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Old 09-08-2007, 09:40 PM   #11
Ó Flannagáin
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Here's my final recipe wop. Mashing as I type this:

7lb pale 2-row American
1.5lb Carared (40L)
1lb honey malt
1lb flaked barley
1/2lb cryatal 120

Hops will be

Kent Goldings 1oz 60
Styrian 1/4oz 30
Styrian 1/4oz 15

WLP002 English Ale Yeast

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Old 09-09-2007, 02:00 AM   #12
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Sweet, how did it come out? What was the color of the wort, i would think a little dark with the 120. I am leaning more toward something like this (I will be brewing on Sat the 15th):

2 row 50%
Oat malt 30%
Honey Malt 10%
CaraRed 10%

I am still working up the recipe but I will post it as soon as I get the bugs out, Putting in an order to Northernbrewer on Monday. I am definitely interested in swapping some beers when we are done. Maybe we could get some others in on it too.

Cheers

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Old 09-09-2007, 02:05 AM   #13
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Gorgeous color, not too dark at all, a muddy orange right now. I think it will be spot on. I'm siphoning from kettle to fermenter right now. Pretty bad efficiency tonight though. Around 63 or 64 I think.

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Old 09-09-2007, 03:03 AM   #14
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Right on, maybe i should think about adding a bit of 120 to mine then. do you mean that you got 63% eff, or OG of 63? In promash 63% would put you around 1.048, does that sound about right?

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Old 09-09-2007, 03:10 AM   #15
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Yep, efficiency. But I miscalculated, it's at 75F right now and 1.049, so I actually hit just above 1.050 once temperature corrected, so bad, but still not too bad. I also got 5.5 gals due to a week boil int he first 20 minutes. At around 72% efficiency. I'm used to 75+ efficiency though.

Not sure what my problem was, I did mash a little high around 157, I want this one to have a full body and be pretty sweet. I also noticed after sparging I was still getting pretty high gravity run off, I could have done another round of sparging and had a 90 minutes boil, but I really didn't feel like heating more water or having a long ass boil.

72 will work

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Old 09-09-2007, 10:04 AM   #16
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Quote:
Originally Posted by seefresh
Dadgummit, Grimsawyer. I was all set in making the creamed honey red and now you've gotme pondering an imperial stout!
You know... 1.050 wouldn't be that bad a gravity to grow a nice big hungry yeast cake that would just chomp down and eat up one hell of a Russian Imperial Stout... I'm sure that yeast would make a fine one too....
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Old 09-09-2007, 10:56 AM   #17
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If you have beer smith you can enter your inventory and ask it to find the recipes you can brew.

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Old 09-09-2007, 01:27 PM   #18
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Quote:
Originally Posted by orfy
If you have beer smith you can enter your inventory and ask it to find the recipes you can brew.
That's a killer feature! And, here I was about to order promash, sheesh.
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Old 09-09-2007, 02:07 PM   #19
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If you look on the beersmith website they have a forum with tips. There's all sorts of good howtos listed.

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Old 09-11-2007, 02:53 AM   #20
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Alright here is the recipe that I came up with, the grain bill is a bit big because my efficiency has kinda sucked lately and I am having to try and find my faults right now (calculated for 65% efficiency). It may change a little, if anything does I will post the changes after I brew. I tried to keep the ingredients similar to yours, seefresh, just changing a few grains.

Batch size: 11gal

Est OG: 1.059
Est FG: 1.015
Est ABV: 5.8%
Est IBU: 13.8
Est SRM: 11.4

Grain:
15lbs Maris Otter
7lbs Oat Malt
3lbs Honey Malt
3lbs Carared (20L)
.25lbs Crystal 120L

Hops:
1oz EKG 60min
.5oz EKG 20min
.5oz Styrian 20min
.5oz Styrian Flame out

Yeast:
WLP002

Mash:
Single Step at 150 for 60 min (1.25 to 1 ratio), sparge 170.

Any thoughts on it would be great.

Cheers

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