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Old 02-28-2013, 03:31 AM   #821
Dynachrome
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Oct 2008
Americas Hinterland, Wisconsin
Posts: 2,056
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When I did it I added carapils for head and mouth feel

My version(s)

The first one was a lot better than the second attempt. The second one had a LOT of flowery hops in the nose.
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Old 02-28-2013, 11:58 PM   #822
Rahahb
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Feb 2011
Eastern, NC
Posts: 300
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Just tried this after 3 days in the keg. Good already. Thanks again for the recipe.

 
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Old 03-01-2013, 12:04 AM   #823
TBaGZ
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Jan 2012
Estero, FL
Posts: 565
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Almost out of the first batch, and I hope the next one comes out as good as this one did.
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Old 03-04-2013, 01:49 AM   #824
dlebert
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Mar 2013
Madison, Wisconsin
Posts: 16
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So are people going with the recipe as shown in the first post?

 
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Old 03-04-2013, 02:58 AM   #825
TBaGZ
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Jan 2012
Estero, FL
Posts: 565
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I did.
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Old 03-04-2013, 05:30 PM   #826
Jhoss
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Jan 2012
Ortonville, MI
Posts: 148
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10 lbs. Pale (2 row) US
2 lbs. Vienna (3.5SRM)
.5 lbs. Carapils/dextrine (2 SRM)
.5lbs. Caramal/crystal 20L

5 oz. Centennial total

1 oz at 60
1 oz at 15
1 oz at 5

2 oz dry hop.

Go Now!

 
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Old 03-04-2013, 05:36 PM   #827
Jhoss
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Jan 2012
Ortonville, MI
Posts: 148
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Have a nice size starter (6qts) ready to decant and pitch. Bells yeast / 1272.

Look for a pre-boil gravity of 1052 or so.

Boil it down to 1064 or so.

It will finish fermenting at 1012 or so. 7% abv or so.

(My process) 3 weeks in primary. Rack to secondary and dry hops on Sunday - have it crash cooled by the next Saturday for transfer to key or bottles.

 
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Old 03-04-2013, 06:51 PM   #828
sethlovex
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Jan 2013
, Central mass
Posts: 191
Liked 15 Times on 11 Posts


Quote:
Originally Posted by Jhoss
Have a nice size starter (6qts) ready to decant and pitch. Bells yeast / 1272.

Look for a pre-boil gravity of 1052 or so.

Boil it down to 1064 or so.

It will finish fermenting at 1012 or so. 7% abv or so.

(My process) 3 weeks in primary. Rack to secondary and dry hops on Sunday - have it crash cooled by the next Saturday for transfer to key or bottles.
Great notes. Recipe looks spot on.

 
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Old 03-04-2013, 07:08 PM   #829
MMJfan
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May 2012
Wooster, OH, Ohio
Posts: 809
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Quote:
Originally Posted by TBaGZ View Post
I did.
Me too...

 
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Old 03-05-2013, 01:19 PM   #830
tonymark
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Dec 2012
Atlanta, Ga
Posts: 94
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Went with recipe in first post for 10 gallons. Did half with Wyeast 1968 and half with Bell's yeast. The 1968 attenuated really well and the keg was gone 3 weeks after brewing. It was really good and was just beginning to taste fantastic at 3 weeks. I dry hopped the 5 gallons of the 1968 with 1.25 oz Centennial for 5 days in secondary.

 
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