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Old 08-08-2008, 06:15 AM   #1
beesy
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Mar 2008
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Looking to do anothre 2-3 brew day this weekend. Going to work on 2 pumpkin ales, but need another filler. what has been great that you brewed lately. All-grain only, please.

 
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Old 08-08-2008, 06:52 AM   #2
Tankard
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Oct 2007
Santa Barbara
Posts: 712

Biermuncher's Centennial Blonde would have been an extremely tasty beer if I didn't screw something up somewhere (most likely my lack of fermenation temp.) Now that I have a kegerator/fridge, I hopefully won't have this problem anymore and I'll try to brew the recipe again.

 
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Old 08-08-2008, 04:43 PM   #3
wildwest450
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Dec 2007
Posts: 9,043
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Boulder beer Hazed and Infused clone. It's a fantastic dry hopped ale, not overly hoppy, just nice!


Batch Size: 5.50 gal
Boil Size: 7.16 gal
Estimated OG: 1.054 SG
Estimated Color: 9.9 SRM
Estimated IBU: 44.6 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
9 lbs 12.0 oz Pale Malt (2 Row) US (2.0 SRM) Grain 87.68 %
12.0 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 6.74 %
8.0 oz Cara-Pils/Dextrine (2.0 SRM) Grain 4.50 %
2 oz Roasted Barley (300.0 SRM) Grain 1.08 %
1.00 oz Centennial [10.00 %] (Dry Hop 7 days) Hops -
0.75 oz Chinook [12.10 %] (60 min) (First Wort HoHops 33.6 IBU
1.00 oz Crystal [3.50 %] (Dry Hop 3 days) Hops -
0.75 oz Cascade [6.30 %] (15 min) Hops 7.9 IBU
1.00 oz Williamette [4.60 %] (5 min) Hops 3.1 IBU
1 Pkgs SafAle English Ale (DCL Yeast #S-05) Yeast-Ale


Mash Schedule: Single Infusion, Light Body, Batch Sparge
Total Grain Weight: 11.12 lb
----------------------------
Single Infusion, Light Body, Batch Sparge
Step Time Name Description Step Temp
75 min Mash In Add 13.90 qt of water at 164.2 F 152.0 F

 
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Old 08-08-2008, 04:49 PM   #4
BigKahuna
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Feb 2008
Eastern Colorado
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My Apricot Blond (In my Recipe Section) just won #1 at the Local Home Brew Competition at the County Fair. It's a bit of a hillbilly competition...but I won!
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Old 08-08-2008, 04:54 PM   #5
elkdog
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May 2007
Chapel Hill, North Carolina
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Jamil's Robust Porter is killer- probably the best beer I've made. I don't have the recipe on hand, but you can get it from the podcast or from Brewing Classic Styles. It'd be good for fall/winter.
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Old 08-08-2008, 04:56 PM   #6
Brandon O
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Jun 2008
Tempe
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This stout.



do a search for nosferatu's return.

 
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Old 08-08-2008, 04:58 PM   #7
Revvy
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Dec 2007
"Detroitish" Michigan
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Yooper's rogue deadguy clone. It's better than the original. I've brewed it 3 times.

Biermuncher's Black Pearl Porter is fantastic as well...

I'm partial to my Old Bog Road Brown Ale in my pulldown too.
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Old 08-08-2008, 05:03 PM   #8
Dr_Deathweed
 
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Jul 2007
Bryan, Texas
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Orfy's Hobgobblin clone has never dissapointed me

I also did an "americanized ESB" with 2-row/munich/and willamette instead of MO and Fuggles because, well, thats what I have in stock. After about 8 weeks it turned out pretty damn good (better than I was expecting)

5.5 gal Batch, 60 min Boil
OG - 1.051 FG- 1.012


7lbs 2 row
2.25lbs Munich
.5lbs 20L crystal

Mash 154 for 60min


1.5oz Williamette AA 5.4% @FWH
.5oz " " @ 15min
.5oz " " @ 5min

Nottingham Dry yeast, ferment @68 for 3 weeks, condition for another 5-6 weeks at room temp.
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Old 08-08-2008, 05:04 PM   #9
DeathBrewer
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Apr 2007
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10 lbs German Vienna Malt

1 oz Northern Brewer 8% AA @ 60 minutes
1 oz Northern Brewer 8% AA @ 20 minutes
1 oz Northern Brewer 8% AA @ 5 minutes

nottingham yeast

simplest beer i ever made, best efficiency i ever had, tastiest bottle in the world.

i made this four times now and every time it was spectacular. werd.
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Old 08-08-2008, 05:36 PM   #10
sdhucks7
 
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Oct 2007
OKC
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+1 on Yoopers deadguy clone! This was my first to keg and it is awsome. Everyone that has tried it loves it. Easy and tasty can't go wrong with that.



SD

 
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