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Old 12-11-2012, 01:28 AM   #71
FATC1TY
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Coming along nice.. This is the head after 3 minutes poured from my tap.
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Old 12-12-2012, 11:36 PM   #72
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Brewing this again tomorrow so I have one ready when this keg goes. I love this beer.

Nice lacing too.

image-363637611.jpg   image-1970310856.jpg  
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Old 12-13-2012, 01:55 AM   #73
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Man, that looks good.. The lacing and head get insane after it's aged a bit.

Good looking beer!

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Old 12-25-2012, 06:57 PM   #74
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Quote:
Originally Posted by FATC1TY View Post
This beer is a GREAT base Porter. Has a very, very balanced profile to it. Very drinkable, even among people who are afraid of dark beers!


Recipe: ALL GRAIN

Recipe Specifications
--------------------------
Boil Size: 7.68 gal
Post Boil Volume: 5.98 gal
Batch Size (fermenter): 5.50 gal
Bottling Volume: 5.00 gal
Estimated OG: 1.061 SG
Estimated Color: 42.6 SRM
Estimated IBU: 33.1 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 75.3 %
Boil Time: 90 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
9 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 2 67.6 %
1 lbs 8.0 oz Oats, Flaked (1.0 SRM) Grain 3 11.3 %
12.0 oz Caramel/Crystal Malt - 80L (80.0 SRM) Grain 4 5.6 %
11.0 oz Chocolate Malt (450.0 SRM) Grain 5 5.2 %
8.0 oz Pale Chocolate Malt Grain 6 3.8 %
6.0 oz Black (Patent) Malt (500.0 SRM) Grain 7 2.8 %
0.75 oz Northern Brewer [8.50 %] - Boil 60.0 min Hop 8 21.8 IBUs
1.00 oz Willamette [5.50 %] - Boil 20.0 min Hop 9 11.4 IBUs
2.00 oz Dutch Cocoa Powder
1.10 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 10 -
1.0 pkg London ESB Ale (Wyeast Labs #1968) [124. Yeast 11 -


Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 13 lbs 5.0 oz
----------------------------
Name Description Step Temperat Step Time
Mash In Add 18.64 qt of water at 163.5 F 153.0 F 60 min

Sparge: Batch sparge with 2 steps (1.02gal, 4.09gal) of 168.0 F water




I fermented mine out, and added 2 vanilla beans to secondary. Added a great finish to the beer. If you want more chocolate flavor, up the addition, but I think 2 oz is enough to give a hint to it, but not overpower it.

This is a great beer, not extremely chewy, but has plenty of smoothness to it that it slide down easy.. Very easy drinker.


I get compliments on this all the time, and have converted plenty of people who aren't craft drinkers and who think dark beers are scary.. They tell me that are indeed scary.. but scary good!!

I am new to AG, this sounds like a great recipe and i want to try it but i have one question about the sparge, can you tell me what you mean but a 2 step sparge

thanks
Jim
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Old 12-26-2012, 11:00 PM   #75
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I am new to AG, this sounds like a great recipe and i want to try it but i have one question about the sparge, can you tell me what you mean but a 2 step sparge

thanks
Jim
Certainly.

The easiest way, and you'll have to experiment as you go for efficiency reasons, but generally you can do as follows. Also, I'd suggest finding out how much you boil off in an hour in your pot. Plain water is fine. Boil up a known amount.. say, 5 gallons of water, time it and measure it out what you have left.

Get your mash water to the correct temp. If you want to mash at 153, you'd be looking at around 164 or so to hit that temp in a cooler roughly.. Add water, check temp, then add your grains while stirring. Mash it for 60-70 minutes, stir it once or twice in that time, quickly, and covering it back up so as to not lose any heat.

When you are ready to sparge, drain into a pitcher until the runnings clear up, meaning it's not as cloudy, and no grain coming through. Empty the cooler into your boil kettle.

Some people mash out, where they raise the temp of the bed to help make the sugars more fluid. I rarely if ever mash out, and find little to no difference when I do, as I'm generally heating my first runnings while I'm sparging. They will add enough water to their mash tun and stir before draining to get the temp of the grain right up to 168-170.

So, back to draining the mash tun.. By now you should have already heated your sparge water, to 175-180. Don't worry about tannin extraction, as your grain bed won't get that hot, and hot that long. You can add ALL the water at once, bring the temp up to the desired 168-170, stir it well. I like to give it 5 minutes to settle, and then vorlauf and drain the whole thing.


So recap:

Find out your boil off rate. I have a 12g pot, and use a strong outdoor gas burner. I generally shoot in most recipes, to have roughly 7.25 g PRE BOIL for a 60 minute boil. So like half a gallon an hour burn off. So this is a 90 minute boil, so figure to lose 1.25/1.50 gallons. Start with more, and you boil it down to hit your numbers right.

You'll heat your water to the right temp, add the grain and mash.

Heat your sparge water, drain your tun after 60 minutes, and then you'll need roughly 5 more gallons of water to sparge with. Heat that to 170-180, and I'd say for the sake of easy, just toss it all in the cooler after it's drained, stir and drain.

