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Old 03-21-2013, 01:37 PM   #181
DSmith
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Sep 2011
Robbinsdale, MN
Posts: 796
Liked 76 Times on 63 Posts


Quote:
Originally Posted by stretchsbrew View Post
What would you suggest for a yeast?
S05, Wyeast 1056 & WLP001 are pretty interchangable. Use the one you know best. Edwort's recipes seem to be written around keeping things simple, like using dry yeast vs a liquid starter.

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Old 05-02-2013, 08:25 PM   #182
rico567
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Apr 2008
Central IL
Posts: 3,019
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My Spring batch of this great beer is on deck for tomorrow morning. Starting early, which is good, since it's a 90 min. boil....
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Old 05-02-2013, 09:04 PM   #183
DustBow
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May 2010
Cincy, OH
Posts: 637
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I've always just boiled it for 60 - it's a great recipe
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Old 05-08-2013, 02:07 PM   #184
Yrogerg1089
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Oct 2012
Warrenville, Illinois
Posts: 195
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I brewed a batch of this about 3.5 weeks ago and have had it on gas for 5 days or so. Had a glass last night and Wow! This is a good beer! Great, but not overwhelming, spices from the rye and Chinook. 10 out of 10 will brew again!
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Old 05-14-2013, 12:36 PM   #185
DSmith
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Sep 2011
Robbinsdale, MN
Posts: 796
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I took the original recipe and made the following changes:

American 2-Row Malt
Simpson's English Crystal 60 Malt
Mashed 152F for 60 min
60 Minute Boil
Wyeast 1056
Dryhopped with 1 oz of Chinook in a 5.5 gal batch, added to secondary 5 days before bottling.
OG = 1.064, FG = 1.013

This will absolutely get brewed again.

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Old 05-14-2013, 02:03 PM   #186
jglazer
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Mar 2013
Posts: 355
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Perfect, I have Tettnang and Cascade plants growing really well this season and this may be the fresh hop brew!

I also have a friend who is raising bees. Anyone have ANY idea if adding some honey to this recipe is a good idea and how it would impact the overall flavor??

 
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Old 05-16-2013, 10:55 PM   #187
frolfer
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Sep 2012
Lancaster, PA
Posts: 15
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I brewed this beer and enjoy it, but would like to try it again with hops other than Chinook. Something about that bite bugs me.

What would you think of the following hop schedule?
1 oz. German Tettnang FWH 4.4% (First Wort Hopped)
1 oz. Nugget 60 min 10%
0.5 oz. Centennial 40 min 10%
0.5 oz. Centennial 5 min 10%
Dry Hop 0.5 oz. Cascade

 
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Old 05-20-2013, 07:27 PM   #188
jglazer
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Mar 2013
Posts: 355
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Edwort, almost all of your recipes call for ~30 days in fermenter, is this recipe only 10 because its an IPA and you want to drink it as fresh as possible or is there any other reason why this one is only in primary for only 10 days?

Also - would adding some American C hop varieties as a dry hop addition compliment this beer or would the flavors clash? I am going to brew this for a pig pickin and I know a lot of people there love the west coast style ipa aroma so I was going to trying and alter this recipe to make it a bit more of a people pleaser but still have a nice spicy rye malt backbone.

 
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Old 05-21-2013, 01:10 PM   #189
jglazer
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Mar 2013
Posts: 355
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Whelp, I brewed this last night and it went from following your recipe exactly to, "ehhh I have .5 oz of this in the freezer, .5 oz of that..." and I added a plethora of hops @ 0. Lets hope it turns out well!

 
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Old 05-25-2013, 04:31 PM   #190
Brizzo
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Dec 2011
Posts: 1,223
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Is galena or nugget or a combo of both acceptable as a sub for chinook? Lhbs did not have cent, columbus or chinook

 
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