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Old 11-15-2014, 07:34 PM   #51
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Originally Posted by Col_klink View Post
Is that .5oz of black patent correct? Or is that supposed to be .5lbs? Cant wait to try this!

-klink
Don't use .5 pounds of black patent! That is a lot! The small amount of BP is for color only.

I just brewed a three gallon batch. The immersion chiller is doing its thing as I write this. I used .3 ounces of BP! I needed to use my small gram scale to weigh it accurately.

I used 12 oz., up from 10, of the 80 degree crystal malt, to hopefully gain a bit more maltyness.

Edit: Oh and I had to use my gram scale for the hops as well. It doesn't seem like much hops at all but it works out just fine in a three gallon batch.

I used:
20g EKG
9g Willamette
9g Liberty
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Old 11-15-2014, 08:57 PM   #52
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Originally Posted by RichBrewer View Post
Don't use .5 pounds of black patent! That is a lot! The small amount of BP is for color only.

I just brewed a three gallon batch. The immersion chiller is doing its thing as I write this. I used .3 ounces of BP! I needed to use my small gram scale to weigh it accurately.

I used 12 oz., up from 10, of the 80 degree crystal malt, to hopefully gain a bit more maltyness.

Edit: Oh and I had to use my gram scale for the hops as well. It doesn't seem like much hops at all but it works out just fine in a three gallon batch.

I used:
20g EKG
9g Willamette
9g Liberty

Ahh ok. The guy at my LHBS was ringing me up and just gave the black patent because he didnt know how to ring up .5 oz haha. He also said "That sounds like a Jamil recipe". Anyway, have a yeast starter going and will brew this up on Monday. Thanks all for posting recipe and the replies
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Old 11-16-2014, 01:19 AM   #53
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Ahh ok. The guy at my LHBS was ringing me up and just gave the black patent because he didnt know how to ring up .5 oz haha. He also said "That sounds like a Jamil recipe". Anyway, have a yeast starter going and will brew this up on Monday. Thanks all for posting recipe and the replies
Good luck and enjoy your brew day!
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Old 12-18-2014, 03:18 PM   #54
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Hello All,
So I have this bottled up conditioning in a closet right now. 2 weeks in the fermentor and Christmas Eve will be 3 weeks in the bottle. I was wondering if anyone has any experience with this brew as it ages. What I mean is, does it get better with age, worse with age? I am hoping at three weeks it will already be delicious as i am serving it Christmas day. Any thoughts?

Thanks and Merry Christmas!

-Klink

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Old 12-18-2014, 05:01 PM   #55
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Originally Posted by Col_klink View Post
Hello All,
So I have this bottled up conditioning in a closet right now. 2 weeks in the fermentor and Christmas Eve will be 3 weeks in the bottle. I was wondering if anyone has any experience with this brew as it ages. What I mean is, does it get better with age, worse with age? I am hoping at three weeks it will already be delicious as i am serving it Christmas day. Any thoughts?

Thanks and Merry Christmas!

-Klink
It ages nicely. When young, it's pretty deep in the American Brown category (though not without a bit of noticeable English character), but as some of the caramels turn to toffee and it drops some bitterness it's a tasty example of a Northern English Brown.
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Old 12-19-2014, 05:34 AM   #56
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Sounds delicious!! The sample I had before bottling had a really nice chocolate toasty flavor. I'm glad to hear it should be ok serving so early. I doubt it will last long enough to find out how it tastes after some aging lol. Maybe I will hide a couple of bottles. Thanks for the input.

-Klink

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