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Old 07-30-2012, 04:34 AM   #11
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Quote:
Originally Posted by vinnythering
I measured 1.018 when racking to secondary today. It tastes pretty good, but not quite what I was hoping for. It's a little too roasty and bitter. I'm expecting that to calm down during secondary though. Overall, I'm mostly happy with this one. I will update again in a couple weeks. Cheers!
That will definitely mellow in aging. I had a batch that I used 8oz of roasted barley due to some efficiency miscalculations, and in secondary it was barely palatable due to the roast. I let it age 3 weeks and the barley hit the right tone and the MO was able to shine through.


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Old 07-30-2012, 06:31 AM   #12
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I was hoping someone would tell me that!



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Old 07-30-2012, 06:37 AM   #13
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It's not really authentic, but if you don't like the roasted barley flavor you could use 6 ounces of crystal 120 and an ounce of carafa III. It gives the color you want and a touch of roast without being too pronounced.

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Old 07-31-2012, 03:15 AM   #14
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Oh I don't mind the roasty flavor by any means. I love it, but the flavor of this one overall wasn't what I was expecting. I want a more nutty flavor. The roast is totally welcome, but it was just missing that specific depth I was looking for. I don't know if tzhat would be within style, but that's what I wanted. Oh well, I will work on it later.

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Old 07-31-2012, 03:49 AM   #15
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If you want some really amazing depth you should experiment with kettle caramelization. It makes a longer brew day but you will not regret one sip of it.

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Old 07-31-2012, 04:06 AM   #16
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Well now THAT is an idea. Next time maybe I will give that a shot. Any suggestions with that? I've never considered it and haven't done much reading on the subject.

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Old 07-31-2012, 05:07 AM   #17
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Quote:
Originally Posted by vinnythering
Well now THAT is an idea. Next time maybe I will give that a shot. Any suggestions with that? I've never considered it and haven't done much reading on the subject.
It's pretty simple really.. You mash on the thick side, and draw off your first runnings. Then you boil this down to a syrup or as close to that as you have time for. It will bubble like thick sap (1 gallon will boil over a 10 gallon kettle if you're not careful) and develop delicious rich flavor. Then you just sparge heavy to get your volume and add it to the syrup and proceed as usual. It takes about an hour extra. We had an 80 schilling brew off in our club in the spring, and I had one that was simply 10 lbs MO and 4 ounces of roasted barley, but caramelized. It blew the socks off of all the specialty malt recipes. I will make a 10 gallon batch of this every year now.
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Old 07-31-2012, 05:18 AM   #18
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Wow that sounds incredible. I can handle an extra hour. I would love to try this. Thanks!

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Old 07-31-2012, 06:09 AM   #19
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Wow that sounds incredible. I can handle an extra hour. I would love to try this. Thanks!
You won't regret. The only thing else I would mention is that if you are shooting for a certain color profile you should either plan on it being darker than that, or go lighter on the dark malt because the caramelization will develop a lot of color. The 80/- I just mentioned came out almost as dark as a stout. I'm not even sure what you would add for a red, I haven't done anything like that yet. I would like to though.
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Old 07-31-2012, 06:37 AM   #20
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This sounds like a good reason to start making small experimental batches. I can start making gallon brews instead of jumping in with both feet with 5 gallons.



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