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Old 08-28-2011, 07:31 PM   #51
TromboneGuy
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Jul 2011
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Quote:
Originally Posted by Schlenkerla View Post
The sub for caramel pils is carapils and crystal 10L. 50% of each to make a crystal 5L. You can get this from Northern Brewer too.
That explains it - I actually hadn't checked Northern Brewer. If I can't find something local I tend to check Austin Homebrew, because it's about the shortest shipping distance I can find for that big a selection.

 
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Old 09-09-2011, 05:17 PM   #52
pola0502ds
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Jan 2011
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this recipe calls for Caramel Pils Malt Belgium, if I can find domestic Caramel Pils Malt is it just find? Is the only difference where it came from?

 
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Old 09-09-2011, 06:38 PM   #53
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Quote:
Originally Posted by pola0502ds View Post
this recipe calls for Caramel Pils Malt Belgium, if I can find domestic Caramel Pils Malt is it just find? Is the only difference where it came from?
I used my domestic (Breiss?) carapils. Diff? Don't know, but it tasted like "more please".
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Old 09-09-2011, 06:46 PM   #54
pola0502ds
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More please as in more flavor?

 
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Old 09-09-2011, 07:01 PM   #55
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More please as in more flavor?
No, more beer please!
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Old 09-10-2011, 12:41 AM   #56

Quote:
Originally Posted by pola0502ds View Post
this recipe calls for Caramel Pils Malt Belgium, if I can find domestic Caramel Pils Malt is it just find? Is the only difference where it came from?
No it doesn't matter. Use what you can get your hands on for brewing.
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Old 10-02-2011, 11:52 PM   #57
TromboneGuy
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Jul 2011
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Originally Posted by TromboneGuy View Post
I think I'm going to try this one next, although I may go with Fuggles instead of the Willamette hops.

Also, since I can't find Caramel Pils around here, what do you think about subbing Caravienne for the Caramel Pils and dialing back to a pale chocolate malt to keep from going too dark? I want to make sure the beer still turns out nice and red. It wouldn't do to show up at an Oklahoma tailgate with 5 dozen bottles of orange beer.
Just bottled today! 3 weeks in the fermenter, nailed the FG of 1.012, and it's a GREAT red color. Smells delicious, too. We'll see how it comes out in 3 or 4 weeks.

 
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Old 10-10-2011, 12:55 AM   #58
TromboneGuy
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Jul 2011
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Just ran a second batch of this - subbed in Maris Otter for the base malt and stuck with the Fuggles in place of the Willamette. This batch is for an end-of-November tailgate party, although I may just give them the first batch, since this one came out right at an OG of 1.049 and I had six full gallons worth into the fermenter. We'll have to see which one I like better and give the tailgaters the #2 batch.

 
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Old 10-10-2011, 01:16 AM   #59
MMachi
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Sep 2011
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Successful first ever brew day for me. Started AG with support from a friend. 5 gallons in the fermentor aiming for a great brew for family Thanksgiving. Efficiency was near 90% so OG came in around 1.057 with a deep red color. Can't wait to taste this!

 
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Old 11-26-2011, 05:38 PM   #60
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I took your recipe to our homebrew club and we all made it using the same bulk ingredients. I switched out the yeast for Nottingham for price and convince.

There were about 12 different batches and many of them were totally different. One extract brewer hardly stirred and it looked like a porter. My batch (and a few others) fermented too high and it tasted Belgium-y. Some were amazing. It was a cool project and thanks for the recipe.

 
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