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Old 11-04-2005, 02:29 PM   #21
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Quote:
Originally Posted by ORRELSE
Here's the BYO clone:

OG: 1.038
FG: 1.007
IBU: 38
SRM: 41
ABV: 4.0

2.66 lbs. light LME
.66 lbs. light DME
1 lb. 2 row pale malt (steeped)
2 oz. crystal 90L
3 oz. chocolate malt
10 oz. roasted barley
12 oz. cane sugar

1.9 oz. Willamette (5% AA) 60 mins
.25 oz. E.K. Goldings (4.8 AA) 15 mins

White Labs WLP005 (Dry English Ale)

Notes:
Steep all crushed grains at 150° in 1.35 gallons of water for 45 minutes. Add 1.2 gallons of water and DME to "grain tea" and bring to a boil. Add willamette hops and boil for 60 minutes. Add LME, sugar and EKG hops for final 15 minutes. Cool, siphon to fermenter, aerate and pitch yeast.
Anybody done a stout recipe like this? I'm interested in trying it but somewhat leary of using cane suger in a brew, everything I've read so far recommends against it. Is the suger there to keep the FG down? What's the word?
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Old 11-04-2005, 02:45 PM   #22
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You're right, the cane sugar will help it come out dry and low on OG. 12oz of cane sugar shouldn't hurt anything, although it's towards the high end as far as % of fermentables (for my tastes anyways).

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Old 11-04-2005, 07:01 PM   #23
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Quote:
Originally Posted by LupusUmbrus
You're right, the cane sugar will help it come out dry and low on OG. 12oz of cane sugar shouldn't hurt anything, although it's towards the high end as far as % of fermentables (for my tastes anyways).

Is that true? (Might explain why the "dry" stouts I've been brewing haven't been very dry. The next one I do I'm going to mash higher and see if that helps things.)

I assumed the cane sugar was in there only to up the ABV%.
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Old 11-07-2005, 12:12 AM   #24
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The stout is in the primary. what a $%#&% pain in the @ss today's brew was!!

and to boot, I screwed up the recipe a little, turning the brew from a strong stout to something much more- OG of 1.090. Got a little carried away with the steeping grain. Smelled like heaven, though, and the airlock is already burping after under 2 hours. This one could get messy.

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Old 11-07-2005, 02:52 AM   #25
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Is your volume off perhaps? The extracts you use should have resulted in around 1.080 by themselves, although I'm surprised you hit another 10 points steeping grains (although I don't really know much about it).

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Old 11-07-2005, 12:00 PM   #26
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Volume was spot on at just over 5Gal- I added some cooled boiled water to the bucket and mixed prior to taking the reading- it was right. I knew that it was going to be a big boy, but I am somewhat surprise how big. I will be posting about the night's fiasco in the Discussions Group.

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Old 11-07-2005, 03:50 PM   #27
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Quote:
Originally Posted by Truble
Volume was spot on at just over 5Gal- I added some cooled boiled water to the bucket and mixed prior to taking the reading- it was right. I knew that it was going to be a big boy, but I am somewhat surprise how big. I will be posting about the night's fiasco in the Discussions Group.

I'm sure it was because of that cane sugar.
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Old 11-07-2005, 04:03 PM   #28
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That is not the recipe that I used-check the second post in this thread for a link that walker posted. I modified that recipe and came up with the one I used. The one I used is also posted in here somewhere, and had no sugar. I used 6.6LB LME, 4LB DME, and 3.5 LB grains (chocolate, roast barley, and black patent)

If I added sugar, I think it might have turned solid

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Old 11-07-2005, 09:35 PM   #29
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Quote:
Originally Posted by Truble
That is not the recipe that I used-check the second post in this thread for a link that walker posted. I modified that recipe and came up with the one I used. The one I used is also posted in here somewhere, and had no sugar. I used 6.6LB LME, 4LB DME, and 3.5 LB grains (chocolate, roast barley, and black patent)

If I added sugar, I think it might have turned solid

OMG! yeah, I'd say 10.5 lbs of extract would do it!!!!
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Old 11-08-2005, 12:48 AM   #30
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Yep- I had bought some extract to have on hand for proofing, starters, etc. Without thinking, I dumped that in too. I am hoping that it isn't too strong. If so, I will dilute it a little. Should be very tasty though, as the wort was already pretty good.

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