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Old 07-14-2013, 08:03 PM   #231
Feb 2012
Roanoke, Virginia
Posts: 32
Liked 2 Times on 2 Posts

Just brewed a very similar clone a couple of weeks ago. I used Red Wheat (per 3Floyds) and I couldn't find the Caravienne at my LHBS, but they had a Cara-Amber (which after the fact found out it is somewhat like Victory/Biscuit)., so that is what I went with. Hope that doesn't change the flavor profile too much. It smells great!

Has anyone used WLP051 (California V) with this type of beer?? (That's what I went with, my 1st time using this yeast. If so, how were the results??

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Old 07-27-2013, 12:07 AM   #232
cuinrearview's Avatar
Feb 2008
Delton, MI
Posts: 1,152
Liked 7 Times on 5 Posts

Originally Posted by marvinsjunk View Post
We made this one 2 weeks ago. It was our first all-grain batch using BIAB. I can't remember if the recipe came from this thread, but the one I used called for 6 lbs white wheat, 5 lbs 2 row, and 1 lb caravienne. My dyslexia kicked in and I actually had 5 lbs of white wheat and 6 lbs of 2 row. Mash started at 153 and dropped to about 150 after 75 min. OG was dead nuts at 1.054. Used S04 dry yeast.

Curiously, took a gravity reading today before dry hopping and FG is 1.006. This attenuated a lot more than I expected. The gravity sample tasted good, but not surprisingly it had a lot of alcohol warmth. I don't have any software to easily calculate what OG and FG should have been with the extra 2 row. Do you guys think the FG was so low because of the extra 2 row, or was it more likely something to do with the mash temp/time?

Really looking forward to drinking this in a few weeks after DH and bottling. Thanks for the recipe and any help.
Not your process' fault it looks solid. SO-4 is beast and will munch through sugars, especially if your temps drifted up.
Looking forward to brewing some beer

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Old 11-10-2013, 03:41 AM   #233
Aug 2012
Bismarck, North Dakota
Posts: 81
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Old 12-09-2013, 07:54 AM   #234
Nov 2013
Posts: 71
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How long do you DH? Is 2weeks to long?

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Old 12-10-2013, 01:26 PM   #235
JonGrafto's Avatar
Jan 2012
Central Part of the State..., WI
Posts: 1,873
Liked 158 Times on 115 Posts

Originally Posted by miked597
How long do you DH? Is 2weeks to long?
Two weeks is too long. Typically 7-10 days. Otherwise you may get grassy flavored if you leave it too long on dry hop. Mine was great after 7.
Originally Posted by Whattawort View Post
Looks like a zombie took a dump in your bucket after a night of binging on hot arse and cabbage.

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Old 01-24-2014, 05:07 PM   #236
Oct 2013
Posts: 66
Liked 1 Times on 1 Posts

I just brewed this the other day with the reviews i've read. Pulled the dry hops after 9 days and it still in the ferm as its currently sitting at 1.020, gonna check next week if it goes down to about 1.016. Had to taste it as it smelled awesome when i opened the fermenter. its a bit watery flavored now, is that normal for this stage in the fermenter? about 12 days in.

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Old 01-26-2014, 06:38 AM   #237
Mar 2013
Posts: 38
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Hi everyone, I'm a brewer here in Taiwan and just finished 8 days in Primary. Will now do DH for 5 day with 1 oz of Amarillo
Sampled the beer today and have hit FG of 1.010, so I think I can call this done and rack to secondary to DH for 5 days. The smell is Tangerine. I think this will knock the socks off all my friends. LHBS was really helpful
The carboy on the right is my GBH Clone the carboy on the left is an All-grain Honey Ale(WH clone)

Here is my grain bill and proportions:
Boil Size: 29.47 l
Post Boil Volume: 25.83 l
Batch Size (fermenter): 22.00 l
Bottling Volume: 20.49 l
Estimated OG: 1.050 SG
Estimated Color: 10.7 EBC
Estimated IBU: 18.0 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 79.0 %
Boil Time: 90 Minutes

Amt Name Type /IBU
2.50 kg Pale Malt, Maris Otter 49.5 %
2.25 kg Wheat Malt, Bel (3.9 EBC) 44.5 %
0.30 kg Caramel Dark 50 (50.0 EBC) 5.9 %
7.00 g Amarillo [9.20 %] - First Wort 90.0 min
14.00 g Amarillo [9.20 %] - Boil 15.0 min
14.00 g Amarillo [9.20 %] - Boil 5.0 min
56.00 g Amarillo [9.20 %] - Steep/Whirlpool
Safale American (DCL/Fermentis #US-05) Yeast
28.00 g Amarillo [9.20 %] - Dry Hop 5.0 Days

Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 5.05 kg
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Old 02-16-2014, 12:30 AM   #238
Oct 2013
Posts: 66
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So I just opened a bottle of mine after 1 week. I know early but I had to try it after it smelled so good. I was quite disappointed, it seemed to have a pretty sour taste to it, so I'm not sure if I'm just jumping the gun, or something is wrong with the batch. I'll try another bottle in a week to see if anything changed cause it could just be premature, but I'm hoping the whole batch isn't ruined.

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Old 03-29-2014, 02:34 AM   #239
RacingRam's Avatar
Sep 2012
Madison, WI
Posts: 184
Liked 19 Times on 16 Posts

Kegging my 3rd batch of this to kick off the warm weather. Love it! Since this is similar to Gumballhead dry-hopped with Simcoe, I now call it Simballhead.
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Old 03-31-2014, 01:22 AM   #240
Jan 2014
Posts: 37

Have been looking at this recipe for a couple weeks and just noticed where MOREBEER has the new WLP200 (mix of 001 and 002). Has anyone tried his yet, or will have to be the first? Havent been able to decide whether or not to go American or English yeast. Figure this is the best of both worlds (no pun intended, really).

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