Grain/Extract/Sugar
% Amount Name Origin Extract SRM
73.0 11.50 lbs. Pale Malt(2-row) America 1.048 2
9.5 1.50 lbs. Munich Malt(2-row) America 1.006 6
9.5 1.50 lbs. Crystal 40L America 1.006 40
3.2 0.50 lbs. Black Patent Malt America 1.002 525
4.8 0.75 lbs. Chocolate Malt America 1.003 350
Exract represented as SG.
Hops
Amount Name Form Alpha IBU Boil Time
1.65 oz. Goldings - E.K. Pellet 5.40 34.1 60 min
0.75 oz. Goldings - E.K. Pellet 5.40 0.0 0 min
Yeast
White Labs WLP001 California Ale
Mash Schedule
Mash Type: Single Step
Grain Lbs: 15.75
Water Qts: 20.47 Before Additional Infusions
Water Gal: 5.12 Before Additional Infusions
Qts Water Per Lbs Grain: 1.30 Before Additional Infusions
Rest Temp Time
Saccharification Rest: 152 60 Min
Mash-out Rest: 0 0 Min
Sparge: 170 60 Min
Total Mash Volume Gal: 6.43 - Dough-In Infusion Only
It's questionable but Jamil has given permission (as far as I know) to the guy at Fred's Home Brew Pages to post recipes that have been covered on the Jamil Show. I doubt the posting here is going to cost them any book sales.
Fred stopped posting recipes when Jamil and JP got the book deal. However, lots of them are out there (I have McDole's Janet's Brown in the RDB) anyway, or available on the podcast if you ff through the banter.
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Quote:
Originally Posted by olllllo
I think unnecessary puctuation and excessive capitalization is a sign of hysterical lunacy.
Mere listings of ingredients as in recipes, formulas, compounds, or prescriptions are not subject to copyright protection. However, when a recipe or formula is accompanied by substantial literary expression in the form of an explanation or directions, or when there is a combination of recipes, as in a cookbook, there may be a basis for copyright protection.
...
Copyright protects only the particular manner of an author’s expression in literary, artistic, or musical form. Copyright protection does not extend to names, titles, short phrases, ideas, systems, or methods.
IMO the recipe does not have substantial literary expression
Agreed. Besides, in Jamil's book he goes out of his way to express his feelings on sharing recipes and brewing knowledge. He encourages you to brew the recipes and enter them in competitions. I think as long as you acknowledge where you got the recipe and who's it is there is no problem.
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B.Bell
"Hell, it aint rocket surgery"
Quote:
Originally Posted by ChshreCat
Beer should never enter a septic system until it's had a trip through the kidneys first. :D
I brewed this on 5.9.09. It was only my 4th all grain that I had done.
I believe I kegged it after about 3 weeks. 1 week in primary, 2 weeks in secondary. I have been super excited for all my recent beers so I cracked it after it was in keg for about 2 weeks. At this stage you could really taste all the flavors separately. I drank on that keg for about 2 weeks until I wanted to switch the taps over for something else. (only have 2 taps)
I just re-tapped this keg last night and wow! What a difference a few months makes! It tastes absolutely different, and amazing. I will def. brew this beer again. Been told from a beer enthusiast it's the best porter he's ever had.
Jamil's Robust Porter
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