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Old 01-29-2013, 08:18 PM   #621
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Just just brewed this on Sunday (1/27/13). I subbed a pound of cara pils for maltodextrin because the LHBS was out (any one know at what ratio to to swap these two?). OG was 1.064 and fermentation took off within about 8 hours. The taste as I was putting it into the fementer was smooth with a touch of coffee. I can't wait for this to finish up! Thanks for the recipe!

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Old 01-29-2013, 11:00 PM   #622
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Brewed this about a month ago. Finally got it kegged Friday. Turned out really good.

image-597637550.jpg   image-2504955696.jpg  
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Old 02-03-2013, 12:12 AM   #623
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Just an update. Pulled my first pint last night. Absolutely amazing brew. Finished out at 7% ABV, well balanced, great mouthfeel. One of the better brews I've ever done. Honestly wouldn't change a single thing in this recipe. Thanks again OP!

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Old 02-07-2013, 04:00 PM   #624
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Hi iv been into homebrewin for a while now iv made lager from scratch but mainly stuck with brew kits im interested in tryin a porter bit confused wat is # and also wat is 2 row sorry if this is a dumb question

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Old 02-07-2013, 04:18 PM   #625
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Quote:
Originally Posted by sybrows View Post
Hi iv been into homebrewin for a while now iv made lager from scratch but mainly stuck with brew kits im interested in tryin a porter bit confused wat is # and also wat is 2 row sorry if this is a dumb question
# = pounds
2 row is the lightest form of malted barley, very popular for the base of many beers.

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Old 02-07-2013, 06:09 PM   #626
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Many thanks will let u know how it goes just bottked a gluten free lager and iv just started a pear cider so will be a week or so

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Old 02-08-2013, 12:45 AM   #627
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# is pounds, and 2 row is a common type of barley (as opposed to 6 row barley). You could google a pic of each and it will be pretty easy to see. 2 row is fairly common.

So, for example, 8# 2 row would be 8 pounds of 2-row ale malt (barley).

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Old 02-11-2013, 12:48 PM   #628
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Hi iv been makin some inquiries into the ingriedients for this porter the supplier i usually use is havin difficulty findin a few things as this is an american forum and im in the uk crystal 40 black patent and the malto dextrin can anyone let me know wat these are and if there is any substitute for them also is marris otter ok as the 2row

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Old 02-13-2013, 05:15 AM   #629
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I've heard about this shortage of punctuation in the United Kingdom. I honestly thought it was a myth.

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Old 02-13-2013, 05:46 AM   #630
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The marris otter should be ideal for the pale malt. For the crystal 40, look for caramel 40 or maybe even 60. I think (might be wrong) that caramel and crystal are the same thing. Not sure about a black patent substitute. I'll have to look into it. Finally, instead if malto dextrine, you can use dextrine malt (usually known as carapils) instead. Add about 1/2 lb. in the last 30 minutes of the mash.
With either carapils in the mash or dextrine powder in the boil, you should have the same end result....added dextrines providing a little better body, or a little less thin. Hope this helps.

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