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Who's brewing? (5/14-5/15)


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#21 MyaCullen

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Posted 16 May 2016 - 09:38 AM

Almost 50 lbs. of grain.

 

 

No we didn't and I felt guilty about it. We discussed it but in the end never worked up sufficient motivation.

by the time that brew day was done, likely I'd have had little motivation myself.



#22 Bklmt2000

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Posted 16 May 2016 - 09:41 AM

With any luck, I'll be brewing tomorrow, an English IPA in the vein of GLBC Commodore Perry IPA.



#23 MyaCullen

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Posted 16 May 2016 - 09:57 AM

With any luck, I'll be brewing tomorrow, an English IPA in the vein of GLBC Commodore Perry IPA.

naming an English style IPA after one of America's greatest naval officers, who fought the poms in the war of 1812 is wierd



#24 HVB

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Posted 16 May 2016 - 10:04 AM

Almost 50 lbs. of grain.

 

 

No we didn't and I felt guilty about it. We discussed it but in the end never worked up sufficient motivation.

My plan has always been to do a second running and then just leave it open to funk it up and then do a short boil to kill anything off and ferment off with S-05.  One of these days I will give it a try.



#25 neddles

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Posted 16 May 2016 - 10:38 AM

naming an English style IPA after one of America's greatest naval officers, who fought the poms in the war of 1812 is wierd

 

IN THE BOTTLE:

MALTS: Harrington 2-Row Base Malt, Caramel 30

HOPS: Simcoe, Willamette, Cascade

httpss://www.greatlakesbrewing.com/sites/default/files/Commodore%20Perry%20Sell%20Sheet.pdf

 

They acknowledge that here. Seems more odd to me that there doesn't appear to be a single english ingredient in it except (maybe) the yeast. Still looks tasty though. I've never had that one.



#26 Bklmt2000

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Posted 16 May 2016 - 02:22 PM

naming an English style IPA after one of America's greatest naval officers, who fought the poms in the war of 1812 is wierd

 

httpss://www.greatlakesbrewing.com/sites/default/files/Commodore%20Perry%20Sell%20Sheet.pdf

 

They acknowledge that here. Seems more odd to me that there doesn't appear to be a single english ingredient in it except (maybe) the yeast. Still looks tasty though. I've never had that one.

 

I agree the naming is kinda odd, and the beer itself isn't really English at all, but my clone is actually pretty good. 

 

One main change I've made is to use a cleaner hop (in this case, Magnum) for bittering, where Great Lakes uses Simcoe for bittering.

 

I can't stand Simcoe; I find it absolutely revolting. 



#27 Brauer

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Posted 16 May 2016 - 03:04 PM

I can't stand Simcoe; I find it absolutely revolting.

Struth!

#28 MtnBrewer

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Posted 16 May 2016 - 03:35 PM

by the time that brew day was done, likely I'd have had little motivation myself.

 

I was motivated to sit on the couch and watch qualifying for the Spanish Grand Prix but not much more than that.

 

I agree the naming is kinda odd, and the beer itself isn't really English at all, but my clone is actually pretty good. 

 

One main change I've made is to use a cleaner hop (in this case, Magnum) for bittering, where Great Lakes uses Simcoe for bittering.

 

I can't stand Simcoe; I find it absolutely revolting. 

 

 

Struth!

 

Heresy! I can't think of Simcoe hops without thinking of Basser, who hated Simcoe so much that he named his cat after it because to him it smelled of cat piss.



#29 denny

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Posted 18 May 2016 - 09:25 AM

I just mashed in the second batch in a row of German pils, this one without Brewtan B.  BTW, this is batch #499.



#30 HVB

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Posted 18 May 2016 - 09:45 AM

I just mashed in the second batch in a row of German pils, this one without Brewtan B.  BTW, this is batch #499.

You figure 500 out yet?  I suggest a NE IPA :troll:

Also,  what is your German Pils recipe?



#31 SchwanzBrewer

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Posted 18 May 2016 - 09:55 AM

You figure 500 out yet?  I suggest a NE IPA :troll:

Also,  what is your German Pils recipe?

 

Knowing Denny it's probably 50% pils 50% Rye, Decocted, fly sparged, and lagered for 6 months before he'll even touch it. :devil:



#32 denny

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Posted 18 May 2016 - 12:23 PM

Knowing Denny it's probably 50% pils 50% Rye, Decocted, fly sparged, and lagered for 6 months before he'll even touch it. :devil:

 

Yeah!  Um, no....;)  It's gonna be classic Rye IPA....what else?

 

My German pils recipe is Best pils malt to whatever OG I want (1.048), an oz. oif either Hallertauer Mitt or Tettnang as FWH (counted as a 20 min. addition), 60 min. addition to get to 37-45 IBU (depending on OG) and another oz. of either of those at flameout.  Sometimes use about 10% Munich 10L, but not always.



#33 MyaCullen

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Posted 18 May 2016 - 01:49 PM

Yeah!  Um, no.... ;)  It's gonna be classic Rye IPA....what else?

 

My German pils recipe is Best pils malt to whatever OG I want (1.048), an oz. oif either Hallertauer Mitt or Tettnang as FWH (counted as a 20 min. addition), 60 min. addition to get to 37-45 IBU (depending on OG) and another oz. of either of those at flameout.  Sometimes use about 10% Munich 10L, but not always.

German Pils in a nutshell, 2124?



#34 denny

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Posted 18 May 2016 - 02:23 PM

German Pils in a nutshell, 2124?

 

Yeah, usually.  This time it was 2278 brcause both shops were out of 2124.  But I've used 2024, 2206 and even the Hella=bock yeast before.  I don't find as much variation in lager yeasts as ale yeasts.



#35 SchwanzBrewer

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Posted 19 May 2016 - 07:07 AM

I've fallen in love with Hallertau Mittelfruh. I love the way that hop finishes in my pils. I started using it on Kolsch too, but it's less noticeable.



#36 MyaCullen

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Posted 19 May 2016 - 08:48 AM

I've fallen in love with Hallertau Mittelfruh. I love the way that hop finishes in my pils. I started using it on Kolsch too, but it's less noticeable.

I have a hard time choosing between Mit and Hersbrucker, both are great to me, I'll freelly sub between the two




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