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read 2554 times • 45 replies • posted 11/12/2012 4:56:48 PM

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JoeTheYounger 1146:49
Pain in the "A" IPA

Single Malt 100% Maris Otter
All late addition hops Zythos, Summit

Dry hopped with Nelson Sauvin, Falconers. Came out fantastic.
11/13/2012 11:05:51 AM

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Quasimodo 217:
I have a Zythos brew somewhere in the pipeline. Never used it before, but it sounds like a nice hop.
11/13/2012 11:29:36 AM

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bgburdman9 857:24
Bottling this today:
Northern English Brown
OG: 1.046
FG: 1.011
IBUs: 26
SRM: 18
ABV: 4.6%
80% Maris Otter
7.5% Caravienne
7.5% Special Roast
2.5% Chocolate
2.5% Pale Chocolate
Mash at 154F for 60 minutes
.5 oz EKG FWH
.75 oz EKG @ 60
.75 oz EKG @ 10
WY 1318 London Ale III

Also have a pale sour and IIPA with some golden promise, MO, vienna and c20 with citra, amarillo, simcoe, and columbus fermenting away.
11/13/2012 11:45:58 AM

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seymour 1460:45
Originally posted by Quasimodo
I have a Zythos brew somewhere in the pipeline. Never used it before, but it sounds like a nice hop.

Itís not a hop, per se, itís another catch-all piney/grapefruity blend. Mixed reviews. Probably an okay replacement if your dream distinctive American hop variety is sold out.
11/13/2012 3:40:20 PM

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Quasimodo 217:
Ahh. If I knew that, I wouldnít have ordered them. I thought it was a new crossbred hop. They donít say what the blend is either. Oh well.
11/13/2012 4:00:13 PM

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SHIG 3604:204
Just brewed a Cherry Chocolate Imperial Stout aged with brandy soaked french oak chips. If all works out I will be drinking it to warm me up the second half of winter here in Alaska around mid-Jan....Shawn
11/13/2012 6:25:07 PM

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harrisoni 13897:22
A Brown Pale Ale



4.5kg Maris Otter pale malt

0.5kg crystal malt



60 minute mash at 65C



60 minute boil with

75g cascade and 25g apollo at beginning

25g cascade and 25g centennial 10 mins before end

50g citra 10 mins after flame off for another 10 mins



OG 1050



Been fermenting for 4 days, and itís got hints of toffee and lime
11/14/2012 3:12:28 AM

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VsXsV 2329:44
Modern Saison, OG 1056, about 33 IBUs. 15 liter batch (~4 gallons):

3,00 kg Pilsner Malt (2 Row)
0,36 kg Wheat Malt
0,45 kg Munich Malt

10,00 g Cascade [6,00 %] - Boil 60,0 min
10,00 g Galaxy [12,30 %] - Boil 15,0 min
10,00 g Cascade [6,00 %] - Boil 15,0 min
12,00 g Galaxy [12,30 %] - Boil 5,0 min
12,00 g Cascade [6,00 %] - Boil 5,0 min
10,00 g Cascade [6,00 %] - Boil 0,0 min
10,00 g Galaxy [12,20 %] - Boil 0,0 min
10,00 g Cascade [6,00 %] - Dry Hop 4,0 Days Hop 12 0,0 IBUs
10,00 g Galaxy [12,30 %] - Dry Hop 4,0 Days Hop 13 0,0 IBUs

Yeast: French Saison (Wyeast Labs #3711)

Also made a hard cider/apfelwein the same day. Bought cider from a local producer and poured in some WLP001. Going to add some elderflower juice later.

Brewing a Simcoe single hop APA (more or less a Row 2/Hill 56 clone) on Saturday.
11/14/2012 3:19:29 AM

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CLevar 376:13
Matsciguy and I just bottled up a sour beer aged on apricots that had been fermenting for about 14 months. It was tasty. Quite tasty.

And it will be better with some carbonation.

Thinking about ~40 bottles of sour just waiting to be consumed does things to me.
11/14/2012 11:47:37 AM

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seymour 1460:45
Originally posted by CLevar
Thinking about ~40 bottles of sour just waiting to be consumed does things to me.


Me too. With regards to my aforementioned Chocolate Milk Stout recipe: I let the spent grainbed "ripen" three days, then sparged again, dissolved in some golden brown cane sugar to 1.048 and pitched dregs of my buddyís delicious wild fermented beer, the dregs of my outrageously sour Berliner Weiss, a wild yeast I cultured from Bulgarian juniper berries, and a small Duvel bottle culture.

I canít decide which Iím more excited about, the "real beer" or the "sour small beer."
11/14/2012 12:17:02 PM

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