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Old 08-24-2008, 03:01 AM   #11
Eastside Brewer
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+1 on dropping special b, I like the 2 row with the munich, a little vienna never hurt anything either. Why not add a little chrystal malt (15 or 20) and maybe a little cara pils, and instead of adding sugar, why not mash at a lower temp(148-149) for longer (75-90 min.) Then you can have the best of both worlds, nice color, nice mouth feel, but a highly attenuative wort which will finish dry(1.012) for you.

Just my .02

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Old 08-24-2008, 03:26 AM   #12
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Quote:
Originally Posted by MikeFlynn74 View Post
Weird I thought 1272 attenuated better
On the website the differences are negligible, it's more from personal experience.

http://www.wyeastlab.com/hb_yeaststrain_detail.cfm?ID=5
http://www.wyeastlab.com/hb_yeaststr...tail.cfm?ID=11
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Old 08-24-2008, 03:28 AM   #13
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ahh cool- I have a 2l starter of the 1272 right now.
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Old 08-24-2008, 03:45 AM   #14
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1272 is a good yeast. I just checked my Double India Brown I made with that, it's pretty good.
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Old 08-24-2008, 03:58 AM   #15
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Simcoe and Amarillo are the 1-2 punch for dry hopping an IPA, IMO. I'd take the oz. of Magnum your dry hopping with, split it for your 60 and 30 min. additions instead of the Amarillo, then take that oz. of Amarillo and dry hop with it along with the Simcoe.
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Old 08-24-2008, 04:26 AM   #16
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Simcoe and Amarillo are the 1-2 punch for dry hopping an IPA
I might just take you up on that
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Old 08-24-2008, 04:32 AM   #17
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Quote:
Originally Posted by MikeFlynn74 View Post
I might just take you up on that
You won't regret it. I've done it before and the two compliment each other perfectly and make for an intense floral, citrusy aroma that's perfect in an American style IPA.
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Old 08-27-2008, 05:25 PM   #18
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I love the amarillo/Simcoe dry hop. You may need to add more to the keg depending how fast you drink this one.
I would cut the special B in half and add 1 oz ea of amarillo and simcoe at flameout/whirlpool. Also, why not FWH instead of 60 min addition?
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