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Old 02-12-2013, 11:52 PM   #11
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Originally Posted by ayupbrewing View Post
Looks like a nice porter/stout! I was wondering what volumes you used.

1) Volume for the mash
2) Volume for rinsing the grains after mash (sparging?)
3) Volume boiled
4) Any other pertinent volumes I may have forgot

Thanks
Ayup
I used a BIAB Partial Mash/Full Boil method. It's just the method I've developed over the past few years. I also get roughly 85% efficiency, but I adjusted the recipe to 75% to make it more generic. Nonetheless, here are my volumes:

1) Mash w/ 12 quarts (~1.5 quarts/lb)
2) Dunk sparge w/ 12 quarts
3) If necessary, top off to 23 quarts (assuming .75 lb/hr evaporation rate)
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Old 02-19-2013, 07:00 PM   #12
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Cool, thanks!

I'm getting ready to brew it this Sunday. Quick question. Why the 2 packets of yeast?

Thanks
Ayup

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Old 02-19-2013, 07:02 PM   #13
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Cool, thanks!

I'm getting ready to brew it this Sunday. Quick question. Why the 2 packets of yeast?

Thanks
Ayup
Eh, just the way I do Not necessarily any reason to do it too.

I'm usually too lazy to rehydrate and based off of Mr. Malty a beer of this gravity needs a little over one packet. I figure for the extra $3 then I'd be on the safe side. Probably silly, but oh well!
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Old 02-20-2013, 05:05 AM   #14
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OK thanks! I will rehydrate and use one packet. I let you know how it goes for fututre reference

Ayup

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Old 02-24-2013, 07:54 PM   #15
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Hey, so I got my hops for this beer yesterday and got just 1oz of each. I got home and the Crystal is really low in AA%, 2% vs 5.5% in your recipe write up. I calculate to adjust for this that I needed more crsytal hops, obvioulsy, but now the store is closed. What do you think is a good substitute (and amount) from the following that I have in my freezer.

More Willamette
Saaz
Chinook

Thanks
Ayup

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Old 02-27-2013, 01:47 AM   #16
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Got an OG of 1.062....! Not too bad. If it goes down to 1.020 as stated thats still 5.5% ABV. Would there be anything to stop it going down to 1.020?

Fermenting away nicely at 62°F with one pack rehydrated for about 40mins.

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Old 02-27-2013, 02:12 AM   #17
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Got an OG of 1.062....! Not too bad. If it goes down to 1.020 as stated thats still 5.5% ABV. Would there be anything to stop it going down to 1.020?

Fermenting away nicely at 62°F with one pack rehydrated for about 40mins.
Nice! I wouldn't worry about it too much. There are so many specialty grains in this beer that it won't finish too low, especially if you keep it fairly cool (around 65 or so).
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Old 03-01-2013, 04:36 AM   #18
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Fermentation really took off after a couple days. Temperature strip on carboy says between 64-66. Dont know how accurate those things are but I would imagine it to be a little warmer in the middle away from the colder air in the room (60 most of the day).

I was worried it was too brown in colour so I flash chilled some of the blow off beer in the fridge and crashed out the trub and it is a beautiful dark brown/black. Tasted a little and it was great, its only 4 days in and was diluted with sanitizer water too!! I have a feeling this is going to be a great beer....!

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Old 03-03-2013, 08:33 PM   #19
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I based my partial mash recipe off of this thread: http://www.homebrewtalk.com/f12/any-...s-info-160119/ But that particular thread is kind of ramshackle, so I am organizing my recipe here.

I'm telling you, this recipe is right on target. Put them side-by-side and I couldn't tell you which one is which - the taste, the color, the mouthfeel. If there's any difference, it's that my yeast is slightly more detectable in the aroma. And the recipe should be good, as the ingredients and proportions came straight from a brewer at Founder's. I simply organized it and converted it to partial mash. They call it a porter, but I found that it fits squarely in the BJCP American Stout category.


Founder's Porter Clone
13-E American Stout

Size: 5.0 gal
Efficiency: 75.0%
Attenuation: 70.0%
Calories: 240.03 kcal per 12.0 fl oz

Original Gravity: 1.071
Terminal Gravity: 1.021
Color: 30.57 SRM
Alcohol: 6.57%
Bitterness: 50.6 IBU

Malt/Extract:
3.5 lb (30.8%) CBW® Pilsen Light Powder (Dry Malt Extract) - added during boil
4.5 lb (39.6%) 2-Row Brewers Malt - added during mash
1.25 lb (11.0%) Chocolate Malt - added during mash
1.0 lb (8.8%) Organic Munich - added during mash
8.0 oz (4.4%) Cara-Pils® Malt - added during mash
6 oz (3.3%) Crystal 120 - added during mash
4 oz (2.2%) American Black Patent - added during mash

Hops:
0.75 oz (25.0%) Nugget (12.4% AA) - added during boil, boiled 60.0 m
0.75 oz (25.0%) Crystal (5.5% AA) - added during boil, boiled 20.0 m
0.75 oz (25.0%) Willamette (4.0% AA) - added during boil, boiled 20.0 m
0.25 oz (8.3%) Nugget (12.4% AA) - added during boil, boiled 1.0 m
0.25 oz (8.3%) Crystal (5.5% AA) - added during boil, boiled 1.0 m
0.25 oz (8.3%) Willamette (4.0% AA) - added during boil, boiled 1.0 m

Yeast:
2 Packs of Fermentis Safale US-05


Notes:
Mash at 154°F for 60 minutes.

Primary at 65°F for 2-3 weeks. Cold crashing really helps clean this beer up as well.

Carb to 2.5 volumes of C02. If bottling, use 4.0 oz of priming sugar per 5 gallons.
Its been a week since I made this. Gravity now at 1.020, still bubbling every 30 secs or so so maybe it will get a little lower....

What temperature do you consider cold crashing? and when/how long would you do it for?

Thanks for any help.
Ayup
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Old 03-04-2013, 01:14 AM   #20
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Its been a week since I made this. Gravity now at 1.020, still bubbling every 30 secs or so so maybe it will get a little lower....

What temperature do you consider cold crashing? and when/how long would you do it for?

Thanks for any help.
Ayup
Cold crashing is another one of those things that is up to personal preference. A lot of people will tell you that it's not necessary to cold crash a stout, but I find it helps clean up the taste a bit (may just be in my head!).

Anyways, I'd let it ferment for at least two weeks. Then I usually cold crash at about 35-40°F for about two days.
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