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Old 01-02-2013, 08:02 PM   #11
weesm
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Had my brew day on last Sat and the only change i made was I used crystal 60L instead of 55. I used the Saaz as a first wort hop and Fuggles all at 90 mins.

Brew day went smooth. I nailed my pre boil gravity and my post boil OG was 1.062, a few points off the recipe, but good enough. Pitched a starter of WLP 007 dry English ale at 62F and slowly let it rise to 66. It's 5 days since I pitched the yeast and the gravity is already 1.018 and the krasusen is starting to fall. I'm letting the temp free rise now to let the yeast clean up.

I tasted the gravity sample and the malt seems spot on. Roasty, biscuit, but not super sweet. It is really bitter right now so I'm hoping that will mellow with some age.

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Old 01-03-2013, 12:15 AM   #12
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I have mine sitting at 65* now. Finished at 1.016 so slightly low but still in the right range. Sample tasted similar for sure, definitely on the sweetside and had a similar mouthfeel, not sure if it had the distinct malt present but its hard to tell warm and uncarbed. Anxious to keg it but Ill let it sit a few more days.

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Old 01-03-2013, 07:33 PM   #13
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I might enter this in a competition or two, but can't decide what to enter it as. I think a case could be made for Scottish Export 80/- (9C) or Scotch Ale (9E). I think I'm going to have to decide based on whether or not the alcohol is real perceptible once the beer is ready, if there is some clear alcohol aroma/taste it would probably score better as a Scotch Ale I'd think. Anyone have any feedback on that approach?

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Old 01-14-2013, 02:47 AM   #14
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Put your batch into the keg and carb it up yet, AnchorBock?

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Old 01-14-2013, 11:58 AM   #15
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Quote:
Originally Posted by Robin0782 View Post
Put your batch into the keg and carb it up yet, AnchorBock?
Not yet, I'll get it kegged today or tomorrow. It's been cold crashing for nearly a week now - just haven't had the chance to keg it.
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Old 01-14-2013, 07:51 PM   #16
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Got this kegged and fined today, took another reading and it was down to 1.014 (was 1.016 on 1/2). With an OG of 1.067 this actually ended up at about 7% ABV. When I took a sip of the sample that was around 35* it wasn't real flavorful, but at 50* it had a very similar flavor profile to Robert (very malty with some sweetness, definitely got some caramel and chocolate flavors). I'll get it carbed up this week and get some notes up later. Unless it tastes where I want it I'd adjust the mash temp up to probably 151 or so next time to get the FG up to 1.016.

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Old 02-27-2013, 07:47 PM   #17
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Posted a writeup about this on my blog if anyone is looking for more info, but basically I dont have a fresh sample to compare to currently. The homebrew version was a fair bit darker and slightly less malty from what I remember, but it's pretty close and makes a great beer. When I get my hands on some fresh bottles I'll rebrew with some changes.


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