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Old 12-08-2008, 03:25 PM   #21
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Damn, I thought I had the latest issue, turns out I have the November issue, you know the one with some fool and his garbage can kegorator in it. Know what I'm talking about?

Which 6 stone reipes are in there?
+1 Can someone share the recipes
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Old 12-08-2008, 03:59 PM   #22
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Anyone looking to subscribe to BYO bestdealmagazines.com has the 2 year subscription for $33.95 and they have a 16% off coupon going right now with the coupon code SANTASALE16.

I went for 2 years and came out to $28.52 after the discount.

P.S. the coupon said it would expire last night at Midnight, but is still working currently, but don't know for how long.

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Old 12-08-2008, 08:25 PM   #23
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WOW!! I was told not to order it because it would show up in my stocking

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Old 12-08-2008, 08:36 PM   #24
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Mmmmm, I love their smoked porter! I'm gonna have to pick up that issue.
I actually met their head brewer this summer at Great Taste of the Midwest. I was telling my friends about the porter and how awesome it was, but I couldn't remember the name of the brewery. Then I saw some guy at the festival wearing the shirt. "Ah! That's it, these are the guys that make that awesome porter." The guy turns around and says "thank you." Then we had a nice chat about their beers.

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Old 12-08-2008, 09:48 PM   #25
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Here's the smoked porter recipe anyway (65% eff like all BYO recipes):

10.75# 2-row
12oz Crystal 75
1.75# Chocoate
4oz Peated malt

12.5 AAU Perle 90
1/2 oz Mt Hood 15
WLP002 w/ 1.5L starter

OG 1.064, FG 1.018, 53 IBU.

I was surprised it was Peat malt!

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Old 12-08-2008, 09:58 PM   #26
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Originally Posted by Saccharomyces View Post
Here's the smoked porter recipe anyway (65% eff like all BYO recipes):

10.75# 2-row
12oz Crystal 75
1.75# Chocoate
4oz Peated malt

12.5 AAU Perle 90
1/2 oz Mt Hood 15
WLP002 w/ 1.5L starter

OG 1.064, FG 1.018, 53 IBU.

I was surprised it was Peat malt!
Stone uses "lightly" peated malt. If you are a single malt Isle whiskey fan, then you'll recognize and taste the smokey peated malt. hmmmm good. Strange thing though is Stone uses Simcoe in the Smoked Porter.

Here's the first hop addition, 28# of Simcoe, in a batch of Smoked Porter at Stone I filmed when I was touring it with Germey.

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Old 12-08-2008, 10:11 PM   #27
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(65% eff like all BYO recipes):
Good to know this now. I took the mags to B3 this weekend and they also give the recipes in 5G batches.

I asked the guys at B3 if I should add 10% more to brew a 5.5G batch, but it sounded like way too much grain on the IPA, 14lbs of 2-row, plus other grain for a 6.9% beer.

Anyways, I am glad I stuck with the original grain bill and now I just have to do better than 65% efficiency to get that extra .5G

Oh yeah I have to find some Perles somewhere too. Anyone, anyone. I'll trade some cascade???
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Aging: #67 Bareleywine 1.116 11/07/2012, Flanders 2 batches 1.056 and 1.060 12/12/11 and 3/26/12, Kriek, 1.052 12/11,

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Old 12-08-2008, 10:45 PM   #28
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Stone uses "lightly" peated malt. If you are a single malt Isle whiskey fan, then you'll recognize and taste the smokey peated malt. hmmmm good. Strange thing though is Stone uses Simcoe in the Smoked Porter.
Interesting to know. Seems there are three degrees of smokiness in peat malt so they must be using light or medium rather than heavy. I'll be sure to check what type Austin Homebrew is carrying since the website doesn't say. I don't want my batch to come out like Lagavulin.
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Old 12-09-2008, 02:10 AM   #29
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If you are a single malt Isle whiskey fan, then you'll recognize and taste the smokey peated malt.
Correct me if im wrong but I thought eh difference between a whiskey and a scotch (not inducing location) was that whiskey is fired by wood and scotch by peat. I know Jamison (not single or good) is wood fired.
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Old 12-09-2008, 03:26 AM   #30
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Correct me if im wrong but I thought eh difference between a whiskey and a scotch (not inducing location) was that whiskey is fired by wood and scotch by peat. I know Jamison (not single or good) is wood fired.
Doh, I meant Scotch Whiskey.
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