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PostPosted: Sun Nov 19, 2017 4:19 pm 
Brewmaster

Joined: Sun Feb 15, 2009 12:08 pm
Posts: 359
Location: Evansville, IN
100% centennial IPA

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Jeremy Dunn • OVHA Board Member


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PostPosted: Sat Nov 25, 2017 5:10 pm 
Brewmaster
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Joined: Fri Apr 27, 2012 8:48 pm
Posts: 506
Location: Boonville, IN
German Pils

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John Mullins • OVHA Board Member


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PostPosted: Sat Dec 02, 2017 9:01 pm 
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Joined: Fri Apr 27, 2012 8:48 pm
Posts: 506
Location: Boonville, IN
Tripel Karmeliet “clone”

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John Mullins • OVHA Board Member


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PostPosted: Mon Dec 04, 2017 3:29 pm 
Hophead
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Joined: Thu May 23, 2013 7:54 am
Posts: 71
Location: Newburgh, IN
Coffee dipa and a regular dipa sans coffee. Half and half!

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Steve Strait • OVHA Board Member


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PostPosted: Sun Dec 10, 2017 2:00 pm 
Brewmaster

Joined: Sun Feb 15, 2009 12:08 pm
Posts: 359
Location: Evansville, IN
Belgian Blonde

12 lbs castle pils
1 lb flaked corn
12 oz caravienna
6 oz munich
6 oz aromatic

1.5 oz perle @ 60 min
1 oz saaz @ 10
1 oz saaz @ 5

Wyeast 3522

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Jeremy Dunn • OVHA Board Member


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PostPosted: Sun Dec 10, 2017 3:05 pm 
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Joined: Fri Apr 27, 2012 8:48 pm
Posts: 506
Location: Boonville, IN
Jeremy Dunn wrote:
Belgian Blonde

12 lbs castle pils
1 lb flaked corn
12 oz caravienna
6 oz munich
6 oz aromatic

1.5 oz perle @ 60 min
1 oz saaz @ 10
1 oz saaz @ 5

Wyeast 3522

Jeremy, I just kegged my Belgian Blonde on 12/1, so we should compare when they are both ready. I used WLP 530 in mine, then repitched into my Tripel Karmeliet "clone".

My 100% Centennial IPA is also ready.

That reminds me, I still have 3 lbs. of Centennials vacuum sealed in the freezer for sale. $7 lb!

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John Mullins • OVHA Board Member


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PostPosted: Sun Dec 10, 2017 5:57 pm 
Brewmaster

Joined: Sat Dec 31, 2005 8:12 am
Posts: 533
Location: Evansville, IN
Old Ale

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John Dippel

Barley, water, yeast & hops. The things dreams are made of!!
Carpe cerevisi!


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PostPosted: Sun Dec 10, 2017 5:58 pm 
Hophead
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Joined: Sun Apr 27, 2014 10:52 am
Posts: 59
Belgian Pale Ale Hybrid
10 Gallon

18lb Castle Pils

1.5oz Denali @ 60
5oz Citra @ 30 min whirlpool
3oz El Dorado @ Hopback
2oz Denali @ Hopback

Split 5 gallons and pitched 2 yeasts:
Wyeast 3522
Wyeast 3787


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PostPosted: Sat Dec 16, 2017 10:30 am 
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Joined: Fri Apr 27, 2012 8:48 pm
Posts: 506
Location: Boonville, IN
Sam Adams Boston Lager Clone

Boston Lager

Style: Premium American Lager OG: 1.050
Type: All Grain FG: 1.011
Rating: 0.0 ABV: 5.11 %
Calories: 163 IBU's: 31.97
Efficiency: 74 % Boil Size: 6.75 Gal
Color: 10.5 SRM Batch Size: 5.00 Gal
Preboil OG: 1.041 Boil Time: 90 minutes

Fermentation Steps
Name Days / Temp
Primary 7 days @ 55.0°F
Diacetyl Rest 7 days @ 68.0°F
Lager 30 days @ 34.0°F

Grains & Adjuncts
Amount Percentage Name Time Gravity
5.00 lbs 49.50 % Pale Malt (2 Row) US 60 mins 1.036
4.35 lbs 43.07 % Weyermann Munich I 60 mins 1.038
0.75 lbs 7.43 % Caramel/Crystal Malt - 60L 60 mins 1.034

Hops
Amount IBU's Name Time AA %
2.00 ozs 28.57 Hallertauer 60 mins 3.80
0.35 ozs 2.42 Tettnang 15 mins 3.70
0.18 ozs 0.51 Hallertauer 5 mins 3.80
0.17 ozs 0.47 Tettnang 5 mins 3.70
0.50 ozs Hallertauer 7 days 4.00

Yeasts
Amount Name Laboratory / ID
2.00 pkg Saflager W-34/70 Fermentis W-34/70

Additions
Amount Name Time Stage
4.10 g Gypsum 00 mins Mash
2.90 g Calcium Chloride 00 mins Mash
5.00 ml Lactic Acid 00 mins

Notes
8.25 gal BIAB
Mash 60 min @ 152
90 min boil

http://www.iBrewMaster.com Version: 1.536



Sent from my iPad

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