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Author Topic: Somewhat Peculiar  (Read 3119 times)

Offline Brian_S

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Somewhat Peculiar
« on: February 20, 2011, 09:31:42 PM »
Somewhat Peculiar

Batch size: 5 gallons
Boil:  Whatever is needed to give you 5 gallons
Yeast:  Fermentis S-04  (68 to 72 F)
O.G. - 1.062

Mash the whole damn thing at 150F to 152F for 90mins. (Minus syrups and sugars)

9.25 lbs - 2 row
12 oz - Crystal 60
4 oz - malted wheat
3 oz - chocolate malt
1 oz - Special B

.75 lbs - dark brown sugar
.25 lbs - corn sugar
3 oz - molasses
2 oz - maple syrup
(At this point I just started throwing in whatever dark sugars I had on hand)

Boil:
2/3 oz Northern brewer at 90 mins
.5 oz Willamette at 15 mins
1 tsp Irish moss at 15 mins
.5 Willamette at 2 mins

Dry Hop (For about 1 week)
1 oz Willamette
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Offline Dave Savoie

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Re: Somewhat Peculair
« Reply #1 on: February 21, 2011, 08:21:57 AM »
Sounds yummy !!!
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Offline Richard

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Re: Somewhat Peculair
« Reply #2 on: February 21, 2011, 11:04:31 AM »
And the award for artistry goes to...

(Kyle says a lack of process control is art :P)
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Offline Kyle

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Re: Somewhat Peculair
« Reply #3 on: February 21, 2011, 12:11:31 PM »
I like your boil volume instructions
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Fermenting: --
Conditioning: --
On Tap: --

Offline Brian_S

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Re: Somewhat Peculair
« Reply #4 on: February 21, 2011, 04:02:36 PM »
Its the way I roll.  :)
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Offline Dave Savoie

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Re: Somewhat Peculair
« Reply #5 on: February 21, 2011, 04:03:23 PM »
It is very close to the old peculiar clone recipe I have
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Offline Brian_S

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Re: Somewhat Peculair
« Reply #6 on: February 21, 2011, 07:21:11 PM »
It based on the recipe in the Clone Brews book but I subbed for what I had and didn't have.

I've also made it with 6 oz of maple syrup and no molasses, you can really play with this one.

B
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Offline Dave Savoie

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Re: Somewhat Peculair
« Reply #7 on: February 21, 2011, 07:41:37 PM »
It didnt come into its own untill about 6-8 weeks
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Offline Brian_S

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Re: Somewhat Peculiar
« Reply #8 on: March 16, 2011, 05:13:38 PM »
Dry hopped with 1 oz of homegrown Willamette about a week ago and will be kegging today or tomorrow.
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