanted flavors from the hulls? Second, I'm inexperienced with starters so I was going to rehydrate yeast before pitching. What kind of yeast would you recommend and how much of it should I be using for an 11 gallon batch? Thanks!
I make this beer on a regular basis and typically use nottingham or us-05 with great results. I love notty for the fact that it can ferment down to 59 degrees which would make this beer pretty much lagerlike.

I would pitch 2 packs of dry yeast. Ive had so so results doing 11 gallon batches with only 1 pack of yeast.
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Old 01-03-2011, 09:50 PM   #727
BierMuncher
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Jan 2007
St. Louis, MO
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Quote:
Originally Posted by PapaRib View Post
Damn BierMuncher this sounds like a good brew! I'm actually going to be brewing this in a couple days for my first AG on my own. I just have a couple questions. First off, if I were to use some rice hulls in the mash to help with sparging, would a 90 min mash produce any unwanted flavors from the hulls? Second, I'm inexperienced with starters so I was going to rehydrate yeast before pitching. What kind of yeast would you recommend and how much of it should I be using for an 11 gallon batch? Thanks!
Like wcarter1227 said...Notty is good. I generally use Safale-05 though.

A 90 minute mash will not extrude any flavors out of the rice hulls any more than a 60 minute mash would. I do it all the time.

 
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Old 01-04-2011, 11:34 AM   #728
KC10Chief
 
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Mar 2010
Anchorage, Alaska
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I'd like to make this beer as one of my first AG beers when I get home from my deployment next week. I don't have a prior slurry or anything since I've been gone for a long time. What yeast can I use for this? I usually use Wyeast smack packs. Which one would you recommend? It was probably in this thread somewhere, but I missed it. Thanks!

 
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Old 01-04-2011, 03:27 PM   #729
RugenBrau
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Sep 2008
Finger Lakes
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I'm going to use Wyeast 1056 American Ale or WLP001 California Ale
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Old 01-04-2011, 07:32 PM   #730
PapaRib
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Dec 2010
Chisago City, Minnesota
Posts: 20

Forgive my ignorance to the saying, but when you say BMC drinker, does it mean Bud, Miller, Coors? I see it everywhere and that is my best guess!

 
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