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Old 01-29-2010, 08:02 PM   #11

Quote:
Originally Posted by BierMuncher View Post
He means recipes that have 9 different grain types just because people are in possession of 9 different grains.

K.I.S.S.

You simple grist looks in line with his philosophy.
Thanks for stealing my thunder, BM!

 
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Old 01-29-2010, 08:14 PM   #12
Picobrew
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Quote:
Originally Posted by BierMuncher View Post
He means recipes that have 9 different grain types just because people are in possession of 9 different grains.

K.I.S.S.

You simple grist looks in line with his philosophy.
This is what I thought, but didn't understand because flyangler mentioned BCS as an example of "kitchen sink" grain recipes, and the enlglish IPA looked really simple, so I thought maybe he objected to using munich or something. Thoughts flyangler?

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Old 01-29-2010, 08:32 PM   #13
BierMuncher
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Quote:
Originally Posted by Picobrew View Post
...Thoughts flyangler?
Well, there's what I think....

...oh wait....

Nevermind.


 
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Old 01-29-2010, 08:36 PM   #14
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Quote:
Originally Posted by BierMuncher View Post
Well, there's what I think....

...oh wait....

Nevermind.

Haha, your opinion is welcome too! Didn't mean it like that. I just wanted to know why he was not digging the BCS recipes. I am into simple recipes myself and find that the BCS ones are usually right up my alley.

 
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Old 01-29-2010, 09:46 PM   #15
Picobrew
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Quote:
Originally Posted by Picobrew View Post
Haha, your opinion is welcome too! Didn't mean it like that. I just wanted to know why he was not digging the BCS recipes. I am into simple recipes myself and find that the BCS ones are usually right up my alley.
I see the reason my silly confusion now! I was actually going off of Palmer's (simple) English IPA in "how to brew", it only has pale, crystal 20l, and munich.

In Brewing Classic Styles, they call for Pale, Wheat, C40l, c120l, and Biscuit. That is quite a bit more kitchen sinky.

 
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Old 01-29-2010, 11:06 PM   #16

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In Brewing Classic Styles, they call for Pale, Wheat, C40l, c120l, and Biscuit. That is quite a bit more kitchen sinky.
IMO, adding Biscuit is patently unnecessary if you're using a English pale malt like MO, Optic or Halycon.

I can understand the confusion re: my kitchen sink comment, though. If there's a criticism I have with JZ's recipes, he transforms the most simple recipes by design and tradition into different animals with too many different malts. Just my opinion of course.

I respect him immensely and have corresponded with him many times just the same.

 
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Old 04-05-2010, 01:51 PM   #17
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I think I will be making something very similar to this soon and was just curious - does this really finish at 1.017?

 
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Old 10-08-2013, 06:29 PM   #18
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I scrounged up this thread looking for a simple BIPA recipe and had the same question about FG. I'm planning on using 007 and at estimated 75% attenuation gets you to 1.017.

just seeing if anyone else has had success/failures with this style recipe/yeast combo.

i'm a fairly new brewer (especially in comparison to you all) and new to AG (about 5 batches notched in my belt); i've got an amber going with the 007 and i'd plan on using that sluury straight into the BIPA.

 
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