Your done.. Proceed with your 90 min boil as you would during extract and add the hops when you are suppose to!

Goodluck- post back if you need some more help.
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Old 12-27-2012, 01:49 PM   #76
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Quote:
Originally Posted by FATC1TY View Post
Certainly.

The easiest way, and you'll have to experiment as you go for efficiency reasons, but generally you can do as follows. Also, I'd suggest finding out how much you boil off in an hour in your pot. Plain water is fine. Boil up a known amount.. say, 5 gallons of water, time it and measure it out what you have left.

Get your mash water to the correct temp. If you want to mash at 153, you'd be looking at around 164 or so to hit that temp in a cooler roughly.. Add water, check temp, then add your grains while stirring. Mash it for 60-70 minutes, stir it once or twice in that time, quickly, and covering it back up so as to not lose any heat.

When you are ready to sparge, drain into a pitcher until the runnings clear up, meaning it's not as cloudy, and no grain coming through. Empty the cooler into your boil kettle.

Some people mash out, where they raise the temp of the bed to help make the sugars more fluid. I rarely if ever mash out, and find little to no difference when I do, as I'm generally heating my first runnings while I'm sparging. They will add enough water to their mash tun and stir before draining to get the temp of the grain right up to 168-170.

So, back to draining the mash tun.. By now you should have already heated your sparge water, to 175-180. Don't worry about tannin extraction, as your grain bed won't get that hot, and hot that long. You can add ALL the water at once, bring the temp up to the desired 168-170, stir it well. I like to give it 5 minutes to settle, and then vorlauf and drain the whole thing.


So recap:

Find out your boil off rate. I have a 12g pot, and use a strong outdoor gas burner. I generally shoot in most recipes, to have roughly 7.25 g PRE BOIL for a 60 minute boil. So like half a gallon an hour burn off. So this is a 90 minute boil, so figure to lose 1.25/1.50 gallons. Start with more, and you boil it down to hit your numbers right.

You'll heat your water to the right temp, add the grain and mash.

Heat your sparge water, drain your tun after 60 minutes, and then you'll need roughly 5 more gallons of water to sparge with. Heat that to 170-180, and I'd say for the sake of easy, just toss it all in the cooler after it's drained, stir and drain.

Your done.. Proceed with your 90 min boil as you would during extract and add the hops when you are suppose to!

Goodluck- post back if you need some more help.
Thanks this has helped alot

Jim
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Old 01-03-2013, 03:15 PM   #77
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Bottled my batch after ten days of dry hopping w/ the vanilla beans and it was a holiday success. Gave 2-3 bottles each to friends, family and co-workers. Everyone LOVED the brew. Turned out a little bit more transparent than the pics you guys have posted, and a slightly bubblier head (not as thick and creamy) I'll post the changes I made and the picture when I get a nice shot of it.

Next time I'm just going to up the dark grains by about 1/2 lb and toss in another 1/2 lb of flaked oats. Other than that, I would drink this one all fall and winter, every year.

Great recipe

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Old 01-03-2013, 03:49 PM   #78
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Quote:
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Bottled my batch after ten days of dry hopping w/ the vanilla beans and it was a holiday success. Gave 2-3 bottles each to friends, family and co-workers. Everyone LOVED the brew. Turned out a little bit more transparent than the pics you guys have posted, and a slightly bubblier head (not as thick and creamy) I'll post the changes I made and the picture when I get a nice shot of it.

Next time I'm just going to up the dark grains by about 1/2 lb and toss in another 1/2 lb of flaked oats. Other than that, I would drink this one all fall and winter, every year.

Great recipe
I updated the recipe to the changes that I had made myself. I upped the base a wee bit, and also the oats. I added in some pale chocolate malt as well. I believe the only change was 1/2 # more oats, and 1/2# Pale Chocolate malt. If you want a darker color, you could up the Black Patent a bit, but becareful with it. You could also maybe keep it the same and up the Chocolate malt, the 450 color a bit more if you wished.

I personally have never had a problem getting this black as night color from it as is.

Try the updated version, it sounds like what you had envisioned. It's a bit maltier, more robust if you will, with a bit more subtle milky chocolate profile.

I would also advise anyone that does water additions to shoot for a London profile as well.
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Old 01-18-2013, 08:24 PM   #79
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Bottled this beer back on 12/11 using 1 cup of corn sugar. Batch size was 5.5 gallons and my carbonation is consistent but it's still rather flat with just a quarter inch head that dissipates quickly. Taste is great just wish there was a bit more carbonation. Anyone else have experience bottling this recipe? If so how long did your bottles take to carb and how much dextrose did you use? Bottles have been kept at a constant 65-70 degree

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Old 01-18-2013, 08:45 PM   #80
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I don't bottle anymore, and didn't bottle but a couple of batches.. Is that enough to carb it? I carb mine to roughly 2.2 volumes in my keg, and like where it's at. Too high, and the beer will appear thin and have a bite to it. Too low, and obviously it'll feel extra thick and won't hold a good head.

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