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Old 08-18-2011, 12:33 AM   #11
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Do you use Irish moss or any other clarifier in your boil? I'm getting ready to brew this on Sunday and I think that's the only change I'm contemplating.

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Old 08-18-2011, 11:12 AM   #12
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Yes, I always use it. This beer, although dark, can be nice and clear with some red highlights. I looks great.

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Old 08-18-2011, 04:20 PM   #13
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Thanks. I've checked with the LHBS, everything I need is in stock, so I suppose I'll be drinking this come early Fall.

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Old 10-16-2011, 03:33 PM   #14
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Hey, thanks for pointing me to your recipe. Do you remember which maltster made your brown malt?

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Old 10-31-2011, 04:26 AM   #15
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Brewed this up 3 weeks ago and just transferred to the keg today. Can't wait until it is ready. Great recipe.

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Old 10-31-2011, 09:13 AM   #16
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Thanks! Let me know how you like it. I just bottle two batches for an art event myself and a few others were asked to participate in. One batch was aged in my brett-infected barrel. Unfortunately I think it needs a little more time than I have, but it will do

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Old 11-01-2011, 04:25 PM   #17
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Is your SRM correct in your recipe? You list 25.3 and I'm getting 32. Mine is based off 500L Black Malt and 75L Brown Malt.

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Old 11-01-2011, 04:49 PM   #18
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The brown malt that I use is lower than 75L. I'm going off the top of my head, but I believe mine is under 60L. I don't know the name of the maltster.

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Old 11-02-2011, 02:41 PM   #19
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Brown malt at my LHBS comes from Crisp. Hopville lists the Lovibond as 75, but I found 60-70L on one website and "in the low 50s" on another.

Either way, I've been really interested in making a porter with significant amounts of brown malt. I toyed with the idea of 50/50 pale to brown. Most brewers seemed to think the pale wouldn't have the diastatic power to convert that much brown malt.

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Old 11-02-2011, 03:55 PM   #20
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I've never tried 50/50 with this beer (I don't think I'll be changing the recipe any further), but I would like to try it with a brown ale. I was thinking 50% brown, 35% pale, 10% crystal (80?), and 5% chocolate.

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