1.75 lb 2-row
1.5 lb C120L
6 oz. Chocolate Malt
4 oz. Munich malt
2 oz. Black Barley
45 minutes in 2.5 gallons 155F
Sparge to 6 gallons total
5 lbs. Amber extract
1 oz. Amarillo @ 60
1 oz. Horizon @ 5
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Remember one unassailable statistic, as explained by the late, great George Carlin: "Just think of how stupid the average person is, and then realize half of them are even stupider!"
I know you got this from AHB, but why would they use Amarillo and Horizon hops when it clearly states on the rogue website that they use Perle and Centennial.
Also, on the Rogue website they say apparent attenuation is 73%. The FG should be 1.014.
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Hey, Coldies. What was your OG for this brew? I gave this recipe a try with the "Brew in Bag" method, and got 1.042. It was my first time using this method, so i'm interested to know what tweaks I'll need to make in the future.
What type of chocolate malt does the recipe specify? LHBS has Briess 350L, which is a bit lighter and, IMHO, crappier than other chocolate malts. When a recipe calls for Chocolate Malt from a different maltster, I usually have to supplement color elsewhere (de-bittered black, for example).
Also, what kind of IBU target are we talking here? I'm considering an all Northern Brewer hop schedule, but I don't want to over-shoot the IBUs. My adaptation gets me 36 IBU using Tinseth.
Thank you, David, for posting this recipe!
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Just to give this one a bump, I have done this AG recipe that I posted above (It's now becoming my house porter) with 3 different yeast. Pacman, WLP001, and Wyeast "London Ale III" and the London Ale III is by far my favorite with Pacman coming in second. Get out there and brew this recipe, it's a great porter.