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Old 10-27-2012, 05:46 PM   #281
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This beer will be coming out of our taps tonight. Can't wait.
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Old 10-27-2012, 08:10 PM   #282
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Originally Posted by Denny View Post
1.) don't do it. How do you know it's too much until you try it? I made many test batches of the beer and if less rye made it better, the recipe would have less rye! At least try it as is before you change anything.

2.) Hallertauer
Thanks I'll stick to the recipe. This one won't be cooking for a few weeks since it's now #2 in the brew queue.
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Old 10-29-2012, 12:50 AM   #283
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This is the least amount of hops I've used in any IPA, and it's so hoppy we are nicknaming it jop juice.
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Old 10-29-2012, 11:15 PM   #284
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Denny, or whoever, obviously it's been a few years and the hop yields are different now. How many IBUs should I be shooting for this recipe -- ~65 IBUs?
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Old 10-30-2012, 12:34 AM   #285
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63.7 per recipe.
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Old 10-30-2012, 03:00 PM   #286
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Originally Posted by Denny View Post
I use Tinseth for my hop calcs. It seems to be the most accurate for full boils and when I've had beers analyzed for IBU they've been very close to what I calced using Tinseth in Promash.

The recipe on the very first page of this thread is accurate for 5 gal., although the stuff in bold at the top mis-estimates the OG and IBU. Just use the rest of it and remember 1.073 and 75 IBU.
From the horse's mouth... no offense Denny.
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Old 10-30-2012, 07:52 PM   #287
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Quote:
Originally Posted by reverendnathan View Post
denny, or whoever, obviously it's been a few years and the hop yields are different now. How many ibus should i be shooting for this recipe -- ~65 ibus?
1.073 og
75 ibu
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Old 10-30-2012, 08:07 PM   #288
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Dont listen to Denny, he knows nothing about this beer or this recipe.

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Old 11-03-2012, 04:24 PM   #289
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Is it ok to do a sparge (2nd running) with this recipe? First page shows single infusion.
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Old 11-04-2012, 05:13 PM   #290
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Is it ok to do a sparge (2nd running) with this recipe? First page shows single infusion.
Single infusion mash, one batch sparge is what I do. It's not a no sparge recipe.
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