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Old 10-04-2008, 08:10 PM   #11
WortMonger
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I bet this beer would be great with all 6-row. Rye plus the graininess of the barley and the sweetness of the corn would be wonderful. I think maybe a all 2-row and no maize would be good if done a little lower mash temperature for a highly drinkable beer as well, but I think that corn is going to give it that American pop most are used to in the BMC world and still be delicious for us EAC's. LOL I really want to try my hand at this with a decoction for fuller flavor and better corn break down in the mash tun. That is why I want to know how clear you can get it without . Let us see this beautiful beverage!!!!! LOL
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Old 12-20-2008, 01:01 AM   #12
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i just made this beer...forgot the maize it was outside in another bag...i wonder what it will come out like without the corn in the mash?

any ideas....comments?

 
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Old 12-22-2008, 06:04 PM   #13
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Ok having to do this one again- It turned out awesome but too heavy with the RYE. I would drop the rye to 1lb and the Wheat to .5lb-

That would make this a great summer brew.
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Old 12-23-2008, 01:17 AM   #14
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I'd do it with 6-row, heck ya, 6-row, rye and corn... as American as Rye Whiskey, baby!!

Real Ale's Full Moon Pale Rye ale is one of my all time favorites... 42 IBU (Cascade and Willamette) with 17% rye in the grist. The higher hop bitterness in that beer really balances the spiciness of the rye perfectly.
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Old 12-25-2008, 12:59 PM   #15
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Quote:
Originally Posted by Saccharomyces View Post
I'd do it with 6-row, heck ya, 6-row, rye and corn... as American as Rye Whiskey, baby!!

Real Ale's Full Moon Pale Rye ale is one of my all time favorites... 42 IBU (Cascade and Willamette) with 17% rye in the grist. The higher hop bitterness in that beer really balances the spiciness of the rye perfectly.
I was really trying to make it a lighter beer with some flavor. That way when or if we ever get a summer- I dont have just IPAs and Stouts and me being hammered by 2pm. lol
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Old 12-30-2008, 11:03 PM   #16
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I used the same basic recipe but lowered the IBU's to 30 and used Safale 05.
Just won a gold medal at the St. Louis HHHC in Light Hybrid category with this beer!

 
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Old 12-31-2008, 06:03 AM   #17
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Quote:
Originally Posted by sidneysaintpe View Post
I used the same basic recipe but lowered the IBU's to 30 and used Safale 05.
Just won a gold medal at the St. Louis HHHC in Light Hybrid category with this beer!
Fing incredible!
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Old 01-14-2009, 05:20 AM   #18
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Giving this recipe a go. Not sure if I'm making a mistake by letting the fermenting temperature fluctuate between 50 to 60 degrees? My wife does not appreciate the scent of wort fermenting. So it has to stay in the garage. I have noticed the activity level of the yeast has slowed down. Should I bring it in the house, which is about 74 Degrees?

 
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Old 01-14-2009, 06:56 AM   #19
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50-60 is quite low and it might take a long time. It really only takes a few days to ferment out
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Old 02-10-2009, 12:04 AM   #20
artbrewer
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as per my first post....i forgot the maize....that version turned out nice...have rebrewed with original recipe and it is aging now......samples are very good as well as first time without maize.

 
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