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Old 11-09-2011, 07:57 PM   #21
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Originally Posted by Reno_eNVy View Post
Okay so if I brew within a week I'll have 40 days... that's plenty of time to do whatever I want (ya know, except barleywines and such.) An English Mild can go grain to glass in 10 days... I know because I've done it
Well personally I like to have at least 6 weeks, especially if I am putting some kind of spices or herbs in secondary. I figure 2-3 weeks fermentation, then another 2-3 weeks carbing and conditioning is sort of a minimum for most beers I make in the 1.050+ range. I will drink them earlier than that, but they get a lot better if I give them a bit longer to ripen.
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Old 11-09-2011, 08:09 PM   #22
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So here's what I came up with in BeerSmith.

3.5 gallon batch size
Based on 75% efficiency

Chocolate Mint Sweet Stout
6 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 66.7 %
8.0 oz Roasted Barley (300.0 SRM) Grain 5 5.6 %
8.0 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 3 5.6 %
8.0 oz Chocolate Malt (350.0 SRM) Grain 4 5.6 %
8.0 oz Barley, Flaked (1.7 SRM) Grain 2 5.6 %
1 lbs Milk Sugar (Lactose) (0.0 SRM) Sugar 6 11.1 % (added with 10 min left in boil)
8.0 oz Hersheys Baking Cocoa Powder (added with 10 min left in boil)

1.00 oz Fuggles [4.50 %] - Boil 60.0 min Hop 7 22.6 IBUs
0.50 oz Fuggles [4.50 %] - Boil 15.0 min Hop 8 5.6 IBUs

Either Irish Ale or dry yeast, like S-04


BeerSmith gives me an estimated ABV of 7.6% but I know that's shenanigans. It doesn't recognize the lactose as non-fermentable... so I'm probably looking at something more along the lines of 6.2%

I'm still not sure about the mint... most leaf mint in grocery stores is spearmint and I would like peppermint. If I can't find fresh or dried peppermint by next wednesday (SWMBO has designated brewday) I'll just throw in some altoids

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Old 11-09-2011, 08:11 PM   #23
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Altoid beer!

Brilliant!!!

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Old 11-09-2011, 09:32 PM   #24
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After checking out the andes mint stout I think 5 or 6 celestial peppermint tea bags with 5 minutes left in the boil will be best for 3 gallons

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Old 11-10-2011, 12:03 AM   #25
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Quote:
Originally Posted by weirdboy View Post
Well personally I like to have at least 6 weeks, especially if I am putting some kind of spices or herbs in secondary. I figure 2-3 weeks fermentation, then another 2-3 weeks carbing and conditioning is sort of a minimum for most beers I make in the 1.050+ range. I will drink them earlier than that, but they get a lot better if I give them a bit longer to ripen.
This is very true, and I'm a series proponent for long primaries. But I've also pumped out some beers really quickly so I'm going to challenge myself and have a complex, spiced dark ale be not only drinkable but excellent after just 40 days.
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Old 11-11-2011, 05:38 AM   #26
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How bout an irish red ??

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