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Old 12-20-2013, 04:25 AM   #11
IslandLizard
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Glad it turned out so well. I'm itching to brew a brown so I may borrow your recipe.
A whole pound of Honey malt is a lot, but it needs to carry a very wide medium layer.

Thank you!

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Old 12-29-2013, 12:59 PM   #12
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Well, I screwed my batch up. Primary got a little cold on the third day and I thought I put the WLP005 yeast to sleep early since they dropped right out. Decided to rouse them a couple of times and probably was a little too vigorous, most likley oxidized it, horrible metallic taste at bottling. Another case of leave it the f@ck alone.

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Old 01-02-2014, 12:22 PM   #13
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Quote:
Originally Posted by KOamps
Well, I screwed my batch up. Primary got a little cold on the third day and I thought I put the WLP005 yeast to sleep early since they dropped right out. Decided to rouse them a couple of times and probably was a little too vigorous, most likley oxidized it, horrible metallic taste at bottling. Another case of leave it the f@ck alone.
I'm sorry to hear that! Better luck next time!

I plan to rebrew this recipe, but I have made a few modifications. I upped the MO to 10 pounds, subbed Roasted Barley for the Chocolate Malt, and upped the Honey Malt to 1.25 lbs.

I wanted to increase the ABV and honey flavor, and I want more of a roasty/toasty flavor rather than the chocolatey/caramel flavor of the Choc Matl. I will use the same yeast and everything else will remain the same.

I'll report back when I have more info an hard numbers.
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Old 01-06-2014, 01:20 PM   #14
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I rebrewed this batch Saturday as specified above. Beer smith said my OG should have been 1.080, but my measurement came out at about 1.061. I used 2 oz of EKG and added them at the beginning of the boil. The wort was pretty hoppy so I may have overdone it with the bitterness, but you live and learn! Everything else was great. My turkey fryer and beverage coolers worked spectacularly so I'm very pleased with my new setup all-in-all.

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