« on: December 23, 2014, 09:37:34 AM »
Probably a Pliny clone, same rate as stated. Then when you do a Doppelbock and have about 1 oz. + a little, you keep looking at the container and checking your notes.
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BRY-97 is Wyeast 1272 (American Ale II).
Hmm good to know. I read it was Pacman. I've never used 1272.
Eric already caught the micro-grams units. Iron is OK.Sho tnx guys for the help ... the water comes from a mountain range close to Worcester on the southern tip of Africa. Any stylez u would prefer with this water build?
19 ppm TDS - that is in Reverse Osmosis range. I wish my water was like that.
Where are you located? Water out of sandstone is not so bad usually.
A little over 170F? Wow!There are data that say lower is better, maybe for Pale Ale Malt with is low in Alpha. For "hot" US malts with high Alpha and Beta, it might be around 158F, but that is speculation on my part.
I think this is pretty much accurate. I accidentally mashed my APA grist at 77°C and it still attenuated 74% ADF. The norm (at 67°C) is 80%.
Got it...good info thanks. I bought my elbow length chem gloves and safety glasses just in case. I'm going full Heisenberg making pretzels !PSE is a must.
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Someone said he had >1000 hours in on it.I was going to go to a book signing at Bell's on Sunday, but that has been postponed. If I go to it when it happens, should I ask Mr. Mallett? Maybe not, as other authors have said things that they would have liked to include were not in due to deadlines.
If it works out, for sure. It would be interesting to know. No doubt he put a great deal of work & thought into the book.