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Old 03-29-2006, 06:56 PM   #11
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Quote:
Originally Posted by Baron von BeeGee
BP, do you use Rager to calculate IBU's? I believe Promash indicates Tinseth should be used for full boils, or I might be imagining things. It does seem to make about a 10% difference. Not that it matters a whit since IBU measurement is a bit of a black art, anyways.
It is a black art isn't it. My software is set-up with Tinseth and I believe it is the better way to go. This recipe was entered a long time ago and that was before I could make those changes. I have continued to use it as is and have found it to be a nice hoppy brew, even if its on the hoppy side!


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Old 03-29-2006, 06:56 PM   #12
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As far as sparging with a sparge arm, is that fly? Cuz I'll have a sparge arm?


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Old 03-29-2006, 07:00 PM   #13
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You are fly sparging as opposed to batch sparging. Fly is the "trickle in, trickle out" method. It is probably simplest for you to sparge to volume.
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Old 03-29-2006, 07:00 PM   #14
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Quote:
Originally Posted by Brewpastor
It is a black art isn't it. My software is set-up with Tinseth and I believe it is the better way to go. This recipe was entered a long time ago and that was before I could make those changes. I have continued to use it as is and have found it to be a nice hoppy brew, even if its on the hoppy side!
To me it doesn't make much difference as long as a brewer is consistent in his formulations. I'd like to have a consistent idea of what 50 IBU's tastes like to me and be able to work around that figure on my system, but it's almost irrelevant as an absolute number to another brewer on another system, other than 50 IBU's should be a fairly hoppy ale.
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Old 03-29-2006, 07:05 PM   #15
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Quote:
Originally Posted by Baron von BeeGee
To me it doesn't make much difference as long as a brewer is consistent in his formulations. I'd like to have a consistent idea of what 50 IBU's tastes like to me and be able to work around that figure on my system, but it's almost irrelevant as an absolute number to another brewer on another system, other than 50 IBU's should be a fairly hoppy ale.
Well said. It really is about having a hook to hang your brewer's cap on when it comes to recipe formulation.
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Old 03-29-2006, 07:10 PM   #16
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As for explanations of this beer with an eye towards what you might expect:

I wanted a hoppy, strong ale with dry malty tones and a touch of roast. That is why I have the mash temp where it is and use the Munich. It could actually be increased, easily doubled. I kept the crystal on the lighter side, not going for the 10% you see in lots of recipes. I think it can be over done in an IPA. I used the EKG hops because I love their character and was really tired of the Cascade thing. The yeast is a favorite of mine and so I tend to have it on hand. I like its moderate ester production for this beer. To me this beer should say HOPS.
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Old 03-29-2006, 08:42 PM   #17
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In one of his books, Papazian has an AG APA recipe called something like Jack Union Pale Ale or Union Jack Pale Ale, etc. It is a very easy recipe . . . and I used it as my first AG recipe.

I am drinking it right now . . . it tasted fairly good, but it is low on hop aroma. If I did it again, I think that I would add some additional hops near the end or dry hop.


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