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Old 03-31-2011, 10:35 AM   #21
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Can you smash with something like chocolate malt, or does it need to be one of the base malts?

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Old 03-31-2011, 10:44 AM   #22
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You want a base malt. Chocolate doesnt have very much fermentable sugar left after being roasted. It would make for a very unfermentable wort.

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Old 04-01-2011, 02:22 PM   #23
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I've definitely been thinking about doing something along these lines, and after reading through the thread (and seeing how many great beers people are ending up with), I'm definitely convinced that's my next project. What I'm thinking though, is doing a handful of 6-pack AG brews, and having different single hops in each with the same grain bill, which would let me compare the different hops in a standard format

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Old 09-13-2011, 04:09 AM   #24
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Quote:
Originally Posted by facialhairtuesday View Post
I've definitely been thinking about doing something along these lines, and after reading through the thread (and seeing how many great beers people are ending up with), I'm definitely convinced that's my next project. What I'm thinking though, is doing a handful of 6-pack AG brews, and having different single hops in each with the same grain bill, which would let me compare the different hops in a standard format
I was thinking the same thing. All my beer has been made by following someone ease's recipe. Making a batch of something and then making a change in one ingredient would give me a much better understanding of what I am doing. Breaking a batch into 1 gallon sub batches seems about right. Or maybe just into a half batch.
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Old 09-13-2011, 04:11 AM   #25
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Where one should start...

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Old 09-13-2011, 05:44 AM   #26
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sea monsters and sensual happiness?

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Old 11-04-2011, 05:04 PM   #27
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Well, I hate to wake a sleeping giant, but I figured I'd kick this thread into gear again as I made myself a nice 5 gal batch of MO/Fuggles SMaSH last night. I received a delivery of fresh, locally grown, organic hops yesterday (rain-barrell watered!) and I figured I should really do the fuggles justice and showcase them purely.
My recipe is almost the same as Orfy's but I added a 0.5oz aroma hop inclusion at 0min:

11lb Maris Otter
1oz Fuggles (60min)
1oz Fuggles (45min)
1oz Fuggles (30min)
1oz Fuggles (15min)
0.5oz Fuggles (pellets were all I had left) (0min)

Mash temp 158F for about 1h20min.
Boil for 60 min.

I was brewing until about 3 am because my mash tun kept getting jammed up. I ended up having to suck on the hose to get enough liquid out... it was a sad state of affairs, but I wasn't going to let my 2 hours of grinding go out the window. I ended up with a really nice boil, so my fingers are crossed that this will turn out!

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Old 05-11-2012, 10:21 PM   #28
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Any more recipies, anyone has tried and enjoyed?

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Old 05-12-2012, 12:04 AM   #29
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RO water + 4gm CaCl2 + 1gm CaSO4
10lb Briess Pils
Double decoction 131-155-165ºF
1.5oz leaf German Spalt Select 5.6% @60
1.5oz leaf German Spalt Select 5.6% @10
Wyeast 2308 @50ºF

Makes a great German Pilsner that tastes a lot like Trumer.

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Old 05-12-2012, 12:25 AM   #30
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My Columbus Pale SMaSH BIAB One of my best!

malt & fermentables
LB OZ MALT OR FERMENTABLE PPG
4 8 American Two-row Pale
1 8 American Two-row Toasted 275° for 45 minuteshops

USE TIME OZ VARIETY FORM AA
boil 60 mins 0.25 Columbus pellet 15.4
boil 5 mins 0.25 Columbus pellet 15.4



Batch size: 3.0 gallons
Original Gravity
1.048 measured
(1.053 estimated)
Final Gravity
1.014 measured
(1.013 estimated)
Color
8° SRM / 16° EBC
(Gold to Copper)
Mash Efficiency
68% measured
(75% used for O.G. estimate)

Boil: 4.0 avg gallons for 60 minutes
Bitterness
32.0 IBU / 4 HBU
ƒ: Tinseth
BU:GU
0.60
yeast
Wyeast American Ale (1056)
Alcohol
4.5% ABV / 4% ABW
(5.3% est. ABV / 4% est. ABW)
Calories
174 per 12 oz.

I will be doing this again. Probably a 5 gallon batch next time.

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