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Old 02-28-2011, 03:49 PM   #801
sfinger
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Jan 2010
Aurora, Illinois
Posts: 42

Thanks a ton for the recipe as well as all your input throughout this string, Biermuncher! I brewed this yesterday and everything went smooth as silk. I am looking forward to using gelatin as a clarifier for the first time.

Quick question--in an early thread you mentioned that you use gelatin in the secondary, then you also put in an additional amount of gelatin in your keg when kegging. I am bottle conditioning my batch--would there be any benefit to adding a small amount of gelatin to the bottling bucket or is that just overkill?

Thanks again and best wishes!
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Old 03-08-2011, 08:21 PM   #802
SwampassJ
 
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Mar 2010
Coral Springs, FL
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Lager version transfered into a secondary. Still too young to get a good taste on it.

OG - 1.052 6.0 gallons
FG - 1.008 5.25 gallons

Now to set it and forget it for 6-8 weeks.

 
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Old 03-09-2011, 10:37 PM   #803
MyNameIsPaul
 
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Jul 2010
Tomball, TX
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I just kegged my first go at this recipe. The sample was great! Crisp, light, and VERY clear (I didn't use Whirlfloc or Gelatin) Thanks for the recipe, it'll for sure be a regular brew around here!

 
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Old 03-10-2011, 05:04 PM   #804
LVBen
 
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Jan 2010
Las Vegas, NV
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Quote:
Originally Posted by LVBen View Post
Wow!!! I was aiming for a 6 gallon batch and I ended up getting 94% efficiency with this grain bill.

6lb Briess 2-row
2lb flaked corn
1lb enriched white rice (rinsed until the water was clear to remove the vitamins)

I did a 30 minute protein rest (for the rice) and a 60 minute mash with two 1.75 gallon sparges and a 75 minute boil and ended up with 6.33 gallons of 1.047 gravity wort.
I just bottled my 6 gallon version last night. It tasted pretty damn good for being warm and flat.

The gravity at bottling ended up being 1.010 with White Labs California Ale Yeast (78% attenuation). I expected a little bit better attenuation since there is 3 pounds of adjunct grains, but the ABV is slightly higher than the original Co3C recipe.

It was still very cloudy after 18 days in primary. I'm guessing that will clear up pretty well in the bottles.

 
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Old 03-11-2011, 12:39 AM   #805
naterzr2
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Oct 2010
, MI
Posts: 35
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Great recipe. Brewed this a few weeks ago. Everything went well.

Hit OG of 1.052 and FG of 1.006 with Safale05 pitched dry.

Mashed at 149F for 90 min and 90 min boil.

Primary 3 weeks at 66F, secondary 5 days with gelatin.

Only been in the keg 5 days and tastes fantastic and it's super clear. Can't wait for my BMC drinkers to try.

Thanks BM!

 
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Old 03-12-2011, 06:45 AM   #806
zman
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Apr 2008
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can I substitute pilsner or maris otter for 2 row ?
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Old 03-12-2011, 12:33 PM   #807
Hammy71
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Sure, why not? It won't be the same beer, but will still turn out fine.

 
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Old 03-12-2011, 09:17 PM   #808
MichaelsBrewing
 
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Dec 2010
Circleville, Ohio
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I am thinking of usin a prior slurry of Cry Havoc WLP-862

Thoughts?

 
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Old 03-13-2011, 07:54 PM   #809
millyvfloyd
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Jan 2011
burlington, VT
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looks good, I'm going to have to give this one a try.

 
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Old 03-15-2011, 05:34 PM   #810
zman
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Has any one naturally carbed this brew in a keg? i brewed it on 3/12 and need it for a party on 4/2. I only have room for 2 kegs in my kegerator and both taps are in use. I plan on carbing naturally and serving via a picnic tap and this.http://www.northernbrewer.com/brewing/soda-keg-co2-.

TIA

Zman
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