SFGiantsFan925
Well-Known Member
^ I think if you want to keep some of the malt flavor, dont dry hop with all 3 ounces. Maybe try 1.5 ounces for 5-7 days then taste. With 3 oz. it gets a lot of hop flavor and aroma. At least thats what I noticed.
I now keep a few lbs of DME on hand just encase my efficiency is way off..TMannion87 said:IAny suggestions would greatly appreciated. Thanks!
TMannion87 said:I brewed the partial mash version of the recipe last night but used wlp007. I drastically missed my OG, at 1.052. I was thinking of adding either some honey or dextrose to the primary to boost the ABV. To the people who have brewed this, any suggestions? I realize it won't be a true clone, but I don't want to have a 4.4% brew on my hands. Any suggestions would greatly appreciated. Thanks!
I hope there's some malty flavor in this cuzz I have too many hopped up brews right now.
I need a sanity check on the AG recipe:
I'm going to do BIAB, so after I sparge or whatever, I should do my First Wort Hop, then when my boil starts, do normal hopping again at 15, 10, 5, 1?
Also a question about the extract/partial:
Why does the extract/partial have a First Wort Hop and a 60 minute hop? Because of the volume difference?
Anyone?
I did BIAB, and just forget the term First Wort hop, it doesn't really apply to BIAB.
I would probably use more Munich rather than a crystal malt (if you have it).
I have never subbed it, but probably at least 1:1, maybe a little higher % Munich removing some 2row if needed.
What do you guys think I could do?
Buy a half pound of Melanoidin and Aromatic. It's like...$4 - If you get a whole pound of each, you can add the other half to your next beer and see how you like it.
I usually set the time to 20min for FWH since it is a "smoother bitterness", and people liken it to a 20 min addition.
okay, I did a quick search of this thread and didn't find any hits so I apologize if this is redundant: Did you find you need a diacetyl rest with the 1968 for this? In looking at the Wyeast book they recommend one for 1968. I've never used a yeast that needed one, but I'd rather ask a dumb question than assume the answer.
Putting together the recipe. Can I get a consensus on the mash time and temp.
Thanks,
Sheldon
Gear101 said:Mine is about to go into the keg. Got a fresh one the other day for a side by side.
Let me know how close it is I'd like to make this brew soon!!!
